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Pumpkin Streusel Cheesecake

Divine Pumpkin Streusel Cheesecake for Cozy Fall Gatherings

Experience the charm of autumn with this creamy Pumpkin Streusel Cheesecake, featuring a delightful Biscoff crust and a crunchy streusel topping.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 8 hours
Total Time 10 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Biscoff Cookies Crushed into fine crumbs
  • 6 tablespoons Unsalted Butter Melted
For the Streusel Topping
  • 1 cup All-Purpose Flour Can use gluten-free flour
  • 1/2 cup Brown Sugar
  • 1 teaspoon Pumpkin Pie Spice Can be homemade
  • 6 tablespoons Unsalted Butter Chilled and cut into pieces
For the Cheesecake Filling
  • 1 can Canned Pumpkin Purée Recommend Libby's
  • 1 cup Sour Cream Can use plain Greek yogurt
  • 1 cup Granulated White Sugar Can substitute with brown sugar
  • 1 teaspoon Vanilla Extract Use quality extract for best results
  • 3 Eggs Room temperature
  • 2 Egg Yolks Room temperature
  • 1 tablespoon Cornstarch
For the Whipped Cream Topping
  • 1 cup Heavy Cream Or coconut cream for dairy-free option
  • 1/4 cup Powdered Sugar Regular sugar can be substituted

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Food Processor
  • Parchment paper
  • aluminum foil
  • Oven

Method
 

Preparation
  1. Wrap a 9-inch springform pan with aluminum foil and spray the inside with non-stick spray. Line the bottom with parchment paper.
  2. In a mixing bowl, combine chilled butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt for the streusel. Chill.
  3. Whisk together brown sugar and pumpkin pie spice to infuse flavors for the cheesecake filling.
  4. Pulse Biscoff cookies in a food processor. Combine with melted butter and granulated sugar; press into springform pan.
  5. Beat cream cheese until smooth. Mix in sugar, cornstarch, pumpkin, sour cream, and the spice mixture, then add eggs one at a time.
  6. Pour half of the cheesecake batter over the crust, sprinkle with spiced mixture, add remaining batter, top with streusel.
  7. Place the pan in a larger roasting pan filled with boiling water and bake for about 1.5 hours.
  8. Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 8 hours.
  9. Whip cream and powdered sugar until stiff peaks form.
  10. Unmold the cheesecake and garnish each slice with whipped cream and Biscoff crumbs.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

This Pumpkin Streusel Cheesecake is perfect for fall gatherings, and can be made a day ahead for optimal flavor. Serve with apple cider for a delightful pairing.

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