Jump to Recipe Print RecipeAs the leaves begin to turn fiery hues and the air carries the warm scent of cinnamon, I can’t help but crave something cozy and comforting. Enter my Pumpkin Streusel Cheesecake, a luscious fall dessert that embodies the essence of the season. With its creamy pumpkin filling swirled with sweet brown sugar and perched atop a crispy Biscoff crust, this cheesecake not only looks stunning but also offers a delightful, textural contrast. Plus, it’s an absolute crowd-pleaser that you can whip up ahead of time, making it the perfect addition to your autumn gatherings. Are you ready to indulge in this creamy delight that will keep your guests coming back for more? Why Is This Cheesecake a Must-Try? Irresistible Flavors: This Pumpkin Streusel Cheesecake combines spiced pumpkin and sweet brown sugar for a truly delightful taste. Crowd-Pleasing Appeal: Perfect for Thanksgiving or any fall gathering, it’s bound to impress family and friends. Easy Preparation: With straightforward steps, you’ll have a stunning dessert without the stress. Make-Ahead Friendly: This cheesecake actually gets better overnight, so you can prepare it in advance and savor the flavors when it’s time to serve. Unique Crust: The unique Biscoff crust adds an unexpected twist, elevating the overall experience. For more fall-inspired treats, check out my Pumpkin Ricotta Stuffed Shells or the delightful Churro Cheesecake Bliss. Pumpkin Streusel Cheesecake Ingredients Get ready to create a slice of fall magic with these key ingredients! For the Crust Biscoff Cookies – 46 cookies crushed into fine crumbs for a unique flavor profile. Unsalted Butter – 6 tbsp / 84 g, melted to bind the crust together; feel free to substitute salted butter if needed. Granulated White Sugar – 2 tbsp for added sweetness in the crust. For the Streusel Topping Unsalted Butter – 6 tbsp / 84 g, chilled and cubed to ensure a crumbly texture. Brown Sugar – 3/4 cup / 165 g to bring warmth and caramel notes to the topping. All-Purpose Flour – 3/4 cup / 94 g, the essential ingredient for achieving that perfect crumb. Pumpkin Pie Spice – 2 1/4 tsp to add delightful fall flavors; can substitute with a mix of cinnamon, nutmeg, and ginger. For the Cheesecake Filling Granulated White Sugar – 1 1/4 cups / 250 g, sweetens the rich pumpkin filling perfectly. Cornstarch – 1/4 cup / 32 g, to stabilize the cheesecake and give it that dreamy texture. Canned Pumpkin Purée – 1 cup / 244 g (preferably Libby’s) to ensure your cheesecake is bursting with pumpkin flavor. Sour Cream – 1/3 cup / 82 g, at room temperature for added creaminess and tang. Vanilla Extract – 1 tbsp, bringing depth to the flavor profile; consider vanilla bean for more intensity. Whole Eggs – 3 and Egg Yolks – 2, essential for binding and creaminess. Pumpkin Pie Spice – 1 tbsp for the cheesecake filling to keep those flavors flowing. For the Whipped Cream Topping Heavy Cream – 3/4 cup / 180 ml, whipped to fluffy perfection for dolloping on top. Powdered Sugar – 1/4 cup / 34 g, to sweeten the whipped cream just right. Now that you have all the Pumpkin Streusel Cheesecake ingredients, let’s get ready to bake a show-stopping dessert that will have everyone asking for seconds! Step‑by‑Step Instructions for Pumpkin Streusel Cheesecake Step 1: Prepare the Springform Pan Begin by wrapping the bottom and sides of a 9-inch springform pan with aluminum foil to create a water bath. Lightly spray the sides with non-stick spray and line the bottom with parchment paper. This preparation will help prevent the cheesecake from sticking and ensure a smooth release after baking. Step 2: Make the Streusel In a mixing bowl, combine the chilled and cubed unsalted butter with brown sugar, flour, pumpkin pie spice, and a pinch of salt. Use a fork or pastry cutter to blend the mixture until it resembles coarse crumbs. Once combined, place the streusel in the fridge to chill while you prepare the other components of the Pumpkin Streusel Cheesecake. Step 3: Prepare the Spiced Filling In a separate bowl, whisk together the brown sugar and pumpkin pie spice. This mixture will infuse a delightful autumn flavor into the cheesecake filling. Set it aside as you gather the remaining ingredients to ensure the flavors blend beautifully in your Pumpkin Streusel Cheesecake. Step 4: Make the Biscoff Crust Pulse the Biscoff cookies in a food processor until they reach fine crumbs. In a mixing bowl, combine these crumbs with melted butter and granulated sugar, stirring until the mixture is fully combined. Press the cookie mixture firmly into the bottom of the prepared springform pan, and bake at 350°F for 15 minutes until golden brown. Let it cool completely. Step 5: Prepare the Cheesecake Batter In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add granulated sugar and cornstarch, mixing until well combined. Next, incorporate the canned pumpkin purée, sour cream, pumpkin pie spice, and vanilla extract, blending until smooth. Add the eggs and yolks one at a time, mixing gently to avoid over-mixing, which could lead to cracks. Step 6: Assemble the Cheesecake Pour half of the cheesecake batter into the cooled Biscoff crust, smoothing it to create an even layer. Sprinkle the reserved spiced mixture over this layer, then gently pour the remaining batter on top. Finally, remove the chilled streusel from the fridge and sprinkle it generously over the cheesecake batter, creating a delightful crunchy topping. Step 7: Bake Place the assembled springform pan into a large roasting pan and carefully fill the roasting pan with boiling water, ensuring it reaches about 1.5 inches high. Bake the Pumpkin Streusel Cheesecake at 350°F for 1.5 hours. After time is up, turn off the oven and let the cheesecake rest inside for an additional hour to cool gradually. Step 8: Chill Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Once cooled, refrigerate the cheesecake for at least 8 hours or preferably overnight. This chilling time allows the flavors to deepen and the texture to set beautifully. Step 9: Prepare Whipped Cream When you’re ready to serve, whip the heavy cream with powdered sugar in a chilled bowl until stiff peaks form. This light and fluffy whipped cream adds a lovely finishing touch to your Pumpkin Streusel Cheesecake. Step 10: Serve Carefully remove the cheesecake from the springform pan and garnish with a dollop of whipped cream and a sprinkle of extra Biscoff crumbs if desired. Now cut yourself a slice and savor the creamy, spiced goodness of your Pumpkin Streusel Cheesecake! Pumpkin Streusel Cheesecake Alternatives Feel free to explore and personalize your Pumpkin Streusel Cheesecake with these delightful variations! Chocolate Twist: Add a layer of rich chocolate ganache on top before decorating with whipped cream for a decadent treat. Gluten-Free: Substitute the crust and flour with certified gluten-free alternatives, allowing everyone to enjoy this autumn delight. Vegan Option: Use whipped coconut cream for a dairy-free whipped topping, and consider using silken tofu in place of cream cheese for a lighter filling. Spiced Apple Layer: Add a layer of sautéed cinnamon apples on top of the cheesecake before the whipped cream for a cozy, fall-inspired twist. Nutty Streusel: Incorporate chopped pecans or walnuts into the streusel topping for an extra crunch and a nutty flavor that enhances the overall experience. Maple Syrup Zing: Replace granulated sugar in the filling with pure maple syrup to infuse a warm, deep sweetness throughout. Pumpkin Spice Latte Inspiration: Add a shot of espresso to the filling for a coffee-infused variation that pairs deliciously with pumpkin. Serving Pairing: This cheesecake is wonderful served with spiced chia or hot apple cider—perfect for a festive gathering! If you’re also interested in desserts that embrace fall flavors, don’t miss my Caramelized Banana Cheesecake with Rum Glaze or the sweetly irresistible Cherry Cheesecake Puppy. Expert Tips for Pumpkin Streusel Cheesecake Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature to prevent lumps and achieve a silky-smooth batter. Don’t Overmix: Once you add the eggs to the cheesecake batter, mix just until combined. Overmixing can introduce air bubbles, causing the cheesecake to crack during baking. Perfect Cooling: Allow a lengthy cooling period before slicing into your cheesecake. Chilling overnight will enhance the flavors and make for cleaner cuts. Water Bath Magic: Utilizing a water bath during baking keeps your Pumpkin Streusel Cheesecake moist and minimizes the risk of cracks as it sets. Storing Leftovers: Keep any leftover cheesecake in an airtight container in the refrigerator for up to four days—if it lasts that long! Make Ahead Options These Pumpkin Streusel Cheesecakes are perfect for meal prep enthusiasts! You can prepare the Biscoff crust and the streusel topping up to 3 days in advance. Simply store the crust covered in plastic wrap at room temperature and refrigerate the streusel in an airtight container. The cheesecake filling can be made 1 day ahead; just ensure it is stored tightly covered in the refrigerator. When it’s time to serve, bake according to the instructions, then refrigerate overnight to allow flavors to meld beautifully. By preparing these components beforehand, you’ll enjoy a stress-free baking experience, leaving you with just as delicious a dessert ready for your gathering! What to Serve with Pumpkin Streusel Cheesecake As the aroma of spiced pumpkin wafts through your home, let’s complement your Pumpkin Streusel Cheesecake with delightful pairings that enhance the cozy fall experience. Spiced Chai: The warm blend of spices in chai tea beautifully complements the pumpkin flavors, creating a harmonious drinking experience. Hot Apple Cider: A comforting, sweet beverage with a hint of spice pairs wonderfully with the rich creaminess of the cheesecake. Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a delightful contrast to the dense texture of the cheesecake and amplifies the sweetness. Candied Pecans: Enhance the fall theme with a crunchy, sweet topping that adds texture and a nutty flavor, balancing the richness of the cheesecake. Fresh Apples: Serve crisp apple slices on the side, offering a refreshing contrast to the dense, creamy inches of your pumpkin masterpiece. Chocolate Drizzle: A light drizzle of melted chocolate on top promises to satisfy chocolate lovers while adding a touch of elegance. Indulge in these pairings, and elevate your dessert experience beyond the ordinary this fall! How to Store and Freeze Pumpkin Streusel Cheesecake Fridge: Store leftovers in an airtight container for up to 4 days, ensuring the cheesecake retains its creamy texture and flavor. Freezer: Wrap individual slices in plastic wrap, then foil for an extra layer of protection; freeze for up to 2 months for a delightful treat anytime. Thawing: To enjoy frozen slices, transfer to the fridge for several hours or overnight to thaw gently, preserving the rich flavors of the Pumpkin Streusel Cheesecake. Reheating: If you prefer a warm slice, reheat in a low oven at 300°F for about 10 minutes, just until warmed through without compromising the creamy filling. Pumpkin Streusel Cheesecake Recipe FAQs How do I choose the right pumpkin purée? Absolutely! For the best flavor, I recommend using canned pumpkin purée, preferably Libby’s, as it has a rich consistency and deep pumpkin taste. If you prefer fresh pumpkin, ensure it is well-cooked and puréed until smooth, avoiding any chunky texture that could affect the cheesecake’s creaminess. What’s the best way to store leftovers? Very good question! Store any leftover Pumpkin Streusel Cheesecake in an airtight container in the refrigerator for up to 4 days. This helps maintain its creamy texture and delightful flavors. When storing, consider covering the cheesecake with plastic wrap or foil to prevent it from absorbing odors from the fridge. Can I freeze Pumpkin Streusel Cheesecake? Yes, you can! For freezing, wrap individual slices in plastic wrap, then cover them with aluminum foil for additional protection against freezer burn. Well-wrapped slices will last for up to 2 months. When you’re ready to enjoy a slice, just transfer it to the fridge for several hours or overnight to gently thaw, preserving its rich flavors. What should I do if my cheesecake cracks? Don’t worry; it happens to the best of us! To avoid cracks, ensure your cream cheese and eggs are at room temperature, and mix the batter just until combined after adding the eggs. If you notice cracks after baking, you can disguise them with whipped cream topping or a sprinkle of crushed Biscoff cookies. Is this recipe suitable for gluten-free diets? Yes, indeed! To make a gluten-free Pumpkin Streusel Cheesecake, simply substitute the Biscoff cookies and all-purpose flour with certified gluten-free alternatives. There are many excellent gluten-free cookie options available that work wonderfully for the crust. What should I do if I don’t have sour cream? If you find yourself without sour cream, you can easily substitute it with plain Greek yogurt, which offers similar creaminess and tanginess. Just ensure it’s at room temperature before mixing into the batter, allowing for an even blend of flavors. Pumpkin Streusel Cheesecake That Will Make Fall Magical Indulge in a creamy Pumpkin Streusel Cheesecake that embodies the essence of fall. Perfect for gatherings, this dessert features a unique crust and delightful flavors. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 1 hour hr 30 minutes minsChilling Time 8 hours hrsTotal Time 10 hours hrs Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 380 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Crust46 cookies Biscoff Cookies crushed into fine crumbs6 tbsp Unsalted Butter melted2 tbsp Granulated White SugarFor the Streusel Topping6 tbsp Unsalted Butter chilled and cubed3/4 cup Brown Sugar3/4 cup All-Purpose Flour2 1/4 tsp Pumpkin Pie SpiceFor the Cheesecake Filling1 1/4 cups Granulated White Sugar1/4 cup Cornstarch1 cup Canned Pumpkin Purée (preferably Libby’s)1/3 cup Sour Cream at room temperature1 tbsp Vanilla Extract3 Whole Eggs2 Egg Yolks1 tbsp Pumpkin Pie SpiceFor the Whipped Cream Topping3/4 cup Heavy Cream whipped1/4 cup Powdered Sugar Equipment 9-inch springform panMixing bowlsfood processorWhiskaluminum foilParchment paper Method Step-by-Step InstructionsWrap the bottom and sides of a 9-inch springform pan with aluminum foil and line the bottom with parchment paper. Spray with non-stick spray.Combine chilled, cubed unsalted butter with brown sugar, flour, pumpkin pie spice, and pinch of salt in a bowl. Blend until coarse crumbs form, then chill the streusel.In a bowl, whisk together brown sugar and pumpkin pie spice. Set aside to blend flavors.Pulse Biscoff cookies in a food processor, then combine with melted butter and sugar in a bowl. Press into the bottom of the springform pan and bake at 350°F for 15 minutes. Cool completely.Beat cream cheese until smooth. Gradually add sugar and cornstarch, mixing well. Blend in pumpkin purée, sour cream, and spices. Add eggs one at a time, mixing gently.Pour half the cheesecake batter into the crust, sprinkle the spiced mixture, then add remaining batter. Top with chilled streusel.Place the pan in a roasting pan and fill the roasting pan with boiling water. Bake at 350°F for 90 minutes. Let cool in the oven for 1 hour.Cool the cheesecake at room temperature for 30 minutes, then refrigerate for at least 8 hours.Whip heavy cream with powdered sugar until stiff peaks form right before serving.Remove cheesecake from the pan and garnish with whipped cream and Biscoff crumbs before serving. Nutrition Serving: 1sliceCalories: 380kcalCarbohydrates: 48gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg NotesAllow cheesecake to chill overnight for enhanced flavor. Use room temperature ingredients and avoid overmixing to prevent cracks. Tried this recipe?Let us know how it was!
