The first cool breeze of autumn hit me as I pulled this Pumpkin Streusel Cheesecake from the oven, and the warm, spiced aroma instantly transported me to cozy family gatherings. If you’re on the hunt for the ultimate fall dessert, look no further—this decadent cheesecake is creamy, with a luscious pumpkin filling nestled atop a buttery Biscoff cookie crust. Topped with a crunchy streusel that adds both flavor and texture, it’s the perfect crowd-pleaser for Thanksgiving or any celebration. This recipe not only combines the classic flavors of pumpkin pie but also offers a quick prep time, so you can spend less time in the kitchen and more time making memories with your loved ones. Are you ready to whip up a showstopper that will have everyone asking for seconds?
Why Is This Cheesecake So Irresistible?
Creamy Indulgence: This Pumpkin Streusel Cheesecake boasts a velvety filling that perfectly encapsulates the essence of fall with every bite.
Crunchy Contrast: The inclusion of a buttery Biscoff cookie crust combined with a spiced streusel topping creates an irresistible texture that keeps you coming back for more.
Quick Prep Time: You’ll love how quickly this dessert comes together, allowing you to focus on what really matters—sharing joy with friends and family.
Versatile Flavors: Enjoy the classic taste of pumpkin pie, or explore variations like our delectable Mini Chocolate Cheesecake for a fun twist!
Crowd-Pleasing Delight: This dessert is sure to impress at any gathering, making it the perfect centerpiece for your Thanksgiving table or any fall celebration.
Pumpkin Streusel Cheesecake Ingredients
• Whip up this seasonal star with these amazing ingredients!
For the Crust
- Biscoff Cookies – 46 cookies– Provide a unique caramel flavor and form a delightful base for the cheesecake.
- Unsalted Butter – 6 tbsp – Adds moisture and richness to the crust. Can use salted butter if needed.
- Granulated Sugar – 1/4 cup – Sweetens the crust; feel free to adjust for your taste preference.
For the Streusel Topping
- Unsalted Butter – 3 tbsp – Ensures your streusel is rich and flavorful, complementing the cheesecake beautifully.
- Brown Sugar – 1/2 cup – Offers sweetness and depth, making your streusel extra tasty.
- All-Purpose Flour – 3/4 cup – Provides structure to the streusel so it’s crumbly and not too dense.
- Pumpkin Pie Spice – 1 tbsp – Brings that iconic autumn flavor to every bite.
For the Cheesecake Filling
- Cream Cheese – 24 oz – Creates the creamy, rich texture you love in cheesecakes; be sure it’s softened.
- Granulated Sugar – 1 cup – Balances the flavors, making the cheesecake sweet but not overwhelming.
- Cornstarch – 1/4 cup – Helps stabilize the filling, ensuring a smooth texture.
- Canned Pumpkin Puree – 1 cup – Adds the signature pumpkin flavor; Libby’s is highly recommended for consistency.
- Sour Cream – 1/3 cup – Contributes creaminess; can substitute with Greek yogurt for a tangier taste.
- Vanilla Extract – 1 tbsp – Enhances the overall flavor; using pure extract will give the best result.
- Whole Eggs – 3 + Egg Yolks – 2 – Provide structure and richness; remember to let them come to room temperature.
For the Whipped Cream
- Heavy Cream – 3/4 cup – Ideal for creating fluffy whipped cream to top your cheesecake.
- Powdered Sugar – 1/4 cup – Sweetens the whipped cream; no substitute necessary for the best texture.
Gather these ingredients, and you’ll be all set to create a stunning Pumpkin Streusel Cheesecake that will be the highlight of your fall gatherings!
Step‑by‑Step Instructions for Pumpkin Streusel Cheesecake
Step 1: Prepare the Pan
Begin by wrapping the bottom of a 9-inch springform pan in aluminum foil to prevent water from seeping in during baking. Gently spray the inside with non-stick spray. Preheat your oven to 350°F (175°C) so it’s hot and ready for the Pumpkin Streusel Cheesecake when you’re finished preparing the crust and filling.
Step 2: Make the Streusel
In a medium bowl, combine 3 tablespoons of melted unsalted butter, 1/2 cup of brown sugar, 3/4 cup of all-purpose flour, 1 tablespoon of pumpkin pie spice, and a pinch of salt. Mix until the mixture resembles coarse crumbs. Once you achieve that texture, pop the bowl into the fridge to chill while you prepare the crust.
Step 3: Prepare the Crust
In a food processor, crush 46 Biscoff cookies into fine crumbs. Mix these crumbs in a medium bowl with 6 tablespoons of melted unsalted butter and 1/4 cup of granulated sugar until fully combined. Press this mixture firmly into the bottom of your prepared springform pan and bake for 15 minutes until golden and set. Allow the crust to cool completely.
Step 4: Mix the Filling
In a stand mixer, add 24 ounces of softened cream cheese, 1 cup of granulated sugar, and 1/4 cup of cornstarch. Beat until smooth and creamy, scraping down the sides of the bowl as needed. Gradually mix in 1 cup of canned pumpkin puree, 1/3 cup of sour cream, 1 tablespoon of vanilla extract, and 2 1/4 teaspoons of pumpkin pie spice, mixing until combined. Lastly, add the room temperature eggs one at a time on low speed, ensuring each is fully incorporated before adding the next.
Step 5: Assemble Cheesecake
Carefully pour half of the luscious filling into the cooled crust, spreading it evenly. Sprinkle a layer of spiced brown sugar over the filling, then add the remaining cheesecake batter on top, smoothing it out. Finally, take the chilled streusel from the fridge and sprinkle it generously over the top of the cheesecake, creating an irresistible topping for your Pumpkin Streusel Cheesecake.
Step 6: Bake
To bake the cheesecake, place the springform pan inside a larger roasting pan. Fill the roasting pan with boiling water until it reaches about halfway up the sides of the springform pan. Bake in your preheated oven for about 1.5 hours, or until the edges are set and the center slightly jiggles. After baking, turn off the oven and leave the cheesecake inside for an additional hour to finish setting.
Step 7: Chill
Once the time is up, remove the cheesecake from the oven and the water bath. Cool it on the counter for about 30 minutes before refrigerating. Allow the Pumpkin Streusel Cheesecake to chill in the fridge for at least 8 hours or overnight for the best texture and flavor to develop.
Step 8: Make Whipped Cream
Just before serving, in a chilled bowl, beat 3/4 cup of heavy cream with 1/4 cup of powdered sugar using an electric mixer until stiff peaks form. This will create a light and fluffy whipped cream. Pipe or spread dollops of whipped cream around the edges of your Pumpkin Streusel Cheesecake for that elegant touch before slicing and serving.
What to Serve with Pumpkin Streusel Cheesecake?
Indulging in a slice of creamy cheesecake is just the beginning—let’s elevate your dessert experience with thoughtful pairings that will entice all your senses.
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Whipped Cream: Fluffy and sweet, this creamy topping adds a luxurious touch that perfectly balances the rich flavors of the cheesecake.
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Brewed Chai Latte: The spiced warmth from chai enhances the seasonal notes of pumpkin, creating a comforting drink that pairs beautifully.
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Candied Pecans: These crunchy, sweet-nutty treats add texture and a delightful contrast to the creaminess of the cheesecake.
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Coffee: A classic pairing! The brisk acidity of a well-brewed coffee balances the sweetness and richness, making each bite even more satisfying.
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Apple Cider: Enjoy a glass of chilled apple cider—its crisp, refreshing flavor beautifully complements the warm spices in the cheesecake.
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Maple Glaze: Drizzle a bit of maple syrup over your slice for an added layer of flavor that amplifies the autumn vibes.
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Fresh Fruit: Slices of crisp apples or pears not only add a fresh element to your plate but also enhance the overall presentation with their colors.
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Sea Salt Caramel Sauce: For those craving extra sweetness, a drizzle of this decadent sauce creates an irresistible combination of salty and sweet.
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Vanilla Ice Cream: Vanilla ice cream creates a classic pairing, its creaminess melting into the warm cheesecake, producing a delightful contrast in temperature.
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Pumpkin Spice Latte: A seasonal favorite, this latte echoes the flavors of the cheesecake while adding a cozy touch to your dessert experience.
Pumpkin Streusel Cheesecake Variations
Feel free to put your personal spin on this delicious Pumpkin Streusel Cheesecake and make it truly yours!
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Sweet Potato Swap: Use sweet potato puree instead of pumpkin for a unique flavor twist during fall.
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Nut-Free Option: Substitute the streusel with a blend of crushed gluten-free crackers and oats for a safe and equally tasty topping.
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Dairy-Free Creaminess: Opt for dairy-free cream cheese and coconut cream in place of sour cream to cater to dairy-sensitive friends without sacrificing flavor.
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Maple Sweetness: Replace granulated sugar in the filling with pure maple syrup for a delightful change that complements the pumpkin perfectly.
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Pecan Topping: Add chopped pecans to your streusel for an extra crunch and a delightful nutty flavor that mirrors the season.
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Vegan Version: For a vegan twist, use silken tofu blended until smooth and substitute eggs with a flaxseed egg mixture.
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Caramel Drizzle: Drizzle homemade or store-bought caramel sauce over the cheesecake before serving for a decadent touch that enhances flavors.
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Spicy Kick: Add a pinch of cayenne pepper to your filling for an unexpected heat factor that pairs surprisingly well with sweet pumpkin.
Don’t forget to check out other scrumptious options like our delectable Vegan Mango Cheesecake or the rich flavors of Sugar Cookie Cheesecake for more delicious inspirations. Happy baking!
Expert Tips for Pumpkin Streusel Cheesecake
Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing. This helps achieve a smooth and creamy filling, preventing lumps.
Don’t Overmix: Mix the cheesecake batter gently to avoid incorporating too much air, which can lead to cracks. Over-mixing can result in a runny Pumpkin Streusel Cheesecake.
Use a Water Bath: Always bake your cheesecake in a water bath. This ensures even cooking and prevents overheating, leading to a smooth surface without cracks.
Chill, Chill, Chill: For the best texture, refrigerate the cheesecake overnight. This long chill allows the flavors to meld beautifully.
Streusel Variations: Experiment with your streusel topping by adding nuts or oats for an extra crunch. Adjust the spices to suit your taste, while staying true to the Pumpkin Streusel Cheesecake theme.
How to Store and Freeze Pumpkin Streusel Cheesecake
Fridge: Store any leftover Pumpkin Streusel Cheesecake in an airtight container in the fridge for up to 3 days. Be sure to cover it well to avoid drying out.
Freezer: If you want to store it longer, wrap slices tightly in plastic wrap or foil, then place in a resealable freezer bag. It can be frozen for up to 2 months.
Thawing: To enjoy frozen cheesecake, transfer it to the fridge for 6-8 hours or overnight to thaw gently. This ensures the texture remains creamy.
Reheating: If you’d like to warm a slice slightly, put it in the microwave for 15-20 seconds on low power, just enough to take the chill off without melting the topping.
Make Ahead Options
These Pumpkin Streusel Cheesecakes are perfect for busy cooks looking to save time during the fall festivities! You can prepare the crust and streusel up to 24 hours in advance—just store the crust in an airtight container and keep the streusel in the fridge to maintain its crunch. Additionally, you can mix the cheesecake filling, cover it tightly, and refrigerate it for up to 3 days. When you’re ready to bake, simply pour the filled mixture into the prepared crust, top with the chilled streusel, and proceed to bake as directed. This way, you’ll achieve just as delicious results while enjoying more quality time with family!
Pumpkin Streusel Cheesecake Recipe FAQs
What type of canned pumpkin should I use?
I recommend using Libby’s canned pumpkin puree for consistency and flavor. It’s thick, smooth, and ideal for achieving the perfect pumpkin flavor in your Pumpkin Streusel Cheesecake!
How do I store leftovers?
Keep any leftover Pumpkin Streusel Cheesecake in an airtight container in the fridge for up to 3 days. Make sure it’s well-covered to prevent it from drying out, and feel free to slice it up for easy serving!
Can I freeze the cheesecake?
Absolutely! If you want to enjoy your Pumpkin Streusel Cheesecake later, wrap slices tightly in plastic wrap or aluminum foil, then place them in a resealable freezer bag. You can freeze it for up to 2 months. Just remember to label the bag with the date!
What if my cheesecake cracks during baking?
If your cheesecake cracks, don’t worry too much! It happens to the best of us. To prevent cracks, ensure you’re mixing the batter gently and baking it using a water bath, which helps regulate temperature. If cracks do appear, you can hide them under your whipped cream topping!
Is it safe for pets?
Pumpkin itself is safe for pets in moderate amounts; however, the sugar and cream in this recipe are not suitable for them. Always ensure any leftover cheesecake is kept away from your furry friends, and stick to plain, unsweetened pumpkin if you’re sharing!
Can I make any substitutions for the ingredients?
Definitely! You can look at using salted butter instead of unsalted for the crust, and try coconut sugar instead of brown sugar for a lower glycemic option. If you’re gluten-free, a gluten-free flour blend works well for the streusel. Just ensure any substitutions match your dietary needs!
Pumpkin Streusel Cheesecake
Ingredients
Equipment
Method
- Prepare the pan by wrapping the bottom with aluminum foil and spraying the inside with non-stick spray. Preheat your oven to 350°F (175°C).
- In a medium bowl, combine melted unsalted butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt to make the streusel. Chill in the fridge.
- Crush Biscoff cookies in a food processor and mix with melted butter and granulated sugar. Press into the springform pan and bake for 15 minutes.
- Mix softened cream cheese, granulated sugar, and cornstarch until smooth. Gradually mix in pumpkin puree, sour cream, vanilla extract, and eggs on low speed.
- Pour half of the filling into the cooled crust, sprinkle a layer of brown sugar, add remaining filling, and top with chilled streusel.
- Place the pan in a larger roasting pan, fill with boiling water halfway up the sides, and bake for 1.5 hours until the center jiggles slightly.
- After baking, turn off the oven and leave the cheesecake inside for an additional hour before cooling on the counter.
- Refrigerate for at least 8 hours or overnight for best texture and flavor.
- Beat heavy cream with powdered sugar until stiff peaks form. Pipe or spread whipped cream around edges before serving.
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