As I unearth the cozy scents of autumn in my kitchen, the anticipation builds for my Creamy Pumpkin Streusel Cheesecake with Biscoff Crust. This dessert is more than just a fall staple; it’s a celebration of the season, bringing together a velvety pumpkin filling and a delightful streusel that adds an enticing crunch. The unique Biscoff crust elevates this cheesecake into a spectacular centerpiece for any gathering, while its creamy texture makes each slice a warming embrace. Plus, it’s perfect for meal prep, allowing you to impress guests or provide comfort on quiet evenings without spending all day in the kitchen. Are you ready to dive into this seasonal treat?
Why Fall for This Cheesecake?
Indulgent, this Pumpkin Streusel Cheesecake is a luscious blend of creamy pumpkin filling and a crunchy streusel topping that delights your taste buds. Unique twist, the Biscoff crust adds a cozy caramel flavor that sets this dessert apart from ordinary cheesecakes. Effortlessly delicious, it can be made ahead, perfect for entertaining or savoring on a quiet night. Elegant presentation, each slice is a beautiful testament to fall’s bounty, making it an impressive centerpiece for gatherings. And if you love seasonal flavors, be sure to also check out my Pumpkin Cheesecake Muffins and Pumpkin Cupcakes with Maple Cream Cheese Frosting for more sweet inspirations!
Pumpkin Streusel Cheesecake Ingredients
• Let’s gather all the essential items for your delicious Pumpkin Streusel Cheesecake!
For the Streusel
- Unsalted Butter (6 tbsp) – Adds richness and moisture; can be substituted with margarine or coconut oil for a dairy-free option.
- Brown Sugar (3/4 cup + 1/2 cup) – Provides sweetness and depth; using dark brown sugar enhances the caramel notes.
- All-Purpose Flour (3/4 cup) – Forms the structure; gluten-free flour blends can work as a substitute.
- Pumpkin Pie Spice (2 1/4 tsp + 1 tbsp) – Imparts warm autumn flavors; create a homemade blend with cinnamon, ginger, and nutmeg if needed.
- Pinch of Salt – Enhances flavor and balances sweetness.
For the Crust
- Biscoff Cookies (46) – Creates a unique, flavorful crust; can be replaced with graham crackers or any spiced cookies if necessary.
For the Cheesecake Filling
- Cream Cheese (32 oz) – The base for the cheesecake, providing creaminess; full-fat cream cheese is best for texture.
- Granulated Sugar (1 1/4 cups) – Sweetens the filling, balancing the tang of cream cheese.
- Cornstarch (1/4 cup) – Stabilizes the cheesecake to prevent cracks.
- Canned Pumpkin Puree (1 cup, Libby’s recommended) – The main flavor component for moistness and texture; avoid fresh pumpkin as it can be watery.
- Sour Cream (1/3 cup) – Adds creaminess and tang; Greek yogurt can be used for a lighter option.
- Eggs (3 whole + 2 yolks) – Provide structure and richness; be sure they are at room temperature for optimal blending.
- Heavy Cream (3/4 cup) – For whipping and serving; coconut cream can be used for a dairy-free version.
- Powdered Sugar (1/4 cup) – Sweetens the whipped cream topping.
This gathering of ingredients ensures you give your guests the ultimate fall dessert experience. Enjoy crafting this Pumpkin Streusel Cheesecake that promises to be the star of any occasion!
Step‑by‑Step Instructions for Pumpkin Streusel Cheesecake
Step 1: Prepare the Pan
Begin by wrapping the bottom and sides of a 9-inch springform pan with aluminum foil, ensuring it’s tightly sealed. This will help with water bath baking, which prevents cracks. Place the wrapped pan in a larger baking pan that can accommodate water, ready for the next steps in creating your Pumpkin Streusel Cheesecake.
Step 2: Make the Streusel
In a mixing bowl, combine 6 tablespoons of softened unsalted butter, 3/4 cup of brown sugar, 3/4 cup of all-purpose flour, 2 1/4 teaspoons of pumpkin pie spice, and a pinch of salt. Use your hands or a fork to mix until the mixture becomes crumbly. After achieving the desired texture, chill this streusel mixture in the refrigerator for about 30 minutes while you prepare the crust.
Step 3: Prepare the Crust
Pulse 46 Biscoff cookies in a food processor until they resemble fine crumbs. Combine these crumbs with 1/2 cup of melted butter and 2 tablespoons of granulated sugar in a bowl. Mix until well combined, then press this mixture firmly into the bottom of your prepared springform pan. Bake the crust in the preheated oven at 350°F (175°C) for 15 minutes, until golden, then let it cool completely.
Step 4: Make Cheesecake Batter
In a large mixing bowl, beat 32 ounces of cream cheese, 1 1/4 cups of granulated sugar, and 1/4 cup of cornstarch until smooth and free of lumps. Gradually mix in 1 cup of canned pumpkin puree, 1/3 cup of sour cream, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Add in the 3 whole eggs and 2 egg yolks one at a time on low speed, mixing just until combined for a creamy texture.
Step 5: Layer and Bake
Pour half of the cheesecake batter into the cooled crust, then sprinkle with the previously prepared spiced brown sugar streusel. Carefully add the remaining cheesecake batter on top. Set the pan in the water bath you prepared earlier and bake your Pumpkin Streusel Cheesecake in the oven at 350°F (175°C) for approximately 1.5 hours, or until the center is just set.
Step 6: Cooling
Once baked, turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for an additional hour. This gentle cooling helps prevent cracks. After cooling, remove the cheesecake from the water bath and let it cool completely at room temperature before transferring it to the refrigerator to chill for at least 8 hours or overnight.
Step 7: Prepare Whipped Cream
Before serving your Pumpkin Streusel Cheesecake, whip 3/4 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form. Use a piping bag or a spoon to elegantly dollop or pipe the sweet cream on top of each slice before serving, adding a final touch of indulgent creaminess to this luscious fall dessert.
Make Ahead Options
These Creamy Pumpkin Streusel Cheesecakes are perfect for busy home cooks looking to save time while still indulging in a delightful dessert! You can prepare the streusel topping and the crust up to 3 days in advance; simply store each component in airtight containers in the refrigerator to maintain their freshness and texture. Additionally, the cheesecake itself can be baked a day ahead, as refrigerating overnight allows the flavors to meld beautifully, enhancing its creaminess. When you’re ready to serve, just whip the heavy cream, pipe it onto the cheesecake, and enjoy a stunning dessert that feels freshly made, all with minimal effort!
How to Store and Freeze Pumpkin Streusel Cheesecake
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. This allows the flavors to meld beautifully while keeping the cheesecake fresh.
Freezer: For longer storage, you can freeze the Pumpkin Streusel Cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Thawing: When ready to enjoy, transfer the cheesecake to the fridge and allow it to thaw overnight. This method helps maintain its creamy texture.
Reheating: If desired, serve at room temperature for the best flavor. Simply remove it from the fridge for about 30 minutes before slicing to enjoy its creamy goodness!
Pumpkin Streusel Cheesecake Variations
Feel free to personalize your Pumpkin Streusel Cheesecake with these delightful swaps and twists that will tickle your taste buds!
- Dairy-Free: Substitute cream cheese and heavy cream with cashew cream and coconut milk for a deliciously creamy vegan version.
- Gluten-Free: Use a gluten-free cookie like almond flour-based cookies for the crust and a gluten-free flour blend for the streusel.
- Nutty Crunch: Add chopped pecans or walnuts to your streusel for an extra layer of texture and flavor; the nuttiness pairs beautifully with pumpkin!
- Spiced Brown Sugar: Enhance the streusel topping by mixing in a pinch of nutmeg or cardamom for a warm, aromatic twist.
- Chocolate Lovers: Incorporate cocoa powder into the crust mixture for a chocolatey experience or drizzle melted chocolate over the finished cheesecake for a decadent touch.
- Maple Cream Cheese: Explore a unique twist by mixing maple syrup into the cream cheese filling, offering a sweet contrast to the pumpkin.
- Bourbon Vanilla: Add a splash of bourbon into the cheesecake filling to deepen the flavors; it brings an unexpected warmth that beautifully complements the pumpkin.
- Tropical Flair: Swap out some pumpkin for mashed bananas or pineapple for a fruity variation that’s both refreshing and delicious.
These variations not only lend a different flavor to your cheesecake journey but also invite you to make this recipe truly your own. While you’re here, don’t miss out on my scrumptious Pumpkin Cheesecake Muffins and Pumpkin Cheesecake Cookies that are just as delightful for any occasion!
What to Serve with Pumpkin Streusel Cheesecake
Imagine the comforting aroma of fall wafting through your kitchen, perfectly complemented by a slice of creamy indulgence.
- Cinnamon-Spiced Apples: Sautéed in butter and brown sugar, these tender apples add a warm, fruity contrast that enhances the cheesecake’s flavors.
- Whipped Cream: A dollop of freshly whipped cream elevates every slice, adding luxurious creaminess that complements the dense cheesecake.
- Caramel Sauce: Drizzling homemade or store-bought caramel on top introduces a sweet, sticky richness that pairs beautifully with the spiced pumpkin notes.
- Coffee: A rich, aromatic coffee brings out the cheesecake’s caramel tones, making for a cozy, delightful pairing.
- Maple Pecan Ice Cream: This blend of warm maple flavors and crunchy pecans adds delightful texture and richness, turning dessert into a special occasion.
- Gingersnap Cookies: Their spicy crunch works beautifully with the cheesecake, enhancing the seasonal spices and adding a delightful crunch to each bite.
- Pumpkin Spice Latte: This iconic fall drink mirrors the flavors of the cheesecake, making for a perfectly cozy companion.
- Chocolate Drizzle: A simple drizzle of melted dark chocolate adds a decadent layer, balancing the sweetness with a touch of richness.
- Nutty Granola: A sprinkle of granola adds a delightful crunch and enhances texture, while its nuttiness creates an unexpected twist to each slice.
Expert Tips for Pumpkin Streusel Cheesecake
- Use Brick Cream Cheese: Ensure you’re using only brick-style cream cheese for the best texture; spreadable varieties will yield a runny filling.
- Room Temperature Ingredients: Gather all ingredients, such as eggs and cream cheese, at room temperature to prevent lumps and ensure a creamy batter.
- Don’t Over-Mix: After adding eggs, mix on low speed until just combined to avoid incorporating too much air, which can cause cracks in your cheesecake.
- Water Bath Importance: A water bath is crucial; it helps retain moisture during baking and results in a smooth, creamy texture for your Pumpkin Streusel Cheesecake.
- Chill Properly: Allow the cheesecake to chill in the refrigerator for at least 8 hours (or overnight) to firm up completely before slicing and serving.
Pumpkin Streusel Cheesecake Recipe FAQs
How do I select the best pumpkin puree for my cheesecake?
Absolutely! For the best flavor and texture, I recommend using canned pure pumpkin puree, like Libby’s. It’s thick and creamy, which is essential for a delicious cheesecake. Avoid using fresh pumpkin, as it can be too watery and may alter the texture of your filling.
What’s the best way to store leftover pumpkin streusel cheesecake?
Very simple! Store any leftovers in an airtight container in the refrigerator for up to 4 days. This keeps it fresh and allows the flavors to meld together wonderfully. Just be sure to let it cool completely before covering it!
Can I freeze pumpkin streusel cheesecake?
Absolutely, you can freeze it! Wrap the cheesecake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. When you’re ready to enjoy it, just transfer it to the refrigerator and let it thaw overnight for optimal creaminess.
What can I do if my cheesecake cracks during baking?
Don’t worry, it happens! To prevent cracks, ensure you’re using a water bath during baking, which retains moisture. Also, mixing the eggs just until combined can help avoid too much air in the batter, which can result in cracks. If cracks do occur, you can always top the cheesecake with whipped cream or additional streusel for a beautiful presentation!
Are there any dietary considerations for this pumpkin streusel cheesecake?
Definitely! If you’re dealing with allergies, keep in mind that this recipe contains dairy and eggs. For a dairy-free option, you can substitute coconut cream for the heavy cream and use dairy-free cream cheese. For those avoiding gluten, substitute all-purpose flour with a gluten-free flour blend in both the streusel and crust.
How long should I chill the cheesecake before serving?
Make sure to chill the cheesecake for at least 8 hours or, ideally, overnight! This helps the flavors enhance and the texture set perfectly. I often find that the cheesecake tastes even better the next day, as the flavors continue to develop!
Dreamy Pumpkin Streusel Cheesecake to Savor This Fall
Ingredients
Equipment
Method
- Wrap the bottom and sides of a 9-inch springform pan with aluminum foil. Place this wrapped pan in a larger baking pan.
- Combine unsalted butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt in a bowl. Mix until crumbly and chill for 30 minutes.
- Pulse Biscoff cookies in a food processor until fine. Combine with melted butter and granulated sugar, then press into the springform pan. Bake at 350°F for 15 minutes.
- In a mixing bowl, beat cream cheese, granulated sugar, and cornstarch until smooth. Mix in canned pumpkin puree, sour cream, pumpkin pie spice, and eggs until combined.
- Pour half of the batter into the crust, sprinkle with streusel, then layer the remaining batter on top. Bake in the water bath at 350°F for 1.5 hours.
- Turn off the oven and crack the door, allowing the cheesecake to cool for an hour. Let cool completely at room temperature, then chill for at least 8 hours.
- Whip heavy cream with powdered sugar until stiff peaks form. Top each slice with whipped cream before serving.
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