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Pumpkin Streusel Cheesecake

Dreamy Pumpkin Streusel Cheesecake to Savor This Fall

Discover a luscious blend of creamy pumpkin filling and a crunchy streusel topping in this Pumpkin Streusel Cheesecake.
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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: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel
  • 6 tbsp Unsalted Butter Adds richness and moisture
  • 3/4 cup Brown Sugar Provides sweetness and depth
  • 3/4 cup All-Purpose Flour Forms the structure
  • 2.25 tsp Pumpkin Pie Spice Imparts warm autumn flavors
  • 1 pinch Salt Enhances flavor and balances sweetness
For the Crust
  • 46 pieces Biscoff Cookies Creates a unique, flavorful crust
For the Cheesecake Filling
  • 32 oz Cream Cheese The base for the cheesecake
  • 1.25 cup Granulated Sugar Sweetens the filling
  • 0.25 cup Cornstarch Stabilizes the cheesecake
  • 1 cup Canned Pumpkin Puree Main flavor component
  • 1/3 cup Sour Cream Adds creaminess and tang
  • 3 whole Eggs Provide structure and richness
  • 2 yolks Eggs Provide structure and richness
  • 3/4 cup Heavy Cream For whipping and serving
  • 1/4 cup Powdered Sugar Sweetens the whipped cream topping

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Food Processor
  • baking pan

Method
 

Step-by-Step Instructions
  1. Wrap the bottom and sides of a 9-inch springform pan with aluminum foil. Place this wrapped pan in a larger baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Whip heavy cream with powdered sugar until stiff peaks form. Top each slice with whipped cream before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 40gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Use brick-style cream cheese, ensure all ingredients are at room temperature, and chill properly for best results.

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