Pumpkin Streusel Cheesecake

This Pumpkin Streusel Cheesecake blends smooth, spiced pumpkin‑cream‑cheese filling with a bold Biscoff cookie crust and a generous layer of crunchy, buttery streusel. It’s equal parts texture and flavor: silky cheesecake, warm pumpkin spice, crisp streusel topping—all built for cozy autumn gatherings or holiday dessert tables.

Why You’ll Love This Recipe

• The rich pumpkin‑spice flavor melds beautifully into the cheesecake base, elevating traditional cheesecake into a seasonal treat.
• The cookie crust (using Biscoff or similar) adds a caramel‑spiced depth and contrasts nicely with the creamy filling.
• A generous streusel topping gives every bite crunch and sweetness—turning a dessert you know into something special.
• Great for make‑ahead: once baked and chilled, it sets beautifully and can be served with minimal last‑minute effort.
• Visually impressive and ideal for holidays or get‑togethers, with layers of flavor and texture that feel elevated.

Ingredients

For the Streusel

• 6 tbsp (84 g) unsalted butter, softened
• ¾ cup (165 g) brown sugar, packed
• ¾ cup (94 g) all‑purpose flour, spooned & leveled
• 2 ¼ tsp pumpkin‑pie spice
• Pinch of salt

For the Spiced Brown Sugar Filling Layer

• ½ cup (110 g) brown sugar, packed
• ½ tbsp pumpkin‑pie spice

For the Biscoff Crust

• 46 Biscoff cookies (or similar caramel‑spiced cookies)
• 10 tbsp (140 g) unsalted butter, melted
• 2 tbsp (25 g) granulated white sugar

For the Pumpkin Cheesecake Filling

• 32 oz (907 g) cream cheese, softened
• 1¼ cups (250 g) granulated white sugar
• ¼ cup (32 g) cornstarch
• 1 cup (244 g) canned pumpkin puree (Libby’s or preferred)
• ⅓ cup (82 g) sour cream, at room temperature
• 1 tbsp pumpkin‑pie spice
• 1 tbsp vanilla extract
• 3 whole eggs, room temperature
• 2 egg yolks, room temperature

For the Whipped Cream

• ¾ cup (180 ml) heavy cream
• ¼ cup (34 g) powdered sugar

Instructions

1. Prepare the Streusel:
   In a medium bowl combine softened butter, brown sugar, flour, pumpkin‑pie spice, and salt. Mix until thick, coarse crumbs form. Chill in the refrigerator while you make the rest.
2. Prepare the Spiced Brown Sugar Filling Layer:
   In a small bowl whisk together brown sugar and pumpkin‑pie spice. Set aside.
3. Make the Biscoff Crust:
   Preheat oven to 350 °F (175 °C). Wrap the bottom and sides of a 9‑inch springform pan with several layers of heavy foil (to prepare for water bath). Pulse the cookies in a food processor to fine crumbs. Add melted butter and sugar; process until combined. Press crumbs into the bottom (and up the sides ~1” if desired) of the pan. Bake 15 minutes; let cool completely.
4. Make the Cheesecake Filling:
   In a large bowl (or stand‑mixer) beat cream cheese, sugar, and cornstarch on medium speed ~2 minutes until smooth and lump‑free. Add pumpkin puree, sour cream, pumpkin‑pie spice, and vanilla; mix 1 minute until smooth. Add eggs and egg yolks one at a time on low speed until each is incorporated—do not overmix.
5. Assemble Cheesecake:
   Pour half of the pumpkin cheesecake batter over the cooled crust. Sprinkle the spiced brown sugar filling layer evenly over that. Pour remaining cheesecake batter on top, smoothing with an offset spatula. Then evenly sprinkle the chilled streusel on top (yes, the pan will be full!).
6. Water Bath & Bake:
   Place the springform pan inside a larger roasting pan. Carefully pour boiling water around (but not into) the cheesecake pan until it comes ~1½ inches up the sides. Bake at 350 °F (175 °C) for ~1 hour 30 minutes (cover loosely with foil if streusel browns too fast). Once done, turn off oven and prop door open with a wooden utensil; let cheesecake remain inside 1 extra hour.
7. Chill:
   Remove cheesecake, run a knife around the edge of the pan to loosen, cool completely at room temperature, then refrigerate at least 8 hours or overnight until fully set.
8. Whipped Cream & Serve:
   Before serving, whip heavy cream and powdered sugar until stiff peaks form. Remove cheesecake from pan and transfer to serving plate. Pipe whipped cream around edges, sprinkle with Biscoff crumbs if desired, slice and serve.

Tips / Storage / FAQs

Tips:

• Use full‑fat cream cheese and bring it (and eggs/sour cream) to room temperature for smooth batter.
• Avoid overmixing after adding eggs—incorporating too much air can cause cracking.
• A water bath is key to prevent cracking and ensure creamy texture.
• Chill overnight for best texture and ease of slicing.

Storage:

• Refrigerate covered for up to 4–5 days. Leftover slices can be wrapped and frozen for up to 2–3 months (thaw in fridge overnight).

FAQs:

• Can I use a graham cracker or gingersnap crust instead of Biscoff? Yes—just substitute your preferred cookie crumbs.
• Can I make it gluten‑free? Yes, use gluten‑free cookie crumbs and ensure streusel uses GF flour or almond flour.
• Do I have to use a springform pan? A deep 9‑inch cake pan can work if it can be sealed properly for the water bath.
• Why is a water bath necessary? It keeps the oven environment humid and stable, which prevents cracking and ensures smooth texture.

Final Thoughts

This Pumpkin Streusel Cheesecake is a standout autumn dessert—rich yet balanced, creamy yet crunchy, and full of warm spice and seasonal charm. Whether for Thanksgiving, a cozy dinner, or just because you’re craving pumpkin, it brings bakery‑level flavor and presentation with home‑kitchen effort. Make it ahead, let it chill, and serve it confidently—your guests will be impressed.

The Goods

Pumpkin Streusel Cheesecake

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This Pumpkin Streusel Cheesecake features a spiced pumpkin‑cream‑cheese filling, Biscoff cookie crust, and a crunchy streusel topping. Make‑ahead friendly and ideal for fall or holiday dessert.

Course Dessert

Cuisine American

Recipes

For the Streusel

• 6  tbsp 84 g unsalted butter, softened
• ¾  cup 165 g brown sugar, packed
• ¾  cup 94 g all‑purpose flour, spooned & leveled
• 2 ¼  tsp pumpkin‑pie spice
• Pinch of salt
• For the Spiced Brown Sugar Filling Layer
• ½  cup 110 g brown sugar, packed
• ½  tbsp pumpkin‑pie spice

For the Biscoff Crust

• 46 Biscoff cookies or similar caramel‑spiced cookies
• 10  tbsp 140 g unsalted butter, melted
• 2  tbsp 25 g granulated white sugar

For the Pumpkin Cheesecake Filling

• 32  oz 907 g cream cheese, softened
• 1¼  cups 250 g granulated white sugar
• ¼  cup 32 g cornstarch
• 1  cup 244 g canned pumpkin puree (Libby’s or preferred)
• ⅓  cup 82 g sour cream, at room temperature
• 1  tbsp pumpkin‑pie spice
• 1  tbsp vanilla extract
• 3 whole eggs room temperature
• 2 egg yolks room temperature

For the Whipped Cream

• ¾  cup 180 ml heavy cream
• ¼  cup 34 g powdered sugar

Instructions

Prepare the Streusel:

• In a medium bowl combine softened butter, brown sugar, flour, pumpkin‑pie spice, and salt. Mix until thick, coarse crumbs form. Chill in the refrigerator while you make the rest.

Prepare the Spiced Brown Sugar Filling Layer:

• In a small bowl whisk together brown sugar and pumpkin‑pie spice. Set aside.

Make the Biscoff Crust:

• Preheat oven to 350 °F (175 °C). Wrap the bottom and sides of a 9‑inch springform pan with several layers of heavy foil (to prepare for water bath). Pulse the cookies in a food processor to fine crumbs. Add melted butter and sugar; process until combined. Press crumbs into the bottom (and up the sides ~1” if desired) of the pan. Bake 15 minutes; let cool completely.

Make the Cheesecake Filling:

• In a large bowl (or stand‑mixer) beat cream cheese, sugar, and cornstarch on medium speed ~2 minutes until smooth and lump‑free. Add pumpkin puree, sour cream, pumpkin‑pie spice, and vanilla; mix 1 minute until smooth. Add eggs and egg yolks one at a time on low speed until each is incorporated—do not overmix.
• In Bloom Bakery

Assemble Cheesecake:

• Pour half of the pumpkin cheesecake batter over the cooled crust. Sprinkle the spiced brown sugar filling layer evenly over that. Pour remaining cheesecake batter on top, smoothing with an offset spatula. Then evenly sprinkle the chilled streusel on top (yes, the pan will be full!).

Water Bath & Bake:

• Place the springform pan inside a larger roasting pan. Carefully pour boiling water around (but not into) the cheesecake pan until it comes ~1½ inches up the sides. Bake at 350 °F (175 °C) for ~1 hour 30 minutes (cover loosely with foil if streusel browns too fast). Once done, turn off oven and prop door open with a wooden utensil; let cheesecake remain inside 1 extra hour.

Chill:

• Remove cheesecake, run a knife around the edge of the pan to loosen, cool completely at room temperature, then refrigerate at least 8 hours or overnight until fully set.

Whipped Cream & Serve:

• Before serving, whip heavy cream and powdered sugar until stiff peaks form. Remove cheesecake from pan and transfer to serving plate. Pipe whipped cream around edges, sprinkle with Biscoff crumbs if desired, slice and serve.

Notes

Use full‑fat cream cheese and bring it (and eggs/sour cream) to room temperature for smooth batter.

Avoid overmixing after adding eggs—incorporating too much air can cause cracking.

A water bath is key to prevent cracking and ensure creamy texture.

Chill overnight for best texture and ease of slicing.