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Pumpkin Streusel Cheesecake

Pumpkin Streusel Cheesecake: Your Ultimate Fall Indulgence

Indulge in a Pumpkin Streusel Cheesecake featuring rich pumpkin flavor and a crunchy streusel topping, perfect for fall gatherings.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Biscoff Cookies Substitute with gluten-free cookies for a gluten-free option.
  • 1/2 cup Unsalted Butter Ensure chilled for perfect topping.
  • 1/4 cup Granulated White Sugar Consider replacing part with brown sugar for added depth.
For the Streusel Topping
  • 1/2 cup Brown Sugar Opt for dark brown sugar for extra richness.
  • 1 cup All-Purpose Flour Switch to gluten-free flour for a gluten-free option.
  • 1 tablespoon Pumpkin Pie Spice Substitute with a mix of cinnamon, nutmeg, and ginger if needed.
For the Cheesecake Filling
  • 15 ounces Canned Pumpkin Purée Libby’s is a great choice for best results.
  • 1 cup Sour Cream Plain Greek yogurt can be a wonderful substitute.
  • 1 teaspoon Vanilla Extract Using quality extract is key!
  • 3 large Eggs Always use room temperature eggs to avoid lumps.
  • 1 cup Heavy Cream Coconut cream works as a dairy-free alternative.
  • 3/4 cup Powdered Sugar Can be adjusted to taste.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Pastry cutter
  • Roasting pan

Method
 

Prepare the Pan
  1. Wrap a 9-inch springform pan with aluminum foil to prevent leaks. Spray the inside with non-stick spray and line the bottom with parchment paper.
Make the Streusel
  1. Blend chilled cubed butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt in a bowl until it resembles coarse crumbs. Chill the streusel mixture.
Prepare Filling Mixture
  1. Whisk together brown sugar and pumpkin pie spice until combined. Set aside.
Make the Biscoff Crust
  1. Crush the Biscoff cookies, then mix with melted butter and granulated sugar. Press the mixture into the bottom of the springform pan and bake at 350°F for 15 minutes.
Combine Cheesecake Batter
  1. Beat softened cream cheese until fluffy. Mix in pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and cornstarch. Add eggs one at a time.
Assemble Cheesecake
  1. Pour half of the cheesecake batter over the cooled crust. Sprinkle with half of the spiced sugar mixture. Pour remaining batter on top and finish with streusel.
Bake
  1. Place cheesecake in a roasting pan with boiling water. Bake at 350°F for 90 minutes. Cool inside the oven for an additional hour.
Chill
  1. Allow cheesecake to cool at room temperature for an hour. Cover and refrigerate for at least 8 hours or overnight.
Whip Cream
  1. Beat heavy cream with powdered sugar until stiff peaks form.
Serve
  1. Remove cheesecake from the springform pan, garnish with whipped cream and Biscoff crumbs, slice and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 2000IUCalcium: 50mgIron: 1mg

Notes

Room temperature ingredients help achieve a smooth batter. Avoid overmixing after adding eggs to prevent cracks.

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