Pumpkin Streusel Cheesecake Recipe

Introduction

This pumpkin streusel cheesecake is the ultimate fall dessert, combining creamy spiced pumpkin cheesecake with a layer of spiced brown sugar, all resting on a crunchy Biscoff cookie crust. Topped with a buttery brown sugar streusel, it delivers rich autumn flavors in every bite.

Ingredients

• For the Streusel: 6 tbsp (84 g) unsalted butter, softened
• 3/4 cup (165 g) brown sugar, packed
• 3/4 cup (94 g) all purpose flour, spooned and leveled
• 2 1/4 tsp pumpkin pie spice
• Pinch of salt
• For the Spiced Brown Sugar Filling: 1/2 cup (110 g) brown sugar, packed
• 1/2 tbsp pumpkin pie spice
• For the Biscoff Crust: 46 Biscoff Cookies
• 10 tbsp (140 g) unsalted butter, melted
• 2 tbsp (25 g) granulated white sugar
• For the Pumpkin Cheesecake: 32 oz (907 g) cream cheese, softened
• 1 1/4 cups (250 g) granulated white sugar
• 1/4 cup (32 g) cornstarch
• 1 cup (244 g) canned pumpkin puree (Libby’s)
• 1/3 cup (82 g) sour cream, at room temperature
• 1 tbsp pumpkin pie spice
• 1 tbsp vanilla extract
• 3 whole eggs, at room temperature
• 2 egg yolks, at room temperature
• For the Whipped Cream: 3/4 cup (180 ml) heavy cream
• 1/4 cup (34 g) powdered sugar

Instructions

1. Step 1: For the streusel, combine the softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt in a medium bowl. Mix until you have thick, coarse crumbs. Refrigerate the streusel while you prepare the rest of the cheesecake.
2. Step 2: For the spiced brown sugar filling, whisk together brown sugar and pumpkin pie spice in a small bowl. Set aside.
3. Step 3: Preheat the oven to 350° F (175° C). Prepare a 9-inch springform pan by wrapping the bottom and sides with multiple layers of tinfoil to prevent water from seeping in during the water bath. Alternatively, you can place the springform pan inside a 10-inch cake pan that fits inside a larger roasting pan for the water bath method.
4. Step 4: Pulse the Biscoff cookies in a food processor until finely ground. Add the melted butter and granulated sugar, then pulse until combined.
5. Step 5: Press the Biscoff cookie mixture into the bottom and about 1 inch up the sides of the prepared pan. Use a 1/4 measuring cup to help press evenly. Bake the crust for 15 minutes, then let it cool completely.
6. Step 6: If your oven was turned off, preheat it again to 350° F (175° C). In a stand mixer fitted with a paddle attachment, beat cream cheese, sugar, and cornstarch on medium speed for two minutes until smooth and lump-free. Scrape down the bowl sides and bottom.
7. Step 7: Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix on medium speed for one minute. Scrape the bowl again.
8. Step 8: Bring a pot of water to a boil for the water bath, enough to reach about 1 ½ inches up the sides of the springform pan.
9. Step 9: Add eggs and egg yolks one at a time to the cheesecake mixture, mixing on low speed and ensuring each is fully incorporated before adding the next. Stop mixing as soon as the last egg is blended to avoid overmixing.
10. Step 10: Pour half the cheesecake batter over the cooled crust, smoothing it out evenly. Sprinkle the spiced brown sugar filling evenly over the batter. Pour the remaining batter on top and smooth again. Finally, sprinkle the chilled streusel on top evenly.
11. Step 11: Place the springform pan in a large roasting pan. Slowly pour the boiling water around the cheesecake pan, being careful not to splash water into the cheesecake. If using the 10-inch pan method, place the springform pan inside the 10-inch pan before putting into the roasting pan and pour water around it.
12. Step 12: Bake at 350° F (175° C) for 1 hour and 30 minutes. If the streusel browns too quickly, loosely cover the top with aluminum foil. After baking, turn off the oven and crack the oven door open using a wooden utensil. Leave the cheesecake inside for 1 more hour to finish baking as it cools.
13. Step 13: Remove cheesecake from the oven. Run a butter knife around the pan edges to loosen the crust. Let cool completely on the counter, then refrigerate for at least 8 hours or overnight before serving.
14. Step 14: For the whipped cream, beat heavy cream and powdered sugar with an electric mixer on high until stiff peaks form, about 1-2 minutes. Transfer to a piping bag with a decorative tip.
15. Step 15: To serve, remove the cheesecake from the springform pan and place on a serving plate. Pipe whipped cream around the edges and sprinkle with extra Biscoff cookie crumbs if desired. Slice, serve, and enjoy!

Tips & Variations

• Use full-fat, brick-style cream cheese for a smooth, creamy texture; reduced-fat varieties will affect the result.
• Libby’s canned pumpkin puree is preferred for its thick texture; homemade or other brands may affect moisture content.
• Make your own pumpkin pie spice by blending cinnamon, ginger, nutmeg, allspice, mace, and cloves if you don’t have a pre-made mix.
• Keep all ingredients at room temperature to avoid lumps in the cheesecake batter.
• Be careful not to overmix the batter once eggs are added to prevent a runny texture.
• If you prefer no streusel topping, you can omit it and try a classic pumpkin cheesecake recipe instead.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to three days. It’s best served chilled; reheat is not recommended as the texture may change. Use a cake carrier with a domed lid for easy and safe storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I really have to use a water bath to bake the cheesecake?

Yes, the water bath is essential. It creates moisture in the oven and regulates the heat to prevent cracking and ensure even baking.

How do I store the cheesecake?

Keep the cheesecake in an airtight container or cake carrier in the fridge for up to four days. Always chill it well before serving.

Pumpkin Streusel Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

This pumpkin streusel cheesecake is the perfect fall dessert featuring creamy spiced pumpkin cheesecake with a layer of spiced brown sugar swirl in the middle, resting on a flavorful Biscoff cookie crust, and topped with a thick, buttery brown sugar streusel. The streusel adds a deep caramel flavor with a hint of autumn spices, creating a deliciously textured topping baked to golden perfection. The cheesecake is baked in a water bath to ensure a smooth and creamy texture, making it an irresistible treat for pumpkin lovers.

• Author: Lena
• Prep Time: 1 hour
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours 30 minutes plus 8 hours chilling
• Yield: 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Streusel

• 6 tbsp (84 g) unsalted butter, softened
• 3/4 cup (165 g) brown sugar, packed
• 3/4 cup (94 g) all purpose flour, spooned and leveled
• 2 1/4 tsp pumpkin pie spice
• Pinch of salt

For the Spiced Brown Sugar Filling

• 1/2 cup (110 g) brown sugar, packed
• 1/2 tbsp pumpkin pie spice

For the Biscoff Crust

• 46 Biscoff Cookies
• 10 tbsp (140 g) unsalted butter, melted
• 2 tbsp (25 g) granulated white sugar

For the Pumpkin Cheesecake

• 32 oz (907 g) cream cheese, softened
• 1 1/4 cups (250 g) granulated white sugar
• 1/4 cup (32 g) cornstarch
• 1 cup (244 g) canned pumpkin puree (Libby’s)
• 1/3 cup (82 g) sour cream, at room temperature
• 1 tbsp pumpkin pie spice
• 1 tbsp vanilla extract
• 3 whole eggs, at room temperature
• 2 egg yolks, at room temperature

For the Whipped Cream

• 3/4 cup (180 ml) heavy cream
• 1/4 cup (34 g) powdered sugar

Instructions

1. Make the Streusel: In a medium bowl, combine the softened butter, packed brown sugar, flour, pumpkin pie spice, and salt. Mix together until thick, coarse crumbs form. Refrigerate the streusel to chill and firm up while preparing the rest of the cheesecake.
2. Prepare the Spiced Brown Sugar Filling: Whisk together the brown sugar and pumpkin pie spice in a small bowl and set aside for later use as the swirl layer in the cheesecake.
3. Make and Bake the Biscoff Crust: Preheat oven to 350°F (175°C). Wrap the bottom and sides (about 2 inches up) of a 9-inch springform pan with heavy-duty aluminum foil to prevent water seepage during the water bath. Alternatively, use a 10-inch pan to contain the springform pan. Pulse Biscoff cookies in a food processor until finely ground. Add melted butter and granulated sugar, pulse to combine. Press the cookie mixture into the bottom and about 1 inch up the sides of the pan, using a 1/4 cup measuring cup to help with pressing evenly. Bake crust for 15 minutes, then cool completely.
4. Prepare Pumpkin Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat the cream cheese, granulated sugar, and cornstarch on medium speed for 2 minutes until smooth and lump-free. Scrape down bowl. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix on medium speed for 1 minute, scraping bowl again. Meanwhile, start boiling a pot of water for the water bath, ensuring sufficient water to reach about 1.5 inches up the sides of the springform pan. Beat in eggs and egg yolks one at a time on low speed, mixing each fully before adding the next. Do not over-mix.
5. Assemble the Cheesecake: Pour half the batter into the cooled crust and smooth with an offset spatula. Evenly sprinkle the spiced brown sugar mixture over the batter. Pour the remaining batter on top, smoothing again. Top evenly with chilled streusel crumbs. The pan will be full but this is expected.
6. Bake the Cheesecake in a Water Bath: Place the springform pan in a large roasting pan. Slowly pour the boiling water into the roasting pan, around the cheesecake pan, careful not to splash water onto the cheesecake. If using the 10-inch pan method, place the springform inside the 10-inch pan, then the 10-inch pan inside the roasting pan before adding water around that pan. Bake at 350°F (175°C) for 1 hour and 30 minutes. If the streusel browns too quickly, loosely cover with foil.
7. Cool in Oven: After baking time, turn the oven off and prop the oven door open with a wooden utensil. Let the cheesecake remain in the oven for an additional 1 hour to finish baking slowly as it cools.
8. Chill the Cheesecake: Remove from oven, run a butter knife around the edges carefully to loosen the cheesecake. Let cool completely at room temperature. Refrigerate for at least 8 hours or overnight until fully chilled and set.
9. Make the Whipped Cream: Beat the heavy cream and powdered sugar on high speed until stiff peaks form, about 1-2 minutes. Transfer whipped cream to a piping bag fitted with a decorative tip.
10. Finish and Serve: Remove cake from the springform pan and transfer to a serving plate. Pipe whipped cream around the edges. Sprinkle with Biscoff cookie crumbs. Serve and enjoy!
11. Storage: Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

• Use full-fat cream cheese like ‘brick style’ Philadelphia for best creamy texture; reduced-fat cream cheese will affect consistency.
• Libby’s canned pumpkin puree is recommended for its thick, consistent texture.
• Pumpkin pie spice can be purchased or homemade from a blend of cinnamon, ginger, nutmeg, allspice, mace, and cloves.
• All ingredients should be at room temperature to ensure a smooth batter and avoid lumps.
• Do not over-mix the cheesecake batter to prevent a runny texture.
• Wrap the springform pan well with several layers of heavy-duty foil to prevent water leaks during the water bath or use the 10-inch pan within a roasting pan method.
• Allow cheesecake to chill overnight before cutting for best texture and clean slices.
• If the streusel browns too much during baking, cover loosely with foil to prevent burning.
• Using a stand mixer is recommended but a hand mixer can also be used.
• The cheesecake can be baked in a 9-inch springform pan; baking time and temperature remain the same.

Keywords: cheesecake, pumpkin, pumpkin cheesecake, pumpkin streusel cheesecake, streusel, fall dessert, Biscoff crust