Pumpkin Streusel Cheesecake

This Pumpkin Streusel Cheesecake will definitely steal the show at your next gathering! Imagine a creamy, decadent cheesecake blended with the warm spices of fall, all enveloped in a crispy Biscoff cookie crust. It’s like an autumn hug on a plate! The sweet streusel topping gives it that extra crunch, making it a perfect balance between smooth and satisfying. Whether you’re entertaining friends or looking for a special dessert to celebrate the season, this cheesecake has you covered. Plus, it’s super fun to make! Gather your ingredients, roll up your sleeves, and follow this guide to create a luscious Pumpkin Streusel Cheesecake that everyone will love. Let’s get started!

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Why This Recipe Works

This Pumpkin Streusel Cheesecake combines the creamy richness of traditional cheesecake with the warm, spiced flavors of fall. The Biscoff cookie crust adds a delightful crunch, while the brown sugar streusel brings an irresistible sweetness that contrasts beautifully with the spiced pumpkin filling. Each component is expertly balanced to create a dessert that’s both luxurious and comforting.

Why You’ll Love This Pumpkin Streusel Cheesecake

This cheesecake is not just a dessert; it’s a celebration of autumn flavors! Perfect for Thanksgiving or any fall gathering, it caters to pumpkin lovers and cheesecake enthusiasts alike. With its buttery crust, creamy texture, and delightful toppings, this Pumpkin Streusel Cheesecake will quickly become a family favorite.

Ingredients

• For the Streusel Topping:
• 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 Filling:

• 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

Preparing the Streusel Topping

First, you’ll want to prepare the streusel topping. Combine the butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt in a bowl. Mix everything together until you form thick, coarse crumbs. Then, chill this mixture in the fridge while you work on the rest of the cheesecake.

Making the Spiced Brown Sugar Filling

In a small bowl, whisk together the brown sugar and pumpkin pie spice. This spiced mixture will add another layer of flavor to the cheesecake. Set it aside for now; you’ll sprinkle it later!

Creating the Biscoff Crust

Next comes the crust, which is one of the best parts! Preheat your oven to 350°F (175°C), and wrap a 9-inch springform pan with tinfoil to prevent water from leaking in later. In a food processor, pulse the Biscoff cookies until they’re finely ground. After that, add the melted butter and sugar, and pulse again until combined. Press this mixture firmly into the bottom of your prepared pan. Bake it for 15 minutes, then let it cool completely.

Crafting the Pumpkin Cheesecake Filling

Now, let’s prepare that creamy pumpkin filling! In a stand mixer, beat together the cream cheese, sugar, and cornstarch until it’s smooth and creamy. Next, add in the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract, mixing until everything is well blended. Gradually add the eggs and egg yolks, mixing on low speed just until combined. This step is crucial—overmixing can cause cracks later.

Building the Cheesecake Layers

With your filling ready, it’s time to build those delicious layers! Pour half of the cheesecake batter into the cooled crust. Sprinkle the spiced brown sugar mixture evenly over the top. Then, pour the remaining batter on top and finally, sprinkle the chilled streusel mixture over the cheesecake.

Baking the Cheesecake

Prepare your baking setup by placing the cheesecake in a roasting pan, then pour boiling water around it for a water bath. This helps keep the cheesecake moist while it bakes. Bake at 350°F (175°C) for about 1.5 hours. If your streusel browns too fast, cover it loosely with aluminum foil. Once baked, turn off the oven, crack the door open, and let it cool for an hour before refrigerating.

Whipping the Cream

While the cheesecake cools, whip up some delicious cream. Mix together the heavy cream and powdered sugar until stiff peaks form. For an extra touch, transfer this whipped cream into a piping bag for easy decorating later.

Assembling and Serving the Cheesecake

When you’re ready to serve, carefully remove the cheesecake from the springform pan. Pipe the whipped cream around the edges for a lovely finish. You can also sprinkle some Biscoff crumbs on top for added flair!

Serving Suggestions

This Pumpkin Streusel Cheesecake shines on its own, but why not serve it with a dollop of whipped cream or a scoop of vanilla ice cream? These additions make it even more indulgent!

Tips for Success

To achieve the best texture, make sure all your ingredients are at room temperature before starting. Additionally, avoid overmixing after adding the eggs. This way, you can enjoy a smooth, crack-free cheesecake.

Variations

If you’re feeling adventurous, consider adding chocolate chips to the filling! You can also switch up the flavor by using graham cracker crumbs instead of Biscoff cookies for the crust.

Storage Tips

When you inevitably have leftovers, store them in an airtight container in the refrigerator for up to three days. This cheesecake tastes amazing even the next day!

Pairing Ideas

Enhance your dining experience by pairing this cheesecake with spiced coffee, a warm apple cider, or even a full-bodied red wine. The flavors complement each other beautifully.

FAQs

1. Can I use a different type of cookie for the crust?
Absolutely! You can swap Biscoff cookies for graham crackers, Oreos, or even gingersnaps if you like.

2. How can I prevent the cheesecake from cracking?
Using a water bath while baking helps maintain an even temperature and moisture, keeping cracks at bay.

3. Can I make this cheesecake ahead of time?
Yes! It can be made a day in advance and stored in the fridge until you’re ready to serve it.

4. Is it necessary to use sour cream?
Sour cream provides creaminess and tanginess, but Greek yogurt is a suitable substitute if you need it.

5. What’s the best way to slice the cheesecake?
Using a hot knife makes slicing easier. Just remember to clean the blade between slices for those perfect edges.

This Pumpkin Streusel Cheesecake is a delightful treat that embodies the very essence of autumn. Its rich, creamy texture and comforting spices create memorable moments at any gathering. So gather your loved ones, slice up this cheesecake, and enjoy every flavorful bite together!

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