If you’re searching for a show-stopping dessert that marries the cozy flavors of autumn with a rich, creamy texture, look no further than this Pumpkin Streusel Cheesecake with Biscoff Crust and Spiced Brown Sugar Filling Recipe. It’s an absolute celebration of pumpkins and warming spices, all wrapped up in a crunchy Biscoff cookie crust that adds the perfect balance of sweetness and complexity. Each bite brings together the buttery streusel topping, the luscious pumpkin-infused cheesecake, and a delightful hint of spiced brown sugar nestled right in the middle. Whether you’re entertaining guests or treating yourself, this cheesecake is bound to become your new seasonal obsession.

The image shows a thick square piece of pumpkin cheesecake with three distinct layers on a white plate: the bottom layer is a dark brown crumbly crust, the middle layer is a light orange creamy pumpkin cheesecake with a smooth texture, and the top layer is a crumbly brown streusel topping. On top of the streusel, there is a generous swirl of white whipped cream sprinkled lightly with brown crumbs. A small piece of cheesecake with the crust is broken off and held by a silver fork resting on the plate. In the background, there are blurred small orange pumpkins and a wooden surface beneath, replaced with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Creating this Pumpkin Streusel Cheesecake with Biscoff Crust and Spiced Brown Sugar Filling Recipe is surprisingly simple thanks to a handful of key ingredients that each play a crucial role. From the buttery richness of cream cheese to the aromatic pumpkin pie spice and the unique caramel notes of Biscoff cookies, every ingredient is essential for building those layers of flavor and texture.

Unsalted butter (6 tbsp softened + 10 tbsp melted): Adds richness and helps bind the crust and streusel together perfectly.
Brown sugar (3/4 cup + 1/2 cup packed): Provides deep molasses sweetness, vital for both the streusel and filling contrast.
All-purpose flour (3/4 cup): Gives structure to the streusel crumbs for that perfect crumbly topping.
Pumpkin pie spice (variable): Infuses the entire cheesecake with warm autumnal flavors like cinnamon, nutmeg, and clove.
Salt (pinch): Balances sweetness and enhances all the other flavors.
Granulated sugar (2 tbsp + 1 1/4 cups): Sweetens both the crust and the cheesecake filling for a well-rounded taste.
Biscoff cookies (46 cookies): The star of the crust, giving it a caramelized, spiced crunch unique to this recipe.
Cream cheese (32 oz softened): The creamy, tangy base of the cheesecake for that smooth, luscious texture.
Cornstarch (1/4 cup): Stabilizes the cheesecake to keep it silky and dense without cracking.
Pumpkin puree (1 cup): Brings the pumpkin flavor to life with natural moisture and color.
Sour cream (1/3 cup room temp): Adds a subtle tang and creaminess to balance the sweetness.
Vanilla extract (1 tbsp): Enhances the overall aroma and depth of the cheesecake.
Eggs and egg yolks (3 whole + 2 yolks): Essential for setting the cheesecake’s lush texture.
Heavy cream (3/4 cup) and powdered sugar (1/4 cup): Whipped together to create the perfect light and sweet topping.

How to Make Pumpkin Streusel Cheesecake with Biscoff Crust and Spiced Brown Sugar Filling Recipe

Step 1: Prepare the Streusel

Begin by combining the softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt in a bowl. Mix until you have thick, coarse crumbs—the comforting crunch that will crown your cheesecake beautifully. Pop this mixture in the fridge to chill while you move on to the crust and filling.

Step 2: Create the Spiced Brown Sugar Filling

Whisk the brown sugar and pumpkin pie spice together in a small bowl and set aside. This spiced sugar blend will layer inside the cheesecake, delivering surprises of warm sweetness in every slice.

Step 3: Make the Biscoff Crust

Preheat your oven to 350°F (175°C). Protect your 9-inch springform pan with a generous wrap of tinfoil to guard against any water seepage during baking. Blitz the Biscoff cookies in a food processor until finely ground, then add melted butter and sugar, pulsing until combined. Press this fragrant mixture firmly into the bottom and sides of your pan, creating a crust about an inch thick. Bake for 15 minutes, then cool completely while you prepare your cheesecake batter.

Step 4: Mix the Pumpkin Cheesecake Batter

In a stand mixer with a paddle attachment, blend softened cream cheese, sugar, and cornstarch until smooth and lump-free. Stir in pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract to develop that irresistible fall flavor. Then, one by one, add eggs and yolks on low speed to maintain a silky batter without overmixing. Remember to scrape down the bowl to incorporate every bit of goodness.

Step 5: Assemble and Bake

Pour half the batter into the prepared crust, smoothing it evenly with an offset spatula. Sprinkle the spiced brown sugar filling layer gently over it. Top with the remaining cheesecake batter, smoothing again, and finally, scatter the chilled streusel crumbs evenly over the surface. Place your pan inside a larger roasting pan for the water bath—the secret to a creamy, crack-free cheesecake. Slowly pour boiling water into the roasting pan, avoiding splashes on the cheesecake. Bake at 350°F (175°C) for 1 hour and 30 minutes, covering with foil if the streusel browns too quickly. Turn off the oven, crack the door open, and let the cheesecake continue baking inside for another hour.

Step 6: Cool and Chill

Once baked, loosen the edges with a butter knife, cool the cheesecake to room temperature, then refrigerate for at least 8 hours or overnight. This resting time lets the flavors intensify and the texture set perfectly.

Step 7: Whip the Cream and Serve

Whip heavy cream and powdered sugar until stiff peaks form for a luscious topping. Transfer to a piping bag and decorate the cooled cheesecake edges. Sprinkle with extra Biscoff cookie crumbs for crunch and serve this masterpiece to your eager guests!

How to Serve Pumpkin Streusel Cheesecake with Biscoff Crust and Spiced Brown Sugar Filling Recipe

A pumpkin pie with one slice removed sits on a round wooden board. The pie has three layers: a thick dark brown crust at the bottom, a smooth orange pumpkin filling with a creamy texture in the middle, and a crumbly brown topping that covers the entire top layer. A ring of white whipped cream decorates the edge of the pie's top, with a light sprinkling of brown spice on the whipped cream. The setting includes small orange pumpkins and cinnamon sticks around the pie, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance each slice with a generous swirl of fresh whipped cream and a sprinkle of crushed Biscoff cookies for added texture. For a festive flair, dust lightly with cinnamon or pumpkin pie spice to highlight those warm autumn flavors.

Side Dishes

This cheesecake pairs wonderfully with a cup of spiced chai or freshly brewed coffee, balancing richness with a hint of spice. For extra indulgence, serve alongside vanilla ice cream or a drizzle of caramel sauce to complement the buttery Biscoff crust.

Creative Ways to Present

Turn your cheesecake into a conversation starter by serving individual portions in clear glasses topped with streusel and whipped cream for an elegant parfait look. Or garnish with edible flowers and toasted pecans to make your dessert table stunning and inviting.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pumpkin Streusel Cheesecake with Biscoff Crust and Spiced Brown Sugar Filling Recipe wrapped tightly in plastic wrap or in an airtight container in the fridge. It will stay fresh and flavorful for up to three days—perfect for enjoying little slices throughout the week.

Freezing

You can freeze the cheesecake for up to 2 months by wrapping it securely in plastic wrap followed by foil to prevent freezer burn. Thaw overnight in the fridge before serving to retain its creamy texture and full flavor.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer a slightly warmer slice, let it sit at room temperature for 15-20 minutes. Avoid microwaving as it can alter the texture and cause the cream cheese to become grainy.

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While the Biscoff cookies add a signature caramelized spice, you can experiment with graham crackers, gingersnaps, or even crushed speculoos. Just keep the butter ratio the same for a crust that holds together well.

Is it necessary to use a water bath when baking the cheesecake?

Yes, the water bath is crucial for this recipe. It provides gentle, even heat that prevents cracking and ensures the cheesecake remains silky and smooth throughout.

Can I make the streusel topping ahead of time?

Definitely. The streusel can be made and chilled in the refrigerator for up to two days before assembling. Keeping it cold helps maintain its crumbly texture on top during baking.

What should I do if my cheesecake cracks?

If you notice small cracks, don’t panic! A dusting of powdered sugar, fruit compote, or a decorative whipped cream border can easily hide imperfections while still tasting amazing.

How long does it take to make this cheesecake?

From start to finish, including baking and cooling times, expect around 3 to 3.5 hours. Much of that is baking and chilling, so it’s perfect to prepare in advance for any special occasion.

Final Thoughts

This Pumpkin Streusel Cheesecake with Biscoff Crust and Spiced Brown Sugar Filling Recipe truly is a celebration of fall’s richest flavors. The combination of creamy pumpkin, spiced brown sugar, and the irresistible Biscoff crust makes it a dessert you’ll want to share again and again. So grab your mixer, preheat that oven, and treat yourself to a slice of heaven that tastes like a cozy autumn hug. Trust me, this cheesecake is going to be your new seasonal favorite and your guests will be begging you for the recipe!

Pumpkin Streusel Cheesecake with Biscoff Crust and Spiced Brown Sugar Filling Recipe