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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 89 reviews
  • Author: Emma
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 3 hours 30 minutes (including chilling)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Pumpkin Streusel Cheesecake combines the rich creaminess of classic cheesecake with the warm, spiced flavors of pumpkin and a crunchy Biscoff cookie crust. Topped with a buttery streusel and smooth whipped cream, it’s a delightful dessert perfect for autumn gatherings and holiday celebrations.

Ingredients

Scale

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

Spiced Brown Sugar Filling

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

Biscoff Crust

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

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

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 softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt. Mix until thick, coarse crumbs form. Refrigerate the streusel while preparing the rest of the cheesecake.
  2. Prepare Spiced Brown Sugar Filling: In a small bowl, whisk together brown sugar and pumpkin pie spice. Set aside.
  3. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with multiple layers of tinfoil to prevent water leaks during the water bath. Alternatively, place the springform pan inside a 10-inch pan and put both inside a large roasting pan for the water bath.
  4. Make Biscoff Crust: Pulse Biscoff cookies in a food processor until finely ground. Add melted butter and granulated sugar, pulse until combined. Press cookie crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared pan using a ¼ cup measure for ease. Bake crust for 15 minutes, then let cool completely.
  5. Make Pumpkin Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat cream cheese, granulated sugar, and cornstarch together on medium speed for 2 minutes until smooth and lump-free, scraping down the bowl as needed. Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract; mix for 1 minute on medium speed, scraping the bowl again.
  6. Prepare Water Bath: Bring a pot of water to boil on the stove; you will need enough to reach approximately 1 ½ inches up the sides of the springform pan.
  7. Add Eggs to Batter: With the mixer on low speed, add whole eggs and egg yolks one at a time, mixing until each is incorporated before adding the next. Avoid overmixing.
  8. Assemble Cake Layers: Pour half the cheesecake batter into the crust-lined pan and use an offset spatula to smooth. Sprinkle the spiced brown sugar mixture evenly over this layer. Pour the remaining batter on top and smooth. Evenly distribute the chilled streusel atop the batter, filling the pan.
  9. Bake with Water Bath: Place the springform pan inside the large roasting pan, pour boiling water gently around it without splashing onto the cheesecake. Bake at 350°F (175°C) for 1 hour 30 minutes. If the streusel gets too dark near the end, loosely cover with foil.
  10. Cool in Oven: After baking, turn off the oven and crack the door open using a wooden utensil. Let cheesecake sit in the oven for 1 additional hour to finish baking gradually.
  11. Cool and Refrigerate: Remove cheesecake from oven and run a butter knife around edges to loosen crust. Cool completely on the counter, then refrigerate for at least 8 hours or overnight until fully set and chilled.
  12. Make Whipped Cream: In a bowl, whip heavy cream and powdered sugar with an electric mixer on high until stiff peaks form, about 1-2 minutes. Transfer whipped cream to a piping bag with a decorative tip.
  13. Assemble and Serve: Remove the cheesecake from the springform pan onto a serving plate. Pipe the whipped cream around the edges. Sprinkle remaining Biscoff cookie crumbs on top. Slice, serve, and enjoy!
  14. Storage: Store leftovers in an airtight container in the refrigerator for up to three days.

Notes

  • The water bath prevents cracks and keeps the cheesecake moist and creamy.
  • Make sure all ingredients, especially eggs and cream cheese, are at room temperature to avoid lumps.
  • You can substitute Biscoff cookies with graham crackers for a different crust flavor.
  • If the streusel browns too quickly, cover gently with foil during baking.
  • Chilling the streusel before adding helps maintain its texture after baking.

Find it online: https://yumrecipesfood.com/pumpkin-streusel-cheesecake-with-biscoff-crust-and-spiced-brown-sugar-filling-recipe/