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Pumpkin Streusel Cheesecake

Pumpkin Streusel Cheesecake

Delight in this Pumpkin Streusel Cheesecake, a creamy dessert with spiced pumpkin filling and a crunchy Biscoff crust, 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
  • 8 ounces Biscoff Cookies Can substitute with graham crackers for a traditional crust.
  • 1/2 cup Unsalted Butter Melted; margarine can be used as a dairy-free alternative.
  • 1/4 cup Brown Sugar Dark brown sugar works best.
For the Streusel Topping
  • 1/2 cup Unsalted Butter Cold, for optimal texture.
  • 1/2 cup Brown Sugar Can substitute with coconut sugar.
  • 1 cup All-Purpose Flour Gluten-free flour can be used as an alternative.
  • 1 teaspoon Pumpkin Pie Spice Homemade blends can be used.
  • 1 pinch Salt
For the Cheesecake Filling
  • 16 ounces Cream Cheese Softened; full-fat is best.
  • 1 can Canned Pumpkin Purée Fresh pumpkin can be used, adjusting for moisture.
  • 1/2 cup Sour Cream Greek yogurt can be used as a lighter option.
  • 1 tablespoon Cornstarch Can be omitted but may affect texture.
  • 1 cup Granulated Sugar Sugar alternatives can be used.
  • 2 whole Eggs
  • 2 yolks Egg Yolks
For the Whipped Cream
  • 1 cup Heavy Cream Non-dairy whipping cream can be used.
  • 2 tablespoons Powdered Sugar Adjust to taste.

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Food processor
  • Electric mixer
  • Aluminum foil

Method
 

Step-by-Step Instructions
  1. Prepare the pan by wrapping it with aluminum foil and spraying it with baking spray.
  2. In a bowl, combine cold cubed unsalted butter, brown sugar, flour, pumpkin pie spice, and salt for the streusel.
  3. Pulse the Biscoff cookies and mix with melted butter and brown sugar for the crust.
  4. Beat softened cream cheese with sugar and cornstarch, then add pumpkin puree, sour cream, and eggs for the filling.
  5. Pour half the filling into the crust, add streusel, then top with remaining filling and sprinkle more streusel.
  6. Bake cheesecake in a water bath at 350°F for 1.5 hours, then cool in the oven.
  7. Chill the cheesecake in the refrigerator for at least 8 hours before serving.
  8. Whip heavy cream with powdered sugar and top the cheesecake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 27gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 20IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Ensure ingredients are at room temperature for best results, and use a water bath for consistent baking.

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