Pumpkin Streusel Cheesecake
Pumpkin Streusel Cheesecake Recipe
If you’re looking to impress your guests this fall, look no further than a delightful Pumpkin Streusel Cheesecake. This luxurious dessert combines the creamy texture of cheesecake with the warm spices of pumpkin pie, topped with a crunchy streusel layer. Perfect for Thanksgiving or any autumn gathering, this recipe is sure to become a seasonal favorite in your household.
Why Make This Recipe
Pumpkin Streusel Cheesecake stands out for several reasons. It captures the essence of fall with every bite, featuring rich pumpkin puree and aromatic pumpkin pie spice. The combination of the cheesiness, the sweetness from the streusel topping, and the crunch from the Biscoff cookie crust makes for a unique dessert experience. This cheesecake is not just a treat for the taste buds but also a visual delight with its layered textures.
How to Make Pumpkin Streusel Cheesecake
Follow these simple steps to create your own Pumpkin Streusel Cheesecake!
Ingredients
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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
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For the Biscoff Crust:
- 46 Biscoff Cookies, crushed
- 10 tbsp (140 g) unsalted butter, melted
- 2 tbsp (25 g) granulated white sugar
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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
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
Directions
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For the Streusel: In a bowl, mix softened butter, brown sugar, flour, pumpkin pie spice, and salt until crumbly. Set aside.
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For the Biscoff Crust: Preheat your oven to 350°F (175°C). Mix crushed Biscoff cookies, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
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For the Pumpkin Cheesecake: In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add cornstarch, pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix until well combined. Gradually incorporate eggs and egg yolks, mixing on low speed to avoid over-beating.
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Pour the pumpkin cheesecake mixture onto the cooled crust. Sprinkle the streusel mixture over the top.
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Bake the cheesecake in the preheated oven for 1 hour, or until the center is set. Let cool completely in the pan, then refrigerate for at least 4 hours or overnight.
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For the Whipped Cream: Whip the heavy cream on medium speed until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form.
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Assembling the Cheesecake: Once chilled, remove the cheesecake from the springform pan. Top with whipped cream just before serving.
How to Serve Pumpkin Streusel Cheesecake
For the best presentation, slice the cheesecake into wedges and serve each slice with a dollop of whipped cream. You can also sprinkle additional pumpkin pie spice on top for a seasonal touch.
How to Store Pumpkin Streusel Cheesecake
To keep your cheesecake fresh, store it in an airtight container in the refrigerator. It can last up to 5 days. You can also freeze individual slices wrapped in plastic wrap for up to 3 months.
Tips to Make Pumpkin Streusel Cheesecake
- Ensure all ingredients are at room temperature for an easy mix.
- Avoid overmixing the cheesecake batter to prevent cracking.
- If desired, you can enhance the flavor with toasted nuts in the streusel topping.
Variations
- Substitute the Biscoff cookies with graham crackers or oreos for a different flavor profile.
- For a spicier taste, add more pumpkin pie spice or a dash of cinnamon to the filling.
FAQs
Q1: Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use roasted and pureed fresh pumpkin. Make sure it’s well-drained to avoid excess moisture.
Q2: How do I know when my cheesecake is done?
The edges should be set, while the center might still slightly jiggle. It will firm up as it cools.
Q3: Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to 2 days in advance and stored in the refrigerator for best results.
Enjoy making and sharing this delectable Pumpkin Streusel Cheesecake. With a few simple steps, you’ll have a stunning dessert that embodies the flavors of fall!
Pumpkin Streusel Cheesecake
Ingredients
For the Streusel
- 6 tbsp unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup all-purpose flour, spooned and leveled
- 2 1/4 tsp pumpkin pie spice
- 1 pinch salt
For the Biscoff Crust
- 46 pieces Biscoff Cookies, crushed
- 10 tbsp unsalted butter, melted
- 2 tbsp granulated white sugar
For the Pumpkin Cheesecake
- 32 oz cream cheese, softened
- 1 1/4 cups granulated white sugar
- 1/4 cup cornstarch
- 1 cup canned pumpkin puree (Libby’s)
- 1/3 cup 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
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
Instructions
Preparation of the Streusel
- In a bowl, mix softened butter, brown sugar, flour, pumpkin pie spice, and salt until crumbly. Set aside.
Preparation of the Biscoff Crust
- Preheat your oven to 350°F (175°C). Mix crushed Biscoff cookies, melted butter, and sugar in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let cool.
Making the Pumpkin Cheesecake
- In a large bowl, beat softened cream cheese and granulated sugar until smooth.
- Add cornstarch, pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Gradually incorporate eggs and egg yolks, mixing on low speed to avoid over-beating.
- Pour the pumpkin cheesecake mixture onto the cooled crust. Sprinkle the streusel mixture over the top.
Baking the Cheesecake
- Bake the cheesecake in the preheated oven for 1 hour, or until the center is set.
- Let cool completely in the pan, then refrigerate for at least 4 hours or overnight.
Making Whipped Cream
- Whip the heavy cream on medium speed until soft peaks form.
- Gradually add powdered sugar and continue whipping until stiff peaks form.
Assembling the Cheesecake
- Once chilled, remove the cheesecake from the springform pan.
- Top with whipped cream just before serving.
