As the leaves start to turn, an irresistible craving for cozy flavors can sweep over anyone who loves to bake. This Pumpkin Streusel Cheesecake combines creamy spiced pumpkin filling with a crunchy Biscoff cookie crust, topped off with a delightful brown sugar streusel that brings everything together in a warm embrace. It’s the kind of dessert that not only satisfies your sweet tooth but also transforms any gathering into a heartwarming celebration. Perfect for autumn get-togethers or a cozy night in, this cheesecake effortlessly becomes a new seasonal favorite. Are you ready to indulge in a slice of fall magic?

Why Is This Cheesecake So Irresistible?

Velvety Texture: Each slice offers a smooth and creamy pumpkin filling that melts in your mouth, making it a delight for cheesecake aficionados.

Cozy Flavors: Elevated spices resonate with fall vibes, bringing warmth to every bite. Pumpkin and spices create a nostalgic flavor that’s hard to resist.

Unique Crust: The Biscoff cookie crust adds a delightful crunch and a touch of spice that distinguishes this cheesecake from traditional recipes.

Streusel Topping: The crunchy streusel layer topped with brown sugar provides a perfect contrast to the creamy filling, making each bite uniquely satisfying.

Crowd-Pleaser: This dessert is perfect for family gatherings and celebrations, ensuring everyone leaves with a smile. For those who love pumpkin treats, check out Pumpkin Cheesecake Cookies for more seasonal delights!

Pumpkin Streusel Cheesecake Ingredients

For the Streusel

Unsalted Butter (6 tbsp) – Provides moisture and richness for the streusel; feel free to use salted butter if preferred but reduce additional salt.
Brown Sugar (3/4 cup, packed) – Adds sweetness and a deep caramel flavor; you can use either light or dark brown sugar based on your taste.
All-Purpose Flour (3/4 cup) – Gives structure to the streusel; for a gluten-free version, substitute with a gluten-free flour blend.
Pumpkin Pie Spice (2 1/4 tsp + 1 tbsp) – Infuses the cheesecake with cozy autumn spices; a homemade spice blend can serve as a great substitute.
Salt (Pinch) – Enhances flavor and balances sweetness.

For the Crust

Biscoff Cookies (46 cookies) – Creates a unique, spiced crust that adds character; you can substitute with graham crackers but the flavor profile will differ.
Granulated Sugar (2 tbsp) – Provides sweetness for the crust; keep the rest for the filling.

For the Filling

Granulated Sugar (1 1/4 cups) – Sweetens the cheesecake filling; adjust to taste if you’d like a tad less sweetness.
Cornstarch (1/4 cup) – Stabilizes the cheesecake; if needed, flour can be used as an alternative.
Canned Pumpkin Purée (1 cup) – Acts as the base for the filling; for best results, use quality brands like Libby’s or fresh pumpkin that’s been properly cooked and pureed.
Sour Cream (1/3 cup) – Adds creaminess and a slight tang; buttermilk can work as a pinch substitute.
Eggs (3 whole + 2 yolks) – Binds the cheesecake together; make sure they’re at room temperature for ease of mixing.
Vanilla Extract (1 tbsp) – Enhances sweetness and overall flavor; consider using homemade vanilla for a more vibrant taste.

For the Topping

Heavy Cream (3/4 cup) – Offers richness for the whipped cream topping; coconut cream can be substituted for a non-dairy option.
Powdered Sugar (1/4 cup) – Sweetens the whipped cream; reduce the quantity if you prefer a less sweet option.

With these ingredients, your Pumpkin Streusel Cheesecake will be nothing short of a seasonal masterpiece that is sure to impress family and friends alike!

Step‑by‑Step Instructions for Pumpkin Streusel Cheesecake

Step 1: Prepare the Pan
Start by wrapping a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking. Place this pan inside a larger baking dish to create a water bath. Preheat your oven to 350°F, ensuring it’s ready for the Pumpkin Streusel Cheesecake while you prepare your crust and filling.

Step 2: Make Streusel
In a mixing bowl, combine 6 tablespoons of softened unsalted butter, 3/4 cup of packed brown sugar, 3/4 cup of all-purpose flour, 2 1/4 teaspoons of pumpkin pie spice, and a pinch of salt. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Chill the streusel in the refrigerator while you work on the crust, allowing the butter to firm up for a better texture.

Step 3: Prepare Biscoff Crust
In a food processor, blend 46 Biscoff cookies, 2 tablespoons of granulated sugar, and 6 tablespoons of melted butter until you achieve a sandy texture. Press this mixture evenly into the bottom of your prepared springform pan. Bake in the preheated oven for 15 minutes or until set and slightly golden. Once baked, allow the crust to cool completely before adding the cheesecake filling.

Step 4: Mix Cheesecake Filling
In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth before adding 1 1/4 cups of granulated sugar and 1/4 cup of cornstarch. Mix until fully combined, then gently fold in 1 cup of canned pumpkin purée, 1/3 cup of sour cream, 2 1/4 teaspoons of pumpkin pie spice, and 1 tablespoon of vanilla extract. Incorporate 3 whole eggs and 2 egg yolks one at a time, mixing on low to avoid overmixing, which can make the filling dense.

Step 5: Assemble and Bake
Pour half of the creamy filling over the cooled Biscoff crust, smoothing it out with a spatula. Sprinkle with half of the chilled streusel, then add the remaining filling on top. Finish by adding the rest of the streusel to create a nice topping. Place the assembled cheesecake in the water bath and bake at 350°F for 1.5 hours, checking for a slight jiggle in the center when done.

Step 6: Cooling
After baking, turn off the oven and leave the Pumpkin Streusel Cheesecake inside with the door slightly ajar for an additional hour. This gradual cooling helps prevent cracking. Once cooled, transfer the cheesecake to room temperature, then refrigerate for at least 8 hours or overnight to set completely.

Step 7: Serve
Before serving, whip 3/4 cup of heavy cream with 1/4 cup of powdered sugar until stiff peaks form. Pipe this whipped cream around the edges of the cheesecake and sprinkle some extra Biscoff cookie crumbs on top for a lovely garnish. Slice, serve, and enjoy each indulgent piece of your Pumpkin Streusel Cheesecake!

Make Ahead Options

These Pumpkin Streusel Cheesecake preparations are perfect for busy cooks looking to save time during the festive season! You can prepare the Biscoff cookie crust and streusel topping up to 24 hours in advance. Simply store the crust in the refrigerator, wrapped tightly to prevent moisture loss, and keep the streusel in a separate airtight container. The cheesecake filling can also be mixed and stored in the fridge for up to 3 days before assembly. When you’re ready to bake, pour the filling over the crust, top with streusel, and proceed with the final baking steps. This way, your Pumpkin Streusel Cheesecake will be just as delicious, allowing you to enjoy quality time with loved ones!

How to Store and Freeze Pumpkin Streusel Cheesecake

Fridge: Store your leftover Pumpkin Streusel Cheesecake in an airtight container for up to 3 days. This keeps it fresh and ready to enjoy whenever you crave a slice.

Freezer: For longer storage, wrap the cheesecake tightly in plastic wrap and then in foil. It can be frozen for up to 1 month, preserving its delicious flavors.

Thawing: To enjoy frozen cheesecake, transfer it to the fridge and let it thaw overnight. This gentle thawing method helps maintain its creamy texture.

Reheating: If you prefer a warm slice, microwave a piece for about 15-20 seconds. This brings out the flavors while keeping the texture delightful!

What to Serve with Pumpkin Streusel Cheesecake?

As the aroma of autumn fills the air, imagine pairing your luscious cheesecake with delightful sides that enhance its comforting flavors.

Spiced Apple Cider: This warm beverage complements the pumpkin flavors while adding a touch of sweet and spicy notes—perfect for cozy gatherings.
Candied Pecans: These sweet, crunchy bites provide a tasty contrast to the creamy cheesecake, adding a nutty texture and rich flavor.
Whipped Cream with Cinnamon: A dollop of fluffy whipped cream sprinkled with cinnamon elevates each slice, adding a silky layer to enjoy with the cheesecake’s richness.

To embrace the season, serve the cheesecake with a side of velvety caramel sauce for drizzling—combining the rich, sweet notes forms an unforgettable dessert experience.

Roasted Brussels Sprouts: Their earthy flavor and slight crunch contrast beautifully with the cheesecake, making for an unexpected pairing that delights the palate.
Pumpkin Spice Latte: A nostalgic twist to the autumn theme, this comforting drink features familiar spices that resonate with each bite of pie, enhancing the entire experience.
Chocolate Drizzle: A rich chocolate sauce flowing over your slice brings a decadent contrast and adds depth to the pumpkin’s warmth.
Fresh Berries: A handful of blueberries or raspberries can add bright acidity and a splash of freshness, cutting through the rich textures of the cheesecake.

With these delightful companions, your Pumpkin Streusel Cheesecake will be transformed into a heartwarming feast that evokes the spirit of fall celebrations.

Expert Tips for Pumpkin Streusel Cheesecake

Room Temperature Ingredients: Make sure all your ingredients are at room temperature before mixing to achieve a smooth and creamy filling for your Pumpkin Streusel Cheesecake.
Gentle Mixing: Incorporate eggs gently one at a time to avoid overmixing. This helps maintain the light texture; overmixing can lead to a dense cheesecake.
Water Bath Magic: Utilize a water bath during baking to keep the cheesecake moist and prevent unsightly cracks on the surface. This step is crucial for a beautiful presentation.
Chilling Time: Allow the cheesecake to chill for a minimum of 8 hours, preferably overnight. This chilling period is key to developing its flavor and making slicing easier.
Whipped Cream Perfection: When making the topping, whip the cream until stiff peaks form for a light and airy finish that balances the rich cheesecake.

Pumpkin Streusel Cheesecake Variations & Substitutions

Feel free to get creative and tailor this Pumpkin Streusel Cheesecake to your tastes with these delightful alternatives!

Gluten-Free Crust: Use a blend of almond flour and oats in place of Biscoff cookies for a delicious gluten-free version.
Dairy-Free Option: Substitute cream cheese with a dairy-free cream cheese alternative and swap heavy cream with coconut cream for the topping.
Chocolate Indulgence: Fold in mini chocolate chips to the cheesecake filling for a rich chocolate-pumpkin fusion that’s oh-so-decadent.
Nutty Crunch: Replace the Biscoff crust with a pecan or almond crust, adding incredible flavor and a satisfying crunch to the base.
Rise the Heat: Add a pinch of cayenne pepper or crushed red pepper flakes into the filling to introduce a gentle spice that elevates the flavors.
Fruity Layering: Elevate your cheesecake with a layer of fresh berries or sliced figs placed on top before serving for a pop of freshness.
Maple Syrup Sweetness: Replace granulated sugar with maple syrup in the filling for a deeper, more complex sweetness that beautifully complements the pumpkin.
Spice Up! Enhance the spices with a dash of nutmeg, ginger, or clove in addition to the pumpkin pie spice for a warm, festive flavor.

For an extra fall treat, make sure to check out these delightful recipes like Apple Cinnamon Streusel and Pumpkin White Chocolate Chip Cookies. Enjoy your baking adventure!

Pumpkin Streusel Cheesecake Recipe FAQs

What should I look for when selecting pumpkin purée?
Absolutely! When choosing canned pumpkin purée for your Pumpkin Streusel Cheesecake, I recommend looking for high-quality brands like Libby’s. Check that the can features 100% pumpkin without added spices or sugars. If you’d prefer a fresher taste, you can also use fresh pumpkin. Just make sure to cook it thoroughly, then puree it until smooth.

How should I store the leftover cheesecake?
Very! To keep your Pumpkin Streusel Cheesecake fresh, store it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, wrapping it tightly in plastic wrap and then in foil allows it to be frozen for up to 1 month while maintaining its delightful flavors.

Can I freeze the cheesecake?
Absolutely! To freeze your Pumpkin Streusel Cheesecake, first make sure it has completely cooled and chilled in the fridge. Then, wrap it in plastic wrap, followed by a layer of aluminum foil. This double-wrapping will help prevent freezer burn! When you’re ready to enjoy it, just transfer it to the fridge to thaw overnight before serving.

What can I do if my cheesecake cracks during baking?
Very! If your cheesecake cracks, don’t worry. This is a common occurrence! Here’s a step-by-step fix: First, ensure you’re baking it in a water bath, as this helps maintain moisture and temperature. If cracks still appear, you can easily cover them with whipped cream or a drizzle of caramel sauce for a delicious disguise. For future bakes, use room temperature ingredients and avoid overmixing the batter, especially after adding eggs.

Are there any dietary considerations I should be aware of?
Of course! This Pumpkin Streusel Cheesecake contains common allergens like eggs and dairy. If you’re making this dessert for guests with dietary restrictions, consider using gluten-free flour and vegan cream cheese for a non-dairy version. Always check for allergies beforehand, and if you have any pets, be cautious—certain ingredients, like chocolate, can be harmful to them.

How can I enhance the spices in the cheesecake?
Very! If you want to elevate the spiciness of your Pumpkin Streusel Cheesecake, I recommend adjusting the amount of pumpkin pie spice to suit your preferences. You could also mix in a pinch of nutmeg or even a dash of ginger for an extra flavor kick! A bit of cinnamon sprinkled into the streusel topping adds a lovely aroma that makes your kitchen smell like fall.