📑 Table of Contents ▶
- Pumpkin Streusel Cheesecake
- Crafting the Perfect Pumpkin Streusel Cheesecake
- Fundamentals
- Preparation/setup
- Mastering the Art of Pumpkin Streusel Cheesecake
- Technique
- Tips/tricks
- Achieving Perfection with Pumpkin Streusel Cheesecake
- Perfecting results
- Troubleshooting/variations
- Presenting and Storing Your Pumpkin Streusel Cheesecake
- Serving/presentation
- Pairings/storage
- Conclusion
- FAQs – Pumpkin Streusel Cheesecake
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I’m Emma, and today I’m thrilled to share a delightful recipe that holds a special place in my heart: Pumpkin Streusel Cheesecake. There’s something incredibly comforting about the combination of creamy cheesecake and the warm spices of pumpkin pie. This recipe is more than just a dessert; it’s a celebration of flavors, perfect for gatherings with family and friends.
Creating this Pumpkin Streusel Cheesecake reminds me of cozy autumn afternoons, where the air is crisp and the aroma of spices fills my kitchen. It’s a dessert that not only tastes delicious but also brings warmth and joy to any table. As you embark on this culinary adventure, you’ll find that the process is as enjoyable as the final result.
At GrandMmaDelights, my mission is to inspire you to embrace home cooking with love and creativity. This cheesecake is a testament to how simple, quality ingredients can be transformed into a show-stopping dessert. Let’s dive into the world of flavors and techniques that make this Pumpkin Streusel Cheesecake a true masterpiece.
Pumpkin Streusel Cheesecake
- Total Time: 2 hours
- Yield: 1 cheesecake
Description
Indulge in our decadent Pumpkin Streusel Cheesecake recipe, perfect for fall! Learn how to create this creamy dessert with a crunchy topping. Click for the full recipe!
Ingredients
- – 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 (11 ml) pumpkin pie spice
- – pinch of salt
- – 1/2 cup (110 g) brown sugar, packed
- – 1/2 tbsp (8 ml) pumpkin pie spice
- – 46 Biscoff Cookies
- – 10 tbsp (140 g) unsalted butter, melted
- – 2 tbsp (25 g) granulated white sugar
- – 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 (15 ml) pumpkin pie spice
- – 1 tbsp (15 ml) 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
Instructions
- Combine the softened butter, packed brown sugar, all-purpose flour, pumpkin pie spice, and a touch of salt in a medium-sized bowl.
- Stir everything together until you achieve a crumbly texture and refrigerate the streusel while you proceed with the cheesecake preparation.
- In a small bowl, blend the brown sugar with the pumpkin pie spice using a whisk, then set it aside.
- Set your oven to 350°F (175°C) to preheat.
- To prepare your 9-inch springform pan for a water bath, wrap the bottom and sides with several layers of aluminum foil, ensuring it extends about two inches up the sides to prevent water from leaking in. Alternatively, place the pan inside a 10-inch cake pan within a larger roasting pan to protect it from water.
- Use a food processor to grind the Biscoff cookies into fine crumbs.
- Add melted butter and granulated sugar to the crumbs, processing until they are well mixed.
- Press this cookie mixture firmly into the base and slightly up the sides of the pan, about an inch, using a quarter cup measure to assist.
- Bake the crust for 15 minutes, then allow it to cool fully as you prepare the cheesecake filling.
- Ensure your oven is still at 350°F (175°C) if needed; otherwise, preheat it again.
- In a stand mixer bowl, blend the softened cream cheese, granulated sugar, and cornstarch on medium speed for two minutes with a paddle attachment until the mixture is smooth and lump-free. Scrape the bowl’s sides and base to ensure even mixing.
- Incorporate the pumpkin puree, room-temperature sour cream, pumpkin pie spice, and vanilla extract into the mixture, blending on medium speed for one minute. Scrape the sides and bottom again to combine thoroughly.
- At this point, boil a pot of water on the stove, ensuring you have enough to reach 1 ½ inches up the sides of the springform pan.
- Gradually add the whole eggs and egg yolks to the cheesecake mixture, one at a time, mixing on low speed until each is fully incorporated, and then stop the mixer. Avoid over-mixing.
- Pour half of the cheesecake mixture into the prepared crust, smoothing it with an offset spatula. Evenly sprinkle the spiced brown sugar mix over this layer. Pour the remaining batter on top, again smoothing it out, and then spread the chilled streusel over the surface. It’s fine if the pan seems full.
- Place the cheesecake in a large roasting pan inside the oven. Carefully pour the boiling water into the roasting pan, surrounding the cheesecake without splashing. If using the alternative pan method, place the cheesecake in the 10-inch pan first, then into the roasting pan, adding the water around it.
- Bake for 1 hour and 30 minutes at 350°F (175°C). If the streusel begins browning too much towards the end, cover it loosely with foil. After 1.5 hours, turn off the oven and wedge the door open slightly with a wooden spoon, leaving the cheesecake inside for another hour to cool and continue cooking.
- After the total 2 hours and 30 minutes, take the cheesecake out of the oven and gently run a butter knife around the edge to release the crust from the pan sides. Allow it to cool on the counter, then refrigerate for at least 8 hours or overnight until thoroughly chilled.
- Whip the heavy cream and powdered sugar together in a bowl on high speed using an electric mixer until stiff peaks form, which should take 1-2 minutes. If using a stand mixer, opt for the whisk attachment. Transfer the whipped cream to a piping bag with a decorative nozzle.
- Carefully remove the cheesecake from the springform pan and place it onto a serving platter.
- Decorate the cheesecake’s edges with piped whipped cream, sprinkle with extra Biscoff cookie crumbs, serve, and enjoy!
- Keep any leftovers in an airtight container in the refrigerator for up to three days.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 30g
- Protein: 6g
Keywords: american, dessert, homemade
Crafting the Perfect Pumpkin Streusel Cheesecake
Fundamentals
The foundation of our Pumpkin Streusel Cheesecake lies in its rich and flavorful ingredients. From the creamy softness of the cream cheese to the sweet, spiced notes of pumpkin pie spice, each component plays a crucial role. Understanding these basics will ensure your cheesecake turns out perfectly every time.
The streusel topping adds a delightful crunch, contrasting beautifully with the smooth cheesecake filling. Made with brown sugar, flour, and pumpkin pie spice, it’s a simple yet essential element that elevates the dessert. Be sure to refrigerate the streusel mixture while you prepare the rest of the cheesecake.
Preparation/setup
Preparation is key to achieving a flawless Pumpkin Streusel Cheesecake. Start by preheating your oven to 350°F (175°C) and preparing your springform pan for a water bath. This step is vital in preventing cracks and ensuring even cooking. A well-made crust is another crucial factor, so take your time pressing the Biscoff cookie mixture firmly into the pan.
While your crust bakes and cools, focus on creating a smooth, lump-free cheesecake filling. Using a stand mixer, blend the cream cheese, granulated sugar, and cornstarch until silky. Incorporate the pumpkin puree, sour cream, spices, and vanilla extract, ensuring each ingredient is well mixed.
Mastering the Art of Pumpkin Streusel Cheesecake
Technique
Perfecting the technique of making Pumpkin Streusel Cheesecake involves careful attention to detail. One of the most crucial steps is the gradual incorporation of eggs into the batter. By adding them one at a time and mixing on low speed, you prevent over-mixing, which can lead to a dense texture.
Once your batter is ready, pour half into the prepared crust, sprinkle with the spiced brown sugar mix, and top with the remaining batter. The streusel topping should be spread evenly across the surface, adding both flavor and texture to the cheesecake.
Pumpkin Streusel Cheesecake
Tips/tricks
Achieving a perfectly baked Pumpkin Streusel Cheesecake is all about timing and technique. To ensure the top doesn’t brown too much, cover it loosely with foil if needed. After baking, allow the cheesecake to cool slowly in the oven with the door slightly ajar; this prevents sudden temperature changes that could cause cracks.
For more no-bake cheesecake inspiration, explore our No-Bake Peanut Butter Cheesecake Cups and Greek Yogurt Peanut Butter Cheesecake Bites. These delightful variations showcase the versatility of cheesecake, offering unique flavors and textures.
Achieving Perfection with Pumpkin Streusel Cheesecake
Perfecting results
Perfecting your Pumpkin Streusel Cheesecake involves patience and precision. After the initial bake, allow the cheesecake to cool in the oven for an hour to set its structure. This step is crucial for achieving the perfect texture and preventing cracks from forming.
Once cooled, refrigerate the cheesecake for at least 8 hours or overnight. This chilling period allows the flavors to meld and the texture to firm up, resulting in a smooth and creamy finish. For more tips on achieving cheesecake perfection, check out our Jiggly Japanese Cheesecake guide.
Troubleshooting/variations
If your cheesecake develops cracks, don’t worry! Simply cover them with whipped cream or streusel for a visually appealing finish. For a unique twist, consider adding a layer of chocolate ganache or experimenting with different spices.
Looking for other pumpkin-inspired desserts? Try our Golden Pumpkin Balls or explore the no-bake variety with No-Bake Pumpkin Cheesecake Balls. These recipes offer delightful alternatives with the same comforting flavors.
Presenting and Storing Your Pumpkin Streusel Cheesecake
Serving/presentation
The presentation of your Pumpkin Streusel Cheesecake is just as important as its flavor. Carefully remove the cheesecake from the springform pan and place it on a serving platter. Pipe whipped cream around the edges and sprinkle extra Biscoff cookie crumbs for a decorative touch.
This cheesecake makes a stunning centerpiece for any dessert table and pairs beautifully with a cup of coffee or tea. For more inspiration on creative cheesecake presentations, visit our Chocolate Cheesecake recipe.
Pumpkin Streusel Cheesecake
Pairings/storage
Store any leftover Pumpkin Streusel Cheesecake in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making it even more delicious with each passing day. For a special treat, serve chilled slices with a dollop of whipped cream or a scoop of vanilla ice cream.
If you’re interested in more innovative cheesecake recipes, explore the delightful world of Sous Vide Cheesecake. This method offers a unique take on a classic dessert, ensuring perfect results every time.
Conclusion
The Pumpkin Streusel Cheesecake is a testament to the magic of combining simple, quality ingredients. From the creamy texture to the spiced flavors, each bite offers a delightful experience. Mastering this recipe allows you to create a show-stopping dessert that’s perfect for any occasion.
Whether you’re serving it at a family gathering or enjoying it as a special treat, this cheesecake is sure to impress. Its versatility and rich flavors make it a standout dessert in any repertoire. Embrace the joy of home cooking with this delectable Pumpkin Streusel Cheesecake, and savor the moments shared around the table.
