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
