As the leaves begin to turn shades of amber and gold, I find myself yearning for the cozy flavors of fall, and nothing satisfies my cravings quite like a slice of Pumpkin Streusel Cheesecake. The kitchen fills with the warm aromas of cinnamon and nutmeg, transporting me to a place where every bite feels like a comforting hug. With a dreamily creamy pumpkin filling and a unique Biscoff cookie crust, this cheesecake is anything but ordinary. Topped with a buttery streusel that adds a delightful crunch, it's a true celebration of the season. Whether it’s for a family gathering or a friendly potluck, this dessert is sure to steal the spotlight and leave everyone reaching for another slice. Let’s dive into this easy yet impressive recipe that showcases the very best of autumn’s bounty!

Why is Pumpkin Streusel Cheesecake a must-try?

Autumn’s Finest Flavor: The spiced pumpkin filling paired with buttery streusel captures the essence of fall in every bite.
Unique Crust: A Biscoff cookie base adds a delightful twist, enhancing the flavor profile.
Crowd-Pleasing Delight: This cheesecake is sure to impress at any gathering, leaving guests clamoring for the recipe.
Easy Preparation: With straightforward steps, this dessert is approachable for home cooks of all skill levels.
Make-Ahead Friendly: Prepare it the day before for a stress-free entertaining experience; flavors deepen overnight!
Indulge in this seasonal treat and make your gatherings unforgettable with our expert tips for the best results!

Pumpkin Streusel Cheesecake Ingredients

For the Streusel Topping

Unsalted Butter (6 tbsp) – Adds moisture and flavor to the streusel; use salted butter for a richer taste.
Brown Sugar (¾ cup) – Provides sweetness and depth; packed into measuring cup for best results.
All-Purpose Flour (¾ cup) – Forms the structure of the streusel; ensure it’s spooned and leveled.
Pumpkin Pie Spice (2 ¼ tsp) – Imparts classic fall flavors; can substitute with a blend of cinnamon, nutmeg, and ginger.

For the Crust

Biscoff Cookies (46 cookies) – Acts as a unique, flavorful base; can substitute with graham crackers if unavailable.
Granulated Sugar (2 tbsp) – Provides sweetness to the crust; consider adjusting downward for less sweetness.
Unsalted Butter (3 tbsp) – Helps bind the crust; melted for easy mixing.

For the Cheesecake Filling

Granulated Sugar (1 ¼ cups) – Provides overall sweetness; adjust for less sweetness according to your taste.
Canned Pumpkin Puree (1 cup) – The main flavor component; Libby's is recommended for its consistent texture.
Sour Cream (⅓ cup) – Adds creaminess and tang; whole milk yogurt could be a good substitute.
Cornstarch (¼ cup) – Helps to set the cheesecake; do not omit for proper texture.
Whole Eggs (3) & Egg Yolks (2) – Provides binding and structure; at room temperature for optimal mixing.
Pumpkin Pie Spice (1 tbsp) – Enhances the flavor profile; use fresh spices for more aroma.

For the Whipped Cream Topping

Heavy Cream (¾ cup) – For whipped cream topping; low-fat alternatives may not whip properly.
Powdered Sugar (¼ cup) – Sweetens the whipped cream; adjust to taste for sweetness.

Dive into making this delightful Pumpkin Streusel Cheesecake and create a stunning masterpiece for your fall festivities!

How to Make Pumpkin Streusel Cheesecake

Prepare the Pan: Wrap the bottom of a springform pan in aluminum foil to prevent water leaks during baking. Set it in a larger, deeper pan for a water bath.
Make the Streusel: In a bowl, combine 6 tablespoons of unsalted butter, ¾ cup brown sugar, ¾ cup all-purpose flour, 2 ¼ teaspoons pumpkin pie spice, and a pinch of salt. Mix until the mixture resembles coarse crumbs, then chill in the refrigerator.
Prepare the Crust: Grind 46 Biscoff cookies into fine crumbs. Mix these crumbs with 3 tablespoons of melted butter and 2 tablespoons of granulated sugar. Press the mixture into the bottom of the pan and bake at 350°F for 15 minutes. Let cool on a wire rack.
Mix the Batter: In a large mixing bowl, beat 1 cup of cream cheese with 1 ¼ cups granulated sugar and ¼ cup cornstarch until smooth. Add 1 cup canned pumpkin puree, ⅓ cup sour cream, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Mix until well combined. Add 3 whole eggs and 2 egg yolks, one at a time. Mix on low speed to avoid over-mixing.
Assemble: Pour half of the pumpkin batter over the cooled crust. Sprinkle the chilled streusel over the top, then add the remaining pumpkin batter. Top with more streusel for extra crunch.
Bake: Carefully place the assembled cheesecake in the prepared water bath. Bake at 350°F for 1.5 hours or until the center is just set. Turn off the oven and let cool in the warm oven for another hour.
Chill: Cool the cheesecake completely on the counter. Then refrigerate it for at least 8 hours or overnight for the best taste.
Whip Cream: Beat ¾ cup of heavy cream with ¼ cup powdered sugar until stiff peaks form. Pipe the whipped cream onto slices of cheesecake before serving.

Optional: Drizzle with caramel sauce for extra indulgence.
Exact quantities are listed in the recipe card below.

Expert Tips for Pumpkin Streusel Cheesecake

Room Temperature Ingredients: Ensure all ingredients are at room temperature to avoid lumps in the batter, resulting in a smoother texture.
Mixing Wisely: Use a stand mixer on low speed to combine ingredients. Over-mixing can lead to a grainy texture in your Pumpkin Streusel Cheesecake.
Chill Overnight: For the best flavor and texture, allow the cheesecake to sit overnight in the fridge after baking.
Water Bath Protection: Use heavy-duty foil to wrap your springform pan securely. This helps prevent water leakage during the baking process.
Streusel Storage: If you prefer a crispier topping, prepare the streusel ahead of time and store it separately until just before serving.

How to Store and Freeze Pumpkin Streusel Cheesecake

Fridge: Store your Pumpkin Streusel Cheesecake in an airtight container in the refrigerator for up to 4 days to maintain its creamy texture and flavor.

Freezer: For longer storage, wrap individual slices of cheesecake tightly in plastic wrap, then place in a freezer-safe container. It can be frozen for up to 2 months without losing flavor.

Thawing: To enjoy frozen cheesecake, transfer it to the fridge and allow it to thaw overnight before serving. This helps preserve the texture and taste.

Reheating: If desired, you can reheat slices in a microwave for about 10-15 seconds to slightly warm them, enhancing the flavors even more.

Pumpkin Streusel Cheesecake Variations

Feel free to get creative with this delightful dessert by incorporating your own twists and substitutions! Each variation adds a unique flair to the classic cheesecake.

Gluten-Free: Swap the Biscoff cookies with gluten-free graham crackers or almond flour for a gluten-free crust.
Nutty Crunch: Add chopped pecans or walnuts to the streusel topping for additional crunch and flavor.
Vegan Delight: Use a vegan cream cheese and substitute eggs with flax eggs for a plant-based option.
Chocolate Twist: Fold in mini chocolate chips into the cheesecake batter for a surprising burst of chocolatey goodness.
Spicy Hint: Spice things up by adding a pinch of cayenne pepper to the pumpkin filling for a hint of heat.
Fruit Fusion: Add swirls of cranberry sauce or apple compote to the batter before baking for a fruity twist.
Maple Drizzle: Replace some granulated sugar with maple syrup in the cheesecake for a rich, seasonal flavor.

Dive into these variations with joy and create a centerpiece that reflects your personal touch this fall!

What to Serve with Pumpkin Streusel Cheesecake?

As the aroma of warm spices and creamy pumpkin fills the air, complement your cheesecake with these delightful pairings.

Creamy Vanilla Ice Cream: The smooth coolness of vanilla ice cream balances the dense cheesecake, creating a luxurious dessert experience.
Caramel Drizzle: A sweet caramel sauce drizzled atop your slices adds a lovely depth of flavor that enhances every bite of the cheesecake.
Spiced Pecans: Crunchy spiced pecans provide a nutty and sweet contrast, heightening the seasonal theme while adding satisfying texture.
Fall Fruit Salad: A medley of fresh apples, pears, and pomegranate seeds brings a refreshing tang, enhancing the rich sweetness of the cheesecake.
Whipped Cream: Homemade whipped cream, lightly sweetened and spiced with cinnamon, offers an airy touch that lightens the dessert.
Hot Apple Cider: Pair with warm apple cider, spiced with cinnamon and cloves, to create a comforting autumn-inspired drink that complements the cheesecake beautifully.

Serve these alongside your Pumpkin Streusel Cheesecake for an unforgettable autumn gathering!

Make Ahead Options

These Pumpkin Streusel Cheesecake are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the crust and streusel up to 3 days in advance; simply store them in airtight containers in the refrigerator. Additionally, you can mix the cheesecake batter and refrigerate it for up to 24 hours before assembly to enhance the flavors. When you're ready to bake, just pour the batter over the crust, sprinkle on the streusel, and bake as directed. This way, your cheesecake will be just as delicious and fresh, allowing you to enjoy quality moments with family and friends without the last-minute rush!

Pumpkin Streusel Cheesecake Recipe FAQs

How do I know if my pumpkin is ripe and good to use?
Absolutely! When selecting pumpkin puree, look for brands that showcase vibrant color and smooth consistency, like Libby's. If using fresh pumpkin, choose one that's firm and free from dark spots. A ripe pumpkin will feel heavy for its size and have a rich, sweet aroma.

What is the best way to store leftover pumpkin streusel cheesecake?
To keep your Pumpkin Streusel Cheesecake fresh, store it in an airtight container in the refrigerator for up to 4 days. This method will maintain its creamy texture and preserve the delightful flavors. For optimal taste, I often find it best enjoyed within the first couple of days.

Can I freeze pumpkin streusel cheesecake?
Absolutely! To freeze, wrap your pumpkin cheesecake slices tightly in plastic wrap, ensuring they are well-sealed to prevent freezer burn, and then place them in a freezer-safe container. It can be frozen for up to 2 months. When you're ready to enjoy it, simply transfer the cheesecake to the fridge to thaw overnight before serving for the best flavor and texture.

What should I do if my cheesecake cracks on top while baking?
If you experience cracking, don't worry; it happens to the best of us! To prevent future cracks, make sure to mix your batter at a low speed and avoid over-mixing. Baking the cheesecake in a water bath also helps maintain moisture, reducing the chances of cracks.

Can I make this pumpkin cheesecake recipe gluten-free?
Certainly! To create a gluten-free version of Pumpkin Streusel Cheesecake, simply replace the all-purpose flour with a gluten-free flour blend in the streusel and the crust. Additionally, use gluten-free cookies for the crust instead of Biscoff if you prefer. This way, everyone can indulge in your creamy, spiced delight without worry!

Is this cheesecake pet-friendly?
While your furry friends might be curious, it's essential to keep your pumpkin cheesecake away from pets. Ingredients like sugar, cream cheese, and spices (like nutmeg) can upset their stomachs. Always consider treating your pets with something specially made for them instead!