The Best Pumpkin Streusel Cheesecake to Wow Your Guests
Servings: 12 slices
Calories: 320kcal
Experience the cozy flavors of fall with this Pumpkin Streusel Cheesecake, a creamy delight topped with a crunchy streusel.
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Equipment
- springform pan
- Mixing bowls
- Stand Mixer
- aluminum foil
- Measuring cups
- Measuring Spoons
Ingredients
For the Streusel Topping
- 6 tablespoon Unsalted Butter Add salted butter for a richer taste.
- ¾ cup Brown Sugar Packed into measuring cup for best results.
- ¾ cup All-Purpose Flour Ensure it’s spooned and leveled.
- 2 ¼ teaspoon Pumpkin Pie Spice Can substitute with a blend of cinnamon, nutmeg, and ginger.
For the Crust
- 46 cookies Biscoff Cookies Can substitute with graham crackers if unavailable.
- 2 tablespoon Granulated Sugar Consider adjusting downward for less sweetness.
- 3 tablespoon Unsalted Butter Melted for easy mixing.
For the Cheesecake Filling
- 1 ¼ cups Granulated Sugar Adjust for less sweetness according to your taste.
- 1 cup Canned Pumpkin Puree Libby's is recommended for its consistent texture.
- ⅓ cup Sour Cream Whole milk yogurt could be a good substitute.
- ¼ cup Cornstarch Helps to set the cheesecake; do not omit for proper texture.
- 3 Whole Eggs At room temperature for optimal mixing.
- 2 Egg Yolks At room temperature for optimal mixing.
- 1 tablespoon Pumpkin Pie Spice Use fresh spices for more aroma.
For the Whipped Cream Topping
- ¾ cup Heavy Cream Low-fat alternatives may not whip properly.
- ¼ cup Powdered Sugar Adjust to taste for sweetness.
Instructions
Preparation Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool the cheesecake completely on the counter. Then refrigerate it for at least 8 hours or overnight for the best taste.
- 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.
Notes
Optional: Drizzle with caramel sauce for extra indulgence.
Nutrition
Serving: 1slice | Calories: 320kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 250mg | Potassium: 210mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg