Pumpkin Streusel Cheesecake

Introduction

As the leaves turn and the air grows crisp, nothing captures the essence of fall quite like a slice of Pumpkin Streusel Cheesecake. This dessert has become a staple in our home, especially during the holiday season. The first time I made it, the entire family gathered around the table, eagerly awaiting that first taste. The combination of creamy pumpkin cheesecake layered with a sweet and crunchy streusel topping, all resting on a buttery Biscoff crust, created a moment that everyone still raves about. It has quickly become a favorite at gatherings, and I love how it perfectly marries the flavors of pumpkin and warm spices. If you’re looking for a showstopper dessert that will impress friends and family, this cheesecake is it!

Ingredients

To prepare this delicious Pumpkin Streusel Cheesecake, you’ll need the following ingredients:

For the Streusel:

• 6 tablespoons unsalted butter, softened
• 3/4 cup brown sugar, packed
• 3/4 cup all-purpose flour
• 2 1/4 teaspoons pumpkin pie spice
• Pinch of salt

For the Spiced Brown Sugar Filling:

• 1/2 cup brown sugar, packed
• 1/2 tablespoon pumpkin pie spice

For the Biscoff Crust:

• 46 Biscoff cookies
• 10 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Pumpkin Cheesecake:

• 32 ounces cream cheese, softened
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1 cup canned pumpkin purée
• 1/3 cup sour cream
• 1 tablespoon pumpkin pie spice
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• 2 egg yolks, at room temperature

For the Whipped Cream (optional):

• 3/4 cup heavy cream
• 1/4 cup powdered sugar

Instructions

Prepare the Streusel

1. In a mixing bowl, combine the softened butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt.
2. Mix until the mixture becomes crumbly.
3. Chill in the refrigerator while you prepare the other components.

Make the Spiced Sugar

1. In a small bowl, whisk together the brown sugar and pumpkin pie spice. Set aside.

Make the Crust

1. Preheat your oven to 350°F (175°C).
2. In a food processor, pulse the Biscoff cookies until fine crumbs form.
3. Mix in the melted butter and granulated sugar until well combined.
4. Press the mixture into a greased and parchment-lined 9-inch springform pan.
5. Bake for 15 minutes, then let it cool completely.

Prepare the Cheesecake Batter

1. In a stand mixer, mix the softened cream cheese, granulated sugar, and cornstarch until smooth.
2. Add the pumpkin purée, sour cream, pumpkin pie spice, and vanilla extract. Mix until well incorporated.
3. Add the eggs and egg yolks one at a time, mixing on low speed until just combined.

Assemble the Cheesecake

1. Pour half of the cheesecake batter into the cooled crust.
2. Sprinkle the spiced brown sugar mixture evenly over the batter.
3. Top with the remaining cheesecake batter and spread it evenly.
4. Sprinkle the chilled streusel topping over the top of the cheesecake.

Bake in a Water Bath

1. Place the springform pan in a large roasting pan.
2. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
3. Bake the cheesecake in the preheated oven for 1 hour and 30 minutes.
4. After baking, turn off the oven, crack the door, and leave the cheesecake in the oven for an additional hour.

Chill

1. Remove the cheesecake from the oven and let it cool completely on the counter.
2. Once cooled, refrigerate overnight to allow the flavors to meld and the cheesecake to set.

Optional Whipped Cream

1. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
2. Pipe or spread onto the chilled cheesecake before serving.

Nutrition Facts

• Serving Size: 1 slice (1/12 of the cheesecake)
• Calories: 410 kcal
• Sugar: 28 g
• Sodium: 290 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 105 mg

Preparation Time

• Prep Time: 1 hour
• Cook Time: 1 hour 30 minutes
• Chill Time: 8 hours (preferably overnight)
• Total Time: Approximately 10 hours and 30 minutes (including chilling time)

How to Serve

To serve your Pumpkin Streusel Cheesecake:

• Slice into 12 equal pieces.
• Garnish with whipped cream if desired.
• Plate with a drizzle of caramel sauce for added sweetness.
• Serve alongside a warm cup of coffee or tea for a cozy experience.

Additional Tips

1. Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smooth batter.
2. Water Bath: Don’t skip the water bath! It helps prevent cracks and ensures even baking.
3. Chilling: Allow the cheesecake to chill overnight for the best flavor and texture.
4. Store Leftovers: Keep any leftover cheesecake in the refrigerator, covered tightly with plastic wrap.
5. Flavor Variations: Try adding crushed pecans to the streusel for a nutty crunch.

Recipe Variations

• Add Chocolate: Incorporate mini chocolate chips into the cheesecake batter for a rich twist.
• Nutty Crust: Substitute half of the Biscoff cookies with ground almonds or walnuts for a nutty flavor.
• Different Spices: Experiment with spices like cinnamon or nutmeg in addition to the pumpkin pie spice.
• Mini Cheesecakes: Use a muffin tin to make individual pumpkin cheesecake bites.

Serving Suggestions

• Serve with a side of spiced apple cider for a festive touch.
• Pair with a scoop of vanilla ice cream for an indulgent dessert.
• Offer a selection of toppings such as caramel sauce, chopped nuts, or additional whipped cream.

Freezing and Storage

• Freezing: To freeze, wrap the cooled cheesecake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
• Storage: Store any leftovers in the refrigerator, covered. Enjoy within 3-4 days for the best quality.

FAQ Section

1. Can I use fresh pumpkin instead of canned?

• Yes, but make sure to cook and puree it properly to achieve the right consistency.

1. What if my cheesecake cracks?

• A water bath helps prevent cracks, but if it does crack, don’t worry; you can cover it with whipped cream!

1. How can I tell when my cheesecake is done?

• The edges should be set, but the center may still have a slight jiggle. It will firm up as it cools.

1. Can I use a different type of cookie for the crust?

• Absolutely! Graham crackers or Oreo cookies also work well.

1. How long should I let the cheesecake cool before refrigerating?

• Let it cool completely at room temperature before refrigerating, which typically takes about 2 hours.

1. What should I do if I don’t have a springform pan?

• You can use a regular cake pan, but be careful when removing the cheesecake.

1. Is it necessary to use sour cream?

• Sour cream adds creaminess and tang; however, you can substitute it with Greek yogurt.

1. How do I make sure my cheesecake doesn’t stick to the pan?

• Line the bottom of the springform pan with parchment paper and grease the sides.

1. Can I make this cheesecake ahead of time?

• Yes! It actually tastes better when made a day in advance, allowing the flavors to meld.

1. Is there a gluten-free option for this cheesecake?

• You can use gluten-free cookies for the crust and check your other ingredients for gluten-free labels.

Conclusion

The Pumpkin Streusel Cheesecake is not just a dessert; it’s an experience that embodies the warmth and flavors of fall. With its creamy filling, crunchy streusel topping, and rich cookie crust, this cheesecake is bound to become a beloved recipe in your collection. Whether you’re celebrating Thanksgiving or simply indulging in a slice on a chilly evening, this cheesecake promises to deliver smiles and satisfaction. So gather your ingredients, and get ready to create a masterpiece that your family and friends will adore!

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