Description
Indulge in the creamy goodness of Pumpkin Streusel Cheesecake with a Biscoff cookie crust, spiced brown sugar filling, and a delightful streusel topping. Perfect for fall gatherings or holiday celebrations!
Ingredients
Scale
For the Streusel:
- 6 tbsp unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup all-purpose flour
- 2 1/4 tsp pumpkin pie spice
- Pinch of salt
For the Spiced Brown Sugar Filling:
- 1/2 cup brown sugar, packed
- 1/2 tbsp pumpkin pie spice
For the Biscoff Crust:
- 46 Biscoff cookies
- 10 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Pumpkin Cheesecake:
- 32 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 cup canned pumpkin purée
- 1/3 cup sour cream
- 1 tbsp pumpkin pie spice
- 1 tbsp 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: Mix softened butter, brown sugar, flour, pumpkin pie spice, and salt until crumbly. Chill in the fridge.
- Make the Spiced Sugar: Whisk brown sugar and pumpkin pie spice in a small bowl. Set aside.
- Make the Crust: Preheat the oven to 350°F (175°C). Pulse Biscoff cookies in a food processor, mix in melted butter and sugar. Press into a greased and parchment-lined 9-inch springform pan. Bake for 15 minutes, then let cool.
- Prepare the Cheesecake Batter: Mix softened cream cheese, sugar, and cornstarch in a stand mixer until smooth. Add pumpkin purée, sour cream, pumpkin pie spice, and vanilla. Add eggs and egg yolks one at a time, mixing on low speed.
- Assemble: Pour half of the batter into the crust, sprinkle spiced brown sugar, and top with the remaining batter. Sprinkle chilled streusel on top.
- Bake in a Water Bath: Bake the cheesecake in a roasting pan with water at 350°F for 1 hour 30 minutes. Then, turn off the oven, crack the door, and leave it in for another hour.
- Chill: Remove the cheesecake and let it cool completely on the counter before refrigerating overnight.
- Optional Whipped Cream: Whip heavy cream and powdered sugar until stiff peaks form. Pipe onto the chilled cheesecake.
Notes
- Make sure all ingredients are at room temperature for best results.
- Allow the cheesecake to chill overnight for optimal flavor and texture.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 30
- Sodium: 320mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 310 mg