Pumpkin Streusel Cheesecake
This pumpkin streusel cheesecake is fall cheesecake perfection! Creamy spiced pumpkin cheesecake with a layer of spiced brown sugar throughout, over a Biscoff cookie crust, topped with a thick layer of buttery, brown sugar streusel.
What Makes Pumpkin Streusel Cheesecake so Good?
The best part is of course the streusel. It’s made with all brown sugar for a really deep caramely flavor, and a hint of pumpkin pie spice add delicious autumn warmth. We’ll make the streusel first, then chill it so it can firm up into the perfect consistency before getting sprinkled over the cheesecake batter and baked into a perfectly crisp, golden brown layer.
Below the streusel we have the perfectly creamy spiced pumpkin cheesecake with a spiced brown sugar sugar swirl in the center. It’s made with full fat cream cheese and sour cream for the ideal, creamy cheesecake texture, and it’s all over a Biscoff cookie crust, rather than graham cracker, for an extra elevated flavor!
Each bite of cheesecake is full of delicious spiced pumpkin flavor, sure to be a new favorite this fall season!
How to Make Pumpkin Streusel Cheesecake
Please see the recipe card at the bottom of the blog post for the complete recipe. This is just a brief overview of the most important steps!
Prepare the Pan– You’ll want to either wrap the bottom of your springform pan with plenty of aluminum foil, OR find a 10-inch pan that your springform pan can rest in while it bakes in its water bath. I personally like to go the 10-inch pan route because it’s so much easier! Make sure to spray the sides of the pan with non-stick spray, and line the bottom with parchment paper.
Make the Streusel & Spiced Filling– You’ll want to make the streusel first because it will need some time to chill in the fridge. Then make the simple pumpkin spice brown sugar for the center of the cheesecake so it’s ready to use later.
Make the Crust– Pulse the Biscoff cookies in a food processor until they are finely ground, then mix in the melted butter and sugar. Press the crumbs into the bottom of your springform pan. A 1/4 measuring cup really helps with this! Then bake the crust and let it cool.
Prepare the Batter– Mix the cream cheese, sugar and cornstarch together, ensuring there are no lumps. This is the most important step, because once the other ingredients are added in, it is very difficult to get the lumps out! Continue with the rest of the ingredients, being careful not to over-mix the batter.
Assemble & Bake – Pour half the batter over the crust, then sprinkle the spiced sugar over. Pour in the rest of the batter and then sprinkle the chilled streusel on top. The pan will be full, but that is okay! Bake the cheesecake for 1.5 hours, then turn the oven off and let the cheesecake remain in the oven for one more hour.
Chill the Cheesecake– Remove from the oven and let the cheesecake cool on the counter, then transfer it to the fridge to cool overnight. It’s very important that the cheesecake has plenty of time to chill before trying to cut it.
Tips for Baking a Perfect Pumpkin Streusel Cheesecake
Cream Cheese- I recommend using “brick style” Philadelphia cream cheese, not an ad, just my personal favorite brand. Make sure it’s full fat, reduced fat will not give you the same creamy cheesecake texture!
Pumpkin Purée– I really recommend using Libby’s pumpkin purée. Again, not an ad, this is just my personal favorite pumpkin purée brand because it is has the best texture- it’s not overly wet. It will give you consistent results with all your pumpkin bakes!
Pumpkin Pie Spice- My favorite brand of pumpkin pie spice is Spice Islands, again, not an ad. I stock up on it every fall because it truly has the best ratio of all the spices, giving pumpkin desserts the best flavor. If this brand is unavailable to you, you can easily make your own blend using cinnamon, ginger, nutmeg, allspice, mace and cloves.
Make sure your ingredients are room temperature. Using room temperature ingredients will give you the best textured cheesecake and allow everything to blend together easily. If your cream cheese is too cold, you can end up with lumps in your cheesecake batter.
I recommend using a stand mixer to make the cheesecake if you have one. Mix the cheesecake on a low/medium speed to ensure you’re not over-mixing.
Be super, super careful not to over mix the cheesecake batter. If you mix too much the cheesecake texture can turn out with a runny consistency.
Make sure your cheesecake has completely chilled before attempting to cut into it. I recommend making it the day before you’re planning on serving it and allowing it to chill overnight.
Pumpkin Streusel Cheesecake FAQs
Yes, it’s absolutely essential. The water bath adds moisture to the oven while the cheesecake bakes and helps to regulate the heat. Without it, the cheesecake won’t bake like it should.
Store in an airtight container in the fridge for up to four days. I like to use a cake carrier with a domed lid!
No! If you’d rather make it without the streusel, check out my traditional pumpkin cheesecake recipe.
For More Pumpkin Recipes, Check Out:
If you make this cheesecake please leave a star review! Also, tag me on Instagram @inbloombakery_ and TikTok @inbloombakery so I can see your creation! Follow me on Pinterest for other dessert ideas!
Pumpkin Streusel Cheesecake
Ingredients
For the Streusel
- 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 pumpkin pie spice
- pinch of salt
For the Spiced Brown Sugar Filling
- 1/2 cup (110 g) brown sugar, packed
- 1/2 tbsp pumpkin pie spice
For the Biscoff Crust
- 46 Biscoff Cookies
- 10 tbsp (140 g) unsalted butter, melted
- 2 tbsp (25 g) granulated white sugar
For the Pumpkin Cheesecake
- 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 pumpkin pie spice
- 1 tbsp vanilla extract
- 3 whole eggs, at room temperature
- 2 egg yolks, at room temperature
For the Whipped Cream
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (34 g) powdered sugar
Instructions
For the Streusel
- Add the butter, brown sugar, flour, pumpkin pie spice and salt to a medium bowl.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 pumpkin pie spice, pinch of salt
- Mix everything together until you have thick, coarse crumbs. Pop the streusel in the fridge while working on the rest of the cheesecake.
For the Spiced Brown Sugar Filling
- Add the brown sugar and pumpkin pie spice to a small bowl. Whisk to combine, then set aside.1/2 cup (110 g) brown sugar, packed, 1/2 tbsp pumpkin pie spice
For the Biscoff Crust
- Preheat the oven to 350° F (175° C).
- Prepare your 9-inch springform pan for its later water bath by wrapping the bottom and sides with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.(I have also tried a new method recently- If you have a 10-inch cake pan that your springform pan can fit inside of, you can use this instead of wrapping the bottom with tinfoil. The 10 inch pan will sit inside of the large roasting pan and the cheesecake pan will sit inside of the 10 inch pan. The hot water will go in the roasting pan around the 10 inch pan leaving the cheesecake pan untouched by water! I hope this makes sense, like a box within a box within a box.)
- Pulse the Biscoff cookies together in a food processor until they are finely ground.46 Biscoff Cookies
- Then add in the melted butter and sugar and pulse until combined.10 tbsp (140 g) unsalted butter, melted, 2 tbsp (25 g) granulated white sugar
- Press the Biscoff cookie crumbs into the bottom and up the sides of the pan, about 1 inch. (A ¼ measuring cup really helps with this step).
- Bake the crust for 15 minutes and then let it cool completely while working on the cheesecake batter.
For the Pumpkin Cheesecake
- Preheat oven to 350° F (175° C) if not still preheated.
- In the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together with a paddle attachment for two minutes on medium speed until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well.32 oz (907 g) cream cheese, softened, 1 1/4 cups (250 g) granulated white sugar, 1/4 cup (32 g) cornstarch
- Add in the pumpkin puree, sour cream, pumpkin pie spice and vanilla. Mix for 1 minute on medium speed. Scrape sides and bottom of the bowl again.1 cup (244 g) canned pumpkin puree, 1/3 cup (82 g) sour cream, at room temperature, 1 tbsp pumpkin pie spice, 1 tbsp vanilla extract
- At this point, stop and put a pot of water on the stove to start boiling. You will want enough water to go about 1 ½ inches up the sides of the springform pan.
- Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in, turn off the mixer. Do not over mix the batter.3 whole eggs, at room temperature, 2 egg yolks, at room temperature
- Pour the half the batter into the prepared pan with the crust, then use an offset spatula to smooth it out into an even layer. Sprinkle the spiced brown sugar over the batter in an even layer. Then pour the remaining cheesecake batter on top, smoothing it out with an offset spatula. Sprinkle the chilled streusel over the top. The pan will be full, but that is okay!
- Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the pan around the cheesecake being careful not to splash the cheesecake.(If you're using the 10-inch pan method, place the cheesecake in the 10-inch pan, then place the 10-inch pan in the large roasting pan. Pour water around the 10-inch pan.)
- Bake at 350° F (175° C) for 1 hour and 30 minutes. (If you see the streusel getting too browned towards the end of the 1.5 hours, loosely cover with aluminum foil.) When 1.5 hours are up, turn the oven off and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
- Once the 2 hours and 30 minutes are up, remove the cheesecake from the oven and carefully go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until completely cold, 8 hours or overnight.
For the Whipped Cream
- Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks form, about 1-2 minutes. (If using a stand mixer, use the whisk attachment.) Transfer the whipped cream to a piping bag fit with a decorative tip.3/4 cup (180 ml) heavy cream, 1/4 cup (34 g) powdered sugar
Assembling the Cheesecake
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Pipe whipped cream around the edges of the cheesecake. Sprinkle with Biscoff cookie crumbs, serve and enjoy!
- Store the left overs in an airtight container in the fridge for up to three days.
If you’re baking in a 9inch springform pan would baking time and temperature be the same? Instructions says 350 for a 10inch for an 1 &30 mins.
Sorry. Just re read instructions. List 9inch spring form. ??♀️.
I finally mustered the courage to make my first cheesecake. I found this recipe and followed it exactly as written. It came out perfect and so delicious! A great balance of sweetness but not overly sweet. The crumble so delicious and left a great crunch. Thanks fo a great, easy to follow recipe.
Do you want to crack over door? Or do you not want too when 1H 30min cooking time up?The top little steps just says leave In the oven , but the steps under list of ingredients says crack open leaving in the oven off
Perfect for high altitudes and no flavor or Consistency modifications needed
I absolutely recommend this recipe!! 10/10! With the water bath going 1.5 inches up the sides of the springform pan, I recommend protecting the pan with wider/heavy duty tinfoil instead of regular tinfoil, still with multiple layers as recommended in the recipe. That way, the risk of the water bath soaking into the cheesecake will be reduced since the layers will be more even and higher up the sides of the pan. This is my new favorite Thanksgiving dessert and was a total hit at work!! Thanks a million for this recipe!
I have tried numerous recipes on your blog. They have all been perfection. So I nervous to question this, because I trust your judgement. Anyways, This cheesecake looks amazing along with your pumpkin cheesecake. Your cooking temp at 350 seems higher that other cheesecake recipes that I have found. Other recipes say to cook cheesecake low and slow. Thanks for having great recipes to feed families. Thanks so much for responding!!!
Noelle
I only have a 8inch Springfield is that ok
Great recipe! My only suggestion is cut down on the butter in the crust, 10 Tbs is too much. I had butter leaking out the bottom of my pan. Maybe just a stick would be better. All and all, it turned out great though.
This turned out so beautifully!! I was worried about not knowing when it would be done but followed the baking times exactly and it was cooked perfectly! Now that I have made it once, I will know not to put the brown sugar filling so close to the edge. It leaked out a bit, but did not ruin the end product. Also, next time I will not put the streusel topping so close to the edge. When I ran a knife along the edge to loosen the cheesecake from the mold, the topping cracked and made parts of the edge fall off. Again, this did not ruin the cheesecake, but I will be careful not get the streusel topping to close to the edge to help with this. this was a delicious and creamy cheesecake with the MOST DELICIOUS CRUST!!!!!
This cheesecake is easy to make and so delicious! Only flaw was that my streusel layer came out really hard. I expected it to be softer, but it ended up being as firm as the crust and hard to get a fork through. It didn’t seem to be dark during the first 90 minutes so I left it uncovered.
Will covering it at the end of the 90 min keep it softer?
Far too much cheesecake batter! We made two cakes out of the filling lol. Tastes delicious tho!
Wow Wow Wow! This cheesecake recipe is just what you need in your life. This was definitely a fan favorite among my friends. The cheesecake batter is perfectly creamy and has a good pumpkin flavor while still retaining that traditional cheesecake taste. I will be making this again!
I only have a 10 inch springform pan, is it possible to make with that?
So i messed up the crust, the streusel, forgot the whipped cream, top cracked. thought all hope was lost but used a store bought crust and just baked.
The filling was AMAZING and it carried the whole dish. I don’t even like pumpkin that much.
5/5 can’t wait to try it out again (but correctly this time)
You got this, Tori! Thanks for sharing!
Can this be frozen?
You can freeze cheesecake but it’s a tedious process, especially this specific cheesecake with the streusel topping may become soggy!