Pumpkin Streusel Cheesecake Recipe

Have you ever wanted a dessert that feels like fall in every bite? That’s why I love making pumpkin streusel cheesecake. It’s creamy, spiced, and topped with a crunchy streusel that makes it extra special.

The first time I tried it, I was amazed at how the pumpkin and cream cheese worked so well together. The warm spices made it taste cozy and comforting. And that buttery streusel on top? It sealed the deal for me.

Now, this recipe is one I come back to every autumn. It’s simple enough to bake at home but looks fancy enough for holidays. Once you taste it, you’ll see why it’s always a hit on my table.

Why You’ll Love This Pumpkin Streusel Cheesecake Recipe

• Perfect for Fall & Holidays: Pumpkin and warm spices bring the flavors of autumn right to your table, making it ideal for Thanksgiving, Christmas, or just a cozy fall treat.
• Smooth & Creamy: The cheesecake filling is rich, velvety, and perfectly balanced with the right amount of sweetness and spice.
• Crunchy Streusel Topping: The streusel adds an irresistible crunch and a sweet, spiced finish that pairs beautifully with the smoothness of the cheesecake.
• Make Ahead: This cheesecake is perfect for preparing ahead of time, making it a convenient option for stress-free entertaining.
• Biscoff Crust: The use of Biscoff cookies gives the crust a delightful caramelized flavor that complements the pumpkin filling perfectly.

Required Kitchen Tools

Before we dive into the ingredients and instructions, make sure you have these tools ready:

• 9-inch Springform Pan: The springform pan is essential for cheesecakes, as it allows easy removal of the cake after it’s set.
• Mixer (Hand or Stand): You’ll need either a hand or stand mixer to beat the cream cheese until smooth and incorporate air into the filling.
• Baking Sheet: For the streusel, you’ll need a baking sheet to bake the crumbly topping.
• Measuring Cups & Spoons: For accurate measurements.
• Food Processor (Optional): For crushing the Biscoff cookies for the crust.
• Whisk: To mix the dry ingredients for the streusel and filling.
• Spatula: For spreading the cheesecake filling evenly and for scraping down the sides of the bowl.

Ingredients

Here’s what you’ll need to make this indulgent dessert:

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 works perfectly)
• 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

Step-by-Step Instructions

1. Prepare the Biscoff Cookie Crust

To start, we’re going to make the crust, which is the base of this delicious pumpkin streusel cheesecake.

1. Crush the Biscoff Cookies: In a food processor, pulse the Biscoff cookies into fine crumbs. If you don’t have a food processor, you can place them in a zip-top bag and crush them with a rolling pin until finely ground.
2. Mix the Crust Ingredients: In a medium bowl, combine the Biscoff cookie crumbs, melted butter, and granulated sugar. Mix until everything is fully coated and comes together.
3. Press the Crust Into the Pan: Transfer the cookie mixture into your 9-inch springform pan. Use the back of a spoon to press it evenly into the bottom of the pan, creating a compact crust. Place the pan in the fridge to chill while you prepare the cheesecake filling.

2. Make the Streusel Topping

While the crust is chilling, we can prepare the streusel topping that adds crunch and spice to the cheesecake.

1. Combine Streusel Ingredients: In a medium bowl, mix together the softened butter, brown sugar, all-purpose flour, pumpkin pie spice, and a pinch of salt.
2. Form the Streusel: Use your fingers to mix the ingredients until it forms a crumbly, slightly chunky texture. Set it aside.

3. Prepare the Pumpkin Cheesecake Filling

Now for the star of the show—the rich, creamy pumpkin cheesecake filling.

1. Beat the Cream Cheese: In a large bowl, use a hand or stand mixer to beat the softened cream cheese on medium speed until it’s smooth and creamy. This step is important for a lump-free filling.
2. Add Sugar & Cornstarch: Gradually add the granulated sugar and cornstarch to the cream cheese, beating until fully incorporated.
3. Mix in the Pumpkin & Spices: Add the canned pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Beat until everything is well combined.
4. Incorporate the Eggs: Add the whole eggs and egg yolks, one at a time, mixing just until combined after each addition. Be careful not to overmix.
5. Pour the Filling into the Crust: Once the filling is smooth, pour it over the chilled Biscoff crust in the springform pan. Use a spatula to spread it evenly.

4. Add the Streusel Topping

Sprinkle the prepared streusel evenly over the top of the cheesecake filling. The streusel will bake into a golden, crunchy topping that perfectly contrasts with the creamy filling.

5. Bake the Cheesecake

It’s time to bake the cheesecake to perfection.

1. Preheat Your Oven: Preheat your oven to 325°F (163°C).
2. Bake: Place the cheesecake in the oven and bake for 55-65 minutes, or until the edges are set, and the center has a slight jiggle (it will firm up as it cools).
3. Cool the Cheesecake: Once baked, turn off the oven and crack the oven door. Let the cheesecake cool for about 1 hour. Afterward, transfer it to the fridge and chill for at least 4 hours, or overnight for best results.

6. Make the Whipped Cream

While the cheesecake is chilling, make the whipped cream for topping.

1. Whip the Cream: In a chilled bowl, beat the heavy cream and powdered sugar until stiff peaks form. This should only take a few minutes with a hand mixer.
2. Chill the Whipped Cream: Refrigerate the whipped cream until you’re ready to serve.

7. Serve the Pumpkin Streusel Cheesecake

Once your cheesecake has chilled and the whipped cream is ready, it’s time to slice and serve!

1. Remove the Cheesecake from the Springform Pan: Carefully run a knife around the edges of the cheesecake to loosen it from the pan, then release the sides of the springform pan.
2. Serve with Whipped Cream: Top each slice with a generous dollop of whipped cream. For extra flair, you can garnish with a sprinkle of cinnamon or even some caramel drizzle.

How to Store Pumpkin Streusel Cheesecake

This cheesecake makes great leftovers, so here’s how to store it:

• Refrigerate: Store leftover cheesecake in an airtight container in the fridge for up to 4-5 days.
• Freeze: You can also freeze individual slices. Wrap each slice tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. To thaw, place in the fridge overnight.

Variations of Pumpkin Streusel Cheesecake

While this recipe is delicious as is, here are a few ideas for mixing it up:

• Add a Caramel Drizzle: Drizzle homemade or store-bought caramel sauce over the top of the cheesecake for a sweet, gooey addition.
• Swap the Streusel: If you’re not a fan of streusel, you could try a simple crushed pecan topping or even a chocolate ganache.
• Flavor the Crust: Instead of Biscoff cookies, try using graham crackers, gingersnaps, or even a mix of oats and nuts for a different flavor profile.

Nutrition Facts (per serving, based on 12 servings)

Nutrient	Amount
Calories	465
Total Fat	29g
Saturated Fat	16g
Cholesterol	120mg
Sodium	310mg
Total Carbohydrates	42g
Dietary Fiber	2g
Sugars	30g
Protein	7g

Conclusion

This Pumpkin Streusel Cheesecake is a must-try recipe that combines everything we love about fall into one dessert. The creamy pumpkin filling, crunchy streusel topping, and buttery Biscoff crust come together for a truly show-stopping dessert. Whether you’re making it for Thanksgiving or simply to enjoy the flavors of autumn, this cheesecake is sure to be a crowd-pleaser. Make it ahead of time for easy entertaining and enjoy every delicious bite!

FAQ for Pumpkin Streusel Cheesecake

Can I make this cheesecake ahead of time?
Yes! Cheesecake actually tastes better after it chills overnight. You can make it a day or two in advance and keep it in the fridge.

How do I keep my cheesecake from cracking?
The best way is to bake it in a water bath or place a pan of hot water on the lower rack of the oven. This keeps the air moist and helps prevent cracks.

Can I freeze Pumpkin Streusel Cheesecake?
Absolutely. Just wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

What kind of pumpkin should I use?
Use canned pure pumpkin, not pumpkin pie filling. The pie filling has sugar and spices already added, which would change the recipe.

How long does this cheesecake last in the fridge?
It will stay fresh for about 4–5 days if stored in an airtight container.