Description
A rich and creamy cheesecake infused with pumpkin and topped with a crunchy streusel, perfect for fall gatherings.
Ingredients
Scale
- 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
- 1/2 cup brown sugar, packed
- 1/2 tbsp pumpkin pie spice
- 46 Biscoff cookies
- 10 tbsp unsalted butter, melted
- 2 tbsp granulated white sugar
- 32 oz cream cheese, softened
- 1 1/4 cups granulated white sugar
- 1/4 cup cornstarch
- 1 cup canned pumpkin puree
- 1/3 cup sour cream, room temperature
- 1 tbsp pumpkin pie spice
- 1 tbsp vanilla extract
- 3 whole eggs, room temperature
- 2 egg yolks, room temperature
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Prepare the Streusel: In a bowl, mix together the softened butter, brown sugar, flour, pumpkin pie spice, and salt until you have thick crumbs. Put the streusel in the refrigerator while you make the cheesecake.
- Prepare the Spiced Brown Sugar Filling: In a small bowl, mix the brown sugar and pumpkin pie spice together and set it aside.
- Make the Biscoff Crust: Preheat the oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil. Use a food processor to pulse the Biscoff cookies until they are finely ground. Add the melted butter and sugar, and pulse again until mixed. Press this mixture into the bottom of the pan. Bake for 15 minutes and then let it cool.
- Make the Pumpkin Cheesecake: In a large mixing bowl, beat the cream cheese, sugar, and cornstarch together until smooth. Add the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix until smooth. Then, add the eggs one at a time, mixing on low speed after each addition.
- Assemble the Cheesecake: Pour half of the cheesecake batter into the prepared crust. Sprinkle half of the spiced brown sugar filling over the batter. Pour the remaining batter on top and smooth it out. Finally, sprinkle the chilled streusel over the top.
- Bake in a Water Bath: Place the springform pan in a large roasting pan and pour boiling water around it. Bake the cheesecake at 350°F for 1 hour and 30 minutes. After baking, leave the cheesecake in the oven with the door cracked for an additional hour.
- Cool and Chill: Use a knife to loosen the edges of the cheesecake. Let it cool completely before refrigerating it for at least 8 hours.
- Prepare the Whipped Cream: In a bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
- Assemble and Serve: Remove the cheesecake from the pan. Pipe the whipped cream around the edges, sprinkle with Biscoff crumbs, slice, and enjoy!
Notes
Ensure all ingredients are at room temperature for a smoother batter. Use a water bath to keep the cheesecake creamy and prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pumpkin cheesecake, dessert, fall recipes, holiday recipes, baked dessert