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Pumpkin Streusel Cheesecake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 pieces
Calories 450
A rich and creamy pumpkin cheesecake topped with a buttery streusel crust, perfect for fall gatherings.

Ingredients

Crust

  • 6 tbsp unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 3/4 cup all purpose flour, spooned and leveled
  • 2 1/4 tsp pumpkin pie spice
  • pinch salt

Filling

  • 1/2 cup brown sugar, packed
  • 1/2 tbsp pumpkin pie spice
  • 46 Cookies Biscoff Cookies
  • 10 tbsp unsalted butter, melted
  • 2 tbsp granulated white sugar

Cheesecake

  • 32 oz cream cheese, softened
  • 1 1/4 cups granulated white sugar
  • 1/4 cup cornstarch
  • 1 cup canned pumpkin puree (Libby's)
  • 1/3 cup sour cream, at room temperature
  • 1 tbsp pumpkin pie spice
  • 1 tbsp vanilla extract
  • 3 whole eggs, at room temperature
  • 3/4 cup heavy cream
  • 1/4 cup powdered sugar

Instructions 

  • Prepare the crust by mixing butter, brown sugar, flour, pumpkin pie spice, and salt. Press into the bottom of a springform pan and bake at 350°F (175°C) for 10 minutes.
  • Make the streusel topping by combining crushed Biscoff cookies, melted butter, and sugar. Set aside.
  • Beat cream cheese, sugar, pumpkin puree, sour cream, pumpkin pie spice, vanilla, eggs, and yolks until smooth. Pour over crust.
  • Top with streusel mixture and bake at 350°F (175°C) for 50-60 minutes until set.
  • Cool completely, then refrigerate for at least 4 hours before serving.

Notes

Chill the cheesecake thoroughly for best results and serve with whipped cream if desired.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Pumpkin