Pumpkin Cheesecake
This pumpkin cheesecake boasts a creamy filling paired with a crunchy Biscoff crust, making it a delightful fall dessert perfect for any occasion.
Ingredients
Crust
- 46 cookies Biscoff Cookies For the crust texture
- 10 tbsp unsalted butter, melted Binds crust ingredients
- 2 tbsp granulated white sugar Sweetens crust
Streusel Topping
- 6 tbsp unsalted butter, softened Adds moisture
- 3/4 cup brown sugar, packed Provides sweetness
- 3/4 cup all-purpose flour Gives structure
- 2 1/4 tsp pumpkin pie spice Adds warmth and flavor
- pinch salt Enhances flavor
Filling
- 32 oz cream cheese, softened Creamy base
- 1 1/4 cups granulated white sugar Sweetens filling
- 1/4 cup cornstarch Stabilizes texture
- 1 cup canned pumpkin puree Adds flavor and moisture
- 1/3 cup sour cream, at room temperature Adds creaminess
- 1 tbsp pumpkin pie spice For flavor balance
- 1 tbsp vanilla extract Adds depth
- 3 whole eggs, at room temperature Provides structure
Whipped Topping
- 3/4 cup heavy cream For whipped topping
- 1/4 cup powdered sugar Sweetens whipped cream
Additional Filling Flavor
- 1/2 cup brown sugar, packed Adds richness
- 1/2 tbsp pumpkin pie spice For spiced filling
Instructions
Preparation
- In a medium-sized bowl, combine softened butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt for the streusel topping. Mix until coarse crumbs form, cover and chill.
- For the spiced filling, whisk together brown sugar and pumpkin pie spice in a bowl and set aside.
- Preheat oven to 350°F (175°C). Wrap the springform pan with tinfoil to prevent leaks.
- Crush Biscoff cookies and combine with melted butter and granulated sugar. Press into the bottom of the pan and bake for 15 minutes until set and fragrant.
Making the Filling
- In a stand mixer, beat the cream cheese until smooth. Gradually add granulated sugar and cornstarch, mixing until creamy without lumps.
- Add pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Incorporate eggs one at a time, mixing gently. Avoid overmixing to maintain a light texture.
Assembly and Baking
- Layer half the batter over the crust, sprinkle with spiced filling, and top with remaining batter.
- Top with chilled streusel.
- Place the springform pan in a larger roasting pan and fill with boiling water halfway up the sides.
- Bake for 1 hour and 30 minutes. Turn off the oven and leave the cheesecake inside for an hour.
- Cool completely, then refrigerate overnight.
Serving
- Whip heavy cream with powdered sugar until stiff peaks form. Remove cheesecake from pan, add whipped cream, and sprinkle with remaining streusel.
Notes
Store leftovers tightly wrapped in the refrigerator for up to 4-5 days. This cheesecake can also be frozen for up to three months.