Ingredients
Method
- For the streusel, combine the butter, brown sugar, flour, pumpkin pie spice, and salt in a medium bowl. Mix until you get thick, coarse crumbs. Chill the streusel in the fridge while preparing the other parts of the cheesecake.
- For the spiced brown sugar filling, whisk together the brown sugar and pumpkin pie spice in a small bowl. Set aside.
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the bottom and sides with several layers of tinfoil to prevent water seepage during baking.
- Pulse the Biscoff cookies in a food processor until finely ground. Combine the melted butter and sugar with the crumbs. Pulse until the mixture is well-combined. Press the mixture into the bottom and up the sides of the pan. Bake for 15 minutes and allow it to cool.
- For the cheesecake, in the bowl of a stand mixer, combine the cream cheese, sugar, and cornstarch. Beat on medium speed for 2 minutes until smooth. Scrape the sides and bottom of the bowl.
- Add the pumpkin puree, sour cream, pumpkin pie spice, and vanilla extract. Mix for 1 minute on medium speed. Scrape the sides and bottom of the bowl again.
- Boil water in a pot for the water bath (enough to fill 1 ½ inches of the springform pan).
- Add the eggs and egg yolks, one at a time, to the batter. Mix on low speed, ensuring each addition is fully combined before adding the next. Once all eggs are mixed in, stop mixing. Do not overmix.
- Pour half of the cheesecake batter into the prepared pan, smoothing it into an even layer with an offset spatula. Sprinkle the spiced brown sugar mixture evenly over the batter. Pour the remaining batter on top and smooth with the spatula. Sprinkle the chilled streusel over the top.
- Place the cheesecake into a large roasting pan. Carefully pour the boiling water around the cheesecake pan, ensuring not to splash the cheesecake.
- Bake at 350°F (175°C) for 1 hour and 30 minutes. If the streusel becomes too brown, cover loosely with foil. After the time is up, turn off the oven and crack the door. Let the cheesecake sit for another hour.
- After 2 hours and 30 minutes, remove the cheesecake from the oven. Use a butter knife to loosen the edges from the pan. Let it cool completely, then refrigerate for 8 hours or overnight.
- For the whipped cream, beat the heavy cream and powdered sugar on high speed with an electric mixer until stiff peaks form, about 1–2 minutes. Transfer to a piping bag with a decorative tip.
- Once the cheesecake is chilled, remove it from the springform pan and transfer it to a serving plate. Pipe whipped cream around the edges and sprinkle with Biscoff cookie crumbs. Serve and enjoy!
Nutrition
Notes
This cheesecake is perfect for fall celebrations, with a rich, creamy texture and a sweet spiced flavor. Don't skip the chilling time—it's key to achieving that perfect slice!