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Pumpkin Streusel Cheesecake

Pumpkin streusel cheesecake with a gingersnap crust and a smooth pumpkin filling baked in a water bath until just set. Finished with a golden oat streusel crown and caramel drizzle for a creamy slice.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
chilling 6 hours
Total Time 7 hours 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For gingersnap crust
  • 2 cup gingersnap crumbs
  • 0.333 cup sugar
  • 6 tbsp butter (melted)
For cheesecake
  • 24 oz cream cheese
  • 0.75 cup sugar
  • 3 eggs
  • 1 cup pumpkin Use pumpkin puree.
  • 0.5 cup sour cream
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
For oat streusel
  • 0.75 cup oats
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1.5 tsp cinnamon
  • 6 tbsp butter (cold, cubed)
Caramel sauce for serving
  • 1 caramel sauce

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make and bake the gingersnap crust
  1. Preheat the oven to 325F. Press gingersnap crumbs, sugar, and melted butter into a 9-inch springform pan, then bake for 10 minutes and keep the crust warm.
Mix and add the pumpkin cheesecake filling
  1. Beat cream cheese and sugar until smooth, then add eggs one at a time and mix just to combine. Stir in pumpkin, sour cream, pumpkin pie spice, cinnamon, and vanilla, then pour the filling over the baked crust.
Make the oat streusel and bake in a water bath
  1. Cut cold butter into oats, flour, brown sugar, and cinnamon until crumbly. Scatter the streusel generously over the cheesecake, then bake in a water bath for 65-70 minutes until the center is just set.
  2. Cool the cheesecake to room temperature, keeping it in the springform. Refrigerate for 6 hours to fully chill and firm the filling.
Serve
  1. Unmold the cheesecake and drizzle caramel sauce over the top right before serving. Slice cleanly for visible layers of crust, creamy pumpkin filling, and oat streusel.

Notes

Pro tip: For the smoothest texture, avoid overmixing after the eggs go in and bake until the center is just set—no wobble at the edges. Refrigerate leftovers for up to 4 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lighter option, swap half the cream cheese for low-fat cream cheese and use light sour cream.