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Pumpkin Streusel Cheesecake

Pumpkin streusel cheesecake with a gingersnap crust and a smooth, pumpkin-spiced filling baked in a water bath until just set. Finished with a golden oat streusel crown and caramel drizzle for a slice-ready crackly top.
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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 use finely ground crumbs
  • 0.33 cup sugar
  • 6 tbsp melted butter
For cheesecake
  • 24 oz cream cheese softened for smooth beating
  • 0.75 cup sugar
  • 3 eggs
  • 1 cup pumpkin pure pumpkin
  • 0.5 cup sour cream
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
For oat streusel
  • 0.75 cup oats rolled or old-fashioned
  • 0.5 cup flour
  • 0.5 cup brown sugar
  • 1.5 tsp cinnamon
  • 6 tbsp cold butter, cubed keep cold for crumbly streusel
Caramel sauce for serving
  • 1 caramel sauce for drizzling

Equipment

  • 1 springform pan
  • 1 water bath setup

Method
 

Bake the crust
  1. Preheat oven to 325F, then press gingersnap crumbs into a 9-inch springform pan and pack it firmly to an even layer. Bake for 10 minutes, then leave the oven on for the cheesecake.
  2. Beat cream cheese filling smooth with sugar, eggs, pumpkin, sour cream, pumpkin pie spice, cinnamon, and vanilla until silky. Pour the filling over the baked crust and smooth the top.
Make and add streusel
  1. Cut cold butter into oats, flour, brown sugar, and cinnamon until crumbly, keeping the mixture rough and sandy. Scatter the streusel generously over the cheesecake so it covers the surface.
Bake, chill, and serve
  1. Bake the cheesecake in a water bath at 325F for 65-70 minutes, until the center is just set with a slight wobble. Cool to room temperature, then refrigerate for 6 hours to fully set.
  2. Drizzle caramel sauce over the chilled cheesecake right before serving, letting it fall in thin ribbons across the streusel top. Slice and serve chilled for clean, defined layers.

Notes

For the smoothest pumpkin layer, beat the cream cheese until free of lumps before adding eggs, then mix only until combined. After baking, refrigerate the cheesecake covered for up to 4 days; it can be frozen (slices or whole) for up to 2 months—thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese and swap sour cream for plain Greek yogurt 1:1.