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Pumpkin Streusel Cheesecake

Pumpkin streusel cheesecake with a gingersnap crust, smooth spiced pumpkin filling, and a golden oat streusel crown. Baked in a water bath for a just-set center, then chilled for clean slices and finished with caramel drizzle.
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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
  • 0.3333333333 cup sugar
  • 6 tbsp butter melted
For cheesecake
  • 24 oz cream cheese softened
  • 0.75 cup sugar
  • 3 eggs
  • 1 cup 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 springform pan
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Bake the crust
  1. Preheat the oven to 325F. Press gingersnap crust mixture into a 9-inch springform pan and bake for 10 minutes, then set aside.
Make the cheesecake filling
  1. Beat the cream cheese mixture smooth, then pour it over the baked crust. Aim for an even layer so the topping bakes consistently.
Make and add the streusel
  1. Cut the cold butter into the oats, flour, brown sugar, and cinnamon until crumbly. The mixture should look sandy with small clumps.
  2. Scatter the streusel generously over the cheesecake. Cover the top evenly so the crown bakes golden.
Bake, cool, and chill
  1. Bake the cheesecake in a water bath at 325F for 65-70 minutes until the center is just set. It should jiggle slightly like set custard, not slosh.
  2. Cool the cheesecake to room temperature, then refrigerate for 6 hours. Chilling firms up the filling for clean slices.
Serve
  1. Drizzle caramel sauce over the cheesecake slices before serving. Add it right before slicing for the best finish.

Notes

Pro tip: wrap the outside of the springform pan well for the water bath so water doesn’t seep into the crust. Store covered in the refrigerator for up to 4 days; freeze without caramel for up to 2 months, thaw overnight in the fridge and then drizzle fresh caramel. For a lighter option, use low-fat cream cheese and sour cream—texture stays similar, though the filling may be slightly less rich.