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Pumpkin Streusel Cheesecake

Pumpkin streusel cheesecake with a gingersnap crust and a golden oat crumble crown. Baked in a water bath for a smooth pumpkin cheesecake filling, 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
  

Gingersnap crust
  • 2 cup gingersnap crumbs Use finely crushed crumbs.
  • 0.3333333333 cup sugar Granulated sugar.
  • 6 tbsp butter Melted and cooled slightly.
Cheesecake filling
  • 24 oz cream cheese Softened to room temperature.
  • 0.75 cup sugar Granulated sugar.
  • 3 eggs Room temperature.
  • 1 cup pumpkin puree Plain pumpkin.
  • 0.5 cup sour cream Full-fat for best texture.
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
Oat streusel
  • 0.75 cup oats Rolled oats or quick oats.
  • 0.5 cup flour All-purpose flour.
  • 0.5 cup brown sugar Packed.
  • 1.5 tsp cinnamon
  • 6 tbsp butter Cold, cut into cubes.
Caramel sauce for serving
  • 0.5 cup caramel sauce Use store-bought or homemade; drizzle just before serving.

Equipment

  • 1 springform pan
  • 1 water bath setup
  • 1 stand mixer

Method
 

Bake the gingersnap crust
  1. Preheat the oven to 325°F, then press the gingersnap crumbs, sugar, and melted butter into a 9-inch springform pan and bake for 10 minutes.
  2. Remove the crust from the oven and keep it in the pan while you prepare the filling.
Make the cheesecake filling
  1. Beat the cream cheese and sugar until smooth, then add the eggs one at a time and mix until fully incorporated.
  2. Mix in the pumpkin puree, sour cream, pumpkin pie spice, cinnamon, and vanilla until the batter is uniform and pourable, then pour over the baked crust.
Make and add oat streusel
  1. Cut the cold butter into the oats, flour, brown sugar, and cinnamon until crumbly, keeping the butter pieces small for a crisp topping.
  2. Scatter the streusel generously over the cheesecake surface so it covers evenly.
Water-bath bake, cool, and chill
  1. Bake in a water bath at 325°F for 65–70 minutes, until the center is just set with a slight jiggle.
  2. Cool to room temperature, then refrigerate for 6 hours to fully set the cheesecake.
Serve
  1. Drizzle caramel sauce over the top right before serving, then slice to showcase the gingersnap base, smooth pumpkin filling, and golden streusel crown.

Notes

Pro tip: keep the water bath level and avoid boiling—gentle steam helps prevent cracks and keeps the filling silky. Refrigerate covered up to 4 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a lower-sugar option, use a 1:1 baking sugar substitute for the crust and filling while keeping spices the same.