Layered Pumpkin Cheesecake With Streusel Topping

This pumpkin cheesecake is out of this world. A graham cracker crust loaded with a traditional cheesecake layer, pumpkin cheesecake with pumpkin spice, and a final crumbly streusel topping.

Course Dessert
Keyword dessert, pie, pumpkin, thanksgiving
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes



  • 8 ounces 15 graham crackers, finely ground
  • 8 tablespoons unsalted butter melted
  • 1/2 cup sugar
  • 1/4 teaspoon salt


  • 32 ounces cream cheese room temperature
  • 3/4 cup sour cream
  • 1 and 1/2 cup sugar
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vanilla extract
  • 4 large eggs room temperature
  • 15 ounces pumpkin purée
  • 1 and 1/2 teaspoon ground cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon clove
  • 1 teaspoon nutmeg


  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar packed
  • 1/2 cup flour
  • 1/4 cup quick-cooking oats
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract



  1. Preheat oven to 400°F.
  2. Grease a 9 inch springform pan.
  3. Stir together crust ingredients and press onto bottom and up the sides of the springform pan.
  4. Bake for 10 minutes.
  5. Set aside to cool while you mix the pie ingredients.


  1. Lower oven to 325°F.
  2. Beat cream cheese on medium speed for two minutes until smooth.
  3. Add sour cream, sugar, salt, and vanilla extract. Mix well to combine.
  4. Add in the eggs one at a time.
  5. Pour half the batter in the crust
  6. Add the pumpkin purée, cinnamon, ginger, clove and nutmeg to the other half of the batter still in the mixing bowl. Mix well.
  7. Pour the pumpkin batter on top of the regular batter in the pan.
  8. Place the springform pan on a rimmed baking sheet. Pour a few cups of water in the baking sheet so it comes up about 1/4-1/2 inch up the sides of the springform pan.

  9. Bake for 40 minutes.


  1. When the pie has 5 minutes left, make the streusel.
  2. Heat butter in microwave for 30 seconds until softened. You don't want it completely melted, you still want some solid butter in there so the streusel comes out crumbly.
  3. Add butter to a mixing bowl with brown sugar, flour, oats, cinnamon, and vanilla extract. Using your hands, mix well until well combined and it forms the consistency of a crumble topping.
  4. Take pie out of the oven when the time goes off, and sprinkle streusel evenly on top of the pie.

  5. Bake the pie for another 30 minutes.
  6. Run a knife around the edge of the cheesecake to loosen it and cool the cake completely in the springform pan on a rack, then chill it, loosely covered, at least 4-6 hours. Store in the refrigerator, covered, to chill completely.