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.
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.
Take pie out of the oven when the time goes off, and sprinkle streusel evenly on top of the pie.
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.