Ingredients:

  • 115g unsalted butter, cold and cubed
  • 150g brown sugar, packed
  • 125g all purpose flour
  • 1 tbsp ground cinnamon
  • 225g full fat cream cheese, softened
  • 50g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 250g all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 425g pumpkin puree
  • 200g granulated sugar
  • 120ml vegetable oil
  • 120g full fat sour cream
  • 2 large eggs
  • 2 tsp pumpkin pie spice

Instructions:

  1. Prepare the Spiced Streusel: In a medium bowl, combine 125g flour, 150g brown sugar, and 1 tbsp cinnamon. Using a pastry cutter or fingers, rub in 115g cold cubed butter until the mixture forms pea-sized crumbs. Place in the fridge to maintain cold-butter suspension.
  2. Whisk the cheesecake. Beat 225g cream cheese and 50g sugar until smooth, then add 1 egg and 1 tsp vanilla. Mix until velvety and free of any visible lumps.
  3. Sift dry ingredients. In a medium bowl, whisk 250g flour, 1 tsp baking soda, 1 tsp baking powder, and 2 tsp pumpkin pie spice.
  4. Combine wet ingredients. In a large bowl, whisk 425g pumpkin, 200g sugar, 120ml oil, 120g sour cream, and 2 large eggs. Whisk until the oil is completely emulsified.
  5. Fold the batter. Add the dry ingredients to the pumpkin mixture. Stir until just combined and no dry flour remains.
  6. Layer the base. Spread exactly half of the pumpkin batter into your prepared, greased 9x9 pan.
  7. Add the cheese. Spoon the cream cheese mixture over the pumpkin base in large dollops.
  8. The Swirl. Use a butter knife to gently swirl the cheese into the bottom batter. Stop before they blend into one color.
  9. Top it off. Spread the remaining pumpkin batter over the top, then sprinkle the cold streusel generously over everything.
  10. The Golden Bake. Bake at 175°C (350°F) for 45 minutes until a toothpick comes out with just a few moist crumbs.