Ingredients:

  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 0.5 cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.5 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 4 tbsp cold unsalted butter, cubed

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x9 inch pan and line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In a large bowl, beat the oil and sugar until combined. Add eggs one at a time, then stir in the pumpkin puree and vanilla.
  4. Fold the dry ingredients into the wet until just combined. Pour half the batter into the prepared pan.
  5. Beat the softened cream cheese and sugar until velvety and smooth. Mix in the egg and vanilla extract until fully incorporated.
  6. Spread the cream cheese mixture evenly over the first layer of pumpkin batter. Spoon the remaining pumpkin batter over the cream cheese, swirling gently with a knife.
  7. In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Rub cold butter into the mixture until coarse crumbs form, then sprinkle evenly across the top.
  8. Bake for 40–45 minutes until the edges are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool completely in the pan before slicing to allow the cheesecake layer to set.