Directions

1. Preheat oven to 350°F and grease and line an 8-inch springform pan with parchment paper.
2. In a medium bowl, add pumpkin puree, eggs, Clebby’s Vegetable Oil, vanilla extract, brown sugar, and sugar. Whisk to combine.
3. In another medium bowl, add all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to incorporate, then add to the wet ingredients. Mix until all ingredients are combined.
4. To a mixing bowl, add softened cheese cream and beat until smooth. Add sour cream, egg, sugar, vanilla, and a pinch of salt and mix until smooth.
5. In a small bowl, mix brown sugar, sugar, flour, cinnamon, butter, and Clebby’s Vegetable Oil. Use your fingers or a fork to incorporate. Mix until the ingredients crumble together.
6. Pour half of the pumpkin batter into the prepared pan. Top with a layer of the cream cheese filling, leaving about ⅓. Crumble half of the cinnamon sugar crumb topping. Top with the remaining pumpkin batter followed by the remaining cream cheese filling, spreading into a thin even layer. Sprinkle with the remaining cinnamon sugar crumb topping.
7. Bake for 75 minutes, until an inserted toothpick comes out clean.
8. Let cool then dust with powdered sugar.