Preheat oven to 350 degrees F.

Line a 9-inch springform pan with parchment paper and butter the sides.

Make the streusel. Combine all streusel ingredients except butter in a medium bowl. Whisk to combine. Cut butter into tablespoons and add to bowl. Using a fork or a pastry cutter, push butter into dry ingredients. Thouroughly combine until mixture is able to come together in large chunks. Set aside.

Make the cream cheese swirl. Cream cream cheese and sugar in a medium bowl with a hand mixer. After 2 minutes, the mixture should be smooth and lump-free. Add in egg and mix again. Set aside.

Make the cake. In a medium bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt together. In a separate large bowl, mix the eggs, granulated sugar, and brown sugar together. Add in the pumpkin, oil, and orange juice. Pour the dry ingredients into the wet ingredients and mix together using a rubber spatula. Mix until combined, it is ok if there are some lumps!

Assembly

Add 1/3 of the batter to the bottom of the parchment lined springform pan. Spread using an offset spatula until the batter completely covers the bottom of the pan.

Dollop cream cheese mixture on top of pumpkin layer. No need to smooth it out as too much movement could disturb the pumpkin layer underneath. Just try to dollop in one layer. Sprinkle streusel on top of cream cheese layer.

Top with remaining cake batter.

Top with remaining streusel.

Bake at 350F for about 1 hour and 20 minutes. Time will vary. Look for a slight springback when you poke the top of the cake. Test for doneness with a clean toothpick. Insert toothpick into the center of the cake, when removed, toothpick should have only crumbs (not wet batter).

Let cool to room temperature for at least an hour.

Enjoy!