Ingredients:

  • 225 g Digestive Biscuits or Graham Crackers, finely crushed
  • 50 g Granulated Sugar (for crust)
  • 115 g Unsalted Butter, melted
  • 900 g Full-Fat Cream Cheese, softened (four 8-oz blocks)
  • 200 g Granulated Sugar (for filling)
  • 1 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 120 ml Sour Cream or Crème Fraîche (full fat)
  • 4 Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature (for filling)
  • 240 g Pumpkin Purée (100% pure canned, not pie filling)
  • 50 g Light Brown Sugar, packed
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • 1 Large Egg Yolk, room temperature (for swirl)

Instructions:

  1. Prep the Oven & Pan: Preheat oven to 160°C / 325°F. Grease the 9-inch springform pan, line the base with parchment, and tightly wrap the exterior bottom and sides with several layers of heavy-duty foil to waterproof it for the water bath.
  2. Make the Crust: Combine crushed biscuits/crackers, 50g sugar, and melted butter until evenly moistened. Press the mixture firmly and evenly into the base of the prepared springform pan. Chill in the freezer for 15 minutes.
  3. Cream the Cheese: In a large bowl or stand mixer, beat the softened cream cheese until perfectly smooth, light, and fluffy (2-3 minutes), scraping down the sides frequently.
  4. Add Stabilizers: Gradually beat in the 200g granulated sugar and cornstarch until fully incorporated. Mix in the sour cream and vanilla extract just until combined.
  5. Add the Eggs (Gently!): Add the four large eggs and the extra egg yolk, one at a time, mixing on the lowest speed only until the yolk disappears. Do not overmix once the eggs are added.
  6. Prepare the Swirl Mix: In a separate medium bowl, whisk together the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, and the additional egg yolk until uniform.
  7. Assemble the Cake: Pour about 4/5ths of the plain cheesecake base mixture into the chilled crust. Gently fold the pumpkin mixture into the remaining 1/5th of the cheesecake base. Dollop spoonfuls of the pumpkin mixture evenly over the plain filling.
  8. Swirl: Use a skewer or butter knife to gently cut through the batter, creating an elegant swirl pattern. Do not drag the knife down to the crust.
  9. Set Up the Water Bath: Place the foil-wrapped springform pan into the center of a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform.
  10. Bake and Test: Carefully transfer the assembly to the preheated oven. Bake for 70–85 minutes. The cake is done when the edges are set but the center still has a slight wobble.
  11. Slow Cooling (Crack Prevention): Turn off the oven, prop the door open slightly (using a wooden spoon), and allow the cheesecake to cool in the water bath inside the oven for 1 hour.
  12. Final Chill: Remove the cake from the water bath and foil. Allow it to cool completely on a wire rack for 2-3 hours. Once cool, cover and refrigerate for a minimum of 8 hours (ideally overnight) before slicing and serving.