Ingredients:

  • 1 ½ cups (170 g) Crushed Digestive Biscuits (or Graham Crackers)
  • 2 Tbsp (25 g) Granulated Sugar (for crust)
  • 6 Tbsp (85 g) Melted Unsalted Butter
  • ½ tsp (2.5 ml) Ground Cinnamon (for crust)
  • 4 (8-ounce) blocks (900 g) Full-Fat Cream Cheese, fully softened to room temperature
  • 1 cup (200 g) Granulated Sugar (for base)
  • 1 Tbsp (8 g) Corn Starch (Cornflour)
  • 1 tsp (5 ml) Vanilla Extract
  • 3 Large Eggs, room temperature
  • 1 Egg Yolk, room temperature (for base)
  • ½ cup (120 ml) Sour Cream (or Full-Fat Greek Yogurt), room temperature
  • ½ cup (120 ml) Pumpkin Puree (NOT pumpkin pie filling)
  • ¼ cup (50 g) Packed Light Brown Sugar
  • ½ tsp (2.5 ml) Ground Cinnamon (for swirl)
  • ¼ tsp (1.25 ml) Ground Nutmeg
  • ⅛ tsp (0.6 ml) Ground Ginger
  • 1 Large Egg Yolk, room temperature (for swirl)

Instructions:

  1. Preheat oven to 325°F (160°C). Wrap the outside base and sides of the 9-inch springform pan tightly with two layers of heavy-duty aluminium foil to prevent water leakage.
  2. Make the Crust: Combine crushed biscuits, 2 Tbsp sugar, cinnamon, and melted butter. Mix until resembling wet sand. Press mixture firmly into the base of the prepared pan.
  3. Bake the crust for 8 minutes. Cool completely on a rack before filling.
  4. Mix Cream Cheese Base: Beat the softened cream cheese, 1 cup sugar, corn starch, and vanilla extract on low speed until completely smooth and lump-free. Scrape down the bowl frequently.
  5. Mix in the sour cream until just combined.
  6. Add Eggs (Base): Beat in the 3 eggs and 1 egg yolk (base), one at a time, mixing only until just incorporated. Do not over-mix.
  7. Prepare Pumpkin Swirl: In a separate small bowl, whisk together the pumpkin puree, brown sugar, cinnamon (swirl), nutmeg, ginger, and the extra egg yolk until smooth.
  8. Combine & Swirl: Pour about two-thirds of the plain cream cheese mixture into the cooled crust. Gently stir the remaining one-third of the cream cheese base into the pumpkin mixture until lightly combined.
  9. Drop large dollops of the spiced pumpkin mixture evenly over the cream cheese base in the pan. Use a butter knife or skewer to gently cut through the layers, creating a marbled, figure-eight pattern across the top. Do not over-swirl.
  10. Set up Water Bath: Place the foil-wrapped springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan until it comes about halfway up the sides of the springform pan.
  11. Bake for 60–75 minutes. The edges should look set, but the center 2 inches (5 cm) should still have a slight wobble.
  12. Slow Cooling: Turn off the oven, but do not open the door for 1 hour. This prevents drastic temperature changes which cause cracks.
  13. Final Cooling: Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on the counter for another hour.
  14. Chill: Cover loosely and refrigerate for a minimum of 8 hours, preferably overnight, until fully set.
  15. Serve: Run a thin, sharp knife around the edge before releasing the springform ring. Dip the knife in hot water and wipe clean between slices for the best presentation.