Pumpkin Swirl Cheesecake

Instructions

Prepare the crust.

Preheat the oven to 350°F (180°C) and line with parchment paper an 8-inch (20cm) springform pan (with a removable base).

Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form.

Add sugar, cinnamon and melted butter and mix until evenly moistened.

Press the mixture into the bottom and sides of the pan using the back of a spoon.

Bake for 10-13 minutes. Set aside to cool completely.

Prepare the cream cheese filling.

Reduce oven temperature to 300°F (150°C).

In a large bowl mix the cream cheese until smooth.

Add brown sugar, salt, vanilla extract and cornstarch and mix until combined.

Add sour cream and mix again until well combined.

Add eggs one at a time until each egg is incorporated. Try to not overmix the batter to incorporate as little air as possible.

Prepare the pumpkin cream cheese filling.

Transfer a bit less than half of the cream cheese mixture into another bowl.

Add pumpkin puree, cinnamon, cloves, ginger, and nutmeg.

Mix until well combined.

Pour the cream cheese mixture over the prepared crust, by alternating spoon large dollops of each cheesecake filling into the pan.

Use a knife to gently swirl them together for a marbled effect.

Bake at 300°F (150°C) for 45 minutes. Turn off the heat and leave it for another 15-20 minutes in the oven.

Remove and run a sharp knife around the inside edge of the pan.

Let it cool completely at room temperature. Cover and refrigerate overnight.

Let the cheesecake sit at room temperature for about 10 minutes. This makes slicing easier and cleaner.

Serve it as-is or add a dollop of whipped cream, a drizzle of salted caramel sauce, or a sprinkle of toasted nuts.

Dessert