2 cups graham cracker crumbs (200g)
¼ cup sugar (50g)
½ cup butter, melted (115g)
4 boxes (8oz ea) cream cheese (32oz/907g), softened
2 tbsp. cornstarch (14g)
1 ½ cups sugar (300g)
1 tbsp. vanilla extract (15ml)
4 large eggs, room temperature, lightly beaten
15oz can pumpkin puree (425g)
1 tbsp. pumpkin pie spice (7g)
Cinnamon for dusting
Preheat oven to 325°F (162°C). Grease a 10”/25cm springform pan. Cut four 5”/13cm wide strips of aluminum foil and wrap around the outside of the springform pan as insulation during baking.
Combine the graham cracker crumbs, sugar and butter in a small bowl and mix well. Pour the crumb mixture into the springform pan and press with your fingers to form the crust. Make sure the crust is pressed 1.5”/4cm up the interior sides of the springform pan. Place the springform pan in another baking pan that can hold at least 1”/2.5cm of water. Set aside.
Place 8oz/230g of the cream cheese along the cornstarch and ½ cup (100g) of the sugar in the bowl of an electric mixer. On medium speed, mix until smooth. Add another 8oz/230g and ½ cup (100g) of the sugar and continue mixing until smooth. Add the remaining cream cheese, sugar, vanilla and lightly beaten eggs. Lower to slow speed, occasionally stopping the mixer to scrape down the inside of the bowl with a rubber spatula. After two minutes of mixing, the batter should be well combined.
Pour 1 ½ cups (360ml) of the cheesecake batter into a separate bowl. Add the canned pumpkin puree and pumpkin pie spice. Stir to combine well.
Pour half of the regular cheesecake batter into the prepared springform pan. Add dollops of half of the pumpkin cheesecake batter on top of the regular cheesecake batter. Using a dinner knife, swirl the two cheesecake batters together. Repeat the layering and swirling.
Your filled springform pan should be baked in the second baking pan, which will act as an insulating water bath. Fill the second outer pan with 1”/2.5cm of hot water. Avoid splashing or pouring water into the springform pan with the cheesecake batter. Carefully place the prepared pans into the pre-heated oven.
The cheesecake should take 90-100 minutes to bake. Check the center of the cheesecake with a toothpick after 75 minutes. If the toothpick does not come out clean, allow the cheesecake to bake for another 10-15 minutes and check with the toothpick again.
Once the center of cheesecake is firm, carefully remove from the oven and remove the springform pan from the outer water bath pan. Allow the baked cheesecake in the springform pan to cool for about 15 minutes. Run a knife around the inside edge of the pan to loosen the cheesecake,and then allow the cheesecake to cool for at least another hour. Once the cheesecake is about room temperature, place in the refrigerator to cool overnight.
Remove the cheesecake from the springform pan before serving. Serve topped with whipped cream and dusted with cinnamon, if desired.