Ingredients:

  • 8 oz (approx. 1 ½ cups crushed) Digestive Biscuits (or Graham Crackers), finely ground
  • 2 Tbsp Granulated Sugar (for crust)
  • 6 Tbsp (¾ stick) Unsalted Butter, melted
  • ¼ tsp Salt (for crust)
  • 32 oz (4 blocks) Full-Fat Cream Cheese, room temperature
  • 1 ¼ cups Granulated Sugar (for filling)
  • ½ cup Sour Cream (or Full-Fat Greek Yogurt), room temperature
  • 1 ½ tsp Vanilla Extract
  • 4 Large Eggs, room temperature, lightly beaten
  • ½ cup Canned Pumpkin Purée (not pumpkin pie filling)
  • ¼ cup packed Dark Brown Sugar
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • ¼ tsp Ground Nutmeg
  • ⅛ tsp Ground Cloves (optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Combine crushed biscuits, 2 Tbsp sugar, and ¼ tsp salt. Pour in melted butter and mix until uniformly damp. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
  2. Bake the crust for 8-10 minutes. Remove and let cool while preparing the filling. Wrap the entire base and sides of the springform pan tightly in 2-3 layers of heavy-duty foil (to prepare for the water bath). Place the wrapped pan inside a larger roasting pan.
  3. Using a stand mixer with a paddle attachment, beat the room temperature cream cheese on medium speed until perfectly smooth and lump-free (about 2 minutes). Scrape down the bowl frequently.
  4. Gradually add the 1 ¼ cups granulated sugar, mixing until just combined. Mix in the sour cream and vanilla extract.
  5. Reduce speed to low. Gently mix in the lightly beaten eggs, one at a time, mixing only until they are just incorporated. Do not overmix.
  6. Create the pumpkin swirl mixture: In a separate small bowl, whisk together the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, and cloves until fully combined. Fold 1 cup (240 ml) of the plain cheesecake batter gently into this pumpkin mixture.
  7. Pour the majority of the remaining plain cheesecake batter into the prepared, cooled crust. Tap the pan gently to release air bubbles.
  8. Dollop spoonfuls of the spiced pumpkin mixture randomly over the top of the plain batter. Using a knife or a skewer, gently drag through the mixtures to create a marbled, swirled pattern.
  9. The Water Bath: Carefully place the roasting pan (containing the cheesecake) into the oven. Pour hot, recently boiled water into the roasting pan until the water level reaches about halfway up the sides of the springform pan.
  10. Bake for 65–75 minutes. The cheesecake is done when the edges look set but the center still jiggles slightly.
  11. Gradual Cooling: Turn off the oven, prop the door open slightly, and leave the cheesecake inside the water bath for 1 hour. This prevents thermal shock and cracking.
  12. Remove the cheesecake from the water bath and foil wrapping. Cool completely on a wire rack, then cover and refrigerate for a minimum of 8 hours, preferably overnight, before releasing the ring, slicing, and serving.