Pumpkin Swirl Cheesecake

1. 1

   Preheat the oven to 350°F (350°F). Wrap a 9‑inch springform pan in heavy‑duty foil.

Crust

2. 2

   Pulse the graham crackers, granulated sugar, and ground cinnamon in a food processor until fine, then add the melted unsalted butter and pulse until the mixture resembles wet sand.

3. 3

   Press the crumb mixture into the bottom and about 1 inch up the sides of the prepared springform pan; set aside.

4. 4

   Bake the crust at 350°F for 10–15 minutes until lightly browned, then reduce the oven temperature to 300°F.

Filling

5. 5

   In a stand mixer, beat the room‑temperature cream cheese until smooth.

6. 6

   Add the granulated sugar, light brown sugar, and salt; mix on medium until creamy.

7. 7

   Add the eggs one at a time, mixing on low after each addition and scraping the bowl as needed.

8. 8

   Stir in the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and all‑purpose flour until fully incorporated.

9. 9

   Pour the filling over the baked crust in the springform pan.

10. 10

    Place the pan in a larger roasting pan, add 1 inch of boiling water to the roasting pan, and bake at 300°F for 1 hour.

11. 11

    Turn off the oven, keep the door closed, and let the cheesecake sit in the residual heat for an additional hour.

12. 12

    Remove from the water bath, cool to room temperature, then loosely cover and refrigerate overnight (at least 6 hours).

13. 13

    Topping (optional): Whip the cold heavy cream with powdered sugar and vanilla extract until firm peaks form.

14. 14

    Before serving, run a knife around the edge of the cheesecake, release it from the springform, and pipe or dollop the whipped cream on top; finish with a light sprinkle of cinnamon or pumpkin pie spice if desired.