Make your own pumpkin puree.

To make your own pureed pumpkin, take out the seeds and cut the pumpkin into sections. Roast in the oven at 400 degrees until you can pierce the pumpkin easily with a fork. You can also steam the pumpkin, or even cut the flesh into pieces and cook it in water until it's soft and can be pierced with a fork or knife. Place in a food processor and pulse until the pumpkin is pureed.

Why use a water bath?

Cheesecakes tend to crack if they are overcooked. When the cheesecake is submerged in the hot water, it prevents the cake from rising about 212 degrees, since that is the temperature where water is converted to steam. Also, since the water evaporates, it creates a humid atmosphere inside the oven and protects the cake even more.

Can you freeze a pumpkin cheesecake?

Yes. Wrap the cheesecake really well in at least 2 layers of plastic wrap then in a large freezer ziplock bag or aluminum foil. You can also freeze slices of cheesecake in an airtight container or separate slices of cheesecake with parchment paper to keep them separated. Thaw in the refrigerator before serving. The cheesecake can be frozen for up to 3 months.

How to prevent the cheesecake from cracking.

1. Use room temperature cream cheese and eggs, so the batter mixes evenly and easily. 2. Don't over whip the cheesecake mixture. If you add too much air, it will puff up too much in the oven and then be more likely to crack. 3. Don't over bake the cheesecake. 4. Use a water bath. (See note above) 5. Cool the cheesecake slowly and let it finish cooling in the oven. Sudden temperature changes are another reason for cheesecakes cracking. If all else fails and the cheesecake cracks, cover up the top of the cheesecake with whipped cream and no one will ever know:). It will still taste delicious.

Pumpkin Swirl Cheesecake

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This creamy Pumpkin Swirl Cheesecake has 2 distinct layers of both cheesecake and pumpkin, with a beautiful swirl decorating the top.

Author: Olga's Flavor Factory
Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 mins
Yield: 10 1x
Category: Sweets

Ingredients

Scale

Cheesecake Crust

1 1/4 – 1 1/2 cups crushed graham cracker cookies (about 8–10 graham crackers)
5 Tablespoons melted butter
1 Tablespoon granulated sugar
pinch of salt

Cheesecake

4 packages (8 ounces each) cream cheese, softened to room temperature
1 1/2 cups granulated sugar
2 Tablespoons cornstarch
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup pumpkin puree
1 1/2 – 2 teaspoons ground cinnamon

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Instructions

Preheat the oven to 325 degrees Fahrenheit. Brush a 9 inch springform pan with butter.
Make the crust first. Place the graham crackers in a ziplock bag and use a rolling pin/mallet to make crumbs, or use a food processor and pulse until you have small even crumbs. You should have about 1 1/2 cups of cookie crumbs.
Combine the crumbs with the melted butter, sugar and salt, mixing until they are evenly mixed and have a sandy consistency. Press the crumbs firmly into the bottom of the pan.
Bake for 8-10 minutes, until fragrant, golden and set. Cool.
Meanwhile, mix the softened cream cheese with the sugar and cornstarch in a stand mixer with a paddle attachment or using a hand mixer until the mixture is creamy and smooth. (Don’t over mix.)
Add the vanilla and eggs, one at a time, until you have a smooth batter.
In another bowl, place the canned pumpkin. Add 2 cups of the cream cheese mixture to the pumpkin puree, add the cinnamon and mix to combine.
Set aside 1 cup of the pumpkin mixture.
Pour the rest of the pumpkin mixture over the crust.
Carefully top with the cream cheese mixture.
Place dollops of the reserved pumpkin mixture over the cream cheese mixture.
Run the butter knife through the pumpkin dollops and create swirls.
Place the springform pan into a roasting pan filled with about an inch of of hot water.
Bake in the preheated oven for about an hour, to an hour and 10 minutes. The cheesecake should jiggle a little in the middle. It will continue to bake even after you turn the oven off. Turn off the oven, crack open the door and let it cool off gradually, for at least 30 minutes.
Cool the cheesecake, then chill for at least a few hours or overnight before serving.
Serve with whipped cream.

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/deluxe-pumpkin-cheesecake/