Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with a parchment round.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly onto the bottom of the prepared pan. Bake until set, about 10 minutes. Remove the pan from the oven and place it on a wire rack to cool completely.
- Reduce the oven temperature to 325°F (160°C). Wrap the outside of the 9-inch springform pan, containing the cooled crust, with a double layer of aluminum foil. Set a kettle of water to boil for the water bath.
- Using an electric mixer on medium speed, beat the cream cheese until it is fluffy and smooth, approximately 3 minutes.
- Reduce the mixer speed to low. Gradually add the sugar in a slow, steady stream. Add the salt and vanilla extract, and beat until everything is well combined.
- Add the eggs one at a time, beating after each addition just until combined. Be careful not to overmix.
- Pour three-quarters of the cream cheese filling over the prepared crust in the springform pan.
- Transfer the remaining one-quarter of the cream cheese filling to a separate bowl. Add the pumpkin puree, cinnamon, and nutmeg to this bowl and mix until combined.
- Drop 1/4-cup dollops of the pumpkin mixture over the top of the cream cheese filling in the springform pan. Use a wooden skewer or toothpick to gently swirl the pumpkin mixture into the filling, creating a marbled effect.
- Place the foil-wrapped springform pan inside a large, shallow roasting pan. Carefully pour boiling water into the roasting pan, ensuring it comes halfway up the sides of the springform pan. Bake until the cheesecake is set but still slightly wobbly in the center, about 75 minutes.
- Carefully transfer the springform pan from the water bath to a wire rack. Remove the foil and let the cheesecake cool completely. Refrigerate, uncovered, for at least 24 hours. Before unmolding, run a knife around the edge of the cake to loosen it.
Notes
This cheesecake is best made ahead of time, as it requires at least 24 hours of refrigeration to fully set and develop its flavors. The water bath helps to ensure a creamy, crack-free cheesecake.