Pumpkin Swirl Cheesecake - Juniors

Method

• Preheat the oven to 350F.
• Generously butter the bottom and sides of a 9-inch springform pan.
• Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
• Make and bake the cake crust and leave in the pan.
• Keep the oven on.
• Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
• Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times.
• Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one.
• Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla.
• Blend in the eggs, one at a time, beating well after adding each one.
• Beat in the cream just until completely blended.
• Be careful not to overmix!
• Remove 1 1/2 cups of the batter and set aside.
• On low speed, blend the pumpkin and the 1 teaspoon of pumpkin pie spice into the remaining batter.
• Gently spoon the pumpkin batter on top of the crust.
• Using a teaspoon, drop the white batter in small spoonfuls on top of the pumpkin batter, pushing it down slightly as you go.
• Using a thin, pointed knife, cut through the batter a few times in a figure 8 design, just until white swirls appear.
• Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.
• Bake until the edges are light golden brown and the top has golden and tan swirls, about 1 1/4 hours.
• Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-dont move it).
• Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.
• Release and remove the sides of the springform, leaving the cake on the bottom of the pan.
• Place on a cake plate.
• Pipe whipped cream rosettes around the top edge of the cake.
• Lightly sprinkle the cream rosettes with a little pumpkin pie spice.
• Refrigerate until ready to serve.
• Slice the cold cake with a sharp straight-edge knife, not a serrated one.
• Cover any leftover cake and refrigerate, or wrap and freeze for up to 1 month.