Make the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Filling

1. Reduce oven temperature to 300°F (148°C).
2. To make the pumpkin pie filling, combine the pumpkin puree, eggs and light brown sugar in a large bowl. Add the remaining ingredients and whisk together until well combined. Set aside.
3. To make the cheesecake filling, add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
4. Add the sour cream and vanilla extract and mix on low speed until well combined.
5. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the cheesecake batter into the crust.
7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Drizzle one spoonful of the pumpkin pie filling at a time over the top of the cheesecake filling. You want to be sure to spoon the pie filling over the cheesecake filling, instead of pouring or dumping it. If you pour it in too quickly in one spot, you’ll get a crater of pumpkin pie in one place, rather than having it more evenly spread over the cheesecake. Take your time and spoon the pumpkin pie filling over the cheesecake filling as evenly as you can.
9. Bake for 2 hours 10-20 minutes (yes, it’s a long time). When judging whether it’s done, it will be a little jigglier in the middle than a regular cheesecake, since the pumpkin pie doesn’t firm up quite the same. If it gets too firm, it may actually be over baked and then crack. Look for there to only be about 2-3 inches in the center of the cheesecake that are still wobbly. If it’s a larger area than that, then it probably isn’t quite done. It WILL firm up more as it cools and cooks a bit more during that process.
10. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
11. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
12. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Finish it off

1. To finish off the cheesecake, remove the cheesecake from the springform pan and place on a serving dish.
2. To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream around the outer edge of the cheesecake. I used Ateco tip 847 (https://amzn.to/3ZsI4Bz).
3. Cover and refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 4-5 days.