Pumpkin Swirl Cheesecake

combined. On medium speed add the eggs one at a time beating after each addition until just blended. After the final egg is incorporated into the batter stop mixing. To help prevent the cheesecake from deflating and cracking as it cools avoid overmixing the batter as best you can
Scoop out 2 cups of batter and place in a medium mixing bowl. Stir in the pumpkin cinnamon and pumpkin pie spice until combined. Begin adding spoonfuls of each batter the plain and the pumpkin on top of the crust. Alternate until all the batter is used and pan is filled. Using a toothpick or knife swirl the batters together by dragging the toothpick top to bottom then left to right.
Prepare the simple water bath see note If needed for extra visuals see my How to Make a Cheesecake Water Bath the visual guide will assist you in this step. Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath so make sure you boil enough. I use an entire kettle of hot water. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. Or you can place the roasting pan in the oven first then pour the hot water in. Whichever is easier for you.
Note if you notice the cheesecake browning too quickly on top tent it with aluminum foil halfway through baking. Bake cheesecake for 5570 minutes or until the center is almost set. When its done the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven for 1 hour as it cools down. Remove cheesecake from the
oven and allow to cool completely at room temperature then refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan then remove the rim. Add toppings if desired. Using a clean sharp knife cut into slices for serving. For neat slices wipe the knife clean and dip into warm water between each slice.
Cover and store leftover cheesecake in the refrigerator for up to 5 days