Pumpkin Swirl Cheesecake
1. Grind & Refrigerate30mins
Grind the cookies, mix with the butter until your mixture resembles wet sand. Press the crust into a lined and greased 8-inch springform pan. Refrigerate the crust for at least thirty minutes.
2. Pumpkin Batter
Important: you need to keep your batters hot and liquidy with zero lumps, and if you cannot commit to that, this cheesecake will straight up not work out for you.
Start with the pumpkin batter, cream together the sugar and cream cheese for five minutes. Once it’s completely smooth, fold in the pumpkin. As soon as the pumpkin is completely incorporated, add in the spice, vanilla, and salt. Set aside.
3. Vanilla Batter
Get the vanilla batter started; cream the sugar and cream cheese, mix in vanilla and salt. Set aside.
For each batter, you need to mix the milk and cream together in a separate bowl and microwave in 30 second increments until very hot. Quickly whisk in the gelatin and mix until no lumps remain. Bloom the gelatin for 5 minutes.
5. Prepare Other Batter
While the first gelatin is blooming, repeat with the cream, milk, and gelatin for the second batter.
6. Smooth Batters
Once both gelatins are in the blooming phase, take your crust out of the fridge and secure it on the cake spinner (this is important and you can do this in a number of ways, like placing a wet towel underneath the springform). Check your batters, get them as smooth and lump-free as you can before adding the gelatin mixture.
If the pumpkin batter feels fibrous, stick an immersion blender in it or throw it in the blender and pulse until the lumps are gone.
Remelt the first gelatin mixture and whisking for dear life, mix it into the cheesecake batter mixture. Repeat with the other gelatin mixture and other batter. Keep the batters warm.
8. Quickly Pour
Rapidly pour the batters into the springform pan. The way we did it in the video is we poured each batter from opposite sides of the pan, two by two. You can do that or you could just pour a little bit of each in the middle. Don’t freak, do whatever is fastest and will get your batters in quickly, just alternate so that the batters stripe. Make sure your cheesecake has at least two inches of headspace from the top of the springform pan.
9. Spin Cheesecake
Once your batters are in, don’t leave. Don’t clean up, you are now in a dangerous tango with your cheesecake. Spin the cheesecake on your spinner, not too quickly or it will spill everywhere, but not too slow.
Aim for a medium speed and let it spin for thirty seconds or so, and then, gently but firmly, steer the cake spinner in the opposite direction. Repeat until the cheesecake looks swirly and stripey like you want it. Spin, steer, spin, steer, until it looks cool.
Refrigerate the cheesecake for at least two hours, ideally overnight. Serve and enjoy!