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In a medium bowl, whisk the oil, brown sugar, eggs, vanilla, and blotted-dry pumpkin together until combined and uniform in texture.
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In a large bowl, whisk the dry ingredients - the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid overmixing the pumpkin cake batter.
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Spread 1 and 1/2 cups of the pumpkin cake batter over bottom of prepared pan. On top of the pumpkin batter, drop large spoonfuls of the cheesecake batter. Top with large spoonfuls of remaining pumpkin cake batter. Repeat with remaining cream cheese batter.
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Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
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Bake for 65-75 minutes or until the centre is almost set.
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If you find your edges are browning to quickly, loosely place aluminium foil on top of the cake as it bakes. Once your cake is done, turn the oven off and open the door slightly.
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Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight