Filling ingredients
Setup
Allow the cream cheese to soften to room temperature by sitting it on a counter for 1 hour. Preheat oven to 350 degrees with racks on the bottom and middle only. Place two 9 inch cake pans onto a large cookie sheet and put on the lower rack. Fill each cake pan with approximately 3 cups of hot water and carefully slide the rack into place. This step mimics a typical water bath by raising the humidity in the oven and lessening the formation of cracks in the top.
Preparing the crust
Pulse the vanilla wafers and graham crackers in a food processor into a medium crumb.
Add the sugar and pulse to combine.
Add the melted butter and pulse to combine until the crumb begins to collect.
Pour the crumbs into the bottom of a 9 inch springform pan and press into the bottom evenly.
Preparing the filling and building the cheesecake
In a large bowl, add the cream cheese, ricotta, and sugar.
Beat with an electric mixer (or your stand mixer) on Medium speed until combined and slightly fluffy.
Add the sour cream and vanilla.
Beat on Medium speed to incorporate.
Add the eggs, one at a time, and beat until incorporated.
Remove 1/3 of the cheesecake mixture to a medium bowl. To this 1/3 mixture, add the pumpkin and spices, mixing until well combined.
Pour the 2/3 filling into the prepared springform pan and smooth the top with a spatula. Gently tap or shake the pan to release any bubbles and level the filling.
Gently pour the remaining 1/3 mixture with the pumpkin over the smoothed first portion.
Decision time! Either smooth the pumpkin mixture for a layered cheesecake or swirl into the initial mixture for a marbled effect.
Baking the cheesecake
Place the spring form pan in the center of the center rack. Bake for 70 to 75 minutes until the center is still slightly wobbly when the pan is tapped. Turn off the oven and crack the door for 30 minutes to allow the cheesecake to settle and cool slightly. Remove from the oven and run a paring knife along the edge to loosen. Do not remove the rim. Cool completely on a wire rack. Cover loosely with foil and refrigerate for 4 hours.
Prepare the topping
In a medium bowl, add the maple syrup and cold heavy cream. Whip with a mixer or whisk until stiff and frothy.
Serving
Pipe the whipped cream onto slices of cheesecake and dust with nutmeg.
Enjoy!
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