Baking Pumpkin Cake Cheesecake Delightfully

Instructions:

1. Adjust oven rack to lower third position and preheat your oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray and set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat together softened cream cheese and granulated sugar on medium speed until smooth—about 2 minutes. Add in yogurt/sour cream, vanilla extract, and flour; mix until combined. On low speed, add eggs one at a time while beating gently after each addition. Set aside.
3. In another medium bowl whisk together vegetable oil, brown sugar, eggs, vanilla extract, and blotted-dry pumpkin until well combined. In a separate larger bowl whisk together flour baking soda cinnamon pumpkin pie spice and salt. Gradually pour wet ingredients into dry ingredients—mix just until no large lumps remain; avoid over-mixing.
4. Spread one-and-a-half cups of this batter into prepared pans bottom. Then drop alternating spoonfuls of both cheesecake batter and remaining pumpkin batter on top without swirling them together.
5. Prepare water bath by boiling enough water so you can fill your roasting pan about one inch deep. Wrap aluminum foil around your springform pan tightly; place it in an empty roasting pan before adding hot water around it carefully.
6. Bake in preheated oven for 65–75 minutes, checking if center is almost set—edges might need loose aluminum foil if browning too much during baking process. Once done turn off oven slightly ajar letting cheesecake sit inside its bath for an hour before refrigerating overnight—or at least six hours minimum!
7. Using electric mixer again beat together soft cream cheese & butter on high-speed till creamy then gradually add confectioners sugar along alongside salt + half-teaspoon of vanilla extracting beating till smooth consistency achieved! Optionally stir milk as needed based thickness preference desired!