• I use canned pumpkin puree. If you use fresh pumpkin, peel and cut into small chunks and steam for 5 minutes and then puree in a blender until smooth
• Line a 7 x 3 inch round pan or 7 x 3 inch springform pan with a crumpled up parchment paper to cover the bottom and sides of the pan. You may need two layers. Preheat oven to 475 F(250 C). If using an air fryer, preheat to 400 F (200 C) for at least 5 minutes.

Prepare the cake batter (using a blender):

• Place all ingredients in a blender and blend until smooth. If you worry about large bubbles appearing on the inside of the cake, you can wait for about 10 minutes for the bubbles to settle down after blending. I didn't do this actually and find it just fine

Prepare the cake batter (without a blender):

• Make sure the cream cheese and eggs are at room temperature. Beat the cream cheese with sugar using a handmixer or a standmixer with a paddle attachment until combined. Add the pumpkin puree, heavy cream and , vanilla extract, and beat to combine. Add an egg, one at a time and beat to combine before adding the next one. Lastly, sift in the cornstarch and cinnamon and beat briefly to combine everything

Baking in the oven:

• Pour the cake batter into the pan. The batter is supposed to be runny. Use a skewer or chopstick to pop any bubbles. Bang the pan on the counter 3-4 times to pop any large bubbles
• Place the pan on the 3rd rack from the top (middle of the oven). Bake at 480 F (250 C) for 30 minutes. Start checking at 30 minutes. If you want the center to be gooey, when you gently jiggle the cake, the entire surface will still jiggle. If you want a firmer center, when you jiggle the cake, only the center will jiggle but the edge should be firm. If it's not the consistency you want, bake another 5 minutes and check again

Baking in the air fryer:

• Place the pan in the basket of the air fryer and bake for 10 minutes at 400 F (200 C) and then lower temperature to 350 F (180 C) for 10-12 minutes. If you want the center to be gooey, when you gently jiggle the cake, the entire surface will still jiggle. If you want a firmer center, when you jiggle the cake, only the center will jiggle but the edge should be firm. If it's not the consistency you want, bake another 5 minutes and check again

Cool down the cake:

• Let the cake cools down completely at room temperature. This will take few hours. The cake may sink a bit in the middle as it cools down. Cover with a cling wrap and store in the fridge for at least 6 hours before slicing

Prepare pumpkin whipped cream (optional):

• Put all ingredients in a mixing bowl and then whip with a whisk attachment until soft peak. You don't want to whip until stiff as it will turn grainy
• If you have a melty creamy version of the cheesecake, you may not need this pumpkin whipped cream

To serve:

• Slice the cake and pipe or spoon a dollop of the pumpkin whipped cream on top and serve at once