I line an 8-inch springform pan with parchment paper (bottom and sides) and spray with pan spray. I wrap the outside with two layers of heavy-duty foil for a watertight seal. I place a large roasting pan in the oven, set the springform inside, and preheat to 325°F (165°C), boiling a kettle of water for the water bath.

In a large bowl, I whip 8 oz cream cheese and 1½ tbsp butter until fluffy. I add ¼ tsp sea salt, ¼ tsp pumpkin pie spice, and 3 egg yolks one at a time, mixing well. I blend in 3½ oz pumpkin butter and 1½ tbsp Grand Marnier, then sift in ⅓ cup flour, folding gently to keep the batter light for this airy pumpkin cheesecake.

In a clean bowl, I whisk 3 egg whites with 2 oz sugar to medium-stiff peaks. I stir one-third of the meringue into the batter to lighten it, then fold in the rest gently to maintain airiness for a silky Creamy Pumpkin Spice Japanese Cheesecake.

I pour the batter into the springform pan, smooth the top, and place it in the roasting pan. I add 1 inch of hot water to the roasting pan for a water bath. I bake at 325°F for 20 minutes, then lower to 275°F (135°C) and bake until puffed and golden, about 30–50 minutes, until a tester comes out clean. I cool to room temperature, then chill overnight.

I zest 3 tangerines and ½ lemon into a saucepan. I blend 12 tangerine segments, strain to get 8 oz juice, and add to the pan with ½ oz lemon juice, 7 oz sugar, 2 eggs, 3 egg yolks, 1½ tbsp cornstarch, ½ tsp pumpkin pie spice, and ¼ tsp salt. I cook over medium heat, whisking until thickened and boiling briefly (10–15 seconds). I whisk in 4 oz cold butter, strain, cool for 30 minutes, and refrigerate with plastic wrap on the surface.

Once chilled, I spread ⅓–½ cup tangerine curd over the cheesecake and add extra zest for flair. I slice with a hot knife and serve with whipped cream for a stunning Creamy Pumpkin Spice Japanese Cheesecake.