Step 1: Prepare the Crust

Preheat your oven to 325°F (165°C).

In a medium bowl, mix 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted butter until the mixture resembles wet sand.

Press the crumbs firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to create an even layer.

Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat 24 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

Gradually add 1 cup granulated sugar, mixing until fully incorporated.

Beat in 1 teaspoon vanilla extract, followed by 3 large eggs, one at a time. Mix just until each egg is combined—don’t overmix!

Finally, fold in ½ cup sour cream until the filling is smooth and velvety.

Step 3: Create the Pumpkin Swirl

In a separate bowl, whisk together ¾ cup pumpkin puree, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and 2 tablespoons granulated sugar.

Scoop out 1 cup of the cheesecake filling and gently fold it into the pumpkin mixture until smooth.

Step 4: Assemble and Bake

Pour the remaining cheesecake filling over the cooled crust, spreading it evenly.

Drop spoonfuls of the pumpkin mixture on top of the cheesecake filling. Use a knife or skewer to gently swirl the two together, creating a marbled effect.

Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in.

Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.

Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.

Step 5: Cool and Chill

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the water bath and let it cool completely at room temperature.

Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.