Pumpkin Swirl Cheesecake

Preheat oven to 325°F (160°C). (5 minutes)

In a medium bowl, combine the crushed gingersnaps, pecans, and melted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. (10 minutes)

In a large bowl, beat the softened cream cheese, 3/4 cup of the sugar, and vanilla extract with an electric mixer until smooth and well combined. (5 minutes)

Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix. (3 minutes)

Remove 1 1/2 cups of the cream cheese batter and place it in a separate small bowl. (2 minutes)

To the remaining batter in the large bowl, add the remaining 1/4 cup sugar, pumpkin puree, cinnamon, nutmeg, and cloves. Mix until well combined. (3 minutes)

Spoon half of the pumpkin batter into the prepared crust, then dollop spoonfuls of half of the reserved plain batter over the pumpkin layer. Repeat with the remaining pumpkin and plain batters. (5 minutes)

Using a knife or skewer, gently cut through the batters several times to create a marbled effect. Be careful not to overmix, as this can muddy the swirl. (2 minutes)

Bake for 55-60 minutes, or until the center is almost set but still has a slight jiggle. (60 minutes)

Turn off the oven and let the cheesecake cool completely in the oven with the door ajar for 1 hour. This helps prevent cracking. (60 minutes)

Once cooled, cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set. (240 minutes)

Before serving, carefully remove the sides of the springform pan. Cut into 16 slices and enjoy!