Step 1

Preheat oven to Line a 9x13 baking dish with parchment paper so that some hangs over the long sides. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a large bowl. Stir to combine. It should be the texture of wet sand.

Step 2

Press mixture into the baking dish. Bake for 10 minutes.

Step 3

Adjust oven temperature to In the large bowl of a stand mixer, combine cream cheese and sugar. Mix until the sugar is mostly dissolved. Add sour cream, vanilla, and salt. Mix until just combined. Do not over-mix.

Step 4

Add the eggs one at a time. Add the next egg once the first is fully incorporated. Again, do not over-mix. The mixture should be super creamy and glossy at this stage.

Step 5

Take 1-1 1/2 cups of the cheesecake mixture and add it to a smaller bowl. Mix in the pumpkin puree and pumpkin pie spice.

Step 6

Pour the plain cheesecake mixture over the graham cracker crust.

Step 7

Spoon dollops of the pumpkin cheesecake mixture over the top of the plain cheesecake.

Step 8

Using a toothpick or a knife, swirl the two mixtures together. Don't let the knife go so deep that it hits the crust.

Step 9

Bake for 40-45 minutes. It is done when the edges are set but the middle is still a little jiggly. Let cool on the counter completely and then cover and refrigerate for at least 6 hours or overnight.

Step 10

Slice and serve. Top with a little whipped cream if desired.