1-Preheat your oven to 325°F (163°C) to: Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature while you prepare the cheesecake layers.
2-In a large bowl, combine the cream: In a large bowl, combine the cream cheese, granulated sugar, and vanilla extract. Beat the mixture until well combined and smooth. Next, blend in the eggs one at a time, continuing to beat until the mixture is smooth and well incorporated.
3-Remove 1 1/3 cups of the cheesecake: Remove 1 1/3 cups of the cheesecake batter and spread it evenly into the bottom of the graham cracker crust; set this aside. To the remaining cheesecake batter, add the pumpkin puree and pumpkin spice. Gently whisk until the pumpkin layer is well combined and smooth. Carefully spread this pumpkin layer over the plain cheesecake layer using a spatula.
4-Place the prepared cheesecake in the preheated: Place the prepared cheesecake in the preheated oven and bake for 35 to 40 minutes, or until the center is almost set. This ensures that the cake holds its shape but still has a slight jiggle in the middle.
5-After baking, allow the cheesecake to cool: After baking, allow the cheesecake to cool at room temperature for about 1 hour. Once cooled, place it in the refrigerator for a minimum of 3 hours or overnight to set fully and develop the best texture.
6-Once the cheesecake has set, serve it: Once the cheesecake has set, serve it chilled. For an added treat, top each slice with whipped cream if desired. Enjoy your delicious pumpkin swirl cheesecake!