Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter until well coated. Press this mixture firmly into the bottom of a greased 9-inch springform pan to create an even layer. Bake for 10 minutes or until golden brown. Allow the crust to cool completely on a wire rack while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add granulated sugar and mix well until fully incorporated. Add the room-temperature eggs one at a time, mixing on low speed just until blended. Finally, stir in the vanilla extract, taking care not to overmix.

Divide the cheesecake filling in half, placing one part in a separate bowl. To the second bowl, add the pumpkin puree and pumpkin spice. Mix until well combined, creating a rich pumpkin cheesecake batter.

Spoon alternating dollops of the plain cheesecake filling and pumpkin mixture onto the cooled crust. Use a knife or a toothpick to gently swirl the two mixtures together, creating a marbled effect.

Place the springform pan in the preheated oven and bake for 50-60 minutes. The cheesecake should be set around the edges but slightly wobbly in the center. Once done, remove it from the oven and let it cool on a wire rack for about 1 hour.

After cooling at room temperature, cover the Pumpkin Swirl Cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.