Preheat the oven to 350°F (175°C) — we’ll use this hotter temp briefly for the crust, then lower the temperature for the cheesecake bake.

Wrap the bottom and sides of your 9-inch springform pan in two layers of heavy-duty foil if you plan to use a water bath (recommended). Make sure the seams are tight so no water can sneak in.

Set a rimmed baking sheet nearby (you’ll bake the crust on it and use it later to help with the water bath).

Pro tip: Wrapping the pan well keeps the water out of your cake and saves a cracked disaster later.

In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.

Dump the mixture into the prepared springform and press it firmly and evenly over the bottom (and about ¼–½ inch up the sides if you like a little crust lip). Use the bottom of a measuring cup to compact the crust.

Place the crust on the rimmed baking sheet and bake at 350°F (175°C) for 8–10 minutes, or until it looks set and slightly fragrant.

Remove from the oven and set aside while you make the fillings; lower the oven temperature to 325°F (163°C).

Pro tip: Press the crust firmly — a compact crust holds together when you slice. But don’t smash it so hard that it becomes rock-like.

In a large bowl, beat 16 oz softened cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes).

Add ¾ cup granulated sugar and beat until fully incorporated and silky. Scrape the bowl with a rubber spatula.

Add 2 large eggs one at a time, beating on low speed and mixing just until each is incorporated. Stir in 1 teaspoon vanilla extract.

Give the batter one final scrape and gentle fold so everything is uniform.

Pro tip: Beat the cream cheese first, then add sugar. If you try to force lumps out after adding eggs, you’ll whip too much air into the batter and risk cracks while baking.

In a separate bowl, whisk together 1 cup pumpkin purée, ½ cup packed brown sugar, the spices (½ tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves), 2 tbsp flour, and 2 large eggs until smooth and even.

Scrape the sides and give it one last whisk so there are no streaks of flour or brown sugar clumps.

Pro tip: If your brown sugar is lumpy, press it against the side of the bowl with the back of a spoon before mixing so it dissolves quickly.

For neat, distinct layers: pour about half of the cream cheese batter over the cooled crust and smooth it into an even layer. (If you prefer a marbled look, you can skip dividing and dollop as described below.)

Gently pour the pumpkin mixture over the cheesecake layer. Try to pour down the center and let it spread naturally — avoid splashing it into the crust edge.

Spoon the remaining cheesecake batter over the pumpkin layer in dollops, then carefully smooth the top so the pumpkin is sealed between the two cream cheese layers.

If you’d like a swirl: drag a thin knife through the batter in a few figure-eights — subtle is best so the layers stay mostly separate.

Pro tip: Pour slowly and use a rubber spatula to guide and level each layer — fast pouring makes the layers mix, not layer.

Place the filled springform on the rimmed baking sheet. Slide both into the oven on the middle rack.

Pour very hot (not boiling) water into the rimmed pan around the springform until it reaches about ½–1 inch up the sides. Be careful — hot water and a hot oven are a slippery combo.

Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center still has a slight jiggle (it should not look liquid).

Turn the oven off and crack the door open slightly — let the cheesecake sit inside for 30–60 minutes to cool gently.

Pro tip: The water bath gives you a silky, crack-free top. If you’re nervous about leaks, double-foil the pan or place the springform inside a second, larger pan before adding water.

After the oven-cooling step, remove the cheesecake from the water bath and transfer it to a cooling rack. Discard the foil when cool enough to handle.

Let the cake come to room temperature, then cover loosely with plastic wrap and refrigerate for at least 6 hours, ideally overnight — this is when the texture firms up and the flavors meld.

Before serving, run a thin knife around the springform edge to loosen, then release the ring.

Pro tip: Chill overnight if you can — it makes the cheesecake slice so clean and the flavors settle into that perfect pumpkin-cream balance.

For clean slices, dip a sharp knife in hot water, wipe it dry, slice, then re-dip between cuts.

Top each slice with a dollop of whipped cream, a light dusting of cinnamon or nutmeg, or a drizzle of caramel sauce.

Store leftovers covered in the fridge for up to 4 days (if you plan farther ahead, cheesecake freezes well — wrap slices tightly).