Instructions

Cook Down the Pumpkin

• Bring the pumpkin to a simmer in a saucepan and cook it for 2-3 minutes to reduce the amount of liquid, thickening it up. If you're using homegrown pumpkin, this may take longer.
• Transfer the pumpkin to a small bowl and allow it to cool completely.

Prepare the Pan

• Wrap the outside edges of a 9" springform pan with 3 layers of heavy-duty aluminum foil, one layer at a time. Make sure the foil is folded up and over the top of the pan's sides and then crimp a ¼" lip around the edge so the foil doesn't extend down into where the cheesecake batter will fill the pan.

Spiced Graham Cracker Crust

• Crush the graham crackers and mix with the sugar, cinnamon, nutmeg, and ginger. Stir in the melted butter. 
• Firmly press the crushed cracker mix into the bottom and up the sides of a 9" springform pan. If you don't want crust on the sides, reduce the recipe by half and just press it onto the bottom.

Cheesecake

• Preheat the oven to 325 degrees F.
• In a large mixing bowl, use the paddle attachment to cream the sugar, cornstarch, and cream cheese together. 
• Scrape down the sides and add the eggs, one at a time. 
• Mix in the vanilla and then the sour cream until the batter is smooth and creamy. 
• Scoop out about 1 cup of the cream cheese mixture and add it to the cooled pumpkin.
• Mix the cinnamon, ginger, nutmeg, and molasses into the pumpkin mixture.
• Pour about ⅓ of the vanilla cheesecake batter into the prepared crust. 
• Spoon several dollops of half the pumpkin mixture over the batter. 
• Cover with half of the remaining vanilla cheesecake batter. 
• Dollop the remaining pumpkin batter into the pan. Pour over the remaining vanilla mixture. 
• Use a knife to draw lines through the batter and swirl it, bringing up the pumpkin batter to the top. 
• Run the knife in perpendicular lines again drawing up the pumpkin batter. 
• Continue swirling until you think they look pretty, but don't swirl so long that you've completely mixed the batters together. 
• Place the foil-wrapped cheesecake pan in a large dish such as a roasting pan. 
• Fill up the sides just under halfway with hot water, being very careful not to pour water into the cheesecake. (Don't fill it with water and then set the pan in... it will float.) 
• Bake in the oven for about 70 minutes. 
• Carefully give the pan a little jiggle to make sure it is set. 
• Turn off the oven and open the door until the cheesecake has cooled to room temperature. 
• Carefully remove the cheesecake and refrigerate it for at least 6 hours. 
• Remove the foil. Use a knife to run around the edges of the pan before removing the outer ring.
• To serve, dip a knife in a jar of hot water. Dry it and slice the cheesecake. (This keeps the cheesecake from sticking to the knife.) Repeat as often as necessary while slicing. 
• Serving Suggestion: Whipped cream & Ginger Candied Pecans.