Prepare the Gingersnap Crust

1. Preheat the oven to 350°F.
2. Add the gingersnap cookies to a food processor and pulse until finely crushed. Add the melted butter and salt, pulsing until the mixture resembles wet sand.
3. Transfer the crumbs to a 9×13-inch baking dish, pressing firmly into an even layer using the bottom of a measuring cup.
4. Bake for 8–10 minutes, then remove from the oven and let cool slightly while you prepare the filling. Reduce the oven temperature to 300°F.

Make the Pumpkin Cheesecake Filling

1. Be sure all your ingredients are at room temperature before starting.
2. In a large bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese until completely smooth and free of lumps, about 2–3 minutes.
3. Add the granulated sugar and brown sugar, mixing until smooth. Add the maple syrup, sour cream, and vanilla extract, mixing on low speed until incorporated.
4. Add the eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing.
5. Remove ¾ cup of the plain cheesecake batter and set aside for the swirl.
6. To the remaining batter, add the pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Mix on low speed until smooth and evenly combined.
7. Pour the pumpkin cheesecake filling over the prepared gingersnap crust, smoothing the surface with a spatula. Avoid scraping down the sides and bottom of the mixing bowl, as any unmixed batter can introduce lumps and affect the cheesecake’s smooth texture.
8. Dollop the reserved plain cheesecake batter over the top. Using a toothpick, skewer, or chopstick, gently swirl the two batters together to create a marbled pattern. Be careful not to over-swirl!

9. Place a loaf pan or 9×9-inch baking dish filled with hot water on the oven rack directly below the cheesecake. This creates a steamy environment that helps the cheesecake bake gently and evenly, reducing the risk of cracks without needing a traditional water bath.

10. Place the cheesecake in the oven and bake at 300°F for approximately 60-65 minutes*, or until the outer 2–3 inches are set but the center still has a gentle wobble when the pan is lightly shaken. The cheesecake will continue to set as it cools. Shut off the oven then crack open the oven door to allow the cheesecake to slowly cool for 30 minutes.

11. Remove the cheesecake from the oven and place on the counter at room temperature to cool for approximately 2 hours, then transfer to the refrigerator for at least 6 hours, preferably overnight.

12. Once fully chilled, slice into bars and serve!