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1
preheat your oven to 350 F, springform pan, and a deep baking pan your springform fits in.
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2
Crumb up the graham crackers in the blender or tossing them in a baggie and pounding.mix the graham cracker crumbs with the room temperature butter and then press into the bottom of the spring form
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3
In a mixing bowl, add the room temperature cream cheese, sugar, sour cream, vanilla, and eggs, and whip with a hand held blender until smooth. Now add the dash of salt and lemon zest and let sit while you make the pumpkin filling.
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4
In a small mixing bowl, stir together the pumpkin puree, brown sugar, cinnamon, and dashes of cloves, ginger and nutmeg.
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5
Now pour half of the cheesecake filling into the springform pan. Dollop that with about three-fourths of the pumpkin mixture, and then ladle the rest of the cheesecake batter on top. Drop the last bits of the pumpkin over the top of the cheesecake and then swirl and marble by pulling a toothpick forward and back and side to side a couple of times.
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6
so place the springform pan in the deep baking dish and heat up about 4 cups of water until just about boiling.
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7
Place the deep baking dish holding your cheesecake into the oven and then pour the hot water around the outside of the springform pan into the deep baking dish just until about 1-inch of the bottom of the pan is full.
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8
Set your kitchen timer for 60-minutes remove the cheesecake from the oven let your cheesecake rest for at least 30-minutes.
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9
Run a knife around the outside edge of the cheesecake
