Preheat the Oven:

Preheat your oven to 325°F (163°C).

Prepare the Graham Cracker Crust:

In a bowl, combine the graham cracker crumbs, sugar, and melted butter.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

Bake the crust for about 10 minutes or until it sets. Allow it to cool while preparing the filling.

Make the Cheesecake Filling:

In a large mixing bowl, beat the cream cheese until smooth.

Add sugar and continue to beat until well combined.

Add eggs, one at a time, beating well after each addition.

Stir in vanilla extract.

Create the Pumpkin Layer:

In a separate bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

Assemble the Pie:

Pour about half of the cheesecake filling into the prepared graham cracker crust.

Spoon the pumpkin mixture evenly over the cheesecake layer.

Carefully add the remaining cheesecake filling over the pumpkin layer, spreading it evenly.

Swirl and Bake:

Use a knife or toothpick to create a swirl pattern by gently dragging it through the layers.

Bake in the preheated oven for 45-50 minutes or until the center is set.

Cool and Chill:

Allow the pie to cool at room temperature, then refrigerate for at least 4 hours or overnight for best results.

Serve:

Once chilled, slice and serve your delicious pumpkin cheesecake pie. Optionally, top with whipped cream or a sprinkle of cinnamon before serving.

Enjoy your homemade pumpkin cheesecake pie with graham cracker crust!