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8 graham cracker sheets (5 ounces), finely ground (1 cup)

2 tablespoons unsalted butter, melted

2 tablespoons sugar

2 pounds cream cheese, room temperature (four 8-ounce bars)

1.5 cups plus 2 tablespoons sugar

Pinch of salt

1 teaspoon vanilla extract

4 large eggs, room temperature

1 cup solid-pack pumpkin puree

0.5 teaspoon ground cinnamon

0.25 teaspoon freshly grated nutmeg

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1. Preheat oven and prepare pan: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment round.

2. Make crust and bake: Stir together graham cracker crumbs, melted butter, and sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Transfer pan to wire rack to cool completely.

3. Wrap pan in foil and prepare bain marie: Reduce oven temperature to 325°F. Wrap exterior of 9-inch springform pan containing crust with a double layer of foil. Set a kettle of water to a boil.

4. Beat cream cheese: With an electric mixer on medium speed, beat cream cheese until fluffy and smooth, about 3 minutes.

5. Add sugar, then salt and vanilla: Reduce to low speed; add sugar in a slow, steady stream. Add salt and vanilla; beat until well combined.

6. Add eggs: Add eggs, 1 at a time, beating after each until just combined (do not overmix).

7. Pour three-quarters of filling over crust Pour three-quarters of the cream cheese filling over crust.

8. Combine remaining filling with pumpkin and spices: Transfer remaining one-quarter cream cheese filling to a bowl; add pumpkin puree, cinnamon, and nutmeg.

9. Add pumpkin and swirl: Drop ¼-cup dollops of pumpkin mixture over top of cream cheese filling. With a wooden skewer or toothpick, swirl into filling.

10. Place springform in bain marie and bake: Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.

11. Cool completely, then refrigerate: Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.

Martha Stewart Recipe. VERY GOOD! Light texture