Add half the pumpkin cheesecake batter over top of the graham cracker curst. Spreading it evenly.
Spoon dollops of the vanilla cheesecake on top. Then add on the remaining pumpkin cheesecake on top. Lastly, add more spoonfuls of the vanilla cheesecake on top. (See pictures above)
Next, take a butter knife and gently trace lines horizontally and then vertically. This will give your cheesecake the swirled marble effect.
Before going in the oven lightly tap the pan on the counter a few times. This will release any air bubbles that are trapped.
Bake cheesecake for 40-45 minutes or until edges are stiff and the middle is just a little jiggly.
Remove pan from the oven and let fully cool to room temperature.
Once at room temperature, move the cheesecake into the fridge. Let chill in the fridge for at least 4 hours or over night.
To serve, remove the chilled cheesecake from the fridge. Gently lift it from the pan using the overhanging parchment. Use a sharp knife to slice, be sure to wipe down the knife after each cut to get a clean cut.