Preheat the oven to 325°F. Line a 9x5-inch loaf pan with parchment paper, leaving enough overhang on the sides to easily lift the cheesecake out once chilled.

In a small bowl, combine 1 cup of ground graham crackers with 3 tablespoons of melted butter. Mix until the crumbs are evenly coated and resemble wet sand. Transfer the mixture to the prepared loaf pan and use the back of a spoon to firmly press it into an even layer across the bottom. Set aside.

In a double boiler over gently simmering water, combine 1½ cups of white chocolate chips and ⅓ cup of heavy cream. Stir frequently until the chocolate is completely melted and the mixture is smooth. Remove from the heat and set aside to cool slightly.

In a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, beat 16 ounces of softened cream cheese with ⅓ cup of granulated sugar until smooth and creamy. Add 2 eggs and 1 teaspoon of vanilla extract, mixing until just combined. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.

Slowly fold the melted white chocolate mixture into the cream cheese batter until smooth and fully combined. Set aside.

In a separate bowl, combine ¾ cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, 2 teaspoons of granulated sugar, and 2 teaspoons of brown sugar. Add approximately ¼ cup of the prepared cheesecake batter to the pumpkin mixture and stir until smooth and fully incorporated. This helps create a pumpkin swirl with a similar consistency to the cheesecake batter.

Pour half of the white chocolate cheesecake batter over the prepared graham cracker crust. Drop several spoonfuls of the pumpkin mixture over the top. Use a butter knife or toothpick to gently swirl the pumpkin into the cheesecake batter.

Repeat with the remaining cheesecake batter and pumpkin mixture, adding spoonfuls of pumpkin across the top and gently swirling with a knife to create a pretty marbled pattern. Be careful not to over-swirl so you can still see distinct ribbons of pumpkin throughout the cheesecake.

Bake for 40–45 minutes, or until the edges are set and the center is mostly set with just a slight jiggle. A toothpick inserted near the center should come out mostly clean, without wet batter.

Remove from the oven and allow the cheesecake to cool at room temperature. Once cooled, use the parchment paper overhang to carefully lift the cheesecake out of the loaf pan and transfer it to a plate or storage container.

Refrigerate for at least 3–4 hours, or until completely chilled and firm, before slicing and serving. For the cleanest slices, use a sharp knife and wipe it clean between cuts.