Bake Crust: Preheat oven to 325°F (165°C). Combine crushed gingersnaps, melted butter, brown sugar, and salt. Press firmly into bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

Beat Vanilla Batter: In a stand mixer on low speed, beat softened cream cheese and granulated sugar until silky and smooth (do not whip air). Beat in sour cream and vanilla extract. Add eggs one at a time, mixing on lowest speed just until incorporated.

Create Pumpkin Batter: Scoop 1 ½ cups of the vanilla cheesecake batter into a separate bowl. Whisk in pumpkin puree, brown sugar, and pumpkin pie spice until smooth and fragrant.

Layer & Swirl: Pour half of the vanilla batter over the cooled crust. Dollop half of the pumpkin batter over it. Repeat with remaining batters. Drag a butter knife or wooden skewer through the batters in figure-eight loops to create an elegant marbled swirl pattern.

Water Bath Bake: Wrap outside of springform pan in heavy-duty aluminum foil. Place in large roasting pan and fill roasting pan with 1 inch of boiling water. Bake at 325°F (165°C) for 60 to 70 minutes until edges are set but center has a slight wobble.

Gradual Oven Cool & Chill: Turn off oven, crack the door open 1 inch with a wooden spoon, and let cheesecake rest inside for 1 hour. Remove, bring to room temperature, then refrigerate for at least 6 hours (ideally overnight). Slice with a warm knife and serve with whipped cream and caramel!