Set the oven rack in the middle and preheat to 350° F/175° C.

In the medium mixing bowl, stir together the gingersnap crumbs, chopped pecans, and melted butter. Press mixture into the bottom and about 1 inch up the side of the springform pan. Bake in the preheated oven for about 10 minutes, then remove and allow to cool.

In the bowl of the stand mixer, mix the cream cheese, ½ cup of the sugar, and vanilla. Mix at medium speed until well blended, about 2 to 3 minutes. Add the eggs, one at a time, mixing well after each.

Set aside 1-¼ cups of the batter and whisk in the bourbon.

Add the pumpkin, ¼ cup remaining sugar, cinnamon, ginger, and nutmeg to the batter in the medium bowl. Mix until thoroughly combined.

Spoon the vanilla and pumpkin fillings over the crust, then use a knife to swirl through it to create the marble effect.

Bake in the preheated oven for up to 50 minutes, but start checking after 35 minutes. The center should be slightly wobbly, but the rest of the cake should not move if jiggled. Remove from oven and place on a wire rack. Run a plastic knife around the edge to loosen it then allow to cool completely. Chill in the refrigerator for at least one hour before serving.