Ingredients:
- 1 ½ cups (150g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- 2 (8-ounce) packages (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (245g) canned pumpkin puree
- ¼ cup (50g) granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- Pinch of ground cloves
- 1 tablespoon all-purpose flour
Instructions:
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9x13 inch baking pan. Bake at 350°F (175°C) for 8 minutes. Let cool slightly.
- Beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, combine pumpkin puree, sugar, pumpkin pie spice, cinnamon, cloves, and flour. Mix until smooth.
- Pour cheesecake filling over the cooled crust. Drop spoonfuls of the pumpkin mixture evenly over the cheesecake filling. Use a toothpick or skewer to swirl the pumpkin mixture into the cheesecake, creating a marbled effect.
- Bake at 350°F (175°C) for 35-40 minutes, or until the edges are set and the center is almost set.
- Turn off the oven and crack the oven door slightly. Let cheesecake sit in the oven for 30 minutes. Remove from oven and let cool completely at room temperature. Refrigerate for at least 2 hours before cutting and serving.