Ingredients
Scale
- 2 cups crushed graham crackers (about 10 crackers)
- ½ cup unsalted butter, melted
- 2 teaspoons cinnamon
- 1¼ cups granulated sugar
- 4 cups cream cheese, room temperature
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 can pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon cloves
Instructions
- Combine crushed graham crackers, melted butter, and cinnamon to form crust mixture
- Press crust mixture evenly into prepared baking pan
- In a large mixing bowl, beat cream cheese until smooth and creamy
- Gradually add granulated sugar and beat until combined
- Add vanilla extract and eggs one at a time, mixing on low until just combined
- Pour about ¾ of the cheesecake mixture over the crust and spread evenly with an offset spatula
- Place cheesecake layer in freezer for 30-40 minutes
- Add pumpkin puree, cinnamon, nutmeg, and cloves to remaining cheesecake batter and whisk until combined
- Evenly distribute pumpkin mixture on top of frozen cheesecake layer
- Drizzle reserved cheesecake mixture in horizontal lines across pumpkin layer
- Run a skewer vertically across drizzled lines to create swirl pattern
- Bake at 325°F for approximately 40-50 minutes until set
- Cool completely and refrigerate before serving
Notes
For best results, ensure all cream cheese and eggs are at room temperature before mixing. The layered technique creates visual appeal and prevents flavors from over-mixing. Do not overbake; the center should be set but still slightly creamy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 385
- Sugar: 28g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 95mg