- So festive and perfect for the holidays. - Very easy to bake. - No cheesecake water bath required. It's a straightforward recipe.
Let's get started!
Pulse graham crackers, sugar, cinnamon, and salt in a food processor. Drizzle with melted butter and press into a 9x13 inch pan. Bake at 350 degrees F for 10 minutes.
Beat softened cream cheese and sugar until creamy. Add sour cream and vanilla extract, then mix in eggs one at a time. Do not overmix.
Scoop out a little bit less than half the batter onto another bowl, and mix in the pumpkin puree plus all the aromatic spices.
You should have two fillings: the regular cheesecake filling and the pumpkin spice filling.
Pour regular cheesecake batter into pre-baked crust, smooth out. Dollop pumpkin cheesecake mixture over and swirl.
Bake at 325 degrees F for 45 minutes, until the edges are set but the center is slightly jiggly. It will continue to set.
Let cool completely. Then chill in the fridge for 8 hours. Slice and serve.