Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp (3g) ground cinnamon
  • 16 oz (450g) cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60g) sour cream, room temperature
  • 1/2 cup (120g) pumpkin puree
  • 3 tbsp (37g) brown sugar, packed
  • 1 tsp (2g) pumpkin pie spice
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Combine graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl. Press the mixture firmly into the bottom of a parchment-lined 9x9 pan. Bake at 350°F (175°C) for 8 minutes until fragrant and lightly golden. Set aside to cool.
  2. Beat the softened cream cheese and sugar on medium speed until completely smooth and airy. Add eggs one at a time, mixing on low speed just until incorporated. Fold in the sour cream and vanilla extract using a spatula until the batter is glossy and uniform.
  3. In a small bowl, whisk together pumpkin puree, brown sugar, pumpkin pie spice, and melted butter.
  4. Pour the cream cheese batter over the cooled crust. Dollop the pumpkin mixture on top in 6-8 small mounds. Use a knife or skewer to gently swirl the pumpkin into the cheesecake to create a marble pattern.
  5. Bake at 325°F (160°C) for 30-35 minutes. The edges should be set and slightly browned, but the center should still have a slight, jelly-like jiggle. Remove from the oven and cool completely on a wire rack before refrigerating for at least 4 hours.