Sort ingredients
cerind23
QR Code
Listen
Pdf
Preheat oven to 350°F. Line a 9x13 baking pan with foil and lightly grease the foil.
Place the graham crackers in the bowl of a food processor and process until the graham crackers are in fine crumbs.
In a separate bowl, combine crumbs, sugar, and melted butter and stir until combined.
Press the crust into the bottom of the prepared pan and press it into an even layer.
Bake the crust for 10-15 minutes until it is just beginning to turn golden brown and fragrant.
Place the crust on a wire rack to cool slightly while you make the filling.
In a large bowl, whisk pumpkin puree, spices, and flour. Set aside.
In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth.
Add vanilla, sour cream, and salt, and beat until combined.
Beat in the eggs, 1 at a time, scraping the sides of the bowl as needed.
Measure out 1-½ cups of the cream cheese mixture and add it to the reserved pumpkin mixture, stirring until combined.
Alternate scoops of cream cheese filling and the pumpkin filling all over the top of the crust.
Use a sharp knife to drag/swirl the two mixtures together.
Bake in the center of the oven for 35-45 minutes, until the center still has a very slight jiggle but the edges are set.
Place the pan on a wire rack to cool completely, then transfer to the refrigerator to chill.