Ingredients
Equipment
Method
- Preheat your oven to 325F (160C). Line a 9x9 inch (22x22cm) baking pan with parchment paper. This helps prevent cracks and makes removal and slicing easier.
- In a mixing bowl, combine graham cracker crumbs and sugars. Add melted butter and stir until the mixture resembles wet sand. Pour this mixture into the prepared pan and press it evenly across the bottom. Set aside; do not bake yet.
- In a large mixing bowl, combine the softened cream cheese, granulated sugar, and brown sugar. Use an electric mixer or the paddle attachment on a stand mixer on medium speed to stir until the mixture is smooth, creamy, and free of lumps.
- Add the sour cream and vanilla extract to the cream cheese mixture and stir until combined.
- Add the eggs one at a time, stirring on low speed until just combined before adding the next egg. Scrape the sides and bottom of the bowl with a spatula to ensure the batter is uniform.
- Measure out about 1.5 cups of the cheesecake batter and pour it into a separate mixing bowl. Add the pumpkin puree and pumpkin spice to this portion of batter and stir until combined.
- Alternate dollops of the plain cheesecake batter and the pumpkin cheesecake batter over the prepared crust. Use a knife to swirl the batters together. Transfer the pan to the 325F (160C) oven and bake for 40-45 minutes, or until the cheesecake is mostly set but the center is still slightly jiggly. Allow the cheesecake to cool to room temperature, then transfer it to the refrigerator and chill for at least 6 hours, or preferably overnight, before cutting and serving.
Nutrition
Notes
Store covered in the refrigerator or in an airtight container for up to 5 days. You may also freeze the cheesecake (after chilling it in the refrigerator for at least 6 hours first) tightly wrapped in an airtight container for several months. This recipe was tested for a 9x9 metal pan. If you use a glass or ceramic pan, it may take longer to bake. Start checking for doneness at 45 minutes.