Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 0.25 tsp salt
  • 16 oz full-fat cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 15 oz pure pumpkin puree
  • 0.5 cup brown sugar, packed
  • 2 tsp pumpkin pie spice
  • 2 large eggs
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 325°F (160°C). Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine graham cracker crumbs, melted butter, 2 tbsp sugar, and salt in a bowl. Press firmly into the bottom of the pan and bake for 10 minutes, then let cool.
  3. Beat softened cream cheese and 0.5 cup sugar on medium-low speed until smooth. Add eggs one at a time on low speed, then stir in vanilla extract.
  4. In a separate bowl, whisk pumpkin puree, brown sugar, and pumpkin pie spice until smooth. Mix in eggs and vanilla extract.
  5. Layer the cream cheese mixture into the crust, then dollop the pumpkin mixture on top. Use a skewer or toothpick to swirl the two layers together.
  6. Bake for the remaining time (approximately 35 minutes) until set. Cool and chill in the refrigerator for 3 hours before slicing.