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Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar (for cheesecake layer)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ¼ cup granulated sugar (for pumpkin swirl)
- 1 large egg yolk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Instructions
- Preheat oven to 325°F (163°C) and line a 9×9 inch baking pan with parchment paper.
- Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes.
- Beat cream cheese and ¾ cup sugar until smooth. Add eggs one at a time, followed by vanilla extract.
- Mix pumpkin puree, ¼ cup sugar, egg yolk, cinnamon, nutmeg, and ginger until smooth.
- Spread cheesecake filling over the cooled crust and drop pumpkin mixture on top. Swirl gently.
- Bake for about 45 minutes until the center is set. Cool in the pan on a wire rack and refrigerate for at least 4 hours before cutting.
Notes
Ensure cream cheese is softened for easy blending into the filling.
Avoid overmixing eggs to prevent a dense texture.
Chill fully before cutting for neat squares.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 17
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 4
- Cholesterol: 80