- 2 cups graham crackers, crumbled (about 16 crackers)
- ⅓ cup granulated sugar
- ⅓ cup unsalted butter, melted
- Pinch of salt
- Pinch of cinnamon
- 4 (8 oz) pkg. of cream cheese, softened
- 1 and ½ cups granulated sugar
- 4 eggs, at room temperature
- 1 and ½ cup pure pumpkin puree
- 1 Tbsp. vanilla bean paste
- 2 tsp. pumpkin pie spice
- 8 oz. cream cheese, softened
- 1 cup sour cream, at room temperature
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
- 1 tsp. vanilla bean paste
- 1 tsp. vanilla extract
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper and set aside.
- In a food processor, combine all ingredients for the crust and pulse until nicely incorporated. Press crust into the bottom of baking dish.
- Next, make the vanilla bean cheesecake filling. In a stand-up mixer, combine cream cheese and sugar until mixed well. (Be sure to use the paddle attachment). Add in vanilla bean paste and mix again. Then mix in the eggs, one by one.
- Pour half of this mixture on top of the crust.
- With the remaining half of the filling, mix in the pumpkin puree and pumpkin pie spice. Pour this on top of the vanilla cheesecake layer.
- Lastly make the swirl on top. Microwave the cream cheese for 45 seconds, but do it in 15 second increments – mixing it a little after each 15 seconds.
- Whisk in the remaining ingredients. Dollop this on top of the pumpkin layer and swirl it in using a butter knife or tooth pick.
Bake for 45 minutes. Then turn the oven off and let it cool in oven, with the door closed, for another 30-45 minutes. Then place in fridge for 3 hours, or overnight, before cutting in to it. Enjoy with whipped cream!
This recipe uses vanilla bean paste for an intense vanilla flavor. You can substitute with the same amounts of vanilla extract though and get pretty close to that flavor.