Ingredients
Scale
Graham Cracker Crust:
- 15 graham crackers
- ¼ cup sugar
- 8 tablespoons melted butter
Pumpkin Filling:
- 1 ¼ cups pumpkin puree
- 1 ½ teaspoons each: pumpkin pie spice, ground cinnamon
- 1 tablespoon flour
- 3 packages (8oz each) cream cheese (room temperature)
- 1â…” cups sugar
- 1 ½ teaspoons vanilla extract
- ½ cup sour cream
- â…› teaspoon salt
- 3 large eggs (room temperature)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan lined with foil.
- Crust: Crush graham crackers in a food processor. Mix crumbs with sugar and melted butter. Press into the pan and bake 10-15 minutes until golden brown. Let cool slightly.
- Filling: Whisk pumpkin puree, spices, and flour. Beat cream cheese and sugar until smooth. Add vanilla, sour cream, and salt, then eggs one at a time.
- Set aside 1 ½ cups of the cream cheese mixture. Stir it into the pumpkin mixture.
- Pour half the cream cheese batter into the cooled crust. Add the pumpkin mixture and then top with remaining cream cheese batter. Swirl the mixtures with a knife.
- Bake 35-45 minutes until the center jiggles slightly. Cool completely, then chill in the refrigerator for at least 8 hours.
Notes
- Use full-fat cream cheese and sour cream for best texture.
- Buy pure pumpkin puree, not filling.
- Don’t overmix the batter to avoid cracks.
- Chill for at least 8 hours, cool completely first.
- Leftovers store in the fridge for 3 days or freeze for 1 month.
- Prep Time: 25
- Cook Time: 50
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 294kcal
- Sugar: 21g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 84mg