Sweet Monkey

Preheat oven to 350°F. Line a 9×13 Pyrex with foil and lightly grease.

Graham Cracker Crust:

Place graham crackers crumbs in a bowl. 

Combine sugar and melted butter to the crumbs and stir until combined.

Transfer crumbs to Pyrex and press the crust evenly into the bottom of the pan. 

Bake the crust for 12 minutes or till it is a light golden brown. 

Place the crust out to cool slightly while making the filling. 

Pumpkin Cheesecake Filling:

In a medium bowl, whisk pumpkin puree, spices, and flour. Set aside. 

Using a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until smooth. Add vanilla, sour cream, and salt. 

Beat in the eggs, 1 at a time.

Scrap sides of the blow as needed as you add in the ingredients. 

Measure out about 1 1/2 cups of the cream cheese filling and add it to pumpkin filling, stirring until combined. 

Alternate scoops of cream cheese filling and the pumpkin filling all over the top of the crust in the pan. 

Use a knife or fork to swirl the two mixtures together.

Bake in the center of the oven for 40 minutes, until the center has a slight jiggle but edges are set.

Place out to cool on wire rack or the top of your stove. About 20-30 minutes.

Then transfer to the refrigerator to chill (at-least 3 hours, we left ours in the fridge over night)!