Preparation

• Preheat oven to 350°F. Line a 9x13 baking pan with foil and lightly grease the foil. A metal pan is preferred, but a glass pan will work with slightly longer bake time.
• For the crust, place the graham crackers in a food processor and process until fine crumbs. Combine crumbs, sugar, and melted butter until mixed, then press into the bottom of the prepared pan.
• Bake the crust for 10-15 minutes until slightly golden brown. Cool slightly on a wire rack.
• For the filling, whisk pumpkin puree, spices, and flour in a bowl and set aside. In another bowl, beat cream cheese and sugar until smooth. Add vanilla, sour cream, and salt, mixing well, then add eggs one at a time.
• Measure out 1-½ cups of the cream cheese mixture and add to the pumpkin mixture, stirring to combine.
• Scoop alternating spoonfuls of cream cheese and pumpkin filling on top of the crust, then swirl together with a knife.
• Bake in the oven for 35-45 minutes until the center has a slight jiggle but edges are set. Cool completely on a wire rack before chilling in the refrigerator.