@missymai
Pumpkin Pie Cheesecake Fall is my favorite season and so is this recipe! Get yourself a PSL and make this yummy cheesecake with me. INGREDIENTS 15 graham crackers rectangles ½ cup (1 stick) unsalted melted butter 1½ cup sugar, divided 1¼ cups pumpkin pie filling ½ teaspoon pumpkin pie spice ½ teaspoon ground cinnamon 1 teaspoon all-purpose flour 3 8-ounce packages full-fat cream cheese, softened at room temperature ½ cup full-fat Greek yogurt 1½ teaspoons vanilla extract 3 large eggs PREPARATION Preheat the oven to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with foil, extending it up the sides for easy removal. For the crust, place the graham crackers in a food processor and process until finely crushed, about 2 cups. In a medium bowl, combine the crumbs, melted butter, and ¼ cup sugar. Stir until combined. Press the mixture into the bottom of the prepared pan in an even layer. Bake for 15 minutes. For the filling, in a medium bowl, mix together the pie filling, pumpkin pie spice, cinnamon, and flour; set aside. In a separate large bowl, blend the cream cheese and 1¼ cups of sugar with a hand mixer until smooth. Add the Greek yogurt and vanilla extract, and blend until combined. Add each egg one at a time, mixing in between, but do not overmix. Take 1 cup of the cream cheese filling and add it to the pumpkin filling. Mix until combined. Alternate spoonfuls of each filling over the crust, then use a toothpick or chopstick to swirl the fillings together, creating a marbled effect (I did figure eights). Bake for 40 minutes, or until the center has a slight jiggle. Allow to cool in the pan for a couple of hours, then chill in the refrigerator for an additional 6–8 hours.. Enjoy! xo