Pumpkin Cheesecake Pie

My pumpkin cheesecake pie is a beautifully swirled combination of pumpkin pie and classic cheesecake. It's the perfect Thanksgiving dessert!

Ingredients

Crust

• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons granulated sugar
• 1 Tablespoon brown sugar, firmly packed
• 7 Tablespoons butter, melted (salted or unsalted) (100g)

Filling

• 16 oz cream cheese, softened to room temperature (453g)
• ⅓ cup granulated sugar (66g)
• ⅓ cup light brown sugar, firmly packed (66g)
• ⅓ cup sour cream (80g)
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• ⅔ cup canned pumpkin puree (173g)
• 1 ½ teaspoons pumpkin spice