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      ♡   ¾ cup graham cracker (crushed)

      ♡   4 tsp butter (melted)

      ♡   1 egg

      ♡   1 tsp vanilla extract

      ♡   2 tbsp all purpose flour

     ♡   ½ cup sugar

     ♡   ¼ cup pumpkin puree

      ♡   2 blockers of cream cheese (room temperature)

     ♡   ¼ tsp of pumpkin pie seasoning

      ♡   Sprinkle of cinnamon 

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Method:

1. Preheat oven to 320°F
2. In a bowl combine melted butter with crushed graham crackers and mix.
3. Pack graham cracker and butter mixture into the bottom of your desired pan.
4. Bake the crust for 10 minutes.
5. Put room temperature cream cheese in a bowl and whip until smooth and firm
6. Add sugar, vanilla extract, and your egg into the cream cheese mixture and then whip until incorporated
7. Separate the cream cheese mixture into two separate bowls 
   1. In one bowl add your pumpkin pie seasoning, pumpkin puree, and cinnamon
   2. Leave the other alone
8. Pour the cream cheese mixture (without the pumpkin) into the pan.
9. Evenly pour the pumpkin cheesecake mixture over the regular cream cheese mixture.
10. Swirl the mixes together to create a multicolored ripple effect.
11. Fill a larger and flatter pan near the top with water.
12. Place pan with cheesecake mixture into the water bath and put in the oven.
13. Let your cheesecake bake for 1 hour and 10 minutes.
14. Let it cool, serve, and enjoy!

TIP: I used a 6 x 2 in pan