Pumpkin swirl cheesecake

Happy Thanksgiving!

I've got dinner to cook so let's just jump right into this:

Make cheesecake. Swirl in some pumpkin. Simple but looks like you worked really hard.

Crust:
1/2 c. GF flour
1/4 c. butter, melted

Mix together, and press into pie pan.

Filling:

8 oz cream cheese, softened
1/4 c. greek yogurt
3/4 c. sugar
1/2 t. vanilla
dash of salt
2 eggs
1 1/2 c. pumpkin puree
1 1/4 t. [Pumpkin pie spice:]

• 1/2 t. cinnamon
• 1/2 t. ginger
• 1/8 t. nutmeg
• 1/8 t. cloves

With a hand mixer, beat the cream cheese and yogurt until well-incorporated. Beat in sugar, vanilla, and salt. Add the eggs one at a time until they're just mixed in. (Apparently over-mixing eggs can lead to cracking.)

Pour half of the mixture into the pan. Mix the pumpkin and spices into the other half.
Drop the pumpkin mixture into the pan at random. Globs are okay.

Swirl with a knife and bake at 325 for around 1 hr, until the middle looks set. Chill in the fridge before serving.

-Or, make Pumpkin Pie!