Pumpkin Swirl Cheesecake Recipe

Directions

Step 1

Add pie crust mix and butter to a large mixing bowl. Use a pastry cutter or hands to cut and press the butter into the flour until there are pea sized pieces of butter in the flour. Add water and press the dough together until combined. Divide dough in half and wrap each piece in plastic wrap. Refrigerate for 30 minutes to an hour.

Step 2

Place a piece of plastic wrap on a flat surface. Sprinkle with a bit of flour. Roll out one dough disk and place in a deep pie dish. Trim and crimp the edges of the dough.

Step 3

Combine egg and milk in a small dish and beat together. With a pastry brush, brush egg wash over dough edges.

Step 4

Place in refrigerator until ready to use.

Step 5

In a large bowl with a hand mixer, or a stand mixer with a paddle attachment, beat cream cheese and sugar until creamy. Add vanilla extract and whole egg and egg yolk. Beat until smooth. Add heavy cream and sour cream. Blend until all ingredients are incorporated.

Step 6

Remove 1 1/2 cups of batter. Pour into pie crust, reserving 1/2 cup.

Step 7

Add pumpkin butter and pumpkin spice to remaining batter. Spoon onto plain cheesecake batter. Swirl with a butter knife.

Step 8

Bake for 1 hour. Turn off heat and let cheesecake sit in the oven so residual heat continues to cook it, about 15 minutes.

Step 9

Let it cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.

Step 10

Roll out second pie dough. Use leaf-shaped cookie cutters or plungers to cut out different leaf shapes. Brush each leaf with egg wash. Bake in a 375°F oven for 5–10 minutes or until browned. Cool completely.

Step 11

Add pie crust leaves. Slice and serve with pumpkin pie sauce and whipped cream, if desired. Pie can be refrigerated for up to 4 days.