Grease a 9x13” baking dish and line with parchment paper. Preheat oven to 325F
Remove the pie crusts from packaging and transfer to a bowl. Using your hands, crumble up into fine crumbs. Stir in melted butter until well combined, then transfer to baking dish and press firmly into the pan in an even layer
Blend cream cheese and sugar in a food processor until smooth, about 1–2 min. Add eggs gradually, scraping sides as needed, then mix in vanilla. Optional: reserve ½ cup filling to create a swirl effect later
Add in the pumpkin and pumpkin pie spice and continue blending until smooth. Pour on top of pie crust
Using a spoon, dollop the remaining regular cheesecake filling over the top, then use a toothpick or a knife to swirl together
Bake for 45 minutes, or until the sides are set and the center is just slightly jiggly
Remove from oven and let cool at room temperature, then refrigerate for 2+ hours to chill completely before serving
Ingredients
2 Essential Everyday Graham Cracker Pie Crusts
4 tbsp Essential Everyday unsalted butter, melted
1 1/2 lbs. Essential Everyday cream cheese, at room temperature
