An easy and fun way to enjoy Pumpkin Cheesecake!
Preheat oven to 350°F.
Place 1 prepared pie crust into 7 " pie pan. Bake for 10 minutes. Allow the crust to cool completely.
In a large bowl using a hand-held mixer, beat the cream cheese until smooth. (You can also use a stand mixer.)
Add pumpkin, sugar, eggs, vanilla, and pumpkin pie spice and mix well.
Roll out the second pie crust onto a lightly floured surface. Using leaf-shaped cookie cutters (or cutting them out by hand) press into the pie crust and remove leaf shape.
Once you have all the shapes start pressing them gently onto the rim of your filled pumpkin pie dish, making sure to press the pie crusts together so they bond.
Using a pastry brush, brush a beaten egg over the leaves.
Sprinkle raw sugar over the leaves.
Bake the pie at 350°F for 45-50 minutes. Keep a close eye on the leaves; if they start to get too brown cover the edge of the pie with foil and continue baking until pumpkin cheesecake is done.
Chill for at least 2 hours before serving. To store, cover with plastic wrap and keep refrigerated.
To make this into a slab pie:
You will need 3 total pie crusts.
Place a pie crust on a lightly floured surface. Place another pie crust directly on top of that. Roll out the pie crusts until you have a large rectangle, one that fits a 10x15 sheet pan. Trim off any excess crust and repair any tears if needed. Use the remaining pie crust to create a dam in the center of the sheet pan. This will divide the pumpkin cheesecake and apple crisp cheesecake. Make sure the pie crust dough is pressed firmly into the pan and that no filling can leak through.
Bake for 10 minutes at 350°F. Remove from oven and set aside until slightly cooled.
Prepare the Pumpkin Cheesecake. Pour into half of the pan.
Prepare Apple Crisp Cheesecake. (Click for Recipe) Pour into the other half of pan.
Bake for 40-50 minutes.