PILLSBURY PUMPKIN CHEESECAKE RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Unroll dough, and place in baking dish, stretching to cover and pressing dough to cover bottom. (If using crescent dinner rolls; press seams together.)
• In medium bowl, beat remaining Pumpkin Bar ingredients with whisk; pour onto crescent crust.
• In medium bowl, beat Cheesecake Swirl ingredients with electric mixer on medium speed until well mixed. Spoon tablespoonfuls of cheesecake filling on top of pumpkin mixture. With metal spatula or knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look.
• Bake 37 to 42 minutes or until center is set. Cool 30 minutes; refrigerate about 2 hours or until chilled. Cut into 6 rows by 3 rows to serve.

Steps:

• Heat oven to 350°F. Remove 1/2 cup cookie dough from roll; wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4-inch slices; press in bottom and 1/2 inch up sides of ungreased 9-inch springform pan.
• In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy; do not overbeat. Beat in eggs just until blended. Add pumpkin and pumpkin pie spice; beat on low speed just until blended. Pour into cookie crust, spreading to cover edge of crust.
• Bake 42 to 46 minutes or until center is set. Cool 1 hour; run knife carefully around side of pan. Refrigerate at least 2 hours until chilled.
• To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired.