1. Instead of using the pumpkin puree and all the spices...I simply used a can of pumpkin pie filling. I use 3/4 cup. It boosts the pumpkin flavor overall. Make sure your cream cheese is room temperature. It blends better. 3/4 cup of sugar. 1 tsp vanilla. 1/2 tsp cinnamon. You can stop there if you're using the filling. OR..you can continue (even if you're using filling) and add 1 pinch of clove, nutmeg, ginger, and salt.
2. I then took out a tiny bit of the plain cheesecake batter maybe 1/3 cup and put it into a small ziploc bag. I filled a 10 inch pie crust with the remainder and stuck it in the freezer for a few minutes, then topped gently with the pumpkin batter. I cut the tip of the ziploc and piped circles on top then used a toothpick to drag the batter.
