Puff Pastry Pumpkin Cheesecake

Ingredients

1	Harvest - Pumpkin Pie Cheeseball & Dessert Mix
8 oz	cream cheese, softened
1 sheet	puff pastry, thawed
4	12" pieces of butchers twine
1	egg
1	cinnamon stick half

Directions

1. Combine cheeseball mix with cream cheese until well combined. Roll in topping packet (included) and chill in refrigerator to firm.

2. Preheat oven to 375°. Lay the thawed pastry dough on a sheet pan lined with parchment paper. Lay two pieces of twine on the sheet pan creating a cross, then lay the other two pieces creating an X, keeping each piece of twine evenly spaced. 

3. Place the cheeseball on the sheet pan where the pieces of twine intersect. Fold each corner of the pastry dough over the cheeseball overlapping the corners.

4. Next, wrap the pieces of twine around the dough ball and tie each one at the top to shape the pumpkin. Cut off the excess twine and flip the ball over. 

5. In a small bowl whisk the egg and brush it all over the dough ball. Bake for approximately 35 minutes until puff pastry is golden brown.

6. Cut away the twine and add a cinnamon stick to the top of the pumpkin. Cut slices of the pumpkin and serve while hot.

 

Tip: We enjoy eating this just the way it is, but you can also spread it on apple slices, pear slices, or crackers!