Roll out pie pastry to fit a 9-in pie pan and place in pan. Set aside while you prepare the fillings.

Make the pumpkin filling: In a large bowl, whisk all pumpkin pie filling ingredients until smooth. Pour into pastry crust.

Make the cheesecake filling: Place softened cream cheese and xylitol (or sugar) in a medium bowl. Beat on medium speed until smooth. Beat in egg yolk, milk and vanilla until smooth and creamy.

Drop cheesecake filling by the spoonful over pumpkin pie filling. Use a knife to gently cut through filling to swirl the layers.

Bake pumpkin pie at 400F 10 minutes, then reduce heat to 350F and continue baking 55-60 minutes or until a knife inserted in middle of pie comes out clean (filling will still be a little bit wobbly in center) NOTE: If crust browns too quickly, cover the edges with foil.

Cool pie completely on a wire cooling rack, then chill at least 2 hours before serving.