Marilyns Treats

Triple Layer Pumpkin Cheesecake Pie

by 50 Comments

Pumpkin pie layered with a rich cream cheese filling and a smooth pumpkin cream cheese blend in a delicate crust. #pumpkin #pie

Ok. So I kinda exaggerated. This really is a pumpkin pie with a thin layer of cream cheese filling. But you should have expected it by now? Am I right? For those traditionalists that feel the need a pumpkin pie you are covered. For those that say you think cheesecake is too hard to prepare, well if you can use a mixer you can pull this off. If you like something a bit lighter after that big meal, then this top layer provides it. When you serve this everyone’s jaw will drop. I guarantee it or your money back! One of the great things is you can FREEZE it a day or two ahead of time leaving you with less to do on that big day! Do I hear a “Yes plz?” Or “Three Cheers for the cook?” You are welcome. And for those that remember my Menopause Pie get that Kale Container ready to go! *wink*

For more pumpkin recipes see The Great Pumpkin RoundupMy Tip Friday, 6 Tips To A Perfect Cheesecake Experience will guide you to that perfect cheesecake outcome!

Pumpkin pie layered with a rich cream cheese filling and a smooth pumpkin cream cheese blend in a delicate crust. #pumpkin #pie

Triple Layer Pumpkin Cheesecake Pie

Pumpkin pie layered with a rich cream cheese filling and a smooth pumpkin cream cheese blend in a delicate crust. Completed with sweet whipped topping. #pumpkin #pie #thanksgiving
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin
Method: Bake
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Adjust Servings: 8
Calories: 542kcal
Author: Marilyn

Ingredients

  • 9 inches deep dish pie shells
  • 2 8 ounce packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs divided
  • 1 15 ounce can pumpkin, divided
  • 1 teaspoon ground cinnamon divided
  • 1/8 teaspoon ground cloves
  • 3/8 teaspoon ground nutmeg divided
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 14 ounce can sweetened condensed milk

Instructions

  • Prepare your ingredients.
  • Set out the cream cheese well in advance. Cream cheese should be at room temperature before use to avoid lumps in your cheesecake.
  • Preheat the oven to 425 degrees.
  • Prepare the pumpkin pie batter.
  • In a medium mixing bowl, whisk together 1 cup pumpkin, 1/2 can (approximately 1/2 cup plus 2 Tbsp.) sweetened condensed milk, 1 egg, 1/2 teaspoons ground cinnamon, 1/4 teaspoons ground nutmeg, 1/4 teaspoons ground ginger and 1/4 teaspoons salt until smooth. Pour pumpkin pie batter in pie crust.
  • Prepare the plain cheesecake batter.
  • In a second mixing bowl, combine both packages of room temperature cream cheese, 1/2 cup white sugar and 1/2 teaspoons vanilla extract using a hand mixer. Blend until the mixture is smooth. Add 2 eggs, one at a time, blending thoroughly after each addition. Remove 1 cup of the plain cheesecake batter and spread gently on top of the pumpkin pie batter.
  • Prepare the pumpkin cheesecake batter.
  • Add 1/2 cup of pumpkin puree, 1/2 teaspoons ground cinnamon, 1/8 teaspoons ground cloves, and 1/8 teaspoons ground nutmeg to the remaining plain cheesecake batter. Stir gently until well blended. Pour pumpkin cheesecake batter gently over cheesecake batter.
  • Bake for 10 minutes, then lower the oven to 350 and continue to bake for 20 minutes. Lower the oven to 300 and continue to bake for 15 to 20 minutes, making sure the outer edge doesn’t brown too much. The center should still be soft with the edges firmer. The center will firm up as it cools off. Allow the cheesecake to cool completely, and then place it in the refrigerator for at least 3 hours before serving.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 542kcal | Carbohydrates: 56.6g (19%) | Protein: 11g (22%) | Fat: 31.2g (48%) | Saturated Fat: 61g (305%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 149mg (50%) | Sodium: 435mg (18%) | Potassium: 0mg | Fiber: 1g (4%) | Sugar: 43g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  3. Miz Helen

    November 21, 2016 at 4:24 PM

    Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
    Wishing you a bountiful Thanksgiving!
    Miz Helen

    Reply

  6. Paula

    November 20, 2016 at 6:30 PM

    Can you clarify for me this recipe? What do you do with the rest of the sweetened condensed milk? Your directions only call for the 1/2 cup? I put this together and have also wayyyyy too much of the last items. Have carefully read this recipe over many times and can not see where I went wrong.

    Thanks
    Paula

    Reply

    • Marilyn

      November 20, 2016 at 7:27 PM

      Where I am that is the size can needed to get the anount called for in rhe recipe. You will have leftover ingredients. When I make this I usually make two pies and that uses up the leftover. The other spices are used in other layers of the pie. As long as you like the flavor you can add more or less spice to suit you. I don’t like nutmeg so I leave that out. It is a matter of taste with the spices. If you like it ypu cn’t go wrong! I hope this helps.

      Reply

  8. Nikki

    November 19, 2016 at 11:23 PM

    This looks so delicious. I love pumpkin and cream cheese together. I used to bake desserts for fine dining restaurants, and pumpkin cheesecake was definitely a favorite. I haven’t had one for quite some time, perhaps I need to whip up your pie as a reminder.

    Reply

  9. Angie Rose

    November 19, 2016 at 7:55 PM

    Marilyn, this looks simply decadent! I must give this a try 🙂 Thank you so much for joining the party at Dishing It & Digging It! Hope to see you share with us again this week!

    Reply

  10. Katrin

    November 19, 2016 at 2:27 AM

    My daughter reminded me the other day that we haven’t made a pumpkin pie yet this season! Now I want to try this one, it looks so creamy and must be delicious!!

    Reply

  18. Italian Belly

    November 16, 2016 at 5:51 AM

    Been looking for a pumpkin pie recipe with a kick. The cream cheese definitely kicks it up a notch. Can’t wait to try this out. Just have a question about the canned pumpkin. Are the pieces of pumpkin you buy already cooked? Are they easy to mash and mix with other ingredients? I ask because where I live, you can’t find canned pumpkin. I just bought a squash, roasted it and cleaned it out. Now, the consistency of my squash is soft, would that be ok to use?

    Reply

    • Marilyn

      November 16, 2016 at 8:52 AM

      Our can pumpkin is like a puree. You can use a mixer easy enough to get that constitency similar to brownie or cake mix. Or, leave somw small lumps like “my” gravy always has if you like that. Really it is up to you! The squash idea is wonderful! I would try a bit of brown sugar instead of the pumpkin spices. Let me know how it tastes!

      Reply

    • Marilyn

      November 13, 2016 at 9:54 AM

      You need to give it a try. These three layers. Each are light and different textures. A bit of something different in each bite! Enjoy whichever recipe you decide to use. I find most bloggers have something for every mood and taste!

      Reply

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