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Marilyns Treats

November 10, 2016 · 50 Comments

Triple Layer Pumpkin Cheesecake

Cheesecake· Recipe Archive

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

Ok. So I kinda exaggerated.

This really is a pumpkin pie sitting on the crust with a thin layer of cream cheese filling in the middle and a cream cheese pumpkin top.

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.

These are the INGREDIENTS you will need:

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

These are THE INSTRUCTIONS for preparation:

  • 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.

Pumpkin:

  • 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.

Cheesecake:

  • 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.
  • 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.
  • Place it in the refrigerator for at least 3 hours before serving.
  • This cheesecake freezes well. Remove and thaw on counter until defrosted enough to serve. Refrigerate any leftover cheesecake.

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 this Triple Layer Pumpkin Cheesecake a day or two ahead of time.

Freezing leaves you with less to do on that big day!

Do I hear a “Yes plz?” Or “Three Cheers for the cook?” You are welcome.

Add this Triple Layer Cheesecake to your Holiday Dessert Table.

Or take it to the dinner party you are attending!

Bonus: if you don’t stock condensed milk or your local store doesn’t carry it you can see my recipe for How to Make Condensed Milk.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

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.
4.5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin
Method: Bake
Skill Level: Intermediate
Prep Time: 20 minutes
Cook Time: 20 minutes
Refrigerate: 3 hours
Total Time: 3 hours 40 minutes
Adjust Servings: 8
Calories: 542kcal
Author: Marilyn
Prevent your screen from going dark

Ingredients

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

Pumpkin:

  • 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.

Cheesecake:

  • 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.
  • 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.
  • Place it in the refrigerator for at least 3 hours before serving.
  • This cheesecake freezes well. Remove and thaw on counter until defrosted enough to serve. Refrigerate any leftover cheesecake.

Notes

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

Nutrition

Serving: 1g | Calories: 542kcal (27%) | 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 (48%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

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.

Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.

Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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Reader Interactions

Comments

  1. blankAnh says

    November 15, 2017 at 7:59 PM

    Marilyn, for this recipe did you use canned puree pumpkin or the pumpkin pie filling?

    Reply
    • blankMarilyn says

      November 15, 2017 at 8:27 PM

      You can use either one. I used canned pie filling but I have made the puree type by scratch and used it. There is really no difference. Enjoy!

      Reply
  2. blankGrandmas House DIY says

    November 22, 2016 at 11:34 AM

    As always Marilyn you have me absolutely drooling! Thank you for sharing with us at the To Grandma’s house we go link party! Hope to see you tomorrow when the next party starts!

    Reply
    • blankMarilyn says

      November 22, 2016 at 4:11 PM

      I love making bloggers hungry! I will be at the party for sure.

      Reply
  3. blankMiz Helen says

    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
    • blankMarilyn says

      November 21, 2016 at 4:34 PM

      Thank you Miz Helen. I will be there! Happy Thanksgiving!

      Reply
  4. blankCarla a.k.a Mrs. R says

    November 21, 2016 at 3:32 PM

    Marilyn, you nailed it again with those yummy looks cheesecakes and pies. This one bring a regular ole pumpkin pie to a whole new level xo

    Reply
    • blankMarilyn says

      November 21, 2016 at 3:37 PM

      Three in one. You got your pie, you got your mousse, you got your cheesecake. Just need a fork!

      Reply
  5. blankLisa/Syncopated Mama says

    November 20, 2016 at 8:06 PM

    I love how this jazzes up the standard pumpkin pie! So happy you joined us again at #FridayFrivolity and just so you know, we’ll still be partying this week, on Thanksgiving!

    Reply
    • blankMarilyn says

      November 20, 2016 at 8:21 PM

      Thank you Lisa. I am happy you liked this. I love #fridayfrivolity!

      Reply
  6. blankPaula says

    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
    • blankMarilyn says

      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
  7. blankDean @Mrs. AOK, A Work In Progress says

    November 20, 2016 at 11:27 AM

    Oh Marilyn!!! Oh, oh, oh sweet Marilyn this looks amazing! You know I’m a sucker for a cheesecake and all things pumpkin.
    Pinned! Thanks for sharing with us at #MMBH.
    XOXO

    Reply
    • blankMarilyn says

      November 20, 2016 at 12:58 PM

      I am glad you like it. So easy to make! Happy Holidays!

      Reply
  8. blankNikki says

    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
    • blankMarilyn says

      November 20, 2016 at 9:21 AM

      This one won’t disappoint Nikki. It’s a pie, a mousse and a bit of cheesecake all in one. Happy Holiday!

      Reply
  9. blankAngie Rose says

    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
    • blankMarilyn says

      November 19, 2016 at 9:58 PM

      Thank you Angie. Happy holiday!

      Reply
  10. blankKatrin says

    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
    • blankMarilyn says

      November 19, 2016 at 7:39 PM

      You won’t be disappointed Katrin! Happy Holiday!

      Reply
  11. blankBeverly says

    November 17, 2016 at 8:42 PM

    Another great recipe, Marilyn! Thanks for partying with us! Pinning.

    Reply
    • blankMarilyn says

      November 17, 2016 at 9:06 PM

      Thank you Beverly for the pin. Have a Happy Holiday!

      Reply
  12. blankJess says

    November 17, 2016 at 1:14 PM

    Wow…this sounds amazing! 🙂

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

    Reply
    • blankMarilyn says

      November 17, 2016 at 9:06 PM

      Thanks Jess. Have a Happy Holiday!

      Reply
  13. blankLisa J O'Driscoll says

    November 17, 2016 at 11:41 AM

    Yumm…another great pin for my board! Thanks for sharing your delicious recipes with us at Share The Wealth Sunday!

    Reply
    • blankMarilyn says

      November 17, 2016 at 9:05 PM

      Thank you Lisa for the pin. Have a Happy Holiday!

      Reply
  14. blankHelen at the Lazy Gastronome says

    November 17, 2016 at 9:15 AM

    Oh that just looks so good! Thanks for sharing on the What’s for Dinner link up!

    Reply
    • blankMarilyn says

      November 17, 2016 at 9:04 PM

      You are welcome Helen. Have a Happy Holiday!

      Reply
  15. blankMorgan @ Morgan Manages Mommyhood says

    November 17, 2016 at 9:00 AM

    This looks SO so good! Thanks for sharing over at Share the Wealth Sunday!

    Reply
    • blankMarilyn says

      November 17, 2016 at 9:03 PM

      Thank you Morgan. Have a Happy Holiday!

      Reply
  16. blankSandra L Garth says

    November 16, 2016 at 2:13 PM

    I love, love, love this version, thank you!

    Reply
    • blankMarilyn says

      November 16, 2016 at 2:21 PM

      You are welcome Sandra. Your enthusiasm made me smile! Have a Happy Holiday!

      Reply
  17. blankEmily says

    November 16, 2016 at 9:32 AM

    YUMMY! 🙂 Pumpkin Cheesecake would be so good for Thanksgiving!

    Reply
    • blankMarilyn says

      November 16, 2016 at 10:25 AM

      This one is Emily. And you don’t need that scoop of ice cream! Enjoy your holiday!

      Reply
  18. blankItalian Belly says

    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
    • blankMarilyn says

      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
  19. blankBecky says

    November 15, 2016 at 11:33 PM

    Umm….yum!!! Thanks for posting this! Pinning, RT and adding this to our must make for turkey day! #waywow

    Reply
    • blankMarilyn says

      November 16, 2016 at 8:49 AM

      Thank you for the social love Becky! Have a great holiday.

      Reply
  20. blankCarlee says

    November 15, 2016 at 10:23 PM

    That looks delicious! It would be perfect as an option for Thanksgiving.

    Reply
    • blankMarilyn says

      November 16, 2016 at 8:49 AM

      Thank you Carlee! I plan on making it for this year!

      Reply
  21. blankTerri Schrandt says

    November 13, 2016 at 6:28 PM

    Wow, this looks amazing, Marilyn! Got a Weight watcher’s friendly recipe like this? JK. I found a low-points pumpkin mousse recipe that is pretty tasty!

    Reply
    • blankMarilyn says

      November 13, 2016 at 7:32 PM

      I ould love to find out about the mousse. I am glad you found this interesting.

      Reply
  22. blankshelley says

    November 13, 2016 at 5:58 PM

    This looks delicious and I LOVE pumpkin pie! Think I’ll give this one a try this year.

    Reply
    • blankMarilyn says

      November 13, 2016 at 7:30 PM

      Thank you for the kind words Shelley. I know you will enjoy this.

      Reply
  23. blankclaire says

    November 13, 2016 at 2:53 PM

    Oh my gosh, this sounds amazing, I can’t wait to give this a try! Hitting the shops tomorrow, must be fate haha x #smallvictoriessundaylinkup

    Reply
    • blankMarilyn says

      November 13, 2016 at 7:29 PM

      Thank you Claire! Let me know what you think.

      Reply
  24. blankYlva ChasingButterflies says

    November 13, 2016 at 6:57 AM

    I’ve never had a pumpkin cake before, but I have seen so many delicious-looking recipes lately that I absolutely have to try one soon! Yours does really look awesome, I especially like those three layers 🙂

    Reply
    • blankMarilyn says

      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
  25. blankMother of 3 says

    November 10, 2016 at 4:05 PM

    That looks really yummy!

    Reply
    • blankMarilyn says

      November 10, 2016 at 7:51 PM

      Thank you! I am glad you think so. Have a great day!

      Reply

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