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*
Triple Layer Pumpkin Cheesecake Pie
- 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
- 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.