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*
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.
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!
Triple Layer Pumpkin Cheesecake Pie
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
Nutrition
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.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
Marilyn, for this recipe did you use canned puree pumpkin or the pumpkin pie filling?
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!
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!
I love making bloggers hungry! I will be at the party for sure.
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
Thank you Miz Helen. I will be there! Happy Thanksgiving!
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
Three in one. You got your pie, you got your mousse, you got your cheesecake. Just need a fork!
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!
Thank you Lisa. I am happy you liked this. I love #fridayfrivolity!
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
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.
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
I am glad you like it. So easy to make! Happy Holidays!
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.
This one won’t disappoint Nikki. It’s a pie, a mousse and a bit of cheesecake all in one. Happy Holiday!
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!
Thank you Angie. Happy holiday!
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!!
You won’t be disappointed Katrin! Happy Holiday!
Another great recipe, Marilyn! Thanks for partying with us! Pinning.
Thank you Beverly for the pin. Have a Happy Holiday!
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!
Thanks Jess. Have a Happy Holiday!
Yumm…another great pin for my board! Thanks for sharing your delicious recipes with us at Share The Wealth Sunday!
Thank you Lisa for the pin. Have a Happy Holiday!
Oh that just looks so good! Thanks for sharing on the What’s for Dinner link up!
You are welcome Helen. Have a Happy Holiday!
This looks SO so good! Thanks for sharing over at Share the Wealth Sunday!
Thank you Morgan. Have a Happy Holiday!
I love, love, love this version, thank you!
You are welcome Sandra. Your enthusiasm made me smile! Have a Happy Holiday!
YUMMY! 🙂 Pumpkin Cheesecake would be so good for Thanksgiving!
This one is Emily. And you don’t need that scoop of ice cream! Enjoy your holiday!
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?
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!
Umm….yum!!! Thanks for posting this! Pinning, RT and adding this to our must make for turkey day! #waywow
Thank you for the social love Becky! Have a great holiday.
That looks delicious! It would be perfect as an option for Thanksgiving.
Thank you Carlee! I plan on making it for this year!
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!
I ould love to find out about the mousse. I am glad you found this interesting.
This looks delicious and I LOVE pumpkin pie! Think I’ll give this one a try this year.
Thank you for the kind words Shelley. I know you will enjoy this.
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
Thank you Claire! Let me know what you think.
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 🙂
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!
That looks really yummy!
Thank you! I am glad you think so. Have a great day!