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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

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.

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

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Comments

  3. blankMiz Helen says

    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. blankPaula says

    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

      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. blankNikki says

    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. blankAngie Rose says

    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. blankKatrin says

    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. blankItalian Belly says

    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

      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

    • blankMarilyn says

      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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