Farmhouse Triple Layer Pumpkin Cheesecake Pie Recipe

Name: Farmhouse Triple Layer Pumpkin Cheesecake Pie
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: Deep Dish Pie Shells; 2 (8 ounce) packages cream cheese, softened; 1/2 cup (100g) granulated sugar; 1/2 teaspoon vanilla extract; Eggs; 1 1/2 cups (360ml) pumpkin puree; 1 1/2 teaspoons ground cinnamon; 1/8 teaspoon ground cloves; 3/8 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/2 (14 oz) can sweetened condensed milk

Indulge in this decadent Farmhouse Triple Layer Pumpkin Cheesecake Pie! Inspired by a famous farmhouse restaurant's seasonal favorite, this recipe features a creamy pumpkin pie base, a rich cheesecake layer, and a spiced pumpkin cheesecake swirl – a flavor explosion that's guaranteed to impress family and friends. Get ready for rave reviews!

Prep Time 30 mins

Cook Time 65 mins

Calories 542.7 kcal

Protein 22g

Rating 3.3 (3 Reviews)

Farmhouse Triple Layer Pumpkin Cheesecake Pie

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Farmhouse Triple Layer Pumpkin Cheesecake Pie

Deep Dish Pie Shells
2 (8 ounce) packages cream cheese, softened
1/2 cup (100g) granulated sugar
1/2 teaspoon vanilla extract
Eggs
1 1/2 cups (360ml) pumpkin puree
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
3/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 (14 oz) can sweetened condensed milk

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How to Make Farmhouse Triple Layer Pumpkin Cheesecake Pie

**Prepare Ingredients:** Gather all ingredients and measure them out. Set out cream cheese to reach room temperature (at least 2 hours before starting).
**Make Pumpkin Pie Layer:** In a medium bowl, whisk together 1 cup (240ml) pumpkin puree, 1/2 (14 oz) can sweetened condensed milk, 1 large egg, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon salt until completely smooth.
**Pour into Crust:** Pour pumpkin mixture into your prepared 9-inch pie crust.
**Make Plain Cheesecake Layer:** In a large bowl, beat 2 (8 ounce) packages of room temperature cream cheese with 1/2 cup (100g) granulated sugar and 1/2 teaspoon vanilla extract until smooth and creamy using a hand mixer.
**Add Eggs:** Add 2 large eggs one at a time, mixing well after each addition.
**Layer Cheesecake:** Remove 1 cup of the cheesecake batter and spread evenly over the pumpkin pie layer.
**Make Spiced Pumpkin Cheesecake Layer:** Add 1/2 cup (120ml) pumpkin puree, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground nutmeg to the remaining cheesecake batter. Gently stir until combined.
**Layer Spiced Cheesecake:** Carefully pour the spiced pumpkin cheesecake batter over the plain cheesecake layer.
**Bake:** Bake in a preheated oven at 425°F (220°C) for 10 minutes. Reduce oven temperature to 350°F (175°C) and bake for 20 minutes more.
**Lower Temperature:** Reduce oven temperature to 300°F (150°C) and continue baking for 15-20 minutes, or until the edges are set but the center is slightly soft. Watch carefully to prevent over-browning.
**Cool and Chill:** Let the pie cool completely on a wire rack. Once cooled, refrigerate for at least 3 hours (or preferably overnight) before serving to allow the cheesecake to fully set.