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!
Set out the cream cheese well in advance. Cream cheese should be at room temperature before use to avoid lumps in your cheesecake.
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.
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.
Thank you Miz Helen. I will be there! Happy Thanksgiving!
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.
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.
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!
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!
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.
Thank you Claire! Let me know what you think.
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!
Thank you! I am glad you think so. Have a great day!