Farmhouse Triple Layer Pumpkin Cheesecake Pie
This is a take on a restaurant (famous for a farmhouse) seasonal favorite pumpkin pie, with a layer of cheesecake in the middle; just supreme! gets rave reviews by family and friends!
Steps
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 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 g.
Ingredients
deep dish pie shells, cream cheese, white sugar, vanilla extract, eggs, pumpkin, ground cinnamon, ground cloves, ground nutmeg, ground ginger, salt, sweetened condensed milk