Things you’ll need:
• 2 mixing bowls
• 1 hand mixer
• 1 whisk
• 1 mixing spoon
• 1 spatula
• 1 9” Spring form pan
• 2 8oz. packages cream cheese, softened
• 3/4 cup white sugar
• 1 tsp. vanilla extract
• 4 large eggs, divided
• 1 15 oz. can pumpkin puree, divided
• 2 tsp. ground cinnamon, divided
• 1/8 tsp. ground cloves
• 3/8 tsp. ground nutmeg, divided
• 1/4 tsp. ground ginger
• 1/4 tsp. salt
• 1 14 oz. can sweetened condensed milk
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 325 degrees.
2 cups (230g) of Graham cracker crumbs (from about 18-20 Graham crackers)
3 Tbsp. sugar
Pinch salt+ 1 tsp. cinnamon
4 Tbsp. plus 1 teaspoon (60g) unsalted butter (if using salted butter, omit the pinch of
Combine graham cracker crumbs, sugar, butter and mix well should resemble wet sand.
Press into the bottom and up the sides of a 9” spring form pan. Bake at 325 for 10
Prepare the plain cheesecake batter. In a medium mixing bowl, combine both packages of room temperature cream cheese, 3/4 cup white sugar and 1/2 tsp. 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 evenly into the bottom of the graham cracker crust.
Prepare the pumpkin cheesecake batter. Add 1/2 cup of pumpkin puree, 1/2 tsp. ground cinnamon, 1/8 tsp. ground cloves, and 1/8 tsp. ground nutmeg to the remaining plain cheesecake batter. Stir gently until well blended. Pour pumpkin cheesecake batter over plain batter in pie crust.
Prepare the pumpkin pie batter. In a second mixing bowl, whisk together 1 cup pumpkin puree, 1/2 can (approximately 1/2 cup plus 2 Tbsp.) sweetened condensed milk, 1 egg, 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground ginger and 1/4 tsp.
salt until smooth. Pour pumpkin pie batter over pumpkin cheesecake batter in pie crust. Bake your triple layer pumpkin cheesecake in the 325 degree oven for 30 to 40 minutes. 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, then place it in the refrigerator for at least 3 hours before serving.