Thursday, October 22, 2015

No-Bake Deep Dish Triple Layer Pumpkin Cheesecake

A few years ago when visiting my parents in Baltimore we tried a triple layer pumpkin pie that we just couldn't get out of our heads and it prompted Mr. Lovebird to recreate it at home. After a couple tries he did successfully, but it was a bit of work. When I got invited to participate in Wayfair's Battle of the Pies I decided to tweak his recipe a bit. 

The first decision was that it would definitely be no-bake and the next was that I wanted as many of the ingredients prepped as possible which meant, pumpkin pie filling and pre-made crust. The way my life has been lately I'm all about shortcuts in the kitchen!

Want to give this a try for your next fall fete (or practice for Thanksgiving)? 

Here's how:

  • Refrigerated, pre-made pie crusts dough (2)
  • Cheesecake layer: 
    • Use your favorite no-bake cheesecake recipe (I used a variation of Martha Stewart's) adjusted to the following:
      • 1/2 can of 14 oz sweetened condensed milk
      • 1 - 8 oz block of cream cheese (room temperature)
      • dash of lemon juice
      • 1 tsp of vanilla
  • 1 cup of pumpkin pie filling
  • 1 - 8 oz block of cream cheese (room temperature)
  • 12 oz tub of whipped topping
  • Follow the instructions for the baked shell pie crust but roll both pie-crusts together between waxed paper so you can fit your deep dish  
Stagger and roll! 
  • While the pie crust cools, start making your pie layers - I started with the cheesecake layer first as it's heaviest: using the paddle attachment of your mixer (the wire just doesn't cut it!), mix 1 block of room temperature cream cheese until softened, slowly add in the sweetened condensed milk and lastly the lemon juice and vanilla; pour batter into the crust cover and put in the refrigerator while making the 2nd layer
  • Next, make your pumpkin layer: clean out your mixing bowl and again, mix your 2nd block of room temperature cream cheese until softened then 1 cup of pumpkin pie mix and lastly 1 cup of whipped topping (you can add more to your liking/fluffiness); let it get smooth and airy, then spread on top of your your cream cheese layer

  • Cover your pie with plastic wrap and let chill at least 3 hours; top with whipped topping as the last layer

I love how this pie is light and airy with just the right amount of pumpkin pie flavor (still love Mr. Lovebird's version too!); I'm a sweet potato fanatic so I wouldn't mind switching out the pumpkin pie layer for sweet potato and if you prefer you can do a graham cracker crust too. It was a tough decision for me, but all the more reason to keep making pie!

Also, if you're looking for cute pie dishes to add to your holiday table this season Wayfair has an awesome selection here

What's your favorite holiday pie recipe? Are you a pumpkin pie or sweet potato pie fan?

Disclosure: This is a sponsored post on behalf of Wayfair for the #WayfairPieBakeOff; all opinions expressed are my own.