Description
This Pumpkin Cheesecake Cake brings together creamy cheesecake and spiced pumpkin cake in a stunning layered dessert. Perfect for fall gatherings!
Ingredients
Scale
- 16 oz Cream Cheese (room temperature)
- 1/2 cup White Granulated Sugar
- 1/2 cup Sour Cream (room temperature or Greek yogurt)
- 1/4 cup Heavy Cream (room temperature)
- 1 tsp Pure Vanilla Extract
- 2 Large Eggs (room temperature)
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1/2 cup Oil (canola or vegetable)
- 3/4 cup Brown Sugar (packed light or dark)
- 15 oz Pumpkin Puree (canned)
- 1 cup Heavy Cream (for topping)
- 1/4 cup Powdered Sugar
- 4 oz Cream Cheese (room temperature)
Instructions
- Preheat the oven to 350℉ and prepare a springform pan.
- Beat cream cheese and sugar until smooth. Mix in sour cream, heavy cream, and vanilla, followed by the eggs.
- Sift together dry ingredients in a bowl. Pat pumpkin puree dry to reduce moisture.
- Mix oil, brown sugar, and pumpkin puree until blended. Add dry ingredients, mixing until just combined.
- Spread one-third of pumpkin batter in the springform pan, followed by half of the cheesecake mixture, and repeat.
- Using a knife, swirl together the batters gently and bake for 55-65 minutes until edges are set.
- Cool for 20 minutes, then refrigerate for at least 6 hours before topping with whipped cream cheese.
- Whip heavy cream and mix with additional cream cheese for topping, then spread it onto the chilled cake.
Notes
Allow ingredients to reach room temperature for best mixing results.
Be gentle when mixing to maintain the cake’s light texture.
Chill the cake for at least 6 hours to enhance flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg