Description
This Pumpkin Cheesecake Cake combines moist pumpkin cake with a rich cheesecake layer, creating a delicious and comforting dessert that’s perfect for any fall occasion.
Ingredients
- Cream cheese (16 oz, room temperature)
- Granulated sugar (1/2 cup)
- Sour cream (1/2 cup, room temperature)
- Heavy cream (1/4 cup, room temperature)
- Pure vanilla extract (1 tsp)
- Large eggs (2)
- All-purpose flour (2 cups)
- Baking powder (1 tsp)
- Baking soda (1/2 tsp)
- Ground spices (cinnamon, pumpkin pie spice, ginger, nutmeg)
- Salt (1/2 tsp)
- Oil (1/2 cup, canola or vegetable)
- Brown sugar (3/4 cup, packed)
- Pumpkin puree (15 oz can)
- Powdered sugar (1/4 cup)
Instructions
- Preheat oven to 350℉ and grease a 9-inch springform pan.
- Beat cream cheese and granulated sugar until airy; mix in sour cream, heavy cream, and vanilla.
- Add eggs, mixing until smooth; scrape sides of the bowl.
- Sift flour, baking powder, baking soda, spices, and salt in another bowl; prepare pumpkin puree by removing excess moisture.
- Mix oil, brown sugar, vanilla, sour cream, and pumpkin puree until smooth; fold in dry ingredients gently.
- Layer one-third of the pumpkin batter in the pan, add half the cheesecake batter, and swirl.
- Repeat layering, finishing with remaining pumpkin batter; bake for 55-65 minutes until edges are firm.
- Allow to cool for 20 minutes in the oven with the door ajar, then cool completely on a wire rack.
- Chill in the refrigerator for at least six hours before serving.
- Prepare whipped cream cheese topping and spread over the chilled cake.
Notes
Use full-fat cream cheese for the best texture.
Avoid over-mixing the batter to ensure a fluffy cake.
Chill the cake for optimal flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg