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
Scale
- 16 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 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
- 15 oz pumpkin puree
- 1/4 cup powdered sugar
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