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With this Pumpkin Cake Cheesecake, you can have two cakes in one! An autumn spiced pumpkin Cake AND a creamy & rich Cheesecake!!! What’s not to love here ??
This Pumpkin Cake Cheesecake is for people like me, who can get bored quite quickly by a piece of cake!
With this autumnal Pumpkin Cake Cheesecake, this was certainly not the case!
Here you get big scoops of spiced pumpkin pound cake dough baked into a New York Style Cheesecake.
And now imagine all of that covered with a generous amount of cream cheese frosting and some roast pumpkin seeds on top!
Fall flavor explosions with every bite !!!!
I found this cake on Sally`s Page and fell in love immediately!
Even though making two different kinds of dough can seem a bit of a fuss, I´d say it´s totally worth it! And hey – at least there´s no crust to worry about as you just use your pumpkin cake dough to cover the springform pan!
Guys this Pumpkin Cake Cheesecake is seriously addictive and the cake part is incredibly aromatic and moist! And it gets better the longer you let it rest in the fridge!
★ Did you make and love this recipe for pumpkin cake cheesecake? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Pumpkin Cake Cheesecake
With this Pumpkin Cake Cheesecake you can have two cakes in one! A autumn spiced pumpkin Cake AND a creamy & rich Cheesecake!!! What’s not to love here ??
Ingredients
- CHEESECAKE
- 16 ounces full-fat cream cheese 448g, softened to room temperature
- 3/4 cup granulated sugar 150g
- 1/4 cup plain yogurt or sour cream1 60g
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour 8g
- 3 large eggs
- PUMPKIN CAKE
- 3/4 cup canola or vegetable oil 180ml
- 1 cup packed light or dark brown sugar 200g
- 2 large eggs
- 1 tsp tvanilla extract
- 1 1/3 cups pumpkin puree 318g, canned or fresh
- 1 cup all-purpose flour 125g, measured correctly
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice or 1/2 tsp nutmeg, 1/4 coves, 1/4 allspice
- 1/4 teaspoon salt
- CREAM CHEESE FROSTING
- 4 ounces full-fat cream cheese 112g, softened to room temperature
- 2 tbsp unsalted butter 16g, softened to room temperature
- 2 cups confectioners' sugar 240g, sifted
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1-2 tbsp milk 15-30ml
- chopped pecans optional
Instructions
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Adjust oven rack to the lower third position and preheat your oven to 350F degrees.
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Spray a 9-inch springform pan with nonstick cooking spray.
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Wrap aluminium foil on the bottom and tightly around the outside walls of the springform pan.
Start with the cheesecake
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Beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy.
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Now add the sour cream or yoghurt, vanilla, and flour and beat until combined.
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On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
Now for the pumpkin cake
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In a medium bowl, whisk the oil, brown sugar, eggs, vanilla, and blotted-dry pumpkin together until combined and uniform in texture.
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In a large bowl, whisk the dry ingredients - the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid overmixing the pumpkin cake batter.
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Spread 1 and 1/2 cups of the pumpkin cake batter over bottom of prepared pan. On top of the pumpkin batter, drop large spoonfuls of the cheesecake batter. Top with large spoonfuls of remaining pumpkin cake batter. Repeat with remaining cream cheese batter.
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Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
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Bake for 65-75 minutes or until the centre is almost set.
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If you find your edges are browning to quickly, loosely place aluminium foil on top of the cake as it bakes. Once your cake is done, turn the oven off and open the door slightly.
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Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight
Make the cream cheese frosting in advance or shortly before serving
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Beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy. Add the confectioner's sugar, vanilla, and salt. Beat on low speed for 30 seconds, then turn up to high speed and beat until smooth and creamy.
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Beat in 1-2 Tablespoons of milk, depending on how thick or thin you want the frosting. Spread onto chilled cheesecake. Top with pumpkin seeds.
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Cut into slices and serve cheesecake chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
Recipe Notes
Pumpkin is an extremely wet ingredient and you should make sure to blot your puree dry. Otherwise, the dough will weigh down your cake and even make it soggy. Before adding the pumpkin to the mixing bowl place your measured out pumpkin into a bowl lined with a paper towel. Place two more paper towels on top of it. Blot the pumpkin dry. Squeeze out some moisture. Then add the blotted-dry pumpkin to the wet ingredients as instructed.
