Description
This pumpkin cheesecake cake is a combination of pumpkin cake and cheesecake swirled into one. It is made in a springform pan with a moist pumpkin cake and cheesecake batter swirled together. It is topped with whipped cream cheese.
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)
- 1 tsp Pure vanilla extract
- 1/2 cup Sour cream (room temperature or greek yogurt)
- 1 Large egg (room temperature)
- 15 oz Pumpkin puree can
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
- 4 oz Cream cheese (room temperature)
Instructions
- Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle. Spray again.
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes.
- Add sour cream, heavy cream, and vanilla and mix on medium until combined. Add the eggs and mix on low speed until just combined. Take off the mixer and scrape the bowl and mix with a baking rubber spatula. Set aside.
- In a medium bowl, sift flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. Set aside. On a dinner plate, spread the pumpkin puree. Use 8 sheets of paper towels, use 2 at a time and press into the puree. Do this 4 times to soak up some of the moisture.
- Using a mixer, mix the oil, brown sugar, vanilla, sour cream, and pumpkin puree. Add in the dry ingredients and mix on low speed until just combined. Scrape the bowl.
- Spread 1/3rd of the pumpkin batter on the bottom layer of the pan (this will act as the crust). Use a large cookie scoop to scoop half of the cheesecake batter on top of the pumpkin. Use half of the remaining pumpkin batter and scoop on top of the cheesecake batter. Use a butter knife to swirl it together. Repeat with the remaining cheesecake batter and pumpkin batter and swirl it on top.
- Bake for 55-65 minutes. The edges will be set and the middle will have a slight jiggle. No water bath needed. The cake will crack due to the cake rising and pushing through the cheesecake.
- Turn off the oven, prop open the door, and let cool for 20 minutes. Take out of the oven and place pan on a wire rack. Don’t take off the pan until after the chill time. Cool the cake completely before covering with foil. Chill in the fridge for at least 6 hours or overnight.
- In a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
- In a separate bowl using a hand mixer, beat the cream cheese for 1 minute. Then, add the cream cheese to whipped cream. Then, beat on high speed until stiff peaks form.
- Take the cake out of the fridge and remove the pan and parchment paper. Spread 1 cup of whipped cream cheese over the top. Then, use a French star tip to pipe dollops on top. Store in the fridge until ready to serve.
Notes
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 22 g
- Sodium: 320 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg