Pumpkin Cake Cheesecake
This Pumpkin Cake Cheesecake combines the flavors of pumpkin cake and creamy cheesecake for a delightful dessert.
Equipment
- Mixing bowl
- oven
Ingredients
For the Cake
- 1 cup pumpkin puree
- 1 cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- pinch salt
- 1 ¼ cups all-purpose flour
For the Cheesecake
- 16 oz cream cheese room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 tablespoons all-purpose flour
For the Frosting
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- 1 bag chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a mixing bowl, combine pumpkin puree, brown sugar, vegetable oil, eggs, vanilla, baking soda, pumpkin pie spice, cinnamon, and salt. Mix well.
- Add the all-purpose flour to the pumpkin mixture and mix until just combined.
- Pour the batter into the prepared springform pan and bake for 25 minutes.
- While the cake bakes, prepare the cheesecake filling. In another bowl, beat cream cheese, sugar, vanilla, eggs, and flour until smooth.
- After the cake has baked for 25 minutes, pour the cheesecake filling over the top of the cake batter.
- Bake for an additional 35 minutes or until the cheesecake is set.
- Let it cool before removing from the pan.
- For the frosting, beat softened cream cheese and butter together. Gradually add powdered sugar, vanilla, and milk, mixing until smooth.
- Spread the frosting over the cooled cheesecake and top with chopped walnuts.
Notes
Chill the cheesecake for a few hours before serving for the best texture.