How To Make Pumpkin Cake Cheesecake
A delicious combination of rich-tasting pumpkin cake and creamy cheesecake bakes into this beautifully swirled cheesecake cake with thin frosting on top.
Adjust oven rack to the lower third position and preheat the oven to 350 degrees F.
Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan then set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl for about 2 minutes until smooth and creamy.
Add the sour cream, vanilla extract, and flour and beat until combined.
On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over-mix the filling after you have added the eggs. Set aside.
In a medium bowl, whisk the oil, brown sugar, eggs, vanilla extract, and blotted-dry pumpkin (see notes) together until combined.
In a large bowl, whisk 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 over-mixing the pumpkin cake batter.
Spread 1½ cups of the pumpkin cake batter into the bottom of the prepared pan. On top of the pumpkin batter, begin dropping large spoonfuls of both the cheesecake batter and pumpkin batter, alternating one after the other. It doesn’t have to be neat or perfect. Do not swirl with a knife.
Place the springform pan into a large roasting pan and place it into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
Bake for about 65 to 75 minutes or until the center is almost set.* If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes.
Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven in the water bath for about 1 hour.
Remove from the oven, peel the aluminum foil off the bottom, wipe pan dry with a towel, then place in the refrigerator to chill for at least 6 hours or overnight (preferred).
After chilling, run a knife around the edge of the cake to loosen it from the rim. Remove the rim.
Cream Cheese Frosting:
Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy.
Add the confectioners sugar, vanilla, and salt. Beat on low speed for about 30 seconds, then turn up to high speed and beat until smooth and creamy. Beat in 1 to 2 tablespoons of milk, depending on how thick or thin you want the frosting.
Spread onto chilled cheesecake. Top with pecans, if desired.
Cut into slices and serve cheesecake chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
- Cream Cheese Frosting can be made up to 2 days in advance – cover and store in the refrigerator until ready to use.
- Freezing Instructions: Cover pumpkin cake cheesecake tightly and freeze up to 2 months. Thaw overnight in the refrigerator before serving.
- Pumpkin is an extremely wet ingredient. Before using it, place the pumpkin in a bowl lined with a paper towel. Place two more paper towels on top of it. Blot the pumpkin to expel as much moisture as you can. Then, add the blotted-dry pumpkin to the wet ingredients as instructed in the recipe.
- Pumpkin pie spice can be substituted with ½ teaspoon of nutmeg, ¼ teaspoon of ground cloves, and ¼ teaspoon of all-spice.
- *When the cheesecake is done, there will still be a 2-inch wobbly spot in the center; the texture will smooth out as it cools.
- Calories: 562.62kcal
- Fat: 34.58g
- Saturated Fat: 12.12g
- Trans Fat: 0.19g
- Monounsaturated Fat: 15.52g
- Polyunsaturated Fat: 3.62g
- Carbohydrates: 57.86g
- Fiber: 1.29g
- Sugar: 46.78g
- Protein: 7.18g
- Cholesterol: 135.48mg
- Sodium: 388.95mg
- Calcium: 91.04mg
- Potassium: 194.28mg
- Iron: 1.60mg
- Vitamin A: 436.84µg
- Vitamin C: 1.22mg
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