Description
When pumpkin cake and cheesecake combine forces, we have pumpkin cake cheesecake! For a little something extra, top with a thin layer of cream cheese frosting and finish with chopped pecans.
Ingredients
Cheesecake
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) plain yogurt or sour cream*
- 1 teaspoon pure vanilla extract
- 1 Tablespoon (8g) all-purpose flour
- 3 large eggs, at room temperature
Pumpkin Cake
- 3/4 cup (180ml) vegetable oil
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/4 teaspoon salt
Cream Cheese Frosting
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1–2 Tablespoons (15-30ml) milk
- optional: chopped pecans
Instructions
- Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). 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, as shown in photos on my How to Prevent Cheesecake Cracks page. Set aside.
- Make the cheesecake first: 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 until smooth and creamy, about 2 minutes. 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.
- Make the pumpkin cake: 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 1 and 1/2 cups of the pumpkin cake batter into the bottom of 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. See photo above of what my cake looked like before going into the oven.
- 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. Read more about how to prevent cracks in cheesecake.
- Bake for 65-75 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 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.
- Make the cream cheese frosting. (This can be made up to 2 days in advance – cover and store in the refrigerator until ready to use.) 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 30 seconds, then turn up to high speed and beat until smooth and creamy. Beat in 1-2 Tablespoons of milk, depending 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.
Notes
- Freezing Instructions: Cover pumpkin cake cheesecake tightly and freeze up to 2 months. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 9-inch Springform Pan | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Large Roasting Pan
- I used plain, low fat Greek yogurt. Any plain yogurt (nonfat, low fat, full fat, Greek, regular) or (low-fat, full-fat) sour cream will be fine.
- Pumpkin is an extremely wet ingredient. In my recipe testing, I found that in order to get enough pumpkin flavor you need 1 and 1/3 cups of pumpkin. However, this amount will weigh down your cake, making it taste heavy and even a little soggy. So, 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: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 1 and 1/2 teaspoons of cinnamon—you will still add that.
- 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.
Keywords: pumpkin, thanksgiving, pumpkin cake, cheesecake