Description
A delicious blend of pumpkin cake and cheesecake, perfect for fall celebrations.
Ingredients
Scale
- 1 C pumpkin puree
- 1 C brown sugar packed
- 1/2 C vegetable oil
- 2 large eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- Pinch of salt
- 1 1/4 C flour
- 16 oz cream cheese room temperature
- 1/2 C sugar
- 1 tsp vanilla
- 3 large eggs
- 2 TBSP flour
- 4 oz cream cheese soft
- 2 TBSP unsalted butter soft
- 2 C powdered sugar
- 1 tsp vanilla
- 1 TBSP whole milk
- 1 bag walnuts chopped
Instructions
- Preheat oven to 350 degrees.
- Using baking spray, prep the springform pan and set aside.
- Add the flour, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl and whisk to blend all of the dry ingredients.
- In another bowl, whisk together the oil, brown sugar, eggs, and vanilla until combined.
- Slowly pour the wet ingredients into the dry ingredients, whisking to combine. Don’t over whisk. Add in the pumpkin puree while continuing to mix it in.
- In a medium bowl, beat together the cream cheese, sugar, eggs, and flour using an electric mixer until smooth. Add the vanilla and mix until blended.
- Divide the pumpkin cake batter in half and spread the first half into the bottom of the prepared pan.
- Dollop the first half of the cheesecake batter on top of the pumpkin cake batter without spreading.
- Use spoonfuls of the remaining pumpkin cake batter to add dollops around the cheesecake batter without spreading it.
- Add the remaining cheesecake batter on top, spreading it into an even layer.
- Bake at 350 degrees for 50-60 minutes. If the cheesecake appears to be browning too fast, make a foil tent to cover the top for the last 20-30 minutes.
- Remove from the oven and transfer the cheesecake to a wire rack to cool completely.
- Refrigerate the cooled cheesecake for at least 4 hours or overnight.
- For frosting, beat cream cheese and butter in a bowl until creamy/smooth.
- Slowly add powdered sugar until well mixed. Add vanilla and whole milk, mixing well.
- Run a thin knife around the cake and release the springform pan ring.
- Spread frosting around the sides and top of the cheesecake.
- Apply chopped walnuts on the sides until the entire cake is covered and refrigerate until ready to serve.
Notes
- The cheesecake may puff up in the oven and may crack, but it will settle as it cools.
- Ensure all ingredients are at room temperature before starting for best results.
- This cheesecake can be made a day in advance for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg