Pumpkin Cake Cheesecake

WOW!  Pumpkin Cake AND Cheesecake in one amazing dessert!  What more could you ask for?  Well, I’d ask for someone to make it for me, cut it and serve it on a chilled plate.

If you love Pumpkin and Cheesecake, you will HAVE to make this amazing Pumpkin Cake Cheesecake!  Even the frosting is delicious!  It may be a little more time consuming to make, but it’s so worth it!

Need even more Cheesecake recipes? Here are 80 Easy Cheesecake Recipes your family will LOVE!

• Prep: 15 mins
• Bake: 60 mins
• Makes:12 servings

Ingredients for your Pumpkin Cake Cheesecake:

Cake Ingredients:

• 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

Cheesecake Ingredients:

• 16 oz cream cheese (room temperature)
• 1/2 C sugar
• 1 tsp vanilla
• 3 large eggs
• 2 TBSP flour

Frosting Ingredients:

• 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)

Supplies Needed:

• 9 inch Springform pan
• Baking spray
• Large bowl
• Whisk
• Medium bowl
• Electric mixer/ bowl
• Offset spatula
• Foil

Directions to make your Pumpkin Cake Cheesecake:

Preheat oven to 350 degrees.

Using baking spray prep the springform pan.

Set aside.

Cake Directions:

Add the flour, baking soda, pumpkin pie spice, cinnamon and salt in a large bowl.

Whisk to blend all of the dry ingredients.

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.

Cheesecake Directions:

Using an electric mixer beat together the cream cheese, sugar, eggs, and flour in a medium bowl. Continue to beat on high until the ingredients are combined and appear smooth. Add the vanilla, mixing until blended.

Steps to make the cheesecake:

Divide the pumpkin cake batter in half. Spread the first half of the batter into the bottom of the prepared pan.

Divide the cheesecake batter in half. Dollop( using a large spoon) the first half of the cheesecake batter on top of the pumpkin cake batter. (Don’t spread nor swirl the cheesecake batter, just dollop.)

Slowly add the remaining the pumpkin cake batter by using spoonfuls of dollops around the cheesecake batter. Do not spread the pumpkin cake batter.

Add the remaining cheesecake batter on top of the other 3 layers. Spread this batter using an offset spatula 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.

Be aware that the cheesecake will puff up in the oven.

The cake may also crack but after it is cooled it will settle.

Remove from the oven.

Transfer the cheesecake to a wire rack to cool completely.

Next move the cooled cheesecake to the refrigerator for at least 4 hours or overnight.

Frosting Directions:

Using an electric mixer and mixing bowl beat the cream cheese and butter together until creamy and smooth.

With the electric mixer still on slowly add in small amounts of powdered sugar until the cream cheese, butter and powdered sugar are well mixed. Then add vanilla while mixing well.

Pour in the whole milk and mix well.

Run a thin knife around the cake. Release the ring of the springform pan.

Spread the frosting around the sides of the cheesecake. Move to the top of the cheesecake and frost evenly.

Using your hands, apply the chopped walnuts on the sides of the cake until the entire cake is covered.

Cover and refrigerate the cheesecake until it is ready to be served. Enjoy!

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