Two desserts in one topped with a luscious cream cheese frosting - pumpkin pie just can't compete!
It is something you will want to make a day before you need it because it does require some cooking, cooling to room temperature, and chilling the refrigerator, but it is SO worth it. You can make your cream cheese frosting the day of baking the cake cheesecake, but will definitely want to wait until it is finished chilling to frost it.
Also in the ingredient list you will find where it says to blot the pumpkin puree to get some of the moisture out. The purpose of getting extra moisture out is so that your cake won't sink and be really flat. The way Sally said to do it was to line a large bowl with a double layer of paper towels, pour your pumpkin in the bowl and then use another paper towel to blot the pumpkin.
And I had to include a picture of what the cake looks like prior to baking. Nothing super pretty and NOT swirled with a knife. Don't do that! :)
What you need:
For the cheesecake:
- 16 oz. cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup sour cream (or plain yogurt)
- 1 tsp. vanilla extract
- 1 Tbsp. all-purpose flour
- 3 large eggs
- 3/4 cup vegetable oil
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 1/3 cups pumpkin puree (blotted dry with paper towels, as much as possible)
- 1 cup all-purpose flour
- 1 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1/4 tsp. salt
Note: Can be made up to 2 days in advance and stored in the fridge until ready to use.
- 4 oz. cream cheese, at room temperature
- 2 Tbsp. unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 1 to 2 Tbsp. whole milk
- Chopped pecans
- PREP WORK: Move an oven rack to the lower third section of your oven and preheat the oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and wrap the bottom and outer sides tightly with aluminum foil.
- FOR THE CHEESECAKE: Beat the cream cheese and sugar together on medium speed for around 3 minutes. Once smooth and creamy, add sour cream, vanilla, and flour. Beat until combined. On low speed, add eggs one at a time mixing until just combined. DO NOT OVERMIX.
- FOR THE PUMPKIN CAKE: Whisk together oil, brown sugar, eggs, vanilla, and pumpkin (with moisture blotted out with paper towels) in a medium bowl until combined. In a separate bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt. Pour wet ingredients into the dry ingredients and whisk until there are no big lumps left. DO NOT OVERMIX.
- Spread 1 1/2 cups pumpkin cake batter onto the bottom of the springform pan, then drop spoonfuls of half of the cheesecake batter on top. Top with spoonfuls of the remaining pumpkin cake batter and then finish with the rest of the cheesecake batter. DO NOT SWIRL.
- Put your springform pan into a large roasting pan and then place in the oven. Fill the roasting pan with 1 inch of hot water for a water bath to prevent your cheesecake from cracking.
- Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until the center is almost set.
- Turn off oven and open the oven door slightly. Let sit for 1 hour.
- Remove from oven and allow the cheesecake to cool completely to room temperature.
- Place in the refrigerator for 6 hours or overnight. Then remove the sides of the springform pan.
- FOR THE FROSTING: Beat cream cheese and butter together on medium-high speed until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat on low for 30 seconds and then on high until smooth and creamy once again. Beat in milk a tablespoon at a time until you reach your desired consistency.
- Spread frosting on chilled cake and top with chopped pecans.
Recipe from Sally's Baking Addiction
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