Pumpkin Cake Cheesecake - My Incredible Recipes (2024)

Prep: 15 mins

Bake: 60 mins

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
• ▢ 9 inch springform pan
• ▢ Baking spray
• ▢ Large bowl
• ▢ Whisk
• ▢ Medium bowl
• ▢ Electric mixer/ bowl
• ▢ offset spatula
• ▢ Foil

• Preheat oven to 350F

• 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.

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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/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.

• Add vanilla 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!