Pumpkin Cake Cheesecake Recipe
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PUMPKIN CAKE CHEESECAKE - No Thanksgiving table is complete without pumpkin cake cheesecake! This perfect recipe is soft, moist, delicious and so very good! The perfect dessert for your Thanksgiving dinner party!
For pumpkin cake:
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • ½ cup vegetable oil or canola
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1¼ cups all-purpose flour
For cheesecake:
  • 2 (8-ounces each) packages cream cheese, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 tablespoons all-purpose flour
For cream cheese frosting:
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or sour cream
  • Chopped walnuts or pecans, optional
  1. Preheat oven to 350 degrees. Lightly grease 9-inch springform pan with cooking spray or wrap parchment paper on the bottom and tightly around the walls of the springform pan, set aside
To make pumpkin cake:
  1. In a large bowl whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt
  2. In a medium bowl, whisk together oil, brown sugar, eggs, vanilla extract until combined
  3. Pour wet ingredients into the dry ingredients and whisk until just combined
  4. Mix in the pumpkin puree
To make cheesecake:
  1. In a medium bowl, using an electric mixer on high speed beat together cream cheese, sugar, eggs and flour until smooth
  2. Add vanilla and mix just until blended
  3. Spread half of the pumpkin cake batter into the bottom of the prepared pan
  4. Dollop half of the cheesecake batter on top of the pumpkin cake layer in a large spoonful, don't spread or swirl together just dollop
  5. Dollop the rest of the pumpkin cake batter on around the spoonful of cheesecake batter, again don't spread or swirl
  6. Spread the last half of the cheesecake batter on top of the layers and spread with an offset spatula into an even layer
  7. Bake the cheesecake 50-60 minutes, tenting the top of the cheesecake with foil the last 20-30 minutes of baking if it is browning too quickly
  8. The cheesecake will puff in the oven and might even crack, but it will settle after it cools and will be covered with frosting
  9. Remove from oven and allow to cool completely on a wire rock in the pan
  10. Refrigerate for at least 4 hours or overnight
To make cream cheese frosting:
  1. In a medium bowl, beat together cream cheese and butter until creamy and smooth
  2. Mix in the powdered sugar a little at the time until is well combined
  3. Add vanilla and sour cream and mix well
  4. Spread the frosting evenly over the top of the cheesecake
  5. Cover and refrigerate cheesecake until ready to serve
  6. Before serving run a thin knife around the cake and release the ring of the springform pan
  7. Sprinkle edges with chopped walnuts or pecans
The cheesecake can be made up to two days in advance. This pumpkin cake cheesecake freezes well up to two months, covered tightly.
Recipe by Yummiest Food Recipes at https://yummiestfood.com/pumpkin-cake-cheesecake-recipe/