Cinnamon Pumpkin Cheesecake Cake
A delightful fusion of creamy cheesecake and moist pumpkin cake, perfect for fall gatherings.
Ingredients
For the Pumpkin Cake
- 1 cup pumpkin puree (fresh or canned)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For Topping
- Whipped cream (optional)
- A sprinkle of cinnamon
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
- Add in the eggs and blend well.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the pumpkin mixture until just combined—don't overmix!
- In a large bowl, beat the softened cream cheese until creamy. Gradually add in the sugar, mixing well.
- Beat in the eggs one at a time, followed by the vanilla and sour cream.
Assembly
- Grease a 9x13 inch baking dish. Pour half of the pumpkin cake batter into the bottom.
- Spread the cheesecake layer on top, and swirl in the remaining pumpkin batter.
Baking
- Bake for about 50-60 minutes, until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool completely in the pan.
- Once cooled, cut generous slices and serve with whipped cream and extra cinnamon.
Notes
Consider adding chocolate chips or nuts for extra flair. Store leftovers in an airtight container in the fridge for up to 5 days. A cracked cheesecake layer adds a rustic charm!