Description
A decadent two-layer dessert combining spiced pumpkin cake and creamy cheesecake into one spectacular fall treat.
Ingredients
Scale
Cheesecake Layer:
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla extract
Pumpkin Cake Layer:
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 can (15 oz) pumpkin puree
- 1 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan.
- For cheesecake: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Pour into pan.
- For cake: Mix dry ingredients. Combine wet ingredients separately. Fold together until just combined. Carefully pour over cheesecake layer.
- Bake 70-75 minutes until cake is set. Cool completely, then refrigerate 4 hours.
Notes
- Use room temperature ingredients
- Don’t overmix the cake batter
- Water bath recommended for crack-free results
- Prep Time: 30 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 485
- Sugar: 35g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 15g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 145mg