Pumpkin Cake Cheesecake

Name: Pumpkin Cake Cheesecake
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 12
Ingredients: Cheesecake:; 16 ounces (452g) full-fat brick cream cheese, softened to room temperature; 3/4 cup (150g) granulated sugar; 1/4 cup (60g) plain yogurt or sour cream*; 1 teaspoon pure vanilla extract; 1 Tablespoon (8g) all-purpose flour; 3large eggs, at room temperature; Pumpkin Cake:; 3/4 cup (180ml) vegetable oil; 1 cup (200g) packed light or dark brown sugar; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)*; 1 cup (125g) all-purpose flour(spooned & leveled); 1 teaspoon baking soda; 1 and 1/2teaspoons ground cinnamon; 1 teaspoon pumpkin pie spice*; 1/4 teaspoon salt; Cream Cheese Frosting:; 4 ounces (113g) full-fat brickcream cheese, softened to room temperature; 2 Tablespoons (28g) unsalted butter, softened to room temperature; 2 cups (240g) confectioners’ sugar; 1/2 teaspoon pure vanilla extract; 1/8 teaspoon salt; 1–2 Tablespoons (15-30ml) milk; optional: chopped pecans

Prep Time

30m

Cook Time

1h 5m

Total Time

1h 35m

This Pumpkin Cake Cheesecake recipe combines the flavors of pumpkin pie and creamy cheesecake in one irresistible dessert. With a moist pumpkin cake base and a smooth and tangy cheesecake layer, this treat is sure to be a crowd-pleaser. Optional chopped pecans add a delightful crunch to this indulgent dessert.