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 30m

Cook 1h 5m

Total 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.