Pumpkin Cheesecake Cake

Products Used
Pumpkin Cheesecake Cake

Ingredients

Pumpkin Cake

Cheesecake Filling

Cream Cheese Frosting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350ºF. Prepare two 9-inch round cake pans with nonstick cooking spray or butter completely with a light dusting of flour. Set aside. 
  2. To make cake, whisk together pumpkin, oil, brown sugar, and sugar. Mix in eggs one at a time.
  3. Mix in buttermilk, vanilla, salt, and pumpkin pie spice.
  4. In another bowl, whisk together baking powder, baking soda, and flour. Fold dry mixture into bowl of wet ingredients until batter forms.
  5. Divide batter between prepared pans and bake for 30 minutes or until toothpick inserted in the center comes out clean. Let cool completely.
  6. Next, prepare cheesecake filling. Reduce oven temperature to 325ºF.
  7. Beat together cream cheese and sugar until smooth.
  8. Mix in eggs one at a time until fully incorporated. Add vanilla.
  9. Line a 9-inch cake pan with foil and lightly spray with non-stick cooking spray. Pour batter into prepared pan.
  10. Bake for 40 minutes. Let cool to room temperature before chilling.
  11. Prepare frosting. Use an electric mixer to whisk together cream cheese and butter until smooth.
  12. Mix in powdered sugar 1 cup at a time, mixing well in between each addition. Mix in vanilla. Scrape down sides of bowl as needed.
  13. Keep covered in an airtight container until ready to use.
  14. To assemble cake, anchor bottom layer of cake to cake stand or plate with a little bit of frosting. Spread a thin layer of frosting over first layer of cake.
  15. Place cheesecake on top and spread a thin layer of frosting over cheesecake.
  16. Place second layer of pumpkin cake over cheesecake.
  17. Frost outside of cake and garnish with chopped pecans.
  18. Keep chilled until ready to serve.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @somethingswanky.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe