Instead of a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight. It’s one less thing you’ll have to make on the big day.
Have you ever had Pumpkin Cheesecake Cake? My guess is probably no. If you’re ready to treat yourself to a true pumpkin dessert, you aren’t going to want to miss this one. Every single bite is packed full of pumpkin flavor and has that creamy taste of cheesecake as well. But the good news is? It’s totally simple and easy to make and your guests will be telling you how delicious it was.
Pumpkin Cheesecake Cake
Don't miss out on the taste and flavor of this Pumpkin Cheesecake Cake!
- 1 C pumpkin puree
- 1 C brown sugar packed
- 1/2 C vegetable oil
- 2 large eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- Pinch of salt
- 1 1/4 C flour
- 16 oz cream cheese room temperature
- 1/2 C sugar
- 1 tsp vanilla
- 3 large eggs
- 2 TBSP flour
- 4 oz cream cheese soft
- 2 TBSP unsalted butter soft
- 2 C powdered sugar
- 1 tsp vanilla
- 1 TBSP whole milk
- 1 bag walnuts chopped
- 9- inch springform pan
- Baking spray
- Large bowl
- Medium bowl
- Electric mixer/ bowl
- offset spatula
Preheat oven to 350 degrees. Using baking spray prep the springform pan. Set aside.
Add the flour, baking soda, pumpkin pie spice, cinnamon and salt in a large bowl. Whisk to blend all of the dry ingredients.
Whisk together the oil, brown sugar, eggs, and vanilla until combined.
Slowly pour the wet ingredients into the dry ingredients whisking to combine. Don't over whisk. Add in the pumpkin puree while continuing to mix it in.
Using an electric mixer beat together the cream cheese, sugar, eggs, and flour in a medium bowl. Continue to beat on high until the ingredients are combined and appear smooth. Add the vanilla, mixing until blended.
Steps to make the cheesecake:
Divide the pumpkin cake batter in half. Spread the first half of the batter into the bottom of the prepared pan.
Divide the cheesecake batter in half. Dollop (using a large spoon) the first half of the cheesecake batter on top of the pumpkin cake batter. (Don't spread nor swirl the cheesecake batter, just dollop.)
Slowly add the remaining the pumpkin cake batter by using spoonful’s of dollops around the cheesecake batter. Do not spread the pumpkin cake batter.
Add the remaining cheesecake batter on top of the other 3 layers. Spread this batter using an offset spatula into an even layer.
Bake at 350 degrees for 50-60 minutes.
If the cheesecake appears to be browning too fast make a foil tent to cover the top for the last 20-30 minutes. Be aware that the cheesecake will puff up in the oven. The cake may also crack but after it is cooled it will settle.
Remove from the oven. Transfer the cheesecake to a wire rack to cool completely.
Next move the cooled cheesecake to the refrigerator for at least 4 hours or overnight.
Using an electric mixer and mixing bowl beat the cream cheese and butter together until creamy/smooth.
With the electric mixer still on slowly add in small amounts of powdered sugar until the cream cheese / butter and powdered sugar are well mixed.
Add vanilla mixing well. Pour in the whole milk and mix well. Run a thin knife around the cake. Release the ring of the springform pan.
Spread the frosting around the sides of the cheesecake.
Move to the top of the cheesecake and frost evenly.
Using your hands apply the chopped walnuts on the sides of the cake until the entire cake is covered,
Cover and refrigerate the cheesecake until it is ready to be served.
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