Pumpkin Cheesecake Cake
User Reviews
5.0
3 reviews
Excellent
Pumpkin Cheesecake Cake
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Pumpkin Cheesecake Cake with layers of pumpkin cake and spiced cheesecake in between fluffy cinnamon cream cheese frosting.
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Ingredients
Cake:
- ¾ C unsalted sweet cream butter room temperature
- 1 ½ C sugar
- ½ tsp pure vanilla extract
- 3 tbsp canola oil
- 3 large eggs
- 1 large egg white
- 2 ½ C flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ⅛ tsp ground cloves
- 1 ¾ C pumpkin puree
Cheesecake:
- 24 oz cream cheese softened
- 1 C sugar
- 3 tbsp flour
- 1 C full fat sour cream
- 1 tbsp pure vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- 4 large eggs
Cinnamon Cream Cheese Frosting:
- 16 oz cream cheese softened
- 1 C unsalted sweet cream butter softened
- 12 C powdered sugar
- 2 tsp pure vanilla extract
- 1 tbsp ground cinnamon
- 5 tbsp heavy whipping cream
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Instructions
Cheesecake Directions
- Preheat oven to 300 degrees.
- Line the inside of a 9inch springform pan with non stick foil
- Using a standing mixer, cream together the cream cheese, sugar and flour together until combined.
- Mix in the sour cream, vanilla extract and and spices and mix on low speed until well combined.
- Mix in the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
- Pour the cheesecake batter into the lined springform pan.
- Bake in the preheated oven for 1 hour.
- When the timer goes off, turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
- When the 30 minute timer goes off, crack oven door and leave the cheesecake in the oven for another 30 minutes.
- Remove cheesecake from oven and chill in the fridge overnight
Pumpkin Cake Directions
- Preheat the oven to 350 degrees and line two 9inch springform pans with parchment paper
- Using a standing mixer, cream the butter and sugar on medium speed until light in color and fluffy.
- Beat in the vanilla extract and canola oil and mix until combined.
- Beat eggs and egg whites in, one at a time, mixing until incorporated after each addition.
- Mix the dry ingredients into a medium sized bowl and whisk to combine.
- Gradually add half of the flour mixture to the batter and mix until combined.
- Gradually add the pumpkin puree to the batter and mix until combined.
- Add the remaining flour mixture and mix until well combined and smooth.
- Divide the batter evenly between the two springform pans.
- Bake for 26 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove cakes from the oven and allow to cool completely.
Frosting Directions
- Using a standing mixer, cream together the cream cheese, and butter until combined
- Gradually beat in 6 cups of powdered sugar until combined and smooth
- Mix in the cinnamon and vanilla extract
- Gradually beat in the remaining 6 cups of powdered sugar and the 5 tbsp of heavy whipping cream until thick and smooth
How To Build The Cake
- Using a large serrated knife, slice off the domes from the top of the two pumpkin cakes.
- Place the first layer of cake on a serving plate
- Spread about 1 cup of frosting evenly on top of the cake layer.
- Use the aluminum foil to lift the cheesecake out of the springform pan, remove the foil and place the cheesecake on top of the cake.
- Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top.
- Frost the outside of the cake.
- Using remaining frosting, scoop into the piping bag.
- Pipe dollops of frosting onto the top of the cake.
Equipments used:
Nutrition Information
Show Details
Calories
1088kcal
(54%)
Carbohydrates
144g
(48%)
Protein
10g
(20%)
Fat
54g
(83%)
Saturated Fat
30g
(150%)
Cholesterol
237mg
(79%)
Sodium
438mg
(18%)
Potassium
304mg
(9%)
Fiber
1g
(4%)
Sugar
123g
(246%)
Vitamin A
6035IU
(121%)
Vitamin C
1.2mg
(1%)
Calcium
156mg
(16%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 1088 kcal
% Daily Value*
| Calories | 1088kcal | 54% |
| Carbohydrates | 144g | 48% |
| Protein | 10g | 20% |
| Fat | 54g | 83% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 237mg | 79% |
| Sodium | 438mg | 18% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 123g | 246% |
| Vitamin A | 6035IU | 121% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 156mg | 16% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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