Have I told you how much I love pumpkin. I love this time of year. I recently came across this recipe. Whats your favorite dessert? Cake or cheesecake? Well this one is both, what's not to love. It has a moist pumpkin cake with a little heat (from the ginger), and a creamy pumpkin cheesecake topping, YUMMY. I promise this one will be a keeper.
1Preheat oven to 350 degrees. Lightly grease 9 * 13 pan andline with parchment paper (for removal of the cake). Whisk the dry ingredients in a large bowl.Mix the wet ingredients together, then combine the two.
2Pour into cake pan, place the cake pan on a baking sheet and bake for about 25 minutes (or until toothpick comes out clean). Do not overbaked, you do not want the cake to brown or pull apart from the side. Remove from oven and place on cooling rack while you mix the cheesecake topping.
3Reduce oven to 325 degrees. In a medium bowl, beat cream cheese and sugar until creamy and lump free. Beat in sour cream. Reduce speed to low and beat in eggs one at a time till combined. Mix in Vanilla, flour, nutmeg and salt. Set aside 1/3 of the batter into a ziploc bag. In another bolw beat the pumpkin until smooth, then beat in about a cup of the cheesecake batter, and mix to combine, then add the pumpkin mixture into th remaining cheesecake batter, just till combined. Pour cheesecake batter over cooling cake. Sprea to level.
4Snip a corner of the Ziplock bag and pipe random lines over the top of the pumpkin batter, make swirls with a skewer. Place the cake pan onto the baking sheet and put in the oven. Bake for 20 minutes. Turn the oven off, open the door ajar (use a wooden spoon handle to keep it open), and let the cake stay in the oven for another 15 minutes. Remove from the oven and place on the cooling rack to cool. Once cooled, refrigerate overnight or for at least 2 hours before slicing. Store the cake, covered, in the fridge. But bring it to the room temperature before serving.