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pumpkin ginger cake w/ pumpkin cheesecake topping

(1 rating)
MWimpelberg avatar
Recipe by
Missy Wimpelberg
@MWimpelberg
Franklin, TN

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.

►
(1 rating)
yield 10 -12
prep time 30 Min
cook time 1 Hr

Ingredients For pumpkin ginger cake w/ pumpkin cheesecake topping

  • 1 c
    all purpose flour
  • 1 c
    sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/2 tsp
    cinnamon
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
    ground ginger
  • 1/8 tsp
    ground cloves
  • 1/3 c
    vegetable oil
  • 1/2 can
    canned pumpkin puree ( you will use the other half on the cheesecake)
  • 2 lg
    eggs (room temperature)
  • 1 tsp
    vanilla
  • 1/3 c
    finely chopped crystallized ginger
  • CHEESECAKE TOPPING
  • 1 pkg
    cream cheese, softened
  • 1/2 c
    sugar
  • 1/2 c
    sour cream
  • 2 lg
    eggs,(room temperature)
  • 1/2 tsp
    vanilla
  • 2 tsp
    all purpose flour
  • 1/4 tsp
    nutmeg
  • 1 pinch
    salt
  • 1/2 can
    pumpkin puree

How To Make pumpkin ginger cake w/ pumpkin cheesecake topping

  • 1
    Preheat 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.
  • 2
    Pour 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.
  • 3
    Reduce 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.
  • 4
    Snip 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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