Pumpkin Ginger Cake w/ Pumpkin Cheesecake Topping

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 1 Rating
Serves: 10-12
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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(s) canned pumpkin puree ( you will use the other half on the cheesecake)
2 large eggs (room temperature)
1 tsp vanilla
1/3 c finely chopped crystallized ginger
1 pkg cream cheese, softened
1/2 c sugar
1/2 c sour cream
2 large eggs,(room temperature)
1/2 tsp vanilla
2 tsp all purpose flour
1/4 tsp nutmeg
1 pinch salt
1/2 can(s) pumpkin puree

The Cook

Missy Wimpelberg Recipe
Well Seasoned
Franklin, TN (pop. 62,487)
Member Since Oct 2010
Missy's notes for this recipe:
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.
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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.
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.
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.
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.

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user Pat Duran kitchenchatter - Nov 14, 2011
Missy this sounds real good -I love all the ingredients. Thanks for sharing.
user Carol Junkins CarolAJ - Nov 14, 2011
Those two flavors together, yea I bet this is good ! real good.
user Missy Wimpelberg MWimpelberg - Nov 15, 2011
As my kids would say, "I know, right!" I agree, I love, love love this. I am such a pumpkin freak anyway. But this is a smooth dessert good anytime. I hope you enjoy as much as I do.

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