Pumpkin Cake Cheesecake
"Simply divine pumpkin cake swirled with rich and creamy cheesecake. This is something every pumpkin lover should try this fall! Yield: 1 cheesecake, serves 12..."
INGREDIENTS
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CHEESECAKE
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16 ounces (448g) full-fat cream cheese, softened to room temperature
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3/4 cup (150g) granulated sugar
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1/4 cup (60g) plain yogurt or sour cream*
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1 teaspoon vanilla extract
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1 Tablespoon (8g) all-purpose flour
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3 large eggs
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PUMPKIN CAKE
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3/4 cup (180ml) canola or vegetable oil
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1 cup (200g) light or dark brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 and 1/2 cups (340g) pumpkin puree (canned or fresh)
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1 cup (125g) all-purpose flour
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1 teaspoon baking soda
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1 and 1/2 teaspoons ground cinnamon
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1 teaspoon pumpkin pie spice*
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1/4 teaspoon salt
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CREAM CHEESE FROSTING
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4 ounces (112g) full-fat cream cheese, softened to room temperature
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2 Tablespoons (16g) unsalted butter, softened to room temperature
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2 cups (240g) confectioners' sugar, sifted
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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1-2 Tablespoons (15-30ml) milk
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chopped pecans, optional
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