Pumpkin Cheesecake Cake

By Ashton Swank

Prep Time:

30m

Bake/Cook Time:

1h 10m

Yield:

16 servings

Cheesecake or cake? Why choose! With this Pumpkin Cheesecake Cake, you get both. With two flavorful layers of pumpkin cake and a simple 3-ingredient cheesecake in the middle, this mashup recipe is sure to please all. Add cream cheese frosting and some chopped pecans to really put this homemade cake over the top.

Rate it yourself

Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Pumpkin Cake

1 1/3 cups pure pumpkin
1 cup cooking oil
1 cup Dixie Crystals Light Brown Sugar
1/4 cup Dixie Crystals Extra Fine Granulated Sugar
3 eggs, room temperature
1/4 cup buttermilk, room temperature
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour*

Cheesecake Filling

16 ounces cream cheese, room temperature
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
2 eggs, room temperature
1 teaspoon vanilla

Cream Cheese Frosting

16 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 cups Dixie Crystals Confectioners Powdered Sugar
2 teaspoons vanilla extract
Chopped pecans, for garnish

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350ºF. Prepare two 9-inch round cake pans with nonstick cooking spray or butter completely with a light dusting of flour. Set aside.
To make cake, whisk together pumpkin, oil, brown sugar, and sugar. Mix in eggs one at a time.
Mix in buttermilk, vanilla, salt, and pumpkin pie spice.
In another bowl, whisk together baking powder, baking soda, and flour. Fold dry mixture into bowl of wet ingredients until batter forms.
Divide batter between prepared pans and bake for 30 minutes or until toothpick inserted in the center comes out clean. Let cool completely.
Next, prepare cheesecake filling. Reduce oven temperature to 325ºF.
Beat together cream cheese and sugar until smooth.
Mix in eggs one at a time until fully incorporated. Add vanilla.
Line a 9-inch cake pan with foil and lightly spray with non-stick cooking spray. Pour batter into prepared pan.
Bake for 40 minutes. Let cool to room temperature before chilling.
Prepare frosting. Use an electric mixer to whisk together cream cheese and butter until smooth.
Mix in powdered sugar 1 cup at a time, mixing well in between each addition. Mix in vanilla. Scrape down sides of bowl as needed.
Keep covered in an airtight container until ready to use.
To assemble cake, anchor bottom layer of cake to cake stand or plate with a little bit of frosting. Spread a thin layer of frosting over first layer of cake.
Place cheesecake on top and spread a thin layer of frosting over cheesecake.
Place second layer of pumpkin cake over cheesecake.
Frost outside of cake and garnish with chopped pecans.
Keep chilled until ready to serve.