Pumpkin Cheesecake Cake
Ingredients
- Pumpkin Cake
- 2 cups all-purpose flour
- 1½ cups pumpkin purée
- 1 cup brown sugar
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- Caramel Topping
- ½ cup caramel sauce
- ½ cup chopped pecans
- Whipped cream, for decorating
- Cinnamon, for sprinkling
Method
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
Whisk flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
In another bowl, mix pumpkin, brown sugar, oil, eggs, and vanilla. Combine with the dry ingredients.
Pour the batter into the prepared pans and bake for 25–30 minutes. Cool completely.
For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs, vanilla, and flour.
Pour into a lined 9-inch pan and bake at 325°F (165°C) for about 30–35 minutes. Cool completely and chill.
Assemble with pumpkin cake, cheesecake layer, and the second pumpkin cake layer.
Frost the cake with your favorite cream cheese frosting.
Drizzle generously with caramel sauce and decorate with whipped cream, pecans, and a light sprinkle of cinnamon.
Chill for 1–2 hours, then slice and serve. 🎃🍰
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