Cheesecake Pumpkin Cake (Print Version)
# Ingredients:
01 -
Three blocks (24 oz) of softened cream cheese.
02 -
1 cup of regular white sugar.
03 -
A tablespoon of vanilla flavoring.
04 -
3 eggs, whole.
05 -
Half a cup of sour cream.
06 -
One box (15.25 oz) of vanilla-flavored cake mix.
07 -
Half a cup of water.
08 -
1/3 cup of vegetable oil.
09 -
4 whole eggs.
10 -
1 cup of pumpkin purée.
11 -
A teaspoon of cinnamon powder.
12 -
Half a teaspoon of ground nutmeg.
13 -
A quarter teaspoon of powdered cloves.
14 -
Quarter teaspoon of ginger powder.
15 -
12 oz of softened cream cheese.
16 -
3/4 cup of softened salted butter.
17 -
2 teaspoons of vanilla.
18 -
1.5 pounds of powdered sugar (around 5 1/4 cups).
# Instructions:
01 -
Use a big bowl to beat the cream cheese until it’s fluffy. Gradually add the sugar, mixing well and scraping the sides. Blend in the eggs one at a time, followed by vanilla. Scrape down the bowl and stir in sour cream until the batter is silky smooth.
02 -
Pour batter into an 8-inch cake pan and set it in a larger roasting pan. Add hot water to reach halfway up the sides of the cake pan. Bake at 40 to 50 minutes, or until the center is nearly set and the top is just starting to turn golden. Let it cool, take out of the water bath, dry the pan, and chill in the fridge for at least 3 hours or overnight.
03 -
Combine the cake mix, pumpkin, water, spices, oil, and eggs until smooth. Split the batter evenly between two 8-inch pans. Bake for about 20–30 minutes at 350°F, checking with a toothpick to make sure it’s done.
04 -
Whip together butter, cream cheese, and vanilla until everything is creamy. Slowly mix in powdered sugar until the frosting thickens up to your liking.
05 -
Stack one pumpkin layer, the cheesecake layer, and the second pumpkin layer. Coat the whole thing with the cream cheese frosting you made.
# Notes:
01 -
You can make the cheesecake layer a day ahead if needed.
02 -
Always store this cake in the fridge.
03 -
Freeze leftover slices individually for easier storage.