Pumpkin Cheesecake Cake #GayLeaFoods
A Sweet Baker
A Sweet Baker
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Ingredients

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  • 30 mins Cook time: 70 mins Total time: 1 hour 40 mins Serves: 10-12 slices Ingredients For the Cheesecake: 16 ounces (2 pkgs.) full-fat cream cheese, softened to room temperature
  • ¾ cup granulated sugar ¼ cup vanilla yogurt 1 tsp vanilla extract 1 Tbsp. all-purpose flour 3 large eggs, room temperature For the Cake: ¾ cup canola or vegetable oil 1 cup light or dark brown sugar 2 large eggs 1 tsp vanilla extract 1 and ½ cups pumpkin puree (canned or fresh) 1 cup all-purpose flour 1 tsp baking soda 1 and ½ tsp. ground cinnamon ½ tsp. nutmeg ¼ tsp. ground cloves ¼ tsp. allspice ¼ tsp. salt 1 can Gay Lea Real Whipped Cream Instructions Preheat oven to 350 F and lower your rack to the lower ⅓ of your stove. Grease your 9-inch springform pan and set the pan in the middle of a big piece of foil and wrap around the edges. This will stop the water from getting in when you bake it in a water bath later. For the Cheesecake: In a stand mixer with the paddle attachment, add the cream cheese and sugar and blend until smooth and creamy. Add the sour cream, vanilla, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Set aside. For the Cake: In a medium bowl, whisk together the oil, brown sugar, eggs, vanilla, and pumpkin until combined. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid overmixing the pumpkin cake batter. Spread 1 and ½ cups of the pumpkin cake batter on the bottom of prepared pan. On top of the pumpkin batter, drop large spoonfuls of the cheesecake batter. Top with large spoonfuls of remaining pumpkin cake batter. Repeat with remaining cream cheese batter. Do not swirl with a knife. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Bake for 60-75 minutes or until the center is almost set. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Enjoy a slice with Gay Lea's Real Whipped Cream! 3.2.2802
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Instructions

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