Pumpkin Cake Cheesecake
- Time
- 8 hr 30 min
- Makes
- 12
- Ingredients
- 23
10 things you may not have.
The method's theirs. Go give them the click.
Ingredients
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) plain yogurt or sour cream*
- 1 teaspoon pure vanilla extract
- 1 Tablespoon (8g) all-purpose flour
- 3 large eggs, at room temperature
- 3/4 cup (180ml) vegetable oil
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)*
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/4 teaspoon salt
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1-2 Tablespoons (15-30ml) milk
- optional: chopped pecans
The method
The steps live at sallysbakingaddiction.com. We don't copy them: Sally's Baking Addiction wrote this recipe, and your visit supports them.
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