Pumpkin Cheesecake Cake (Print Version)
# Ingredients:
01 -
3 blocks (24 oz) of cream cheese, at room temperature.
02 -
1 cup white sugar.
03 -
A tablespoon of vanilla.
04 -
3 eggs.
05 -
Half a cup of sour cream.
06 -
One box (15.25 oz) of Vanilla Cake Mix.
07 -
Half a cup of water.
08 -
1/3 cup of cooking oil.
09 -
4 whole eggs.
10 -
Pure pumpkin, 1 cup.
11 -
A teaspoon of ground cinnamon.
12 -
Half a teaspoon of nutmeg.
13 -
1/4 teaspoon ground cloves.
14 -
1/4 teaspoon ground ginger.
15 -
Softened cream cheese, 12 oz.
16 -
3/4 cup, salted butter, also softened.
17 -
2 teaspoons of vanilla extract.
18 -
Powdered sugar (1.5 pounds or around 5 1/4 cups).
# Instructions:
01 -
Blend the cream cheese in a big bowl until fluffy. Mix in some sugar little by little. Once the sides and bottom are scraped, add in the vanilla and eggs one at a time. Scrape again and stir until totally smooth. Finally, gently fold in the sour cream.
02 -
Pour batter into a prepped 8-inch pan. Position the pan inside a larger one and fill the outside pan with hot tap water, going halfway up the cake pan. Pop it in the oven at 40-50 minutes until the top is slightly golden and set but still a bit jiggly. Take it out of the oven. Cool completely, dry the pan, and refrigerate for at least 3 hours or overnight.
03 -
Combine the cake mix, oil, water, eggs, pumpkin, and your spices until smooth. Split the batter into two 8-inch pans and bake for 20-30 minutes at 350°F. Check they’re ready with a toothpick (it should come out clean!).
04 -
Cream together the butter, cream cheese, and vanilla until the texture’s super smooth. Add in powdered sugar bit by bit to reach your desired texture.
05 -
Start with one pumpkin cake on the bottom. Then stack the cheesecake layer on it, followed by the second pumpkin layer. Spread the frosting all over the top and sides of the whole thing.
# Notes:
01 -
You can prepare the cheesecake part a day early.
02 -
Always keep this in the fridge.
03 -
Slice it up and freeze portions individually if needed.