With Fall in full swing and Thanksgiving just around the corner I better get my butt in gear with the meal planning! As you can see I already have dessert taken care of with this Pumpkin Cheesecake Cake. I love anything with pumpkin in it and I especially love this combination. A pumpkin cake with a cheesecake all in one…..how can you go wrong?
I’ve always wanted to try this combination and I’m sure glad I did. Everyone in my family thought it was the best cheesecake/cake I’ve ever made. It has the perfect amount of sweetness without being too rich and it’s so moist that even after a few days in the fridge it tasted like the first day.
Although I still like the traditional Pumpkin Pie at Thanksgiving (and we’ll still be having it) I thought I would try something different. This recipe is definitely a keeper and it’s one you can make any time of the year. Why do we only bake with pumpkin at Thanksgiving? It’s so darn good we should be cooking with it year-round!
One thing I definitely had to have on this Pumpkin Cheesecake Cake (and on my Pumpkin Pie!) was whipped cream. There’s nothing better than putting a big dollop on a piece and having a little taste with each bite. I always choose Gay Lea’s Real Whipped Cream because I know it tastes delicious and creamy. I also like it because it’s already made so it’s convenient and ready when you need it!
This Thanksgiving we’re getting together at our house with my husband’s side of the family and we’re also getting some family portraits taken. Let’s hope the weather cooperates! Whoever you’re getting together with I hope you have a relaxing time with family and eat some delicious food. Happy Thanksgiving!
- 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
- 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
- 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.
- 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.
- 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!
Recipe slightly adapted from Sally’s Baking Addiction