Pumpkin Cake Cheesecake

When pumpkin cake and cheesecake combine forces, we have pumpkin cake cheesecake! For a little something extra, top with a thin layer of cream cheese frosting and finish with chopped pecans.

Ingredients

Cheesecake

• 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

Pumpkin Cake

• 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

Cream Cheese Frosting

• 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

Instructions