Pumpkin Cake Cheesecake

What you need:

For the cheesecake:

    • 16 oz. cream cheese, at room temperature
    • 3/4 cup granulated sugar
    • 1/4 cup sour cream (or plain yogurt)
    • 1 tsp. vanilla extract
    • 1 Tbsp. all-purpose flour
    • 3 large eggs

For the pumpkin cake:

    • 3/4 cup vegetable oil
    • 1 cup light brown sugar
    • 2 large eggs
    • 1 tsp. vanilla
    • 1 1/3 cups pumpkin puree (blotted dry with paper towels, as much as possible)
    • 1 cup all-purpose flour
    • 1 tsp. baking soda
    • 1 1/2 tsp. ground cinnamon
    • 1 tsp. pumpkin pie spice
    • 1/4 tsp. salt

For the frosting:

Note: Can be made up to 2 days in advance and stored in the fridge until ready to use.

    • 4 oz. cream cheese, at room temperature
    • 2 Tbsp. unsalted butter, at room temperature
    • 2 cups powdered sugar
    • 1 tsp. vanilla extract
    • 1/8 tsp. salt
    • 1 to 2 Tbsp. whole milk
    • Chopped pecans

Directions:

    1. PREP WORK: Move an oven rack to the lower third section of your oven and preheat the oven to 350 degrees. Coat a 9-inch springform pan with nonstick cooking spray and wrap the bottom and outer sides tightly with aluminum foil.
    2. FOR THE CHEESECAKE: Beat the cream cheese and sugar together on medium speed for around 3 minutes. Once smooth and creamy, add sour cream, vanilla, and flour. Beat until combined. On low speed, add eggs one at a time mixing until just combined. DO NOT OVERMIX.
    3. FOR THE PUMPKIN CAKE: Whisk together oil, brown sugar, eggs, vanilla, and pumpkin (with moisture blotted out with paper towels) in a medium bowl until combined. In a separate bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt. Pour wet ingredients into the dry ingredients and whisk until there are no big lumps left. DO NOT OVERMIX.
    4. Spread 1 1/2 cups pumpkin cake batter onto the bottom of the springform pan, then drop spoonfuls of half of the cheesecake batter on top. Top with spoonfuls of the remaining pumpkin cake batter and then finish with the rest of the cheesecake batter. DO NOT SWIRL.
    5. Put your springform pan into a large roasting pan and then place in the oven. Fill the roasting pan with 1 inch of hot water for a water bath to prevent your cheesecake from cracking.
    6. Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until the center is almost set.
    7. Turn off oven and open the oven door slightly. Let sit for 1 hour.
    8. Remove from oven and allow the cheesecake to cool completely to room temperature.
    9. Place in the refrigerator for 6 hours or overnight. Then remove the sides of the springform pan.
    10. FOR THE FROSTING: Beat cream cheese and butter together on medium-high speed until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat on low for 30 seconds and then on high until smooth and creamy once again. Beat in milk a tablespoon at a time until you reach your desired consistency.
    11. Spread frosting on chilled cake and top with chopped pecans.

Recipe from Sally's Baking Addiction