Cheesecake Swirl Pumpkin
Cake
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Cheesecake
pumpkin cake is a moist and flavorful pumpkin cake loaded with warm pumpkin
spices and has a sweet cheesecake swirl. Garnish with whipped cream and chopped
pecans for a delicious pumpkin dessert.
Course: Dessert
Keyword: dessert, pumpkin cake, pumpkin cheesecake
Servings: 12
Calories: 296 kcal
Author: Jessica
- Together as Family
Ingredients
Pumpkin
Cake
o 6 tablespoons butter,
softened
o 1
1/2 cups granulated sugar
o 2 large eggs
o 1 can (15
oz) pure pumpkin
o 1/4 cup whole
milk
o 1 teaspoon vanilla
extract
o 2 cups all-purpose
flour
o 1 teaspoon ground
cinnamon
o 2 teaspoons pumpkin
pie spice
o 1 teaspoon baking
soda
o 1/2 teaspoon baking
powder
o 1/4 teaspoon salt
Cheesecake
Swirl
o 1 bar (8
oz) cream cheese, softened
o 1/4 cup granulated
sugar
o 1 large egg
o 1 teaspoon vanilla
extract
Instructions
§ Preheat
oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray. Set
aside.
Make
the Pumpkin Cake
§ In a
large bowl with a handheld blender, or bowl of a stand mixer, beat together the
butter and sugar until fluffy. About 1-2 minutes.
§ Add
eggs, pumpkin, milk and vanilla. Blend to combine.
§ In a
separate medium bowl, combine flour, cinnamon, pumpkin pie spice, baking
powder, baking soda and salt. Stir with a wire whisk to break up any
clumps.
§ Add the
dry ingredients into the pumpkin mixture and beat on low speed just until
combined.
Make
the Cheesecake Swirl
§ In a
medium bowl, using an electric mixer, beat cream cheese until smooth. Add the
egg, sugar and vanilla. Beat together until smooth and combined.
Prepare
for Baking
§ Pour
2/3 of the pumpkin cake batter into the prepared baking dish.
§ Spread
cream cheese filling evenly over pumpkin batter in pan. Spoon the remaining
pumpkin batter over cream cheese layer and smooth out in an even layer.
** It
won't be super easy to spread it, so you could also dollop spoonful's of the
cheesecake mixture all over the pumpkin cake batter.
§ Using a
knife, trace the pan in a swirl motion to marble the cream cheese and pumpkin
layers together. Be sure not to over swirl. If you want to clearly see the
layers, just gently swirl the batters together.
§ Bake
for 30-35 minutes, or until toothpick inserted in center comes out clean.
§ Let
cake cool completely before serving. Or make the night before and refrigerate
until needed. We prefer this cake after it's been in the fridge for at least a
few hours, preferably overnight.
§ Garnish
with whipped cream and chopped pecans, if wanted.
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