Spiced Pumpkin Cake Cheesecake

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This cake is a riff on my carrot cake cheese cake – post to come! With Thanksgiving right around the corner, I thought I would sneak this one in just in case anyone wanted to give it a try or make an addition to their Thanksgiving dessert table. This makes for a great pot luck style dessert as you will get 24 cheesecake cupcakes out of this recipe.

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Don’t be tempted to overfill these puppies. You’ll be scrapping cheesecake off your muffin tins.

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Happy Thanksgiving everyone!

Spiced Pumpkin Cake Cheesecake

Pumpkin Cake

  • 1 1/3 cup flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon, more if you like it spicy!
  • Pinch of ground cloves
  • Pinch of ground nutmeg
  • 2 eggs at room temperature
  • 1/2 cup + 2 Tbsp canola oil
  • 10 oz pumpkin puree (canned works well here)

Preheat your oven to 325°F. Grease and line the base of your 9-inch springform pan and set aside. If making the cupcake version, line 2 standard muffin trays with 24 liners.

Sift the dry ingredients together. In a separate bowl, combine all the wet ingredients and mix into the dry ingredients. Mix until combined. Set aside

Cheese Cake

  • 2 bars of cream cheese – 16 oz. at room temperature
  • 2/3 cup sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla

Beat the cream cheese until fluffy and add the sugar beating until lightened. Combine the eggs one at a time followed by the vanilla.

For the 9-inch cake: Pour about 2/3 of the pumpkin cake batter into the bottom of the prepared pan. Top with about 2/3 of the cream cheese filling. Spoon the rest of the cake batter around the edges of the cake pan. Pour the rest of the cream cheese filling into the pan so that it covers to the entire surface. Bake for 55 minutes or until the cream cheese is just set.

For the individual cupcakes: Spoon about 1 1/2 Tbsp pumpkin cake batter into each of the liners. Spread right to the edges. Top with 1 1/2 Tbsp cheese filling. Bake for 25-30 minutes until cheesecake is set and the cake is cooked through. Don’t worry if the tops brown a bit or if the cheesecake cracks, you will be covering them up with frosting anyway.

Cream Cheese Frosting

  • 2/3 block of cream cheese – 4 oz. at room temperature
  • 6 Tbsp butter, at room temperature
  • 3 Tbsp Greek yogurt
  • 3/4 cups icing sugar
  • 1/4 tsp vanilla
  • Cinnamon for dusting

Beat the cream cheese and butter together until fluffy. Add the yogurt mix until combined. Add the icing sugar and vanilla and beat until a soft but spreadable frosting achieved. Frost the top your cooled cake or spread a dollop over each of the cupcakes. Using a light hand, dust the top of the cake or cupcakes with cinnamon.

Wrapped well, this cake keeps in the fridge for up to 3-4 days.

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