Pumpkin Cheesecake Cake (Print Version)
# Ingredients:
01 -
1/3 cup oil.
02 -
3/4 cup salted butter, softened.
03 -
1/4 teaspoon cloves.
04 -
15.25 oz Vanilla Cake Mix (1 package).
05 -
4 whole eggs.
06 -
3 blocks (24 oz) soft cream cheese.
07 -
1/2 cup sour cream.
08 -
1/2 teaspoon nutmeg.
09 -
2 teaspoons vanilla.
10 -
1 teaspoon cinnamon.
11 -
1 tablespoon vanilla extract.
12 -
1/2 cup water.
13 -
12 oz softened cream cheese.
14 -
3 full eggs.
15 -
1/4 teaspoon ginger.
16 -
1 cup pure pumpkin.
17 -
1 1/2 pounds powdered sugar (about 5 1/4 cups).
18 -
1 cup regular sugar.
# Instructions:
01 -
Grab a big mixing bowl and whip the softened cream cheese until smooth. Add sugar slowly while stirring. Scrape the sides of the bowl and keep mixing until all the sugar dissolves. Mix in vanilla extract and one egg at a time, scraping the bowl as you go for a smooth batter. Finally, blend in the sour cream.
02 -
Pour the batter into an 8-inch prepared cake pan. Place this pan inside a bigger roasting pan, and add really hot tap water until it’s halfway up your cake pan. Bake at 175°C (350°F) for about 40 to 50 minutes. You’ll know it’s done when the top is light golden, and the filling is mostly set. Let it cool down, take it out of the water bath, dry the pan, then chill in the fridge for at least 3 hours or overnight.
03 -
In a bowl, mix together cake mix, water, oil, eggs, pumpkin, and spices until everything’s evenly blended. Split the batter evenly between two 8-inch round cake pans. Bake in the oven at 175°C (350°F) for 20 to 30 minutes. If a toothpick poked in the center comes out with no batter, they’re done.
04 -
In another bowl, beat together cream cheese, butter, and vanilla until creamy and smooth. Gradually mix in powdered sugar until it’s thick and spreadable.
05 -
Start with one pumpkin cake layer on the bottom, add the cheesecake layer in the middle, and finish with the second pumpkin cake on top. Cover the whole cake, top to bottom, with cream cheese frosting.
# Notes:
01 -
Feel free to make the cheesecake layer a day in advance.
02 -
Keep the cake in the fridge to store it.
03 -
You can slice and freeze individual pieces.