Pumpkin Cheesecake Cake

Pumpkin Cheesecake Cake
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Pumpkin Cheesecake Cake
Ingredients
CHEESECAKE:
  • Two 8-ounce packages cream cheese at room temperature
  • 2/3 cup granulated white sugar
  • pinch of salt
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
PUMPKIN SPICE 2 LAYER CAKE:
  • 3/4 cup vegetable or canola oil
  • 1 3/4 cups granulated white sugar
  • 1/4 cup brown sugar
  • 3 eggs
  • One 15-ounce can unsweetened pumpkin puree
  • 2 1/2 cups Gold MedalĀ® All-Purpose Flour
  • 1 tablespoon pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup buttermilk
PUMPKIN CREAM CHEESE FROSTING:
  • One 8-ounce package cream cheese softened
  • 1/3 cup unsweetened pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 4 to 5 cups powdered sugar sifted

Pumpkin Cheesecake Cake