Pumpkin Cheesecake Cake

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Pumpkin Cheesecake Cake

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

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