Pumpkin Cheesecake Cake
This Pumpkin Cheesecake Cake has two flavorful layers of pumpkin cake with a simple 3-ingredient cheesecake in the middle. Add cream cheese frosting and some chopped pecans to really put this cake over the top.
This post has been sponsored by Dixie Crystals. All thoughts and opinions are my own.
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Main Ingredients Needed for Pumpkin Cheesecake Cake
- pumpkin (pure pumpkin, not pumpkin pie filling!)
- brown sugar
- pumpkin pie spice
- all purpose flour
- cream cheese
- powdered sugar
Recipe Tips & Notes
- I’ve found the easiest way to get the cheesecake to release from the cake pan is to line it with foil and give it a light spray before pouring the batter inside. I like using a cake pan for this cheesecake (instead of a springform pan) so that it’s the exact same size as the pumpkin cake layers.
- Be sure to bring the specified ingredients to room temperature. It makes a world of a difference when it comes to baking a soft, moist cake and making creamy, smooth frosting.
- Try adding mini chocolate chips to the cheesecake layer. So good!!
Recipe Video: Pumpkin Brookies
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