Pumpkin Cheesecake Cake With Pumpkin Cream Cheese Frosting Recipe

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Pumpkin Cheesecake Cake With Pumpkin Cream Cheese Frosting
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Ingredients
26
Count
Nutrition
2622
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. The cheesecake: Preheat the oven to 325*F. Place a large oven safe pan on the lower rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring-form pan with nonstick spray similar to Baker's Secret.
  2. Cut a parchment circle, line bottom of springform pan and spray parchment with non-stick spray.
  3. Wrap foil around and up the sides of your springform pan. Tuck the points around the top edge to secure it.
  4. In a large bowl, use mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Add sugar and salt, miz approximately 2 more minutes. Scrape down the sides of the bowl periodically. Add the eggs, one at a time, mixing thoroughly after each one.
  5. Add sour cream, whipping cream and vanilla. Mix until smooth.
  6. Pour the batter into prepared pan. Set pan in your large oven safe pan inside preheated oven. Pour the boiling water into the large pan so it reaches 1/2 way up the side of the springform pan.
  7. Bake the cheesecake for 45 minutes. It should be just set.
  8. Carefully remove the cheesecake pan from the water bath. Cool on a rack for at least 20 minutes. Run a knife around edge and continue to cool completely.
  9. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper.
  10. Cover in plastic wrap and freeze.
  11. The cake: Preheat the oven to 350 degrees F.
  12. Spray two 9-inch round cake pans with nonstick spray like Baker's Secret. Cut a round of parchment paper, line the pan and spray again with non-stick spray. I always use cake strips for every cake I bake so that my cakes always have nice, flat tops. So if you will be using them, soak them and attach them now.
  13. In a large bowl, use an electric mixer to combine the oil and sugars. Mix until thoroughly combined. Add eggs, one at a time, beating after each addition. Mix in the pumpkin. Beat well.
  14. In a separate bowl, whisk together the flour all other dry ingredients.
  15. Add the dry ingredients to the wet ingredients, alternating between the wet and dry ingredients until everything is combined.
  16. Pour the batter into your 2 prepared pans.
  17. Bake 30 to 35 minutes, or until toothpick inserted in the center comes out clean.
  18. Cool the cake in the pans for at least 15 minutes and then remove to wire rack, remove parchment and cool completely.
  19. The frosting: In a large bowl, use an electric mixer to combine the cream cheese, butter, pumpkin, spices and vanilla. Add 2 cups of powdered sugar and mix until combined. Add 1 additional cup of sugar slowly and continue to mix until smooth and creamy. If you frosting is too thin, carefully add a little bit of sugar. If it's too stiff, carefully add a little bit of milk or cream.
  20. If you did not use cake strips on your pans, carefully level your cakes now. Put the first cake layer on your cake plate. Remove the cheesecake from the freezer, unwrap it and put it on top of the first layer. If the cheesecake is larger than the cake layer, wait 15 minutes for the cheesecake to soften slightly and trim it to fit. Put the 2nd cake layer on top. Frost the top and sides of the cake.
  21. Keep cake refrigerated until served.
  22. Tip- I usually have leftover frosting. It is wonderful on pancakes or pumpkin muffins!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2621.88 Kcal (10977 kJ)
Calories from fat 1184.3 Kcal
% Daily Value*
Total Fat 131.59g 202%
Cholesterol 225.59mg 75%
Sodium 2746.04mg 114%
Potassium 4070.14mg 87%
Total Carbs 340.78g 114%
Sugars 216.62g 866%
Dietary Fiber 1.86g 7%
Protein 29.04g 58%
Vitamin C 1.2mg 2%
Vitamin A 0.2mg 6%
Iron 5.3mg 30%
Calcium 318.5mg 32%
Amount Per 100 g
Calories 397.86 Kcal (1666 kJ)
Calories from fat 179.71 Kcal
% Daily Value*
Total Fat 19.97g 202%
Cholesterol 34.23mg 75%
Sodium 416.7mg 114%
Potassium 617.63mg 87%
Total Carbs 51.71g 114%
Sugars 32.87g 866%
Dietary Fiber 0.28g 7%
Protein 4.41g 58%
Vitamin C 0.2mg 2%
Iron 0.8mg 30%
Calcium 48.3mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 63
    Points
  • 73
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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