Pumpkin Cake Cheesecake
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Sally's Baking Addiction · by Sally★ 4.8

Pumpkin Cake Cheesecake

NUTRITION · PER SERVING510M COOK
CAL 29%·PRO 15%
CARBS 62G44% OF CAL
2G FIBER8G OTHER52G TOTAL SUGAR
FAT 34G54% OF CAL
13G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A layered dessert combining pumpkin cake with creamy cheesecake filling and cream cheese frosting, topped with pecans. Rich, indulgent, and seasonal.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) plain yogurt or sour cream*
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon (8g) all-purpose flour
  • 3 large eggs, at room temperature
  • 3/4 cup (180ml) vegetable oil
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)*
  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1/4 teaspoon salt
  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 2 Tablespoons (28g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1-2 Tablespoons (15-30ml) milk
  • optional: chopped pecans
PREP
30M
SODIUM
383MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.