Pumpkin Cheesecake Cake Recipe
View original ↗
Shugary Sweets · by Aimee Shugarman★ 5.0 (3)

Pumpkin Cheesecake Cake Recipe

NUTRITION · PER SERVING360M COOK
CAL 29%·PRO 16%
CARBS 81G55% OF CAL
3G FIBER12G OTHER66G TOTAL SUGAR
FAT 27G42% OF CAL
15G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Two layers of spiced pumpkin cake sandwiching a creamy cheesecake filling, topped with cream cheese frosting. A festive fall dessert combining two classics.

dessertamericanbaked goodvegetarian
View the full recipe on Shugary Sweets →

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

Nutrition & ingredients

Ingredients

serves 16
  • 1 can pure pumpkin puree (15 ounce )
  • 1 cup granulated sugar
  • 1 cup light brown sugar (packed)
  • 3/4 cup applesauce
  • 4 large eggs
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 2 packages cream cheese, softened (8 ounce each )
  • 2/3 cup granulated sugar
  • pinch of salt
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 cup butter (softened)
  • 8 ounce cream cheese (softened)
  • 4 cups powdered sugar
  • 3 Tablespoons heavy cream
  • 3 Tablespoons pecans (or walnuts) (chopped)
  • 1 Tablespoon caramel sauce
PREP
60M
SODIUM
517MG
ESTIMATE
COMPLETE

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