Don’t you just love a cake recipe that’s easy to make and at the same time, combines flavors of two ingredients you didn’t know would actually taste good together? This pumpkin cheesecake recipe is one of those recipes. While I eat cheese with almost anything, pumpkin is not the first one on mind. It’s just too… unusual for me to think about. However, it doesn’t mean I find this combination weird. In fact, I love this. My family loves this. So this mom has no complaints!
See what our friends from Sweet And Savory By Shinee have to say about this recipe:
“Incredibly delicious marbled pumpkin cheesecake cake – your next new favorite dessert this season! Perfect for potlucks, holiday gatherings, and well, just because!”
I brought this to a potluck a few weeks ago because I needed a dish that will feed a lot of people. This has been an instant hit. Those who love sweets weren’t the only ones who fell in love with this; even those healthy food lovers adored this dish.
Ingredients
Cheesecake:
- 16oz (450gr) Philadelphia cream cheese, softened
- ½ cup (145gr) Eagle Brand sweetened condensed milk
- 1 large Eggland’s egg, at room temperature
- 1 teaspoon McCormick pure vanilla extract
Cake:
- 2 cups (250gr) Gold Medal all-purpose flour
- 2 teaspoons McCormick ground cinnamon
- 2 teaspoons Clabber Girl baking powder
- 1 teaspoon Clabber Girl baking soda
- ½ teaspoon Morton salt
- 3 large Eggland’s eggs, at room temperature
- ½ cup (100gr) Domino brown sugar
- ½ cup (120ml) Wesson vegetable, or canola oil
- 1 can (15oz/425gr) Libby’s pure pumpkin puree
- ¾ cup (245gr) Eagle Brand sweetened condensed milk
Instructions
- Preheat the oven to 350°F (177°C).
- To make the cheesecake, beat cream cheese, sweetened condensed milk, egg and vanilla extract until nice and smooth.
- To make the cake, whisk flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
- In a mixing bowl with paddle attachment, beat eggs, sugar, oil, pumpkin puree and sweetened condensed milk until combined.
- Add dry ingredients and mix just until combined.
- Pour most of the batter into an ungreased 15x10x1-inch baking pan. Reserve about a cup or so batter for later.
- Drop the cheesecake mixture in random pattern over the cake batter, as pictured above. Using a toothpick or knife, swirl around to even out the mixture.
- Spoon the reserved cake batter over the cheesecake mixture and run a toothpick, or knife to just level the whole mixture.
- Bake 28-35 minutes or until set. Cool completely on wire rack.
- Once the cake is completely cooled, cut into squares and serve. If desired, sprinkle some fall sprinkles for decoration.
- Store the leftovers in the refrigerator.
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Quick Tip: If desired, add a dollop of whipped cream on top when you serve.
Thanks again to Sweet And Savory By Shinee for this amazing recipe.
