Video
Caramel Pumpkin Cake Cheesecake
This incredible cake is a show stopper! It combines two delicious desserts in one by swirling pumpkin cake batter with creamy caramel cheesecake batter. They bake together in harmony with beautiful swirls of orange and beige. I top it with piles of fresh cream and salted caramel sauce. ENJOY!
Ingredients
Caramel cheesecake batter:
- 18 oz (500g) brick cream cheese, softened
- ½ cup (110g) packed dark brown sugar
- 2 large eggs
- ¼ cup (60ml) full fat sour cream
- 3 tablespoon (45ml) Rich Salted Caramel Sauce
- 1 teaspoon (5ml) pure vanilla extract
Pumpkin cake batter:
- 1 cup (227ml) pure pumpkin puree
- ¾ cup (150g) granulated sugar
- 1 large egg
- ⅓ cup (80ml) sunflower oil
- ½ teaspoon (5ml) pure vanilla extract
- 1 ⅓ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)
- ½ teaspoon ground cinnamon
- ⅓ cup (80ml) whole milk
Whipped Cream topping:
- ¾ cup (180ml) 35% heavy whipping cream
- 1 teaspoon (4g) granulated sugar
- 2 teaspoon skim milk powder
Instructions
- Preheat the oven to 350°F. Spray a high-sided 8-inch round springform pan with baking nonstick spray. Line the bottom with a round of parchment paper.
- Make the cheesecake batter. Place soft cream cheese in a large bowl and beat with an electric hand mixer on medium speed until smooth and creamy. Add brown sugar and beat on medium-high speed for 1-2 minutes until smooth and glossy. Make sure to scrape the bowl using a rubber spatula. Beat in eggs one at a time until well incorporated. Mix in sour cream. Add caramel sauce and vanilla and mix it in until smooth. Set aside.
- Make the pumpkin cake batter. Combine pumpkin, sugar, egg, oil and vanilla in a large bowl and whisk until smooth.
- Sift flour, baking powder, baking soda, spices and salt into a large bowl and whisk to blend evenly. Add this to the pumpkin mixture and begin to fold it in until somewhat incorporated. Before it is all incorporated and it is still very thick, add the milk and fold it in until the batter is combined.
- Pour or scoop one-third of the pumpkin batter into the pan. Spread it out in an even layer across the bottom of the pan. Dollop or scoop about half of the cheesecake batter over the top of the pumpkin batter. Spread it out gently to almost cover the pumpkin batter. Spoon another third of pumpkin batter on top of the cheesecake batter and just swirl it in a few times (no need to spread it out), then and another half of cheesecake batter and let it flow naturally without swirling. Dollop the last of the pumpkin batter on top and swirl it in with just a few strokes. If you swirl too much, there will not be enough definition between the two batters in the baked cake. Watch the video below the recipe to see how I do it.
- Bake at 350°F for 15 minutes, then reduce the oven temperature to 325°F and bake for 35 minutes until golden on top and puffed. It will crack slightly since we’re not using a water bath and that’s OK. Turn off the oven and leave it in for another 5 minutes then transfer to a wire rack to cool completely in the pan. Once cool, refrigerate for at least 4 hours and when ready to serve, run an offset spatula around the edges to release the cake and remove the sides of the pan.
- Make the topping. Combine cream, sugar and skim milk powder in a large bowl and beat with an electric hand mixer on medium speed until it forms soft peaks. Dollop it over the cooled cake spread it out to cover the surface. Drizzle my salted caramel sauce on top and enjoy! For clean slices, use a sharp knife and dip it in very hot water then wipe it dry between each slice.
