Ingredients
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1 1/4
-
3/4
-
1/2
-
1/4
-
2
-
1/2
-
-
3/4
-
1 1/2
-
1/2
-
3
-
1
-
2 1/2
-
1
-
1 1/2
Directions
Pumpkin Cheesecake Cake With Pumpkin Cream Cheese Frosting,Are you tired of making the same old pumpkin pie? Me, too. My family loved this cake. It’s a cake, it’s a cheesecake. It’s a big hit where ever you take it. You can make the cheesecake part the day before or even earlier and freeze it until you’re ready to do the rest. Plan to make this when you have plenty of time and won’t have to rush. Cooling/chilling/freezing time is not included in the prep time so be sure to allow at least 4 or 5 hours for that. Tip: Because the frosting uses pumpkin puree but not the whole can, I measure it out into freezer jars, mark it and save it for the next time I make this frosting.,Are you tired of making the same old pumpkin pie? Me, too. My family loved this cake. It’s a cake, it’s a cheesecake. It’s a big hit where ever you take it. You can make the cheesecake part the day before or even earlier and freeze it until you’re ready to do the rest. Plan to make this when you have plenty of time and won’t have to rush. Cooling/chilling/freezing time is not included in the prep time so be sure to allow at least 4 or 5 hours for that. Tip: Because the frosting uses pumpkin puree but not the whole can, I measure it out into freezer jars, mark it and save it for the next time I make this frosting.
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Steps
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1
Done
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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
Done
|
Cut a Parchment Circle, Line Bottom of Springform Pan and Spray Parchment With Non-Stick Spray. |
|
3
Done
|
Wrap Foil Around and Up the Sides of Your Springform Pan. Tuck the Points Around the Top Edge to Secure It. |
|
4
Done
|
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
Done
|
Add Sour Cream, Whipping Cream and Vanilla. Mix Until Smooth. |
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6
Done
|
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. |
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7
Done
|
Bake the Cheesecake For 45 Minutes. It Should Be Just Set. |
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8
Done
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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. |
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9
Done
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Carefully Place a Plate on Top of Cooled Cheesecake Layer and Flip It Over Onto Plate. Remove Parchment Paper. |
|
10
Done
|
Cover in Plastic Wrap and Freeze. |
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11
Done
|
the Cake: Preheat the Oven to 350 Degrees F. |
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12
Done
|
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. |
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13
Done
|
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. |
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14
Done
|
in a Separate Bowl, Whisk Together the Flour All Other Dry Ingredients. |
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15
Done
|
Add the Dry Ingredients to the Wet Ingredients, Alternating Between the Wet and Dry Ingredients Until Everything Is Combined. |
