https://www.copymethat.com/r/pzqSmRM8W/pumpkin-cake-cheesecake/
106889770
YYUpplM
pzqSmRM8W
2024-05-19 09:14:33
Pumpkin Cake Cheesecake
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Ingredients
- subheading: Cheesecake:
- two 8-ounce blocks ( 448g; 16 ounces) full-fat cream cheese, softened to room temperature
- ¾ cup ( 150g) granulated sugar
- ¼ cup ( 60g) plain yogurt or sour cream*
- 1 teaspoon pure vanilla extract
- 1 Tablespoon ( 8g) all-purpose flour
- 3 large eggs, at room temperature
- subheading: Pumpkin Cake:
- ¾ cup (180ml) vegetable oil
- 1 cup ( 200g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and ⅓ cups ( 318g) pumpkin puree (canned or fresh)*
- 1 cup ( 125g) all-purpose flour ( spoon & leveled)
- 1 teaspoon baking soda
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- ¼ teaspoon salt
- subheading: Cream Cheese Frosting:
- 4 ounces ( 112g) block full-fat cream cheese, softened to room temperature
- 2 Tablespoons ( 16g) unsalted butter, softened to room temperature
- 2 cups ( 240g) confectioners’ sugar
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 1 to 2 Tablespoons (15 to 30ml) milk
- optional: chopped pecans
Steps
Directions at sallysbakingaddiction.com
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