Print

Caramel Pumpkin Cake Cheesecake

Caramel Pumpkin Cake Cheesecake - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful layered dessert featuring moist pumpkin cake swirled with creamy caramel cheesecake, finished with whipped cream and more caramel.

Ingredients

Scale
  • 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
  • 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
  • ½ teaspoon ground cinnamon
  • ⅓ cup (80ml) whole milk
  • ¾ cup (180ml) 35% heavy whipping cream
  • 1 teaspoon (4g) granulated sugar
  • 2 teaspoon skim milk powder
  • Rich Salted Caramel Sauce for topping

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Spray a high-sided 8-inch round springform pan with nonstick baking spray.
  3. Line the bottom of the pan with a round of parchment paper.
  4. Place softened cream cheese in a large bowl.
  5. Beat with an electric hand mixer on medium speed until smooth and creamy.
  6. Add dark brown sugar to the cream cheese.
  7. Beat on medium-high speed for 1-2 minutes until smooth and glossy.
  8. Scrape the bowl using a rubber spatula to ensure all ingredients are incorporated.
  9. Beat in eggs one at a time until well incorporated.
  10. Mix in sour cream until combined.
  11. Add 3 tablespoons of caramel sauce and 1 teaspoon of vanilla extract.
  12. Mix until smooth.
  13. Set the cheesecake batter aside.
  14. Combine pure pumpkin puree, ¾ cup granulated sugar, 1 large egg, sunflower oil, and ½ teaspoon vanilla extract in a large bowl.
  15. Whisk until smooth.
  16. Sift all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt into a separate large bowl.
  17. Whisk the dry ingredients to blend evenly.
  18. Add the sifted dry ingredients to the pumpkin mixture.
  19. Begin to fold the dry ingredients into the pumpkin mixture until somewhat incorporated.
  20. Before the batter is fully incorporated and while it is still very thick, add the whole milk.
  21. Fold the milk into the batter until just combined.
  22. Pour or scoop one-third of the pumpkin batter into the prepared springform pan.
  23. Spread it out in an even layer across the bottom of the pan.
  24. Dollop or scoop about half of the cheesecake batter over the top of the pumpkin batter.
  25. Spread the cheesecake batter out gently to almost cover the pumpkin batter.
  26. Spoon another third of pumpkin batter on top of the cheesecake batter.
  27. Swirl the pumpkin batter into the cheesecake batter a few times (do not spread it out completely).
  28. Add the remaining half of the cheesecake batter on top.
  29. Let the cheesecake batter flow naturally without swirling.
  30. Dollop the last of the pumpkin batter on top.
  31. Swirl it in with just a few strokes to create a marbled effect.
  32. Bake at 350°F (175°C) for 15 minutes.
  33. Reduce the oven temperature to 325°F (160°C).
  34. Bake for an additional 35 minutes until golden on top and puffed.
  35. Turn off the oven.
  36. Leave the cake in the turned-off oven for another 5 minutes.
  37. Transfer the pan to a wire rack to cool completely at room temperature.
  38. Once cool, refrigerate for at least 4 hours.
  39. When ready to serve, run an offset spatula around the edges of the pan.
  40. Remove the sides of the springform pan.
  41. Combine heavy whipping cream, 1 teaspoon granulated sugar, and skim milk powder in a large bowl.
  42. Beat with an electric hand mixer on medium speed until soft peaks form.
  43. Dollop the whipped cream over the cooled cake.
  44. Spread the whipped cream out to cover the surface.
  45. Drizzle Rich Salted Caramel Sauce on top.
  46. Slice and enjoy!
  47. For clean slices, use a sharp knife, dip it in very hot water, and wipe it dry between each slice.

Notes

Ensure cream cheese is at room temperature for a smooth batter.
Do not overmix the cake batter once flour is added to keep it tender.
Chill the cake for at least 4 hours; overnight is even better for setting.
For distinct swirls, use just a few gentle strokes when layering the batters.

Find it online: https://sweetcraftrecipes.com/caramel-pumpkin-cake-cheesecake/