Pumpkin Cheesecake Cake
- Two 8-ounce packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup vegetable or canola oil
- 1 3/4 cups granulated white sugar
- 1/4 cup brown sugar
- 3 eggs
- One 15-ounce can unsweetened pumpkin puree
- 2 1/2 cups Gold Medal All-Purpose Flour
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup buttermilk
- One 8-ounce package cream cheese, softened
- 1/3 cup unsweetened pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 4 to 5 cups powdered sugar, sifted
- This recipe is vegetarian
- Produce
- Pumpkin puree, unsweetened (1 15-ounce can)
- Pumpkin puree, unsweetened (1/3 cup)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (1 1/2 teaspoons)
- Brown sugar (1/4 cup)
- Cinnamon, ground (2 teaspoon)
- Gold medal all-purpose flour (2 1/2 cups)
- Nutmeg (1/4 teaspoon)
- Powdered sugar (4 cups)
- Pumpkin spice (1 1/3 tablespoon)
- Salt (1 pinch)
- Salt (1 teaspoon)
- Vanilla (1 1/2 teaspoon)
- Vegetable or canola oil (3/4 cup)
- White sugar, granulated (2 1/3 cup)
- Dairy
- Buttermilk (1 cup)
- Cream cheese (3 8-ounce packages)
- Heavy cream (1/3 cup)
- Sour cream (1/3 cup)
- Refrigerated
- Eggs, large (2)
- Eggs (3)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published November 2, 2012 (3 months ago).
252 people saved this recipe.
