Description
This Caramel Pumpkin Cake Cheesecake is a delightful layered dessert combining the creamy richness of cheesecake with the warm, spiced flavors of pumpkin cake. Marbled with luscious salted caramel sauce and topped with a fluffy whipped cream topping, this cake brings a perfect balance of textures and tastes ideal for autumn or any special occasion.
Ingredients
Scale
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 tbsp (45ml) Rich Salted Caramel Sauce
- 1 tsp (5ml) pure vanilla extract
Pumpkin Cake Batter
- 1 cup (227ml) pure pumpkin puree
- ¾ cup (150g) granulated sugar
- 1 large egg
- â…“ cup (80ml) sunflower oil
- ½ tsp (5ml) pure vanilla extract
- 1 â…“ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- â…“ cup (80ml) whole milk
Topping
- ¾ cup (180ml) 35% heavy whipping cream
- 1 tsp (4g) granulated sugar
- 2 tsp skim milk powder
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a high-sided 8-inch round springform pan with nonstick baking spray and line the bottom with a parchment paper round to prevent sticking.
- Make Cheesecake Batter: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add brown sugar and continue beating on medium-high speed for 1-2 minutes until the mixture is smooth and glossy. Scrape the bowl with a spatula to ensure even mixing. Add eggs one at a time, blending each fully. Stir in sour cream, caramel sauce, and vanilla extract until incorporated and smooth. Set aside.
- Make Pumpkin Cake Batter: In another large bowl, whisk together pumpkin puree, granulated sugar, egg, sunflower oil, and vanilla until smooth and uniform.
- Combine Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt into a bowl. Whisk to blend evenly.
- Mix Pumpkin Batter: Add the dry ingredients to the pumpkin mixture and fold gently until partially incorporated and thick. Add the whole milk and fold in carefully until the batter is fully combined.
- Layer Batters in Pan: Pour one-third of the pumpkin batter evenly over the bottom of the prepared pan. Dollop or spoon about half of the cheesecake batter on top and spread gently to almost cover the pumpkin layer. Add another third of pumpkin batter on top and swirl it gently a few times. Add the remaining half of cheesecake batter and allow it to flow naturally without swirling. Finally, dollop the remaining pumpkin batter on top and swirl lightly with a few strokes to create a marbled effect while maintaining distinct layers.
- Bake: Bake at 350°F for 15 minutes. Then reduce oven temperature to 325°F (163°C) and continue baking for another 35 minutes until golden on top and puffed. The cake may crack slightly without a water bath, which is normal. Turn off the oven and leave the cake inside for an additional 5 minutes. Transfer the pan to a wire rack to cool completely.
- Refrigerate: Once cooled to room temperature, refrigerate the cake in the pan for at least 4 hours or overnight for best results. When ready to serve, run an offset spatula around the edges to loosen and carefully remove the sides of the springform pan.
- Prepare Topping: In a chilled bowl, beat the heavy whipping cream, granulated sugar, and skim milk powder with an electric mixer on medium speed until soft peaks form.
- Serve: Dollop the whipped cream topping evenly over the chilled cake and spread gently to cover the surface. Drizzle with additional salted caramel sauce if desired. For clean slices, use a sharp knife dipped in hot water and wiped dry before each cut. Enjoy!
Notes
- The slight cracking on the cheesecake top is normal and does not affect flavor or texture.
- You can prepare the cake the day before and refrigerate overnight for enhanced flavor development and easier slicing.
- Use full-fat sour cream and cream cheese for best richness and texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Be careful not to over-swirl the batters in the pan to maintain the marbled visual effect.
- Using room temperature eggs and cream cheese helps achieve a smoother batter.
