Pumpkin Cheesecake Cake
Pumpkin Cheesecake Cake is a delicious flavor and texture combo of smooth pumpkin cheesecake, delicate white cake layers dotted with pecans, and silky cream cheese buttercream frosting.
If you are looking for a show-stopping dessert to make for Thanksgiving, Christmas, or other Holiday gatherings, this fall-flavored cake is the one. It will be a hit with everyone at your holiday party.
Description
Pumpkin Cheesecake Cake is a delicious flavor and texture combo of smooth pumpkin cheesecake, delicate white cake layers dotted with pecans, and silky cream cheese buttercream frosting.
Ingredients
Pecan Cake:
- 1 (15.25 oz.) box white cake mix
- Ingredients listed on the box (water, oil, egg whites)
- 1 cup finely chopped toasted pecans
Pumpkin Cheesecake:
- 20 oz. brick style cream cheese-room temperature
- 2/3 cup sugar
- 1/3 cup light brown sugar
- 1 1/2 teaspoon vanilla
- 1/4 cup flour
- 1 cup drained pumpkin puree (place about 1 1/2 cup pumpkin puree on 4-5 layers of paper towel and cover with 4-5 more layers of paper towel, gently press and let it sit for half an hour to drain the excess of a liquid)
- 1/4 cup sour cream
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon cinnamon
- 2 large eggs + 3 egg yolks-slightly beaten with the fork
Cream Cheese Buttercream Frosting:
- 12 oz. full-fat brick style cream cheese-room temperature
- 1 cup unsalted butter-room temperature
- 4–5 cups powdered sugar-sifted
- dash of salt
- 2 teaspoon vanilla
For Garnish:
- 4–5 Tablespoons chopped toasted pecans
- caramel sauce
