Cinnamony pumpkin cake. Creamy, cool cheesecake. Individually, delicious. Together? Ooooh mama. In my book, this is the ultimate in fall desserts. Sure, it’s a bit time consuming. However if you’re preparing for a big holiday meal (helloooo, Thanksgiving!), this is something you can make days in advance and simply freeze or refrigerate until needed. A huge win!
For the cheesecake:
2 blocks cream cheese, softened
3/4 cups sugar
1/4 plain yogurt
1 tsp vanilla
1 tbsp flour
3 large eggs
For the pumpkin cake:
1 cup flour
1 tsp pumpkin pie spice
1 1/2 tsps cinnamon
1 tsp baking soda
1/4 tsp salt
3/4 cup vegetable oil
1 cup brown sugar
2 large eggs
1 tsp vanilla
1 1/3 cup pumpkin (canned or fresh), blotted
For the icing:
4 oz (1/2 block) cream cheese, softened
2 tbsps unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla
1/8 tsp salt
1-2 tbsps milk
Preheat oven to 350 degrees Fahrenheit and adjust rack to lower third of the oven, if possible. Wrap the bottom of your 9 inch springform pan with foil and spray the inside lightly with cooking spray.
To start, we’ll make the cheesecake portion. Beat together the cream cheese and sugar until smooth and well blended. Add yogurt (you can also use sour cream if you prefer), vanilla, and flour to the mixture. Add eggs one at a time, just until incorporated. I usually turn off my mixer and give it a few spins with my spatula before the last egg is fully blended to avoid over mixing. Set aside.
Grab 2 bowls for the cake- 1 medium and 1 large. In the large bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt. In the medium bowl, whisk together the oil, eggs, brown sugar, vanilla, and blotted dry pumpkin (it’ll still be pretty moist, but this will help the cake texture from being too mushy).
Bake for about 65 minutes or until just set. It may still be a bit wobbly in the center… That’s ok! Turn off oven and crack the oven door slightly. Let cheesecake rest for about 1 hour… Being baked is hard work, it’s tired!
Forgive me. I’m a goober.
After you’ve rested your cheesecake, allow to cool to room temperature. Then wrap the top in Saran Wrap and refrigerate for at least 6 hours, preferably overnight. After this agonizing wait, run a knife along the edge of the cheesecake and the pan.
And remove the rim. Beautiful!
Now whip up your frosting! Really you can make the frosting a day or two before you intend to use it. Just keep it in an airtight container in the fridge.
Anywho! Beat your butter and cream cheese together until well blended. With mixer on low, slowly add powdered sugar, then add vanilla and salt. Increase speed and beat until light and fluffy. Add milk depending on how thick you want your icing to be. Spread across the top of your cheesecake and attempt not to eat it by the spoonful.
*Note: this cheesecake can be made and frozen (unfrosted) for 2 months before use. Simply thaw 24 hours prior to serving.*
Recipe adapted slightly from Sally’s Baking Addiction.