Pumpkin Cheesecake Cake


Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting!

yield: SERVES 12-15

INGREDIENTS:
FOR THE PUMPKIN CAKE LAYERS:
  • 1 can (15oz) pure pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3/4 cup apple sauce
  • 4 eggs
  • 2 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp kosher salt
  • 1 Tbsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg

FOR THE CHEESECAKE LAYER:
  • 2 pkg (8oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • pinch of salt
  • 2 eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract

FOR THE FROSTING:
  • 1/2 cup butter, softened
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract
  • 4 cup powdered sugar
  • 3 Tbsp heavy cream
  • 3 Tbsp walnuts, chopped
  • 1 Tbsp caramel sauce (Hershey's caramel ice cream topping)

DIRECTIONS:
For full directions kindly visit shugarysweets.com.

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