Pumpkin Cake Cheesecake with Brown Sugar Whipped Cream
A rich, creamy cheesecake swirled with a real spiced pumpkin cake batter for big marbled ribbons in every slice, topped with a simple brown sugar whipped cream.
Equipment
- 9-inch springform pan
- Parchment Paper
- Baking sheet
- Medium mixing bowl
- Large mixing bowl
- Hand or stand mixer
- Whisk
Ingredients
Pumpkin Cake Batter
- 115 g unsalted butter melted and slightly cooled (½ cup)
- 150 g light brown sugar packed (¾ cup)
- 1 large egg
- 180 g pumpkin puree ¾ cup
- 1 teaspoon vanilla extract
- 125 g all-purpose flour 1 cup
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon fine sea salt
Cheesecake Batter
- 680 g full-fat cream cheese room temperature (24 oz)
- 150 g granulated sugar ¾ cup
- 120 g sour cream room temperature (½ cup)
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 1 tablespoon all-purpose flour
- ¼ teaspoon fine sea salt
Brown Sugar Whipped Cream
- 240 g heavy whipping cream very cold (1 cup)
- 25 g light brown sugar 2 tablespoons
- 1 teaspoon vanilla extract
- Tiny pinch of salt
Instructions
- Prepare the pan. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the pumpkin cake batter. In a medium bowl, whisk together the melted butter and brown sugar. Add the egg, pumpkin puree, and vanilla and whisk until smooth. Add the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Fold just until combined. Set aside.115 g unsalted butter, 150 g light brown sugar, 1 large egg, 180 g pumpkin puree, 1 teaspoon vanilla extract, 125 g all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon pumpkin pie spice, ½ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon fine sea salt
- Make the cheesecake batter. In a large bowl, beat the softened cream cheese and granulated sugar on low-medium speed until completely smooth. Add the sour cream, vanilla, flour, and salt and mix until combined. Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter. Avoid whipping excess air into the cheesecake.680 g full-fat cream cheese, 150 g granulated sugar, 120 g sour cream, 2 teaspoons vanilla extract, 3 large eggs, 1 tablespoon all-purpose flour, ¼ teaspoon fine sea salt
- Layer the batters. Spread about ⅓ of the cheesecake batter into the prepared pan. Dollop about ⅓ of the pumpkin cake batter over the cheesecake. Repeat with another layer of cheesecake batter and pumpkin batter, then finish with the remaining cheesecake and pumpkin batter.
- Swirl. Run a butter knife or thin skewer through the batters a few times to create large swirls. Don't over-swirl — you want visible pockets and ribbons of pumpkin cake rather than completely blending the two batters together.
- Bake. Place the springform pan on a baking sheet. Bake for approximately 60 minutes, until the outer 2–3 inches are set but the center still has a gentle wobble. If the top begins browning too much, loosely tent it with foil.
- Cool gradually. Turn off the oven, crack the oven door, and leave the cheesecake inside for 30 minutes. Remove and cool completely at room temperature.
- Chill. Refrigerate for at least 6 hours, but preferably overnight.
- Make the brown sugar whipped cream. Just before serving, combine the very cold heavy whipping cream, brown sugar, vanilla, and a tiny pinch of salt in a chilled bowl. Whip with a hand or stand mixer on medium-high speed until soft-to-medium peaks form; don't overwhip, or it can turn grainy.240 g heavy whipping cream, 25 g light brown sugar, 1 teaspoon vanilla extract, Tiny pinch of salt
- Serve. Release the cheesecake from the springform pan, top with the brown sugar whipped cream, and slice with a sharp knife, wiping the knife clean between cuts.
Notes
Because of the leavening (baking soda and baking powder) in the pumpkin cake layer, the cheesecake will rise noticeably in the oven and then fall as it cools; this often results in some cracking on top. This is normal and expected — the brown sugar whipped cream easily covers it.
I'd keep the topping simple here, since the interior is the star. A thin layer of brown sugar whipped cream or regular lightly sweetened whipped cream would be gorgeous.
You could also finish it with a little cinnamon and a very light caramel drizzle.
Nutrition
Calories: 529kcalCarbohydrates: 41gProtein: 8gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 161mgSodium: 365mgPotassium: 194mgFiber: 1gSugar: 30gVitamin A: 3771IUVitamin C: 1mgCalcium: 114mgIron: 1mg
Tried this recipe?Let us know how it was!
