Pumpkin Cheesecake Cake #GayLeaFoods

Pumpkin Cheesecake Cake #GayLeaFoods

With Fall in full swing and Thanksgiving just around the corner I better get my butt in gear with the meal planning! As you can see I already have dessert taken care of with this Pumpkin Cheesecake Cake. I love anything with pumpkin in it and I especially love this combination. A pumpkin cake with a cheesecake all in one…..how can you go wrong?

I’ve always wanted to try this combination and I’m sure glad I did. Everyone in my family thought it was the best cheesecake/cake I’ve ever made. It has the perfect amount of sweetness without being too rich and it’s so moist that even after a few days in the fridge it tasted like the first day.

Ingredients

  • 16 ounces (2 pkgs.) full-fat cream cheese, softened to room temperature
  • ¾ cup granulated sugar
  • ¼ cup vanilla yogurt
  • 1 tsp. vanilla extract
  • 1 Tbsp. all-purpose flour
  • 3 large eggs, room temperature
  • ¾ cup canola or vegetable oil
  • 1 cup light or dark brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 and ½ cups pumpkin puree (canned or fresh)
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 and ½ tsp. ground cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. allspice
  • ¼ tsp. salt
  • 1 can Gay Lea Real Whipped Cream
Read the whole recipe on A Sweet Baker