Pumpkin Cake Cheesecake
This Pumpkin Cake Cheesecake is a delicious treat that's easy to make and offers a burst of sweet, autumn-inspired flavors in every bite. Whether you're a seasoned baker or just starting to find your way around the kitchen, this recipe is your ticket to creating a show-stopping dessert that's perfect for special occasions or just satisfying your sweet tooth cravings.
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Servings: 6 people
Calories: 374kcal
Equipment
- Measuring cups/spoons
- Spring foam pan
- Cookie sheets
- Hand mixer or KitchenAid mixer
Ingredients
- 1 1/4 cups gluten-free 1.1 flour
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 cup sugar
- 1/8 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup pumpkin puree
- 1 tsp pumpkin spice
- 1/2 cup butter room temperature
Cheesecake Filling
- 24 oz cream cheese
- 12 oz sour cream
- 2 eggs
- 2 egg yolks
- 1 2/3 cup sugar
- 2 tsp vanilla extract
Instructions
Prepare the Pumpkin Cake Layer:
- Preheat your oven to 350 degrees and line three cookie sheets with parchment paper.
- In a mixing bowl, combine room-temperature butter and sugar. Mix on high for about 3 minutes until creamy.
- Add the egg, pumpkin spice, pumpkin puree, and then fold in all the dry ingredients. Mix until just combined.
- Place the dough in the fridge for 3 hours to chill.
- Use an ice cream scoop to portion out equal-sized cookies onto the prepared cookie sheets.
- Bake for 8-10 minutes, then remove and let them cool completely.
Prepare the Cheesecake Filling:
- Preheat your oven to 325 degrees.
- In a mixing bowl, add the cream cheese and mix until smooth for a couple of minutes.
- Incorporate the sugar and sour cream into the mixture until it's smooth.
- Add the eggs, egg yolks, and vanilla extract, mixing until everything is just combined.
Assemble the Cheesecake:
- Spray a 9" springform pan with nonstick baking spray.
- Break all the cookies apart and add half of them to the base of the springform pan.
- Pour the cheesecake filling over the cookies.
- Add the remaining broken-up cookies on top and gently press them down.
Bake and Chill:
- Place the cheesecake in the center of the preheated oven and bake for 55-65 minutes. The center should jiggle slightly, but the top should not be shiny.
- Remove the cheesecake from the oven and let it sit at room temperature for 1 hour.
- Finally, refrigerate the cheesecake for at least 8 hours before serving.
- NOTE: These cookies have a cake-like texture. Additional Decoration: You can spread cream cheese frosting on the outside of the cheesecake and press chopped walnuts for added flavor and texture.
Nutrition
Serving: 1slice | Calories: 374kcal | Carbohydrates: 49g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 615mg | Potassium: 128mg | Fiber: 8g | Sugar: 23g | Vitamin A: 2102IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 0.4mg
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