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Caramel Pumpkin Cake Cheesecake

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 520
A decadent layered dessert combining pumpkin, caramel, and cheesecake flavors in a beautifully swirled cake.

Ingredients

Cheesecake Batter

  • 18 oz brick cream cheese (softened)
  • 0.5 cup dark brown sugar
  • 2 large eggs
  • 0.25 cup full fat sour cream
  • 3 tbsp Rich Salted Caramel Sauce
  • 1 tsp pure vanilla extract
  • 1 cup pure pumpkin puree
  • 0.75 cup granulated sugar
  • 1 large egg
  • 0.33 cup sunflower oil
  • 0.5 tsp pure vanilla extract
  • 1.33 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon
  • 0.33 cup whole milk
  • 0.75 cup heavy whipping cream
  • 1 tsp granulated sugar
  • 2 tsp skim milk powder

Instructions 

  • Preheat oven to 350°F (175°C). Prepare pan with parchment and spray.
  • Make cheesecake batter: beat cream cheese, sugar, eggs, sour cream, caramel, vanilla until smooth. Set aside.
  • Prepare pumpkin batter: whisk pumpkin, sugar, egg, oil, vanilla. Sift dry ingredients, fold into pumpkin mixture, then add milk.
  • Layer batters: alternate pumpkin and cheesecake in pan, swirling as desired. Bake at 350°F for 15 min, then 325°F for 35 min. Cool and refrigerate.
  • Make topping: beat cream, sugar, milk powder until soft peaks. Spread over cooled cake, drizzle caramel, serve.

Notes

For clean slices, dip knife in hot water between cuts.
Calories: 520kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: caramel, cheesecake, pumpkin