Pumpkin Cheesecake Layers (Print Version)
# Ingredients:
01 -
1/3 cup vegetable oil.
02 -
15.25 oz box vanilla cake mix.
03 -
4 large eggs.
04 -
1/2 cup water.
05 -
1 cup pumpkin puree.
06 -
1 teaspoon ground cinnamon.
07 -
1/2 teaspoon ground nutmeg.
08 -
1/4 teaspoon ground ginger.
09 -
1/4 teaspoon ground cloves.
10 -
24 ounces of softened cream cheese (3 blocks).
11 -
1 full cup of white sugar.
12 -
1 tablespoon of vanilla extract.
13 -
3 whole eggs.
14 -
1/2 cup sour cream.
15 -
12 oz softened cream cheese.
16 -
3/4 cup salted butter, softened.
17 -
2 teaspoons vanilla extract.
18 -
1 1/2 pounds powdered sugar, or roughly 5 1/4 cups.
# Instructions:
01 -
Use a large mixing bowl to whip the softened cream cheese until fluffy. Add the granulated sugar bit by bit while scraping the sides. Next, blend in the vanilla and eggs, one at a time, until it’s all smooth. Lastly, mix in the sour cream until everything’s silky.
02 -
Pour this batter into an 8-inch cake pan that’s been prepped. Put the pan into a large roasting dish, then carefully pour hot tap water into the roasting dish to about halfway up the pan. Bake at 350°F for 40 to 50 minutes. Look for a light golden top and an almost set center. Cool it down, then pull it out of the water, dry the pan, and refrigerate for 3 hours or overnight.
03 -
Whisk together cake mix, water, eggs, pumpkin, oil, and spices until combined. Divide evenly into two 8-inch pans and bake at 350°F for 20 to 30 minutes. Test with a toothpick—it should come out clean.
04 -
Blend softened cream cheese, butter, and vanilla until lump-free. Slowly add powdered sugar until it reaches the thickness and sweetness you like.
05 -
Stack a pumpkin layer first, followed by the cheesecake, then top with the second layer of pumpkin cake. Cover the whole thing in a nice layer of cream cheese frosting.
# Notes:
01 -
Cheesecake can be made the day before.
02 -
Keep it refrigerated at all times.
03 -
Can be frozen as single slices for later.