Pumpkin Cake Cheesecake
This is my practical rewrite of pumpkin cake cheesecake, with ingredient roles, timing cues, storage notes, and variations I would want beside me in the kitchen. I kept the method clear and first-person so the recipe reads like a cook talking through the pan, not a thin summary.
- Time: 45 min
- Servings: 12
Source: Recipe Tweets
Ingredients
- ounces full-fat brick cream cheese, softened
- granulated sugar
- sour cream
- teaspoon pure vanilla extract
- Tablespoon all-purpose flour
- large eggs, at room temperature
- vegetable oil
- packed brown sugar
- pumpkin puree
- teaspoon baking soda
- teaspoons ground cinnamon
- teaspoon pumpkin pie spice*
- teaspoon salt
- ounces cream cheese, softened
- Tablespoons unsalted butter, softened
- confectioners sugar
- Tablespoons milk
- optional: chopped pecans