Pumpkin Spice Cake Cheesecake Recipe
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Ingredients: |
Ingredients: for the cheesecake layer:
3-8 oz packages softened (1/3 less fat) neufchâtel cream cheese
3/4 to 1 cup granulated sugar
1 tablespoon vanilla
3 whole eggs
1/2 cup Greek yogurt (I used 2%)
for the cake layer:
15.25 oz box spice cake mix
1 15-ounce can pumpkin puree
1/2 cup water
for the frosting:
1 box pumpkin spice instant pudding
1 cup milk (I used unsweetened vanilla almond)
8 oz container fat free cool whip
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Directions: |
Directions:Preheat oven to 325 degrees. Line the bottom of an 8-inch cake pan with parchment paper and lightly spray with non-stick cooking spray .
For the cheesecake layer: Whip softened cream cheese. Slowly stir in sugar. Scrape sides and mix until sugar is incorporated. Stir in vanilla and eggs one at a time until incorporated into the batter. Scrape sides and bottom of bowl and mix again until batter is completely smooth. Stir in Greek yogurt. Pour into prepared 8-inch cake pan and bake 40-50 minutes or until the top is lightly golden and the center of the cheesecake is a little jiggly. Remove from oven. Cool. Refrigerate 3 hours to overnight.
For the pumpkin cake: Preheat oven to 325 degrees. Line 2 8-inch cake pans with parchment paper and spray with non-stick cooking spray. Set aside. In a large bowl, stir together cake mix, pumpkin and water until combined. Divide batter evenly between the two pans and bake 25-30 minutes until toothpick comes out clean when inserted. A few moist crumbs should be fine. Cool 15-20 minutes, then remove from warm pans and transfer cakes to cooling racks. Cool completely.
For frosting: In a large bowl, whisk together pudding mix and milk for two minutes. Fold in cool whip just until combined. Spread frosting over cake and serve. Store leftovers in fridge.
For assembly: Place one pumpkin layer onto cake stand. Top with chilled cheesecake and then other pumpkin layer. No need to frost the layers in between! Frost until the cake is completely covered. Refrigerate until ready to serve. |
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