Saturday evening we were invited to a friends’ place for a dinner to celebrate my friend’s birthday. As they were about to prepare the dish, a cake was a on me. What shall I bake? We are in the middle of autumn, so I wanted to do something seasonal. Hard decision on whether to do apple or pumpkin cake. I wanted something sophisticated, but also easy to prepare as I had a lot to do during the day. But after a long reflection, the pumpkin won as I just did not resist to pumpkins I saw in a Lebanese shop close to our home. So here comes a delicious Pumpkin Swirl Cheesecake made of two parts: pumpkin mix and cheese mix, swirled together into a beautiful cake covered with cream cheese frosting.
I was just waiting for an occassion to do this Pumpkin Swirl Cheesecake and it finally came 🙂 so I was happy I finally tried athis recipe that was on my TO-DO list since a long time. The recipe is originally from one of my favourite blogs Sally’s Baking Addiction, I just did some mimnor adjustments. The cake is delicious as always the recipes from Sally – I really suggest you to check out her blog! The cake is so good, quite light (if you use light cream cheese) and not difficult to make at all, you just need some time in order to do it in advance, as it requires at least 6 hours/overnight chilling in the fridge.
- 450 g cream cheese (Philadelphia)
- 150 g white sugar
- 60 g sour cream
- 1 tsp vanilla extract
- 1 tbsp flour
- 3 eggs
- 150 ml oil
- 180 g brown sugar
- 2 eggs
- 320 g pumpkin purrée
- 125 g all purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- pinch of salt
- 125 g cream cheese (Philadelphia)
- 20 g butter, softened
- 160 g powdered sugar
- 1 tsp vanilla extract
- Preheat the oven to 175°C. Grease and flour the springform pan.
- Prepare the cheesecake batter: in a large bowl, beat the cream cheese together with the sugar until smooth and creamy. Add the sour cream, vanilla extract, and flour, beat until combined well. Beat in one egg, then another one. Set aside.
- Prepare the pumpkin batter: in a medium bowl, combine all wet ingredients together with sugar. In another large bowl, whisk together the flour with baking soda, cinnamon, nutmeg, ground cloves, and salt. Pour the wet ingredients into the dry ingredients and mix until smooth.
- Pour ½ of the pumpkin batter into the prepared springform pan, then pour ½ of the cheesecake batter on the top of the pumpking batter and repeat with the remaining halves. Do a decent swirls with a knife.
- Bake the cheesecake in the preheated oven for about 65-70 minutes, ideally in a water bath so that it does not dry that much. If you see that it gets brown, cover the top with aluminium and continue baking. Let the cheesecake cool down and then place in the fridge and leave chilling for at least 6 hours.
- Prepare the cream cheese frosting: beat the cream cheese with butter, add the powder sugar, vanilla extract and salt. Beat until smooth and creamy.
