Cheesecake

16 ounces full-fat brick cream cheese, softened to room temperature

3/4 cup granulated sugar

1/4 cup plain yogurt or sour cream

1 teaspoon pure vanilla extract

1 Tablespoon all-purpose flour

3 large eggs, at room temperature

Pumpkin Cake

3/4 cup neutral oil (I use avocado oil)

1 cup packed light or dark brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 and 1/3 cups pumpkin puree

1 cup all-purpose flour 

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

Cream Cheese Frosting

4 ounces full-fat brick cream cheese, softened to room temperature

2 Tablespoons unsalted butter softened

2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1–2 Tablespoons milk

Instructions

1. Adjust oven rack to the lower third position and preheat the oven to 350°F. Spray a 9 inch springform pan with nonstick cooking spray. Set aside.

2. Make the cheesecake first: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over-mix the filling after you have added the eggs. Set aside.

3. Make the pumpkin cake: In a medium bowl, whisk the oil, brown sugar, eggs, vanilla extract, and blotted-dry pumpkin (see notes) together until combined. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid over-mixing the pumpkin cake batter.

4. Spread 1 and 1/2 cups of the pumpkin cake batter into the bottom of prepared pan. On top of the pumpkin batter, begin dropping large spoonfuls of both the cheesecake batter and pumpkin batter, alternating one after the other. It doesn’t have to be neat or perfect. Do not swirl with a knife.

5. Prepare a water bath:  You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water and scoop it out with a measuring cup. I also use a heavy gauge pizza pan for my springform pan too. Just make sure whatever pan you use has a depth of 1 inch. As the water is heating up, wrap the aluminum foil around the springform pan. Carefully pour the hot water inside of the pan and place in the oven. 

6. Bake for 65-70 minutes or until the center is almost set. If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven in the water bath for 1 hour. Remove from the oven, peel the aluminum foil off the bottom, wipe pan dry with a towel, then place in the refrigerator to chill for at least 6 hours or overnight (preferred).

7. After chilling, run a knife around the edge of the cake to loosen it from the rim. Remove the rim.

8. Make the cream cheese frosting. (This can be made up to 2 days in advance – cover and store in the refrigerator until ready to use.) Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy.  Add the confectioners sugar, vanilla, and salt. Beat on low speed for 30 seconds, then turn up to high speed and beat until smooth and creamy. Beat in 1-2 Tablespoons of milk, depending how thick or thin you want the frosting. Spread onto chilled cheesecake. Top with pecans, if desired.