Swirled pumpkin cream cheese cake
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It looks like simple ordinary pumpkin cake, but special taste gives cream cheese. It takes cake to another level 🙂
Swirled pumpkin cream cheese cake
Time needed:
Yields: 12 servings
Calories: 318 kcal / serving
Ingredients:
1 cup = 237 ml
- 6 tbsps. butter, melted and slightly cooled
- 1 3/4 cups sugar
- 3 large eggs
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 1/2 tsps. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 225 g cream cheese, room temperature
- 1/3 cup water
Directions:
- In a bowl beat butter and 1 1/2 cups sugar until smooth.
- Beat in 2 eggs, pumpkin and water until well blended.
- In another bowl, mix flour, cinnamon, baking soda, baking powder and nutmeg.
- Stir it into butter mixture until well blended. Spread batter evenly in 26 cm diameter baking pan, lined with baking paper.
- In a bowl beat cream cheese, remaining egg and remaining 1/4 cup sugar until smooth.
- Drop cream cheese mixture in evenly spaced 1-tablespoon portions over batter.
- Pull a knife tip through filling to swirl slightly into batter.
- Bake in a 180°C oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes.
- Let cool completely in pan then cut into bars.
- Enjoy!
Source: the baker chick
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