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Swirled pumpkin cream cheese cake

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Swirled pumpkin cream cheese cake


Author: Aušra

Date:

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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