In a large mixing bowl beat the softened cream cheese with a hand mixer or sturdy whisk until it is absolutely smooth and lump free. Add pumpkin puree eggs melted butter and vanilla extract. Beat until everything is blended and the mixture looks silky and uniform. Sprinkle in cinnamon nutmeg ginger and cloves or your pumpkin pie spice. Gradually add the powdered sugar in batches beating at a low speed so it does not fly everywhere. Mix until the filling is totally smooth and just a bit fluffy
Assemble and Bake:
Pour the pumpkin filling over your cake base taking care to reach all the corners. Use a spatula to level the surface so it bakes evenly. Slide the pan into the oven and bake for about 45 to 50 minutes. You want the edges to look set and starting to brown but the very center should jiggle like custard. This is the classic gooey magic. Remove and cool the pan completely on a rack
Serve:
Once cooled dust the top lightly with powdered sugar for a snowy effect. Cut into squares and serve with a swirl of whipped cream or caramel drizzle. Toasted pecans add lovely texture if you love a bit of crunch
A slice of caramel apple cheesecake with whipped cream on top.
The first time I tasted this cake still warm from the oven I knew it would be a staple in my kitchen every autumn. The mix of tangy cream cheese with real pumpkin is my favorite bake shop style combo.
Storage Tips
Store leftovers tightly wrapped in the refrigerator for up to five days. I find the flavors deepen and the texture gets even more luscious on day two. Always cover well to keep the cake from drying out.
Ingredient Substitutions
If you cannot find yellow cake mix try a spice cake or even white cake mix instead for a slightly different flavor twist. For a dairy free version use vegan butter and a dairy free cream cheese alternative. If you are out of individual spices use two tablespoons of pumpkin pie spice as a quick swap
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