Fall is here, and that means it's time for cozy gatherings and delicious treats. My son, Jake, always asks for pumpkin desserts during this season, and this Pumpkin Cheesecake Bundt Cake has become a family favorite. It’s rich, creamy, and oh so perfect for those crisp autumn days.
Table of Contents
Why You’ll Love It
- It’s a delightful twist on classic pumpkin flavors.
- The cream cheese adds a luscious texture that everyone loves.
- It’s easy to make and perfect for sharing at gatherings.
- The bundt shape makes it look fancy without extra effort.
Pure Comfort
This Pumpkin Cheesecake Bundt Cake is pure comfort food. Each slice is moist and flavorful, with a creamy cheesecake swirl that makes it extra special. It’s like wrapping yourself in a warm blanket on a chilly day.
What You Need
- 1 ½ cups 1 ½ cups all-purpose flour (180 g) – Sifted for lightness.
- 1 tsp 1 tsp baking powder – Helps the cake rise.
- ½ tsp ½ tsp baking soda – Balances the acidity.
- ½ tsp ½ tsp salt – Enhances flavor.
- 1 tsp 1 tsp ground cinnamon – Classic pumpkin spice.
- ½ tsp ½ tsp ground nutmeg – Adds warmth.
- ½ cup ½ cup unsalted butter, softened (113 g) – Brings richness.
- 1 cup 1 cup granulated sugar (200 g) – Sweetens the cake.
- 2 2 large eggs – Room temperature for better mixing.
- 1 cup 1 cup canned pumpkin puree (240 g) – Not pumpkin pie filling.
- 1 tsp 1 tsp vanilla extract – For added flavor.
- 8 oz 8 oz cream cheese, softened (226 g) – Creates the cheesecake swirl.
- ½ cup ½ cup powdered sugar (60 g) – Sweetens the cream cheese.
- 1 tbsp 1 tbsp milk – To thin the cream cheese mixture.
Time to Cook
Prep: 20 minutes | Cook: 50 minutes | Total: 1 hour 10 minutes | Difficulty: Easy | Make-Ahead: Yes, it can be made a day in advance.
Steps to Make It
- Preheat your oven to 350 °F (175 °C). Grease and flour a bundt pan, making sure to get into all the nooks and crannies. This helps the cake release easily after baking.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. The spices will fill your kitchen with a warm aroma that screams fall.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 3 minutes. You’ll know it’s ready when it looks pale and creamy.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract. The batter will be thick and fragrant.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and milk, mixing until creamy. This will be your delicious cheesecake swirl.
- Pour half of the pumpkin batter into the prepared bundt pan. Then, dollop the cream cheese mixture on top and swirl it gently with a knife. Finally, pour the remaining pumpkin batter over the top.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the cake comes out clean. The top should be lightly golden and spring back when touched.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Allow it to cool completely before slicing. It’s hard to resist the tempting aroma!
Make It Perfect
- Make sure your ingredients are at room temperature for the best mixing.
- If you don’t have pumpkin puree, you can use mashed sweet potatoes as a substitute.
- For a little extra flavor, add a teaspoon of ginger to the batter.
- Dust the cooled cake with powdered sugar for a beautiful finish.
Mix It Up
- Add chocolate chips to the pumpkin batter for a sweet twist.
- Top with a cream cheese frosting for an extra indulgent treat.
- Try using a spice blend instead of individual spices for a different flavor profile.
Perfect Partners
- Serve with whipped cream for a delightful contrast.
- Pair with a warm cup of spiced chai or coffee.
- A scoop of vanilla ice cream on the side makes it extra special.
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FAQs
Can I make this cake ahead of time?
Absolutely! It keeps well in the fridge for up to 3 days.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge.
Can I freeze this cake?
Yes, you can freeze it for up to 3 months. Just wrap it tightly.
What can I substitute for cream cheese?
You can use mascarpone or Greek yogurt for a lighter option.
What if I don’t have a bundt pan?
You can use a regular cake pan; just adjust the baking time.
Conclusion
This Pumpkin Cheesecake Bundt Cake is sure to be a hit at your fall gatherings. With its rich flavors and creamy texture, it’s a dessert everyone will love. So, gather your loved ones and enjoy a slice of this delicious cake!
Pumpkin Cheesecake Bundt Cake for Fall Gatherings
A moist and flavorful pumpkin bundt cake with a creamy cheesecake swirl. This easy-to-make dessert combines warm spices and rich textures, perfect for cozy autumn gatherings and sharing with loved ones.
Equipment
- Oven
- bundt pan
- Mixing Bowl
- Whisk
Ingredients
Main
- 1 ½ cups all-purpose flour Sifted for lightness
- 1 tsp baking powder Helps the cake rise
- ½ tsp baking soda Balances the acidity
- ½ tsp salt Enhances flavor
- 1 tsp ground cinnamon Classic pumpkin spice
- ½ tsp ground nutmeg Adds warmth
- ½ cup unsalted butter, softened 113 g, brings richness
- 1 cup granulated sugar 200 g, sweetens the cake
- 2 large eggs Room temperature for better mixing
- 1 cup canned pumpkin puree 240 g, not pumpkin pie filling
- 1 tsp vanilla extract For added flavor
- 8 oz cream cheese, softened 226 g, creates the cheesecake swirl
- ½ cup powdered sugar 60 g, sweetens the cream cheese
- 1 tbsp milk To thin the cream cheese mixture
Instructions
- Preheat your oven to 350 °F (175 °C) and grease and flour a bundt pan thoroughly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat softened butter and granulated sugar in another bowl until light and fluffy, about 3 minutes.
- Add eggs one at a time to the butter mixture, then mix in pumpkin puree and vanilla extract.
- Gradually stir dry ingredients into the wet mixture until just combined; avoid overmixing.
- Beat cream cheese until smooth; then add powdered sugar and milk and mix until creamy.
- Pour half of pumpkin batter into prepared bundt pan, dollop cream cheese mixture on top and swirl gently, then pour remaining batter over it.
- Bake for 50 minutes, or until a toothpick inserted comes out clean and top is lightly golden.
- Cool the cake in the pan for 10 minutes, invert onto a wire rack, and let cool completely before slicing.