Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 1.5 tsp Ground cinnamon
  • 0.5 tsp Ground ginger
  • 0.25 tsp Ground cloves
  • 0.75 cup (150g) Granulated sugar
  • 0.5 cup (100g) Light brown sugar, packed
  • 0.5 cup (120ml) Neutral oil
  • 2 large Eggs, room temperature
  • 1 cup (225g) Canned pumpkin puree
  • 24 oz (680g) Full-fat cream cheese, softened
  • 0.75 cup (150g) Granulated sugar
  • 3 large Eggs, room temperature
  • 0.25 cup (60g) Sour cream, room temperature
  • 1 tsp Pure vanilla extract
  • 1 tbsp All-purpose flour
  • 4 oz (115g) Cream cheese, softened
  • 0.25 cup (55g) Unsalted butter, softened
  • 1.5 cups (180g) Powdered sugar
  • 0.5 tsp Ground cinnamon

Instructions:

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and place a pan of water on the bottom rack to create steam.
  2. Prepare the cake layer by whisking together 1.5 cups flour, baking soda, baking powder, salt, and spices. In a separate bowl, whisk 0.75 cup granulated sugar, brown sugar, oil, 2 eggs, and pumpkin puree. Fold dry ingredients into wet until just combined. Pour into the prepared pan.
  3. In a clean bowl, beat 24 oz cream cheese and 0.75 cup sugar until smooth. Add 3 eggs one at a time, then mix in sour cream, vanilla, and 1 tbsp flour. Pour this cheesecake batter carefully over the pumpkin cake layer.
  4. Bake for 1 hour 15 minutes. The edges should be set but the center should still have a slight jiggle.
  5. Turn off the oven and prop the door open slightly. Allow the cake to cool inside for 1 hour to prevent cracking.
  6. Chill the cake in the refrigerator for at least 6 hours or overnight.
  7. Beat remaining 4 oz cream cheese, butter, powdered sugar, and cinnamon until fluffy. Frost the top of the chilled cake before serving.