Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1 tsp (2g) salt
  • 2 tsp (4g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground cloves
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs
  • 1/2 cup (120ml) whole milk
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (60g) pumpkin puree
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the flour, 200g sugar, baking powder, salt, cinnamon, ginger, and cloves.
  3. In a separate bowl, combine melted butter, 245g pumpkin puree, two eggs, and milk. Fold the wet ingredients into the dry ingredients until just combined.
  4. Beat softened cream cheese and 100g sugar on medium-high speed until smooth. On low speed, mix in the remaining egg, vanilla extract, 60g pumpkin puree, and cinnamon.
  5. Pour the pumpkin cake batter into the pan. Spoon dollops of the cheesecake mixture over the batter and use a knife or offset spatula to swirl in a figure-eight motion.
  6. Bake for 55–60 minutes until the edges are golden and the center has a slight jiggle. Remove and cool completely in the pan.
  7. Refrigerate the cake for at least 4 hours to allow the cheesecake layer to set firmly.