11 Apr 2017

Pumpkin Cheesecake Bundt Cake


Pumpkin Cheesecake Bundt Cake



Makes about 12 servings
1 cup (226g) unsalted butter, softened
1 1/4 cups (250g) sugar
3 eggs
3 cups (375g) all-purpose flour
2 tsp (8g) baking powder
1 tsp (6g) baking soda
1 1/2 tsp (4g) cinnamon
1/2 tsp (1g) ground ginger
1/2 tsp (2g) ground nutmeg
1/4 tsp (1g) ground cloves
1/2 tsp (3g) salt
14 oz (400g) pumpkin puree
3/4 cup (200g) buttermilk
1 tsp (5g) vanilla extract

Cream Cheese Filling
12 oz (350g) cream cheese, room temperature
1/4 cup (50g) granulated sugar
1 egg
1 tsp (5g) vanilla extract

Cooking Directions:

1. Preheat oven to 350F (180C). Butter and dust with flour a 9 or 10 inch (23-25cm) bundt pan.

2. In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.

3. In another bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and pumpkin puree.

4. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.

5. Make the cream cheese filling. In a large bowl mix cream cheese until smooth. Add sugar, egg and vanilla extract and mix until well combined.

6. Pour about one third up to half of the pumpkin batter into the prepared pan. Use the back of a spoon to create a ditch. Carefully place the cream cheese filling into the center. Gently place the rest of the pumpkin batter over the cream cheese filling and on the edges.

7. Bake for about 60-65 minutes or until a toothpick inserted into the center comes out clean.

8. Allow to cool slightly into the pan onto a rack for about 20 minutes. Invert and cool completely.

9. Before serving dust with powdered sugar or desired icing.

10. Keep the leftovers refrigerated.