Cheesecake pumpkin cake is a moist and flavorful pumpkin cake loaded with warm pumpkin spices and has a sweet cheesecake swirl. Garnish with whipped cream and chopped pecans for a delicious pumpkin dessert.
In a separate medium bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Stir with a wire whisk to break up any clumps.
Add the dry ingredients into the pumpkin mixture and beat on low speed just until combined.
In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add the egg, sugar and vanilla. Beat together until smooth and combined.
** It won't be super easy to spread it, so you could also dollop spoonful's of the cheesecake mixture all over the pumpkin cake batter.
Let cake cool completely before serving. Or make the night before and refrigerate until needed. We prefer this cake after it's been in the fridge for at least a few hours, preferably overnight.
Make sure the cream cheese is softened before using it. Otherwise there will be small lumps of cream cheese that won't fully blend. I unwrap the cream cheese, put it on a microwave-safe plate and microwave it for about 25-30 seconds until it's soft.
This recipe was originally shared in October 2017. It has been updated and republished October 2018 (recipe remains the same as before).