Two fall favorite flavors – awesome pumpkin meets velvety cheesecake in this luscious marble pumpkin cake with cheesecake swirl. The perfect dessert for your guests to swoon over at your Thanksgiving dinner party or as a special treat to celebrate fall.
As of today, consider me having jumped on the pumpkin bandwagon. I planted some sugar pumpkins this year that were ready about a month ago but I couldn’t figure out just what I wanted to do with them. Thankfully, I learned that fresh pumpkins can be stored for a few months until the just the right idea hits.Of course, I am starting with a seriously swoon-worthy cake. While I won’t say that I am gaga over pumpkin-flavored everything as other bakers appear to be, I do like it. But when I get to put pumpkin and cheesecake together, well, you got me there. I can’t resist!
Let’s talk a little about this marble pumpkin cake. I will say that my fresh pumpkins had more water in them than canned puree, so I included a picture of the bowl to show the consistency that the batter should be. The recipe below is adjusted to work with canned pumpkin. It is light, whipped, and moist, which sets up for the perfect cake.
In my experimenting, I had a hard time getting pictures because it would, ahem, disappear. Not sure how that happened. So weird. Maybe I should call it magic cake while I am at it. Anyways, one of the things I tried was that I swirled about half of the cheesecake mixture into the pumpkin cake and did the other half on top. The layered filling may sound a little complicated, but if you follow the instructions, it is easy to make (and you get the credit of being a baking savant!). And you may even make prettier swirls.
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