Ok, it’s already February and I realize I totally missed the boat on autumn pumpkin stuff. But, it took me a while to get this recipe just right and I still really wanted to share it! I love this recipe, it’s a hybrid of pumpkin bread and cheesecake, and has a really cool marble swirl pattern. This would be perfect to add to a brunch spread or just to have with tea in the afternoon. And if you still have an extra can of pumpkin lying around your pantry after the holidays, this recipe is for you!
Here are some tips I learned while testing this recipe to get a beautiful, defined swirl pattern:
- make sure you put large enough scoops of each batter into the pan (I found about ¼ to ⅕ of the batter on each layer was a good ratio)
- try to evenly distribute the layers to avoid having too much of one batter left over at the end. This happened to me a few times when I was testing this recipe, and I ended up having not enough cream cheese swirls near the bottom and a big layer of cream cheese right on top. If this happens to you don’t worry too much, it didn’t look as pretty but it still tasted great!
- don’t worry about trying to spread each layer along the length of the pan. After spreading out the base layer of pumpkin on the bottom, just stack each layer of batter on top of one another and let it spread out on its own, this will create a unique swirl pattern on each slice!
This Pumpkin Cream Cheese Swirl Cake recipe combines pumpkin cake and cheesecake layers into one beautiful dessert and is perfect for afternoon tea or brunch
- 1 1/4 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2 tsp. cinnamon
- 1 ½ tsp. ground ginger
- ½ tsp. nutmeg
- 3 eggs and 1 egg yolk, at room temperature, divided
- ½ c. packed brown sugar
- ½ c. plus ⅓ c. white sugar, divided
- 1 c. canned pumpkin
- ½ c. vegetable oil
- 3 tsp. vanilla, divided
- 12 oz. cream cheese, at room temperature
- ¼ c. sour cream
- Preheat oven to 325°. Lightly grease a 9” x 5” loaf pan.
- Whisk together flour, baking soda, salt, cinnamon, ground ginger and nutmeg in a large bowl.
- In a separate medium bowl, whisk 2 eggs. Add in brown sugar and ⅓ c. white sugar, whisk until smooth and sugar begins to dissolve. Add in pumpkin, oil, and 2 tsp. vanilla, whisk until combined. Add to dry ingredients and whisk just until combined.
- Using a stand mixer or electric beaters, beat cream cheese and remaining ½ c. sugar until smooth, scraping bowl down as necessary. Beat in sour cream and remaining 1 tsp. vanilla. Add in remaining 1 egg and egg yolk, beat on low just until combined.
- Add a large scoop of the pumpkin mixture to the bottom of the greased loaf pan, wiggle pan until batter covers most of the pan bottom. Then add a large scoop of the cream cheese mixture directly on top of the pumpkin mixture. Continue adding large scoops of the pumpkin and cream cheese batters directly on top of one another until all the batter is in the pan. Wiggle the pan gently to distribute the batter evenly.
- Bake in the preheated oven for 65 – 75 minutes or until the top of the cake is firm and cracked.