Ingredients:

  • 24 oz full-fat cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tbsp cornstarch
  • 3 large eggs, room temperature (cheesecake layer)
  • 0.5 cup sour cream
  • 1 tsp vanilla bean paste
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground cloves
  • 1 cup brown sugar, packed
  • 1 cup neutral oil
  • 15 oz canned pumpkin puree
  • 3 large eggs (cake layer)
  • 8 oz cream cheese, cold (frosting)
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp cinnamon

Instructions:

  1. Preheat oven to 300°F (150°C). Prepare the cheesecake layer by beating 24 oz cream cheese, sugar, and cornstarch until smooth. Add eggs one at a time, followed by sour cream and vanilla.
  2. Pour cheesecake batter into a greased 9-inch springform pan and bake using the indirect heat method until the edges are set but the center remains slightly jiggly. Chill for at least 6 hours.
  3. For the pumpkin cake, increase oven to 350°F (175°C). Use the reverse creaming method: Mix flour, leavening, spices, and brown sugar. Coat dry ingredients with neutral oil until a sandy texture forms.
  4. Whisk in the pumpkin puree and 3 eggs until just combined. Divide batter between two 9-inch cake pans and bake for 25-30 minutes.
  5. Whip frosting ingredients (cold cream cheese, butter, powdered sugar, and cinnamon) until fluffy.
  6. Assemble the cake by placing one pumpkin cake layer on the base, followed by the chilled cheesecake layer, then the second pumpkin cake layer. Frost the exterior generously.