Pumpkin Crumb Cake with Cheesecake Layer

A treat that boasts autumnal flavors at their best. This pumpkin crumb cake not only carries the heartwarming taste of pumpkin but is also complemented with a velvety layer of cheesecake. Drizzle with caramel for that extra touch of decadence.

Ingredients:

Cheesecake Filling:

• 125g Cream Cheese (softened)
• 60g Plain Yogurt (room temperature; you can use unsweetened almond milk yogurt or any plain yogurt)
• 30g Whipping Cream (vegan or regular, as preferred)
• 100g Granulated Sugar
• 1/2 tbsp All-Purpose Flour
• 1/2 tbsp Corn Starch
• 1 tsp Vanilla Extract

Pumpkin Cake:

• 90 ml Milk (unsweetened almond milk or choice of milk)
• 3/4 tsp Vinegar
• 100g Granulated Sugar
• 172g Pumpkin Purée
• 75ml Neutral Oil
• 1 tsp Vanilla Extract
• 188g All-Purpose Flour
• 2 tsp Corn Starch
• 3/4 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1 tsp Cinnamon Powder
• 1/2 tsp All Spice or Chai Spice
• 1/4 tsp Salt

Instructions:

Cheesecake Filling:

1. In a medium-sized bowl, combine all the cheesecake ingredients.
2. Using an electric whisk or a food processor, blend everything on low speed until you achieve a smooth and creamy consistency.

Pumpkin Cake:

1. Preheat the oven to 350°F (175°C).
2. Grease and line a 6-inch x 3.5-inch springform pan with baking paper.
3. In a large bowl, mix together the milk, vinegar, oil, sugar, vanilla, and pumpkin purée.
4. In a separate bowl, sift and combine all the dry ingredients.
5. Gradually introduce the dry mixture to the wet mixture, whisking gently until well incorporated.
6. Pour half of the pumpkin batter into the prepared springform pan. Add a layer of the cheesecake filling, spreading it evenly. Cover with the remaining pumpkin batter.
7. If you have an unbaked streusel topping, sprinkle a thick layer of it on top.
8. Bake in the preheated oven for about 35-40 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. If the streusel begins to brown too much after 30 minutes, reduce the oven temperature to 330°F (165°C) and continue baking.
9. Once baked, remove from the oven and allow the cake to cool for at least 45 minutes.

To Serve:

1. Drizzle with caramel sauce (optional but highly recommended for a rich fall flavor).
2. Slice and enjoy with a hot beverage of your choice!

This cake offers a harmonious blend of the earthy flavors of pumpkin with the rich, creamy taste of cheesecake. It’s perfect for chilly autumn afternoons or as a delightful finish to a hearty meal. Whether you’re celebrating a special occasion or just indulging on a weekend, this cake will not disappoint! 🎃🍰🍂