Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 6 people
INGREDIENTS
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- 2 packages cream cheese
- 2 eggs
- 1 1/4 cup granulated sugar
- 2 tsp vanilla
- 4 oz canned pumpkin
- 1/4 cup vegetable oil
- 3 Tbsp water
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ginger
- 1 cup pecans
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INSTRUCTIONS
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- Preheat the oven to 350 degrees. Spray and prepare (with butter and flour) a nine-inch springform pan.
- Mix the cream cheese, one egg, vanilla and 1⁄2 cup of sugar together until the mixture is smooth.
- Mix the pumpkin puree, one egg, vegetable oil, water and 3⁄4 cup sugar together.
- In a new bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together before mixing in your wet ingredients.
- Pour about 3⁄4 of the cake batter in your pan. Top it with the cheesecake mixture, carefully, so the mixture does not sink.
- Then, add the remaining cake batter to the top. Sprinkle the cake with pecans.
- Cook your creation for about 45 minutes. Let the cheesecake cool then place it in the refrigerator for about four hours. Top the cheesecake with melted caramel.
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