Prep 15 mins
Cook 1 hr
This is a recipe I made up, so try at your own risk ;). Just kidding. It actually works. I've tested it twice and so have a few friends. This cake gets moister the longer it sits, so it's a good make ahead if you like really moist cakes.
Pumpkin Cheesecake Topping
- 2 (453.59 g) package cream cheese, softened
- 118.29 ml granulated sugar
- 78.07 ml light brown sugar
- 2 eggs
- 295.73 ml canned pumpkin
- 22.18 ml cornstarch
- 9.85 ml vanilla extract
- 4.92 ml pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon cloves, 1/2 teaspoon nutmeg)
- 88.74 ml natural unsweetened cocoa powder (not Dutch processed)
- 85.04 g semisweet chocolate, chopped or 118.29 ml semi-sweet chocolate chips
- 88.74 ml very hot brewed coffee
- 88.74 ml sour cream
- 177.44 ml all-purpose flour, plus
- 29.58 ml all-purpose flour
- 2.46 ml salt
- 2.46 ml baking soda
- 103.53 ml unsalted butter, room temp
- 236.59 ml light brown sugar, packed
- 9.85 ml vanilla
- 2 eggs, room temperature
- 78.07 ml mini chocolate chip
- Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
- In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
- While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth – if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
- In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
- By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
- Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
- Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
- Before serving, drizzle with dulce de leche or caramel sauce.
- Store cake in refrigerator.
I know I will make this recipe again and again, it was delicious!!! I feel like a gourmet chef mixing the chocolate and coffee and the chocolate cake portion of this recipe is DIVINE! It is very rich and when eaten cold it is almost like a fudge cake. The pumpkin cheesecake is very dense and yummy. This recipe was fun to make, impressive to serve, and wonderful to eat!
Made this for a dinner party and it was a big hit! Sent everyone home with leftovers.
This is divine! The cake is very dense and the cheesecake turned out suprisingly smooth. I am curious about the specific instruction that the cheesecake mixture NOT be beaten at the addition of the eggs, pumpkin, and cornstarch. I don't make cheesecake very often so perhaps this is typical and I just don't remember, but it seems like beating would make it easier to get it smooth. At any rate it turns out delicious, I followed the instruction to a T, and topped it with some homemade mexican cajeta caramel.