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Pumpkin Cheese Delight

Pumpkin Cheese Delight: The Ultimate Savory Treat

Indulge in the creamy spiced layers of this Pumpkin Cheese Delight recipe. Perfect for any occasion, it’s easy to make and utterly irresistible. Try it today!
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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Servings: 8 pieces
Calories: 250kcal
Cost: $15

Equipment

  • Mixing bowl
  • Electric mixer
  • Spatula
  • 20 cm round cake pan
  • Knife for swirling

Ingredients

  • 250 g cream cheese for cheese layer
  • 130 g sugar for cheese layer
  • 125 g natural Greek yogurt for cheese layer
  • 2 medium eggs for cheese layer
  • 2 tbsp. flour for cheese layer
  • 200 g pumpkin puree for pumpkin cake
  • 160 g flour for pumpkin cake
  • 100 g brown sugar for pumpkin cake
  • 100 ml olive or sunflower oil for pumpkin cake
  • 2 medium eggs for pumpkin cake
  • 1 tsp. baking powder for pumpkin cake
  • 1 tsp. bicarbonate for pumpkin cake
  • 1 tsp. cinnamon for pumpkin cake
  • a pinch nutmeg for pumpkin cake
  • a pinch ginger for pumpkin cake
  • 100 g cream cheese for cheese coverage
  • 60 g icing sugar for cheese coverage
  • a pinch cinnamon for cheese coverage

Instructions

  • Whisk together the eggs and brown sugar until light and fluffy, then mix in the pumpkin puree and oil until smooth.
  • Fold in the dry ingredients including the spices, ensuring no lumps remain.
  • Beat cream cheese and sugar until creamy, then add Greek yogurt, eggs, and flour until well combined.
  • Grease a 20 cm round cake pan, preheat oven to 180°C (350°F), pour half the pumpkin batter, follow with dollops of the cheese mixture, and repeat until all batters are used, swirling gently.
  • Bake for 60-70 minutes or until a toothpick comes out clean, then let cool completely.
  • Whip the cream cheese, icing sugar, and a pinch of cinnamon, then spread over the cooled cake and serve.

Notes

For a healthier version, consider using mashed sweet potato instead of pumpkin puree or substituting Greek yogurt with sour cream. Always let the cake cool completely before adding the cream cheese topping to prevent it from melting. This cake can be stored in the fridge for up to 5 days or frozen in individual slices. Enjoy warm or chilled!

Nutrition

Calories: 250kcal | Carbohydrates: 35g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Let us know how it was!