Ingredients:

  • 24 oz full-fat cream cheese, brick-style, room temperature
  • 0.75 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 3 large eggs, room temperature
  • 0.25 cup heavy cream
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 0.5 tsp fine sea salt
  • 1 cup neutral oil (canola or grapeseed)
  • 3 large eggs
  • 15 oz pumpkin puree
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 tsp ground cinnamon
  • 1 tsp vanilla paste

Instructions:

  1. Preheat oven to 325°F (163°C). Prepare the cheesecake center by beating 24 oz cream cheese and 0.75 cup sugar until smooth. Add 3 eggs one at a time, then stir in vanilla and heavy cream.
  2. Pour cheesecake batter into a greased 9-inch springform pan. Place the pan inside a larger roasting pan filled with 1 inch of hot water (water bath). Bake for 45-50 minutes. Cool and chill overnight.
  3. Preheat oven to 350°F (177°C). To make the cake layers, whisk together flour, 1.5 cups sugar, baking soda, baking powder, salt, and spices.
  4. In a separate bowl, emulsify 1 cup oil, 3 eggs, and 15 oz pumpkin puree. Gradually fold the dry ingredients into the wet until just combined.
  5. Divide batter between two 9-inch round cake pans and bake for 25-30 minutes. Cool completely.
  6. Prepare the frosting by whipping 8 oz cream cheese, butter, powdered sugar, cinnamon, and vanilla paste until light and airy.
  7. Assemble by placing one pumpkin cake layer on a stand, topping it with the chilled cheesecake layer, followed by the second pumpkin cake layer. Frost the top and sides generously.