Pumpkin is a well-loved ingredient popular in the cooler months of fall. Which is why we came up with these delicious, pumpkin cheesecake squares. A cream cheese topping swirled throughout enriches the perfectly spiced pumpkin cake.
Use the CPM800 Planetary Stand Mixer for the best results.
Ingredients
1 8 ounce package cream cheese softened
⅓ cup sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
1 cup light brown sugar
½ cup butter softened
3 eggs large
1 15 ounce can pumpkin puree
1 ½ cups all-purpose flour
1 ½ teaspoons salt
1 ¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon ground ginger
Pinch ground cloves
Instructions
1. Heat oven to BAKE 350°F.
2. In a small bowl with the CPM800 stand mixer on high speed, beat cream cheese, sugar, milk and vanilla until smooth. Set aside.
3. In a large bowl with the mixer on medium speed, beat butter, brown sugar, eggs, pumpkin, flour, salt, baking powder, cinnamon, nutmeg, baking soda, ginger and cloves for 3 minutes until well blended.
4. Pour into a greased 13x9-inch baking pan. Spoon reserved cream cheese mixture over pumpkin mixture. Drag a knife through the cream cheese to form a swirl.
5. Bake 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Cool completely on wire rack.
