- Two 8-ounce blocks (448g; 16 ounces) full-fat cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) plain yogurt
- 1 teaspoon pure vanilla extract
- 1 Tablespoon (8g) all-purpose flour
- 3 large eggs, at room temperature
- 3/4 cup (180ml) avocado oil
- 1 cup (200g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)* I made my own see below
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/4 teaspoon salt
Cream Cheese Frosting
- 4 ounces (112g) block full-fat cream cheese, softened to room temperature
- 2 Tablespoons (16g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1–2 Tablespoons (15-30ml) milk
- Optional: chopped pecans
Adjust oven rack to the lower third position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan (helpful with having it not crack – although mine still did)
Make the cheesecake first: In a mixer, beat the cream cheese and granulated sugar together on medium speed in a large bowl until smooth and creamy, about 2 minutes. Add the yogurt, vanilla extract, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over-mix the filling after you have added the eggs. Set aside.
Make the pumpkin cake: In a medium bowl, whisk the oil, brown sugar, eggs, vanilla extract, and blotted-dry pumpkin (blot pumpkin with paper towel to get some moisture out) together until combined. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid over-mixing.
Spread 1 and 1/2 cups of the pumpkin cake batter into the bottom of prepared pan. On top of the pumpkin batter, begin dropping large spoonfuls of both the cheesecake batter and pumpkin batter, alternating one after the other. It doesn’t have to be neat or perfect. Do not swirl with a knife.
Place the springform pan into a large roasting pan or baking sheet and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
Bake for 65-75 minutes or until the center is almost set. If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven in the water bath for 1 hour. Remove from the oven, peel the aluminum foil off the bottom, wipe pan dry with a towel, then place in the refrigerator to chill for at least 6 hours or overnight (preferred).
After chilling, run a knife around the edge of the cake to loosen it from the rim. Remove the rim.
Make the cream cheese frosting. Using stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy. Add the confectioners sugar, vanilla, and salt. Beat on low speed for 30 seconds, then turn up to high speed and beat until smooth and creamy. Beat in 1-2 Tablespoons of milk, depending how thick or thin you want the frosting. Spread onto chilled cheesecake. Top with pecans, if desired.
To make your own pumpkin puree: get a sugar pie pumpkin, chop it in 1/4ths and scrape seeds out. Place the pumpkin pieces on a baking sheet either face up or face down and roast at 350 for 1 hour or until skin peels away from the insides. Scrape with a fork into a food processor and puree until it is a mush texture.