Incredibly delicious marbled pumpkin cheesecake cake – your next new favorite dessert this season! Perfect for potlucks, holiday gatherings, and well, just because!
To make the cheesecake, beat cream cheese, sweetened condensed milk, egg and vanilla extract until nice and smooth.
To make the cake, whisk flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
In a mixing bowl with paddle attachment, beat eggs, sugar, oil, pumpkin puree and sweetened condensed milk until combined.
Add dry ingredients and mix just until combined.
Pour most of the batter into an ungreased 15x10x2-inch baking pan. Reserve about a cup or so batter for later.
Drop the cheesecake mixture in random pattern over the cake batter, as pictured above. Using a toothpick or knife, swirl around to even out the mixture.
Spoon the reserved cake batter over the cheesecake mixture and run a toothpick, or knife to just level the whole mixture.
Bake 28-35 minutes or until set. Cool completely on wire rack.
Once the cake is completely cooled, cut into squares and serve. If desired, sprinkle some fall sprinkles for decoration.
Store the leftovers in the refrigerator.
Notes
For step-by-step photos and additional notes, read the post above.