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Jack-o’-Lantern Pumpkin Cheesecake Cake
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Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing bowls
  • 6-inch cake pan
  • Electric mixer
  • Oven

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • Orange food coloring
  • Black decorating gel

Instructions
 

  • Preheat the oven to 350 degrees and line a 6-inch round cake pan with parchment.
  • In a bowl, stir together the flour, 1/2 cup granulated sugar, pumpkin pie spice, and baking soda. Add the pumpkin puree, egg, and oil, then mix until smooth.
  • In a separate bowl, beat the cream cheese with 2 tablespoons granulated sugar, the egg yolk, and vanilla until creamy.
  • Pour half the pumpkin batter into the pan. Spoon the cream cheese mixture over it, then top with the remaining pumpkin batter. Smooth the surface.
  • Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pan.
  • Beat the butter with the powdered sugar until fluffy. Add orange food coloring a drop at a time until the frosting reaches a bright shade. Spread the frosting over the cooled cake.
  • Use the black decorating gel to draw eyes, a nose, and a mouth on the frosting to create the jack-o’-lantern face.

Notes

Bake the cake a day ahead and store it covered in the fridge so the cheesecake layer sets firmly before you frost and decorate. If the frosting feels too thick after mixing, add a teaspoon of milk to loosen it for smoother spreading. The black gel works best when applied right before serving to keep the lines sharp.
Course: Dessert
Cuisine: American
Equipment: Mixing bowls, 6-inch cake pan, Electric mixer, Oven