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Pumpkin Cheesecake Swirl Bundt Cake
The Kelly Kitchen

Pumpkin Cheesecake Swirl Bundt Cake

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This Pumpkin Cheesecake Swirl Bundt Cake is a light, moist pumpkin cake filled with swirls of rich, creamy cheesecake. It is the quintessential fall dessert containing the warm spices of cinnamon and nutmeg that pair perfectly with pumpkin. This cake is super simple to make and is sure to impress a crowd!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Video

Ingredients
  

CHEESECAKE SWIRL
  • 2 (8 oz) pkgs cream cheese, room temp
  • ½ cup (100 g) granulated sugar
  • 2 tsp pure vanilla extract
  • 2 eggs, room temp
PUMPKIN CAKE
  • 1 (15 oz) can pumpkin puree
  • 1 cup vegetable oil
  • 4 eggs, room temp
  • 2 tsp pure vanilla extract
  • 1 ½ cups (297 g) granulated sugar
  • 2 cups (240 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 cup chopped walnuts, optional

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

CHEESECAKE SWIRL
  1. Combine cream cheese, sugar, and vanilla in a bowl. Beat until smooth. Add eggs and mix until just combined. Set aside.
CAKE
  1. Preheat the oven to 350 degrees F. Spray bundt cake pan with Pam Baking Spray (the one with flour).
  2. Mix pumpkin, oil, eggs, vanilla, and sugar in a large bowl.
  3. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients and stir just until mixed. Fold in walnuts, if applicable.
  4. Add ⅓ batter to greased bundt pan. Layer half of the cheesecake filling on top. Add another ⅓ batter, then last half of the cheesecake filling. Top with remaining ⅓ batter.
  5. Bake at 350 degrees for 70 minutes or until toothpick (skewer) comes out clean. It will crack a bit as it is baking. After removing from the oven, let cool for about 10 minutes and then remove from pan. Cool completely. Dust with powdered sugar prior to serving.
STORAGE
  1. Cover cake tightly and store in refrigerator for up to 5 days. (We actually prefer cake the next day after flavors meld together!)

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