• prep: 0 hr
• cook: 0 hr
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servings:

A layer of delicious cinnamon cheesecake is sandwiched between two moist homemade pumpkin spice cake layers in this amazing fall recipe! So moist and delicious!

• 2 8 oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften slightly.
• 1 cup sugar (200g)
• 1/4 tsp salt
• 1/2 teaspoon cinnamon
• 3 eggs, room temperature
• 3 Tablespoons (23g) All Purpose Flour
• 3/4 cup (182g) Sour Cream
• 1 teaspoon vanilla extract
• 2 3/4 cups (360g.) all-purpose flour
• 1 Tablespoon (15g) baking powder
• 1 teaspoon (5g) baking soda
• 2 teaspoons (6g) cinnamon
• 1 teaspoons (2g) nutmeg
• 1/2 teaspoon ginger
• 2 cups (400g) granulated sugar
• 1/2 teaspoon (3g) salt
• 1 1/2 sticks (12 tablespoons) (170g) unsalted butter - do not soften in the microwave - I cut mine into 1/2 inch slices onto waxed paper on the countertop, leaving out only 5 to 6 minutes, you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
• 4 large eggs
• 1/4 cup (54g) vegetable oil
• 1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
• 1/2 cup (121 g) milk
• 1 teaspoons (4g) vanilla extract
• 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
• 2 (8oz) packages cream cheese, slightly softened (total weight 452g) Use full fat cream cheese as low fat will make the frosting very soft.
• 1 teaspoons (4 g) vanilla extract
• 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
• 6 to 6 1/2 cups (690g to 747g) powdered sugar
• 1 teaspoon (2g) Pumpkin Pie Spice (adjust to your liking)
• Two 9 inch round pans for the cake layers
• 9 inch Springform Pan for the Cheesecake Layer
• Offset spatula for frosting
• We used a star tip 21 for borders and tip 3 for scrollwork on top.
• Cake Cardboard/Cake Plate/Pedestal
• Parchment circle to line cake pans
• Disposable piping bags (optional)

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