Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 1 cup (245g) pumpkin puree
  • 0.5 cup (120ml) vegetable oil
  • 2 large eggs (room temperature) for cake
  • 1 tsp vanilla extract for cake
  • 16 oz (450g) full-fat cream cheese, softened
  • 0.5 cup (100g) granulated sugar for cheesecake
  • 2 large eggs (room temperature) for cheesecake
  • 0.25 cup (60g) sour cream
  • 1 tsp vanilla extract for cheesecake
  • 0.25 cup (60ml) salted caramel sauce
  • 0.5 cup pecan halves

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, 1 cup sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a separate medium bowl, emulsify the vegetable oil, 2 eggs, pumpkin puree, and 1 tsp vanilla extract until smooth.
  4. Fold the wet pumpkin mixture into the dry flour mixture until just combined. Pour the batter into the prepared springform pan and level the surface.
  5. In a clean bowl using an electric mixer, beat the softened cream cheese and 0.5 cup sugar until completely smooth. Add the remaining 2 eggs, sour cream, and 1 tsp vanilla, mixing on low speed until just combined and aerated.
  6. Carefully pour the cheesecake batter over the pumpkin cake layer, smoothing the top with a spatula.
  7. Bake for 60 minutes. The cake is done when the edges are set but the center still has a slight, slow-motion jiggle.
  8. Remove from oven and let cool at room temperature. Refrigerate for at least 6 hours to allow the residual heat to finish the coagulation process.
  9. Drizzle with salted caramel sauce and top with pecan halves before slicing and serving.