INGREDIENTS
- For the cake:
- 1 cup pumpkin puree
- 1 cup Florida Crystals® Organic Brown Raw Cane Sugar
- 1/2 cup oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/4 cup all-purpose flour
- For the cheesecake:
- 16 oz. cream cheese at room temperature
- 3/4 cup Florida Crystals® Organic Powdered Raw Cane Sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon all-purpose flour
- Pinch of salt
- Caramel Frosting
- 2 tablespoons butter
- 3 tablespoons milk
- 1/2 cup packed Florida Crystals® Organic Brown Raw Cane Sugar
- 1 cup Florida Crystals® Organic Powdered Raw Cane Sugar
- 1/2 teaspoon vanilla extract
- Walnuts
- 1/2 cup Florida Crystals® Organic Raw Cane Sugar
- 4 tablespoons water
- 1/2 teaspoon cinnamon
- 1 to 1 1/4 cup,walnuts
INSTRUCTIONS
- Preheat oven to 350°. Cut a circle of parchment to line the bottom. Lightly grease 9-inch springform pan with cooking spray and set aside.
- In a large bowl whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt. Add the oil, brown sugar, eggs, vanilla extract and mix until combined. Do not overmix. Fold in the pumpkin puree and incorporate well.
- In a medium bowl, using an electric mixer on high speed beat together cream cheese, sugar, eggs, and flour until smooth. Add vanilla extract and mix until blended.
- Spread half of the pumpkin cake batter into the bottom of the prepared springform pan. Spoon half of the cheesecake batter on top of the pumpkin cake layer in a large spoonfuls, don’t spread or swirl together. Spoon the rest of the pumpkin cake batter around the spoonful of cheesecake batter without spreading or swirling. Spoon the rest of the cheesecake batter on top.
- Bake for about 50-60 minutes, or until 165 degrees in the center.
- Remove from oven and allow to cool completely but do not remove from the springform. When cool make the frosting.
- Remove from pan and frost.
- Top with the walnuts.
- Frosting
- In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat. Cool for 10 minutes. Add 1 cup confectioners’ sugar, beat in well. Then the vanilla. Add more milk if the mixture is too thick. Spread on cake. I did just a thin coat on the sides and then the top.
- Walnuts
- Add the water and sugar to a 2-quart glass microwave safe bowl. Cook on high heat until mixture starts to turn brown, about 6 – 7 minutes. Add cinnamon and walnuts and cook 1 more minute. Pour out on a parchment lined sheet and allow to cool Seperate them with forks the best you can.
