Ingredients
2pkgcream cheese
1egg
1cupsugar
2tspvanilla
4ozpureed pumpkin,fresh or canned
1egg
¼cupvegetable oil
3tbspwater
¾cupwhite sugar
1cupall-purpose flour
½tspbaking soda
¼tspsalt
¼tspground cinnamon
¼tspground nutmeg
1pinchground cloves
1pinchground ginger
1cuppecans,chopped, for toppings
2cupspowdered sugar
2tbspmilk,or more as needed
4tspvanilla
Preparation
Preheat the oven to 350 degrees F.
Using a mixer, cream the cream cheese, egg, vanilla, and sugar together until fully combined and smooth.
Spray a 9×9-inch pan with baking spray or cover in butter and dust with flour.
Mix together the pumpkin puree, egg, vegetable oil, water, and ¾ cup of white sugar until well blended with a whisk.
In a separate bowl, add the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger, and whisk together, then add to the wet ingredients.
Put 75% of the cake batter in the pan, then top with spoonfuls of cheesecake batter carefully.
Top the cheesecake with the remaining cake batter carefully. Finish with chopped pecans atop.
Bake for about 45 to 50 minutes or until the top springs back when touched.
Add the powdered sugar, vanilla, and milk together in a bowl.
Let the cake cool completely, then drizzle the icing on top.
Place in the refrigerator for 4 to 6 hours or overnight.
Serve cold, and enjoy!
