Today’s recipe is for all those pumpkin fanatics and cheesecake lovers.
I know, I already bragged through my cyber megaphone about this New York Style Pumpkin Cheesecake, which so many of my friends and readers adore.
But this is the season of fall flavors, and The Great Pumpkin continues to come calling.
I’ve already revealed what a cheesecake craver I am. If you missed it before, my all-time favorite cheesecake in the whole universe is this White Chocolate Raspberry Cheesecake on Oreo Crust, which gives the Cheesecake Factory a serious run for its money.
Thus, it’s only natural that we would seek to incorporate a little cheesecake-ness into this Pumpkin Cream Cheese Bundt Cake…
The cream cheese filling tastes like a bit of cheesecake paradise, playing hide-and-seek in the center of the moist cake. The pumpkin cake encasing the cheesecake filling boasts a moist, tender crumb. It’s brimming with the goodness of pumpkin. The whole cake is then drizzled with a decadent cream cheese glaze.
The first time I made this Pumpkin Cream Cheese Bundt Cake, Hubby was already raving, but my finicky palate felt like the cake had a bit more salt than I liked, and wasn’t quite sweet enough (I rarely say that, since I’m a habitual sugar-reducing baker.)
It just has to be the right balance. So, I wanted to redo this a second time, just to make sure I’m giving you the best recipe I possibly can.
This Pumpkin Cream Cheese Bundt Cake is perfect for any holiday breakfast or brunch table. The moist and tender pumpkin cake encases a wonderful cream cheese filling. To make the cheesecake flavor more intense, a perfectly sweet cream cheese glaze drapes the cake.
Source: Chew Out Loud (cake portion inspired by brighteyedbaker)