Pumpkin Cheesecake Swirl Cake

A dessert that looks like it takes a lot more work than it requires. This is a really great fall-spice inspired recipe. I appreciate that this recipe is prepared in a bundt-pan because my grandma is and always will be PRO-BUNDT.

Tips:

Easy does it - Don't try to over complicate the swirl of the cake; you want it to be a subtle surprise. There is no need to take a knife to this cake to "swirl" it. The shape of the bundt pan forces the cake to rise in an unusual way and creates its own swirl. Let the cake do the work

Put a top on - I chose not to give this cake a glaze or any toppings, but i suggest a simple icing or maple glaze with some toasted pecans or even shaved chocolate.
Substitute - I have given this tip before, but a great substitute for buttermilk is 1 cup milk + 1 Tablespoon lemon juice.
Flip it good - It is important that you invert the bundt pan after cooling for 10-15 minutes. If the cake gets too cool, it will stick to the pan. If you forget, just place the cake back into the oven for 2-3 minutes just so the pan gets reheated; Flip the cake and it should come out just the same. 

Oven Temperature: 350 degrees

Prep Time: 10-15 minutes

  Cook Time: 50-60 minutes

Cool Time: 10-15 minutes

Servings: 1, 10-inch bundt pan

Cheesecake Batter

1, 8 ounce package cream cheese, softened

1/4 cup sugar

1 egg

1 teaspoon vanilla

Pumpkin Batter

12 tablespoons butter, softened 

2 1/4 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

15 ounces pumpkin puree

3/4 cup buttermilk

2 teaspoons vanilla

1 cup sugar

1/4 cup light brown sugar

3 eggs

Directions:

1) Preheat oven to 350. Spray a 10-inch bundt pan with non-stick cooking spray and set aside.

2) In a small mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Set aside. This is your cream cheese swirl.

3) In a mixing bowl, sift together the flour, baking powder, baking soda, spices and salt. Set aside.

4) In a separate mixing bowl whisk together the pumpkin, buttermilk and vanilla. Set aside.

5) In another large bowl, cream the butter and sugar until fluffy. Add  in the eggs one at a time, beating one minute after each addition. Add in about 1/3 of the flour mixture, followed by 1/2 of the pumpkin mixture, then repeat with another 1/3 of the remaining dry, then wet, until finally ending with the dry. Do not overmix! 

6) Pour half of the batter into the prepared bundt pan. Spoon in the cream cheese filling into the pan, as evenly as possible. Top with the remaining pumpkin batter.

7) Bake for 50-60 minutes, until toothpick inserted in the center comes out clean. Allow the cake to cool 10-15 minutes in pan, then invert onto a cooling rack.