Pumpkin Chocolate Cream Cheese Cake
Adapted from Pampered Chef. To soften cream cheese in microwave, place cream cheese in small bowl. Microwave on HIGH 15 seconds. One teaspoon pumpkin pie spice can be substituted for the ground cinnamon, nutmeg and ginger, if desired.
Ingredients
Filling:
- 4 oz cream cheese, softened
- ¼ cup sugar
- 1 egg
Cake:
- 1 cup solid-packed pumpkin
- 1 cup sugar
- 1 egg
- ⅓ cup vegetable oil
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup semi-sweet chocolate chips , optional
Instructions
- Preheat oven to 375°F. Lightly spray a rectangular 9x13-inch baking pan with cooking oil.
- For filling, whisk cream cheese, sugar and egg with whisk in small bowl until well blended; set aside.
- For batter, combine pumpkin, sugar, egg and oil in a larger bowl; mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger. Pour into prepared baking pan.
- Drizzle cream cheese mixture over batter; cut through batter with knife several times for marbled effect. Sprinkle with chocolate morsels, if desired.
- Bake 25-30 minutes or until wooden pick in center comes out clean. Cool; cut into squares. Serve plain, or with ice cream or whipped cream.
Notes
Originally posted on RE November 2015.