Pumpkin Cheesecake Bundt Cake 🧡🎃 - Ingredients: For the pumpkin layer: - 2 large eggs - 100g granulated sugar - 1/2 cup - 80g brown sugar - 1/3 cup 1 teaspoon - 200g pumpkin puree - 3/4 cup + 1 tablespoon - 150g milk - 1/2 cup + 2 tablespoons - 50g sunflower oil - 1/4 cup - 1 teaspoon vanilla extract - 250g all purpose flour - 2 cups - 8g baking powder - 1 teaspoon + 1/2 teaspoon - 1 tablespoon cinnamon and 1/2 teaspoon nutmeg For the cheesecake layer: - 300g cream cheese - 1 cup + 1/4 cup - 80g sugar -1/3 cup + 1 tablespoon - 1 teaspoon vanilla bean paste or ground vanilla bean powder - 1 large egg - 50g heavy cream (32% fat content) - 1/4 cup Instructions: 1. Preheat your oven to 180•C. 2. Generously grease your Bundt cake pan with butter and lightly dust it with flour. Set aside. 3. For the pumpkin cake batter, combine the sugar, brown sugar, eggs and pumpkin purée. 4. Next mix in the oil, milk and vanilla extract. 5. Sift in the flour, baking powder, cinnamon and nutmeg. Mix until well combined, then set aside. 6. For the cheesecake layer, mix the cream cheese with the sugar until smooth. 7. Add the egg and mix again until fully combined. 8. Lastly stir in the heavy cream and vanilla extract. 9. Pour a layer of the pumpkin batter into your prepared Bundt pan. 10. Add a layer of the cheesecake batter, then continue alternating the two until you run out of both. 11. Make sure to finish with a layer of pumpkin batter on top. 12. Bake in the preheated oven for about 45 minutes. 13. If it starts browning too quickly, cover it loosely with foil halfway through. 14. *NOTE*: my oven runs hot, so keep an eye on your cake and increase the baking time if needed. 15. Once baked, let the cake cool in the pan for 15 minutes. 16. Then carefully turn it out and let it release from the pan. 17. Allow it to cool for about an hour before slicing. Enjoy! #pumpkin #bundtcake #cheesecake #asmr #asmrfood - @welcometoangieskitchen