Ingredients:
Cheesecake
16 ounces (448g) full-fat cream cheese, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60g) plain yogurt or sour cream*
1 teaspoon vanilla extract
1 Tablespoon (8g) all-purpose flour
3 large eggs
Pumpkin Cake
3/4 cup (180ml) canola or vegetable oil
1 cup (200g) light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 and 1/3 cups (318g) pumpkin puree (canned or fresh)*
1 cup (125g) all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/4 teaspoon salt
Cream Cheese Frosting
4 ounces (112g) full-fat cream cheese, softened to room temperature
2 Tablespoons (16g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar, sifted
1 teaspoon vanilla extract
1/8 teaspoon salt
1-2 Tablespoons (15-30ml) milk
chopped pecans, optional
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