Ingredientes para Pumpkin Cheesecake Topped Chocolate Bundt Cake W Dulce De Leche
- 8 ounces cream cheese, softened
- Granulated Sugar
- Light Brown Sugar
- 4 large eggs
- Canned Pumpkin
- 2 tablespoons cornstarch
- Vanilla Extract
- Pumpkin Pie Spice
- Unsweetened Cocoa Powder
- Semisweet Chocolate
- Brewed Coffee
- 8 ounces sour cream
- All Purpose Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- Unsalted Butter
- 1 teaspoon vanilla extract
- Mini Chocolate Chip
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Cheesecake Topped Chocolate Bundt Cake W Dulce De Leche? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Pumpkin Cheesecake Topped Chocolate Bundt Cake W Dulce De Leche
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
- In a medium bowl, beat together 8 ounces of softened cream cheese, ½ cup granulated sugar, and ¼ cup packed brown sugar until smooth and creamy.
- Beat in 2 large eggs one at a time, then stir in 1 (15 ounce) can pumpkin puree, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice.
- Pour pumpkin mixture into the prepared bundt pan.
- In a small saucepan, combine ½ cup unsweetened cocoa powder and 6 ounces of semi-sweet chocolate chips.
- Pour 1 cup of hot coffee over the chocolate mixture and whisk until smooth. If needed, heat gently over medium heat until chocolate melts completely. Remove from heat.
- Whisk in 8 ounces of sour cream.
- In a large bowl, whisk together 2 cups all-purpose flour, ½ teaspoon salt, and 1 teaspoon baking soda.
- In a separate bowl, cream together ½ cup (1 stick) unsalted butter, ¾ cup packed brown sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time.
- Gradually add the dry ingredients to the wet ingredients, alternating with the chocolate mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in ½ cup chocolate mini chips.
- Carefully pour the chocolate batter over the pumpkin layer in the bundt pan.
- Bake for 42-45 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Let cool in the pan for 30 minutes before inverting onto a wire rack or parchment-lined plate.
- Cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- Drizzle generously with dulce de leche before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
149g
Fat
81g
Carbs
17g
