Ingredients
Scale
For the pumpkin cake:
- 2 1/4 cups pumpkin puree
- 1 cup Imperial sugar
- 2/3 cup nonfat or low fat plain yogurt
- 2 eggs
- 1 teaspoon vanilla
- 2 cups white whole wheat flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon cardamom
For the chocolate cheesecake swirl:
- 8 oz. Greek cream cheese (or Neufchatel)
- 4.4 oz. very dark chocolate (I used 85% cocoa), melted
- 1/4 cup Imperial sugar
- 1 teaspoon vanilla
- 1 egg
Instructions
- Preheat the oven to 350 F. Spray a 13 x 9 x 2 inch pan with cooking spray.
- In a large mixing bowl, mix the pumpkin, sugar, yogurt, eggs, and vanilla until they are fully mixed. Sprinkle the dry ingredients on top and stir them in. Pour the batter into the prepared pan, scraping out all the batter.
- In the same bowl, stir together the cream cheese, melted chocolate, sugar, vanilla and egg. Drop the cheesecake mixture in small dollops on top of the cake. Use a knife to swirl the two together.
- Bake at 350 F. for 25 – 30 minutes or until a small wooden pick inserted in one of the pumpkin swirls comes out clean. Let cool before cutting.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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