Cinnamon Cheesecake Swirl Pumpkin Cake Slice

November 18, 2014

These are a definite must-try-and-bake-before-fall-is-over-and-there’s-no-more-pumpkin. Because the sponginess and the fudginess combination rocked our socks…I’m pretty sure it’ll rock yours right off.

Cake Slice
1 large egg
½ cup light brown sugar, packed
? cup natural sweetener/or sugar of choice
1 cup pure pumpkin puree, canned or homemade (not pumpkin pie filling)
¼ cup oil (cooking oil or melted coconut oil)
1 tablespoon honey
½ tablespoon vanilla extract
1½ cups plain flour (I used light spelt flour, but plain or all purpose flour(s) are fine)
1 tablespoon baking powder
1½ teaspoons ground cinnamon
Pinch of salt
¼ cup white chocolate chips
Cheesecake
1x 250g | 8.8oz packet low fat/fat free cream cheese, at room temp
2 tablespoons flour
1 teaspoon ground cinnamon
4 tablespoons natural sweetener/sugar of choice

Preheat oven to 180c | 350F. Grease a 9x11-inch baking pan with cooking spray; line with baking/parchment paper (to remove cake slices easier) and set aside. In a large bowl, whisk the egg, brown sugar,...
See the full directions on my site

Nutritions

Calories
311

Sodium
187mg
7% DV

Fat
9g
14% DV

Protein
4g
8% DV

Carbs
56g
19% DV

Fiber
4g
16% DV