Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche

Name: Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche
Prep time: 2 h 54 min
Cook time: 2 h 54 min
Total time: 2 h 54 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 296 milliliters canned pumpkin; 79 milliliters mini chocolate chip; 6 Tbsps natural unsweetened cocoa powder (not Dutch processed); 6 Tbsps very hot brewed coffee; 2 Tbsps cornstarch; 454 grams packages cream cheese , softened; 2 eggs; 177 milliliters all-purpose flour , plus; 118 milliliters granulated sugar; 237 milliliters light brown sugar , packed; 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves, 1/2 tsp nutmeg); 1 teaspoons salt; 85 grams semisweet chocolate, chopped or 1/2 cup semi-sweet chocolate chips; 6 Tbsps sour cream; 7 Tbsps unsalted butter , room temp; 2 teaspoons vanilla; 2 teaspoons vanilla extract

Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche requires approximately 2 hours and 54 minutes from start to finish. One serving contains 405 calories, 5g of protein, and 25g of fat. This recipe serves 12. If you have vanillan extract, semisweet chocolate, cream, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Dulce de leche chocolate cheesecake bars.