Pumpkin Swirl Cake for 12 Servings

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9-inch springform or round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In a separate larger bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
5. Gradually fold in the whisked dry ingredients until just combined, taking care not to overmix.
6. In a clean mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and devoid of lumps.
7. Add the egg, lemon juice, and vanilla extract to the cream cheese mixture, mixing on medium speed until glossy and thick.
8. Pour the pumpkin batter into the prepared pan and smooth the top with a spatula.
9. Drop the cream cheese mixture by the spoonful across the top of the batter in random clusters.
10. Using a wooden skewer or butter knife, gently drag the tool through the cream cheese dollops in a figure-eight motion to create distinct ribbons.
11. Bake for 40–45 minutes, or until the edges pull away from the sides and a toothpick inserted into the center comes out clean.
12. Let the cake cool completely in the pan before releasing to ensure the cheesecake swirl sets firmly.