Pumpkin Cheesecake Cake Recipe for 12

Instructions:

1. In a medium bowl, whisk together the whole wheat pastry flour, coconut sugar, baking soda, salt, ground cinnamon, ground ginger, and ground cloves.
2. Beat the softened unsalted butter until creamy, then incorporate eggs one at a time. Stir in 1 cup of pumpkin purée and vanilla extract until smooth.
3. Slowly fold the dry ingredients into the wet mixture, stirring only until no flour streaks remain.
4. Press the pumpkin cake batter evenly into the bottom of a lined 9-inch springform pan.
5. In a separate mixing bowl, beat the softened cream cheese and maple syrup until velvety and lump-free.
6. Mix in the plain Greek yogurt and lemon juice until combined.
7. Incorporate the remaining 0.5 cup of pumpkin purée, 2 eggs, and pumpkin pie spice into the cheesecake mixture.
8. Pour the cheesecake layer over the pumpkin sponge base, smoothing the top with a spatula.
9. Bake according to temperature guidelines for 60 minutes or until the center is slightly set.
10. Allow the cake to cool slowly on a wire rack before refrigerating for at least 6 hours to set.