Well Made by Kiley

Preheat the oven to 350F. Grease an 8x8” or 10.5”x7” baking pan with butter or nonstick cooking spray. Set aside.

Start by preparing the cheesecake filling. In a medium bowl, beat the cream cheese and greek yogurt (or sour cream) together until smooth. Add in the sugar and vanilla, and beat until well combined. Set aside while you prepare the rest of the recipe.

Make the pumpkin cake batter. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, salt, and granulated sugar. Set aside.

In a separate large bowl, whisk together the melted butter, pumpkin puree, milk, and vanilla until smooth.

Add the dry ingredients to the wet, and mix to combine. The batter will be thick.

Spread the batter into the prepared pan. Then, dollop the cheesecake filling on top and spread (it doesn’t’t have to be perfectly even).

Prepare the topping. In a medium bowl, mix together the pecans and both sugars. Sprinkle this mixture all over the surface of the cake.

Then, gently pour ALL of the hot water on top (this is what creates the gooey bottom while baking). Do NOT stir.

Place the dish on a baking sheet, and bake at 350F for 45-55 minutes, until golden brown and mostly set (the bottom will still be gooey).
Remove and allow to cool for 10-15 minutes.

Serve warm with a scoop of vanilla ice cream, if desired.

Enjoy!