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Christmas Pecan Cheesecake Cake Delight

Christmas Pecan Cheesecake Cake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup chopped pecans plus extra for topping
  • 16 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 1 tablespoon all-purpose flour for cheesecake
  • 1 tablespoon maple syrup for topping

Method
 

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and sour cream.
  4. In a separate bowl, whisk together the flour, baking powder, and chopped pecans.
  5. Combine the dry ingredients with the wet ingredients, mixing just until incorporated.
  6. Divide the batter evenly between the prepared cake pans and smooth the tops.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
  8. While the cake layers are baking, prepare the cheesecake filling by beating together cream cheese, powdered sugar, almond extract, and flour until smooth.
  9. Once the cake layers are baked and cooled, place one layer on a serving platter, spread half of the cheesecake filling over it, then top with the second layer and complete with the remaining cheesecake filling.
  10. For the topping, combine chopped pecans with maple syrup and sprinkle over the top of the cheesecake layer.
  11. Chill the assembled cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld.