Sponge cake with pumpkin and cream cheese

Ingredients:

Sponge cake

• 1 package (450 gr.) flour mixture for making biscuit with spices
• 2 large eggs
• 1 teaspoon vanilla extract
• 170 g butter, melted and cooled

Filling

• 250 g of cottage cheese, room temperature
• 3 large eggs
• 1 teaspoon pumpkin pie spice mix
• 1 teaspoon vanilla extract
• 450 gr. pumpkin puree
• 4 tbsp (60 g) butter, melted and cooled
• 3.5 cups powdered sugar
• Sweetened whipped cream for serving

Preparation:

1. Preheat oven to 180°C. Spray a glass baking dish (33 x 23 cm) with cooking spray.
2. Prepare the sponge cakeIn the bowl of a stand mixer fitted with a paddle attachment, combine the dry cake mix, eggs, and vanilla. Beat on medium speed for about 1 minute until smooth. Add the butter and mix until combined. Spread the mixture evenly into the prepared pan.
3. Prepare the fillingIn a clean mixer bowl fitted with the paddle attachment, beat the cream cheese for 1-2 minutes until light and smooth, scraping down the sides occasionally. Add the eggs. pumpkin pie spices and vanilla, beat until smooth.
   
   Add the pumpkin and butter and beat again. Add the powdered sugar and mix it in on low speed, then beat on medium speed until light and smooth, about 1 minute. Pour the filling into the crust and smooth the surface with a spatula.
4. Bake the sponge cake for 35-40 minutes, until the edges are puffed and golden brown and the center is set. Let cool. Cut into squares and serve, garnished with whipped cream.