Pumpkin Cheesecake Swirl Cake

Boy, I've been on a roll with all the pumpkin recipes lately! This is a pumpkin version of a chocolate cheesecake swirl cake I made earlier. I gotta say this turned out pretty amazing. It's super moist - it tastes like a combo between a pumpkin bread, a pumpkin pie, and a pumpkin cheesecake all in one. :)

PUMPKIN CHEESECAKE SWIRL CAKE

INGREDIENTS:

1 (18.25 oz) package Spice cake mix

1 (15 oz) can pumpkin

1/2 cup applesauce

1/4 cup water

1/2 cup granulated sugar

4 eggs
1 (8 oz) package cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray a 9x13 baking pan with nonstick cooking spray.

2. In a large bowl combine cake mix, pumpkin, applesauce, water, 1/2 cup granulated sugar and eggs. Blend with a handheld mixer until combined. Spoon into prepared baking pan.

3. In a medium bowl combine softened cream cheese, 1/4 cup sugar and 1/2 teaspoon vanilla extract. Stir until smooth and well combined. Drop by heaping tablespoons across top of cake batter. Use a knife to swirl cream cheese mixture into cake batter. Bake cake for 40-45 minutes until set and a toothpick inserted in the center comes out clean.