Instructions

Make the pumpkin cheesecake

1. Make the pumpkin cheese cake layer a day ahead of time. Preheat oven to 350 degrees F.
2. In the bowl of your stand mixer, use the paddle attachment to beat the cream cheese until light and fluffy. Add the pumpkin, eggs and yolk, sour cream, sugar, and spices. Beat until combined and smooth, scraping down sides of bowl occasionally.
3. Add the flour and vanilla and mix until combined. Pour mixture into a springform pan, greased and the bottom lined with non-stick aluminum foil.
4. Bake for 1 hour. Turn oven off and leave the cheesecake in the oven for 2 more hours, then remove from oven and let come to room temperature completely before placing in fridge for 6-8 hours (overnight for best results).

Make the cake

1. Preheat oven to 350°F, grease and flour two 8-inch cake pans.
2. Sift cocoa, flour, baking soda, salt and sugar into a medium bowl, mix well.
3. Combine mayonnaise, vanilla and water in an electric mixer at low speed. Once smooth, slowly add in dry mixture until just incorporated (do not over beat).
4. Pour batter into cake pans and bake for 30 minutes or until done. Cool on wire racks and frost with your favorite chocolate frosting.

Make the frosting

1. Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar.
2. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
3. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
4. Blend in cinnamon, to taste.

Assemble the cake

1. To assemble the cake, level both chocolate cakes with a sharp knife.
2. Place one cake on a plate and smooth on a thin layer of frosting.
3. Place the cheesecake on top. (If cheesecake is too think for your taste, feel free to cut it in half horizontally.) If the layers don’t match up, you can use a knife to very carefully remove the sides of the cheesecake to fit.
4. Smooth a thin layer of frosting on top of the cheesecake. Place the last cake layer on top of the cheesecake. Frost the cake. Keep refrigerated.