I'm pretty sure the only thing better than the fall flavors of pumpkin is pairing them with the creaminess of cheesecake. This quick and easy Grain Free Pumpkin Cheesecake Bundt Cake is full of pumpkin flavor sandwiching a layer of maple sweetened cheesecake filling, it's perfect for those of you who are gluten-free or primal.
Preheat oven to 350 degrees and liberally grease your bundt pan
Beat together all the cheesecake filling ingredients until smooth, set aside.
In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, milk, pumpkin, honey and vanilla, then add into dry ingredients.
Pour 1/2 of the cake batter in to the greased pan, then add the cheesecake filling then the rest of the cake batter.
Bake 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter.