Here’s a cross between a cake and cheesecake. The base is a moist soft pumpkin cake with added candied ginger for a little heat. The topping is a thin layer of creamy pumpkin cheesecake. The cake is baked just until a cake tester comes out clean, but not until the cake picks up color. Then it’s cooled briefly while the cheesecake batter is mixed. The latter is baked at reduced oven temperature just until softly set. The result is a perfect cheesecake texture and moist and tender cake interior.