Pumpkin Pie Cake - Momofuku style

For the Cake:
2 cups sugar
4 eggs
1 cup vegetable oil
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1- 15 ounce can pumpkin puree with 1/3 cup removed to use in the ganache
Preheat oven to 325 degrees. 
Grease and flour 2-9" round cake pans.  In a large bowl, sift together the
flour, soda, salt, powder and pumpkin pie spice.  Set aside.  In another bowl,
combine the sugar, eggs, oil and vanilla and beat until incorporated.  Add the
dry ingredients and stir to combine.  Divide the batter between the 2 pans and
bake for 30-40 minutes until cakes are done.  Let cool on wire rack for 10
minutes.  Remove from pans and let cool completely.

PUMPKIN GANACHE
5 1/4 ounces white chocolate
2 tablespoons butter
1 tablespoon light corn syrup
1/4 cup heavy cream
1/3 cup pumpkin puree (left over from cake)
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
Combine white chocolate and butter in large bowl and microwave at 15 second intervals, stirring after each 15 seconds.  Continue until melted.  Mixture should be barely warm to the touch and totally homogenous.  Add the corn syrup and continue to stir.  Add the cold cream and stir....(the original recipe says to use an immersion blender...so you may need to if the mixture isn't smooth and glossy).  Add the puree, salt and pumpkin pie spice.  Chill in the refrigerator at least 4 hours or overnight.

PIE CRUMB
1 1/2 cups flour
2 tablespoons sugar
3/4 teaspoons kosher salt
1 stick butter, melted
1 1/2 tablespoons water
Heat the oven to 350 degrees.  Combine the flour, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed.
Add the butter and water and paddle at low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment lined baking sheet and bake for 25 minutes , stirring and breaking them up occassionally.  The crumbs should be golden brown and still slightly moist to the touch.  They will dry as they harden and cool.  Let the crumbs cool completely before using.

LIQUID CHEESECAKE
8 ounces cream cheese
3/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon kosher salt
2 tablespoons milk
1 egg
Heat the oven to 300 degrees.  Put the cream cheese in the stand mixer fitted with the paddle attachment and mix on low speed for 2 minutes.  Scrape down the sides of the bowl and add the sugar and mix for 1-2 minutes.  Scrape down the bowl again.
Whisk the cornstarch and salt in a small bowl.  Whisk in the milk and egg until the slurry is homogenous.  With the mixer on low speed stream in the egg mixture.  Paddle for 3-4 minutes until the mixture is smooth.  Line the bottom and sides of a 6 x6 inch baking pan with plastic wrap.  Pour the cheesecake batter in and bake for 15 minutes.  Gently shake the pan.  The cheesecake should be firmer and more set around the edges but still jiggly in the middle.  If it is jiggly all over, bake for 5 more minutes.  Cool the cheesecake completely, to finish the baking process and allow the cheesecake to set.  Once cool, store in an airtight container in the refrigerator.

FROSTING
2 tablespoons butter, softened
1-1/2 cups powdered sugar
1-2 tablespoons milk
2 graham crackers crushed
Mix the first 3 ingredients together until spreading consistency (adjust milk and powdered sugar to get the right consistency)  Add the graham crumbs.  Stir well.

FINALLY, YOU CAN ASSEMBLE THE CAKE
Begin by cutting 1/3 of the cake off the top of each cake. (you want to end up with 3 layers )
In a large springform pan, lay the 2 thin pieces of cake (1/3 +1/3) in the bottom and press with your fingers.  Brush the cake with milk.  Spread some of the liquid cheesecake over the layer and sprinkle with some of the pie crumb.  Using the back of a spoon, spread icing, then spread 1/3 of the ganache.  Repeat with next layer of cake, cheesecake, crumb, frosting and ganache.  Place top cake on and pour remaining ganache on top.  Sprinkle pie crumb around edge and garnish with candied pepitas if desired.

If you want to make a much easier version, make the cake and ganache.  Use a store bought pie crust and after baking it crumble it up in the bowl of a food processor.  Instead of making frosting and liquid cheesecake , use a can of cream cheese frosting and add the crushed graham crackers.  Assemble the same as above.
Enjoy this cake if you make it....you deserve it.