This dessert gives you the best of both worlds: the soft, moist texture of pumpkin cake and the smooth, tangy richness of cheesecake. It looks stunning on a dessert table and tastes even better the next day, making it great for preparing ahead of time. The layers are distinct, flavorful, and blend perfectly together in each bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cheesecake layer:
Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
For the pumpkin cake layers:
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Pumpkin puree
Granulated sugar
Brown sugar
Eggs
Vegetable oil
Vanilla extract
For the cream cheese frosting:
Cream cheese, softened
Butter, softened
Powdered sugar
Vanilla extract
A pinch of salt
Directions
Make the cheesecake layer:
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla until well combined.
Pour into the pan and bake for 35–40 minutes, or until set. Let cool completely, then freeze for at least 1 hour before assembling the cake.
Make the pumpkin cake layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, combine pumpkin puree, both sugars, eggs, oil, and vanilla. Stir in the dry ingredients until just combined.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
Make the frosting:
Beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until fluffy and creamy.
Assemble the cake:
Level the pumpkin cake layers if needed. Place one pumpkin cake layer on a serving plate.
Add the cheesecake layer (removed from springform pan) on top.
Place the second pumpkin cake layer over the cheesecake.
Frost the top and sides with cream cheese frosting. Chill for at least 1 hour before slicing.
Servings and timing
This recipe serves 12–14. Prep time: 45 minutes Bake time: 70 minutes total (cheesecake + cake layers) Chill time: 1–2 hours Total time: About 3 hours (including cooling and assembling)
Variations
Mini version: Make smaller individual cakes using mini springform pans.
Add crunch: Mix chopped pecans or walnuts into the pumpkin cake batter or sprinkle them between layers.
Spiced frosting: Add cinnamon or pumpkin spice to the cream cheese frosting for extra fall flavor.
Maple twist: Add a touch of maple syrup to the frosting for a rich, seasonal sweetness.
Gluten-free: Use a 1:1 gluten-free flour blend in the cake layers.
Storage/Reheating
Store the assembled cake in the refrigerator, covered, for up to 5 days. To freeze, wrap individual slices tightly and store for up to 1 month. Thaw in the fridge overnight. No reheating is needed—serve chilled or at room temperature.
FAQs
Can I make this cake ahead of time?
Yes, the whole cake can be made and assembled a day or two in advance. Keep it refrigerated until ready to serve.
Do I need a springform pan?
A springform pan is ideal for the cheesecake layer, as it makes removal easy and keeps the shape intact.
Can I use store-bought pumpkin pie filling?
No, use pure pumpkin puree—not pumpkin pie filling, which has added sugar and spices.
What kind of cream cheese is best?
Use full-fat block cream cheese for the best texture and flavor.
Can I freeze the entire cake?
Yes, freeze the cake whole (wrapped tightly) or in slices. Thaw overnight in the fridge before serving.
How do I keep the cheesecake from cracking?
Avoid overmixing, and don’t open the oven while baking. Cooling slowly and freezing helps prevent cracks.
Can I add chocolate chips to the cake?
Yes, mini chocolate chips work great in the pumpkin cake layers for extra richness.
Can I make this without eggs?
For an egg-free version, use a commercial egg replacer or try flax eggs, though texture may vary.
Should the cake be served cold?
It can be served chilled or allowed to sit at room temperature for 30 minutes before serving.
Can I use this recipe for cupcakes?
Yes, but the cheesecake layer would need to be adjusted or swirled in. Bake times will also be shorter.
Conclusion
Pumpkin Cheesecake Cake is a rich, layered dessert that captures the essence of fall in every bite. With its moist pumpkin cake, silky cheesecake center, and smooth cream cheese frosting, it’s a dessert worth celebrating. Whether served at a holiday dinner or as a weekend treat, this cake is guaranteed to impress and satisfy.
Pumpkin Cheesecake Cake is a decadent layered dessert featuring moist pumpkin spice cake, a creamy cheesecake center, and smooth cream cheese frosting. Perfect for fall gatherings, Thanksgiving, or whenever you want a showstopping treat.
Ingredients
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
For the Pumpkin Cake Layers:
2 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 1/2 cups pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–3 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Instructions
Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
Pour into the prepared pan and bake for 35–40 minutes, or until set. Let cool completely, then freeze for at least 1 hour.
Make the Pumpkin Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla. Stir in dry ingredients until just combined.
Divide batter evenly between pans and bake for 25–30 minutes, until a toothpick comes out clean. Let cool completely.
Make the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Beat until light and fluffy.
Assemble: Level pumpkin cake layers if needed. Place one cake layer on a serving plate. Add the cheesecake layer on top, then the second pumpkin cake layer.
Frost top and sides with cream cheese frosting. Chill at least 1 hour before slicing and serving.
Notes
Use full-fat block cream cheese for best results in both the cheesecake and frosting.Freeze the cheesecake layer to make assembling easier and cleaner.Level cake layers with a serrated knife for stability.Add cinnamon or maple syrup to frosting for an extra seasonal touch.Chill the assembled cake before slicing for neat layers.
