Description

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

Cook Mode Prevent your screen from going dark

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.

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 45g
Sodium: 320mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg