Combines pumpkin cake and cheesecake in one dessert
Rich, creamy, and perfectly spiced
Beautiful layered presentation
Ideal for fall holidays and celebrations
Moist pumpkin cake texture
Smooth cheesecake center adds richness
Great make-ahead dessert
Perfect balance of sweet and warm spice flavors
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cheesecake layer:
Cream cheese
Granulated sugar
Eggs
Vanilla extract
Sour cream
For the pumpkin cake layers:
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Pumpkin pie spice
Brown sugar
Granulated sugar
Eggs
Pumpkin puree
Vegetable oil
Vanilla extract
Buttermilk
For the frosting:
Cream cheese
Butter
Powdered sugar
Vanilla extract
Ground cinnamon (optional)
Directions
Preheat the oven to 325°F (165°C). Grease and line two 8-inch cake pans and one springform pan.
Prepare the cheesecake layer by beating the cream cheese and sugar until smooth.
Add the eggs one at a time, then mix in the vanilla extract and sour cream until creamy.
Pour the cheesecake batter into the prepared springform pan.
Bake for 35–40 minutes, or until the center is mostly set. Cool completely, then refrigerate until firm.
For the pumpkin cake layers, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.
In a large bowl, whisk together the brown sugar, granulated sugar, eggs, pumpkin puree, oil, vanilla extract, and buttermilk.
Gradually add the dry ingredients into the wet ingredients and mix until just combined.
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake layers to cool completely.
For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract and continue mixing until fluffy.
Place one pumpkin cake layer on a serving plate.
Carefully place the chilled cheesecake layer on top.
Add the second pumpkin cake layer.
Frost the top and sides of the cake evenly.
Chill before slicing for cleaner layers.
Servings and timing
Servings: 12 slices
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Chill Time: 2 hours
Total Time: 3 hours 50 minutes
Variations
Add chopped pecans or walnuts between layers
Drizzle caramel sauce over the cake
Use maple frosting instead of cream cheese frosting
Add chocolate chips to the pumpkin cake batter
Make mini layered cakes instead of one large cake
Add a graham cracker crust to the cheesecake layer
Top with whipped cream and cinnamon
Storage/Reheating
Store Pumpkin Cheesecake Cake covered in the refrigerator for up to 5 days.
To freeze, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This cake is best served chilled or slightly softened at room temperature and does not require reheating.
FAQs
Can I make this cake ahead of time?
Yes, this dessert is ideal for making ahead because chilling improves the texture and flavor.
Do I need to refrigerate Pumpkin Cheesecake Cake?
Yes, because of the cheesecake and cream cheese frosting, refrigeration is necessary.
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly. Avoid pumpkin pie filling.
What size pans should I use?
Two 8-inch cake pans and one 8-inch springform pan work best.
Why did my cheesecake crack?
Overbaking or rapid cooling can cause cracks, but they will be covered by the cake layers and frosting.
Can I freeze the whole cake?
Yes, the cake freezes well when wrapped tightly.
What frosting pairs best with pumpkin cake?
Cream cheese frosting is the classic and most flavorful choice.
Can I make this recipe gluten-free?
Yes, use a gluten-free all-purpose flour blend.
How do I get clean cake slices?
Chill the cake well and wipe the knife clean between slices.
What can I serve with Pumpkin Cheesecake Cake?
It pairs beautifully with coffee, tea, caramel sauce, or whipped cream.
Conclusion
Pumpkin Cheesecake Cake is the ultimate fall dessert, combining moist pumpkin cake layers with creamy cheesecake and rich frosting for an unforgettable treat. Perfect for holidays and special gatherings, this layered cake delivers warm spice flavor, smooth texture, and beautiful presentation in every slice.
Pumpkin Cheesecake Cake is a rich layered fall dessert made with moist pumpkin spice cake, creamy cheesecake filling, and smooth cream cheese frosting. Perfect for Thanksgiving, holiday gatherings, or autumn celebrations, this impressive homemade cake combines cozy pumpkin flavor with decadent cheesecake in every slice
Ingredients
For the Cheesecake Layer:
16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
For the Pumpkin Cake Layers:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup buttermilk
For the Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, optional
Instructions
Preheat oven to 325°F (165°C). Grease and line two 8-inch cake pans and one 8-inch springform pan.
Prepare the cheesecake layer by beating cream cheese and sugar until smooth.
Add eggs one at a time, then mix in vanilla extract and sour cream until creamy.
Pour cheesecake batter into the prepared springform pan.
Bake for 35–40 minutes, or until the center is mostly set. Cool completely, then refrigerate until firm.
For the pumpkin cake layers, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.
In a large bowl, whisk brown sugar, granulated sugar, eggs, pumpkin puree, oil, vanilla extract, and buttermilk until smooth.
Gradually add dry ingredients into wet ingredients and mix until just combined.
Divide batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool cake layers completely.
For the frosting, beat cream cheese and butter until smooth and fluffy.
Add powdered sugar, vanilla extract, and cinnamon if using. Beat until creamy.
Place one pumpkin cake layer on a serving plate.
Carefully place the chilled cheesecake layer on top.
Add the second pumpkin cake layer.
Frost the top and sides evenly with cream cheese frosting.
Chill before slicing for cleaner layers and best texture.
Notes
Chilling the cheesecake layer before assembling makes stacking easier. Use pure pumpkin puree rather than pumpkin pie filling. Refrigerate the cake until ready to serve for the best flavor and texture.
