Description
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.
