Pumpkin Cheesecake Cake 

This pumpkin cheesecake cake captures the essence of fall in every bite. It features two moist, tender layers of spiced pumpkin cake paired with a rich, creamy cheesecake center. The entire cake is frosted with a smooth pumpkin spice buttercream and finished with a light dusting of cinnamon for that perfect aromatic touch. It's a beautifully balanced dessert that highlights all the warm, cozy flavors of the season, ideal for autumn gatherings or a festive holiday table.

You may also enjoy these Pumpkin Cinnamon Rolls, No Egg Pumpkin Tiramisu and Pumpkin Loaf with Streusel.

Why This Recipe Works 

• The pumpkin cake is sweet and infused with flavors of fall, which complement the cheesecake filling and pumpkin spice frosting perfectly.
• The cheesecake filling elevates this cake to a new level, adding an extra creamy touch to every bite.
• This pumpkin cheesecake cake is perfect for serving during Halloween, birthdays, or Thanksgiving.
• It is also a stunning fall centre piece.

Pumpkin Cheesecake Cake Ingredients 

See the recipe card for full information on ingredients and quantities.

• Pumpkin puree: I use canned pumpkin puree for this pumpkin cheesecake cake recipe, but you can use homemade pumpkin puree instead.
• Sugar: Opt for brown sugar to add a caramel-like flavor to the cake, which is ideal for the season.
• Eggs: Ensure the eggs are at room temperature to achieve the right texture.
• Flour: Sift the flour to remove excess lumps and dirt.
• Pumpkin spice: If you don't have pumpkin spice to hand, you can make your own by combining three tablespoons of ground cinnamon, two teaspoons of ground ginger, two teaspoons of ground nutmeg, 1½ teaspoons of ground allspice, and 1½ teaspoons of ground cloves. Mix all the ingredients in a bowl, following the measurements provided in the pumpkin cheesecake cake recipe.
• Oil: Use sunflower or vegetable oil. Avoid using olive oil, as it can alter the flavor of the pumpkin cheesecake cake.
• Cream cheese: Use full-fat cream cheese for the cheesecake.
• Unsalted butter: Ensure it is at room temperature to achieve the correct texture.
• Icing sugar: sift the sugar to remove lumps and achieve a smooth, even texture for the buttercream.

Tips and substitutions 

• Decoration: I prefer a simple design when frosting this pumpkin cheesecake cake; however, you can get creative and add swirls with a piping nozzle or mini pumpkins.
• Weighing scale: Use a scale to measure the ingredients accurately. This will ensure that you achieve the perfect results.
• Frosting options: You can use cream cheese frosting or vanilla buttercream to frost the pumpkin cheesecake cake instead of pumpkin spice frosting. For extra indulgence, add caramel sauce in between each layer.
• Cooling: Ensure that the cake layers and cheesecake filling cool completely before frosting to prevent the frosting from melting.

How to Make Pumpkin Cheesecake Cake

Step 1: Start by preheating your oven to 170°C (340°F). Line and grease two 7-inch round cake tins, then set them aside. In a bowl, add the flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt.

Step 2: Whisk the ingredients until evenly combined.

Step 3: In another large bowl, add the eggs, pumpkin purée, oil, and vanilla extract.

Step 4: Whisk for 2 minutes or until smooth.

Step 5: Now, pour the dry ingredients into the wet mixture.

Step 6: Whisk on low speed for about 2-3 minutes, just until everything comes together.

Step 7: Divide the batter evenly between your cake tins and bake for 20-25 minutes, or until a toothpick poked in the middle comes out clean.

Step 8: Once baked, remove the cakes from the oven and gently lift them out of the tins. Let them cool upside down on a wire rack. This helps flatten the tops naturally.

Cheesecake

Step 9: Preheat your oven to 180°C (350°F). Line a 7-inch springform pan with parchment paper and set it aside. Add cream cheese and sugar to a bowl.

Step 10: Whisk for one minute or until smooth. Add one egg and mix until it is well incorporated. Then, repeat the process with the second egg.

Step 11: Next, add the heavy cream, sour cream, and vanilla. Whisk for an additional 1-2 minutes, until everything is well blended.

Step 12: Pour the cheesecake mixture into your prepared pan and bake for 40-45 minutes.

Step 13: You're looking for set edges and a slight wobble in the middle. Let the cheesecake cool completely at room temperature, then refrigerate it for at least 2 hours to chill and firm up.

Pumpkin Spice Frosting

Step 14: While everything's cooling, it's time to whip up the frosting. Add the butter to a bowl and beat it for about 2 minutes, until it becomes nice and creamy.

Step 15: Add half of the powdered sugar.

Step 16: Beat for an additional 2 minutes.

Step 17: Then add the remaining icing sugar, pumpkin spice, a pinch of salt, and milk.

Step 18: Mix everything for 3-5 minutes, until the mixture is smooth, fluffy, and spreadable.

Assemble the Cake

Step 19: Place one of the pumpkin cake layers on your cake board or serving plate.

Step 20: Spread a generous layer of the pumpkin spice frosting on top and smooth it out.

Step 21: Carefully place the cheesecake layer on top

Step 22: Then, add another layer of frosting and smooth it out again.

Step 23: Add the second pumpkin cake layer on top.

Step 24: Frost the entire cake with the remaining frosting. If you want a bit of texture, use a smoothing knife to create a ribbed pattern.

Step 25 and 26: Then finish off the pumpkin cheesecake cake with a light dusting of cinnamon.

Step 27: Serve this luscious pumpkin cheesecake cake as dessert and enjoy.

Recipe FAQs

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