Pumpkin Cheesecake Cake
Indulge in this vibrant Pumpkin Cheesecake Cake, layered with rich pumpkin cake, a creamy cheesecake center, and a warm cinnamon frosting. A luxurious dessert perfect for any fall occasion.
Servings: 12 people
Calories: 632kcal
Equipment
- 7" Circular baking tins
- 7" springform pan
- Hand-held electric mixer
- Mixing bowls
- Cake smoothing knife
Ingredients
Pumpkin Cake
- 180 g all-purpose flour sifted
- 1 ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1.5 tablespoons pumpkin spice
- 190 g dark brown sugar
- 280 g pumpkin purée room temperature
- 75 ml vegetable or sunflower oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
Cheesecake
- 400 g cream cheese softened
- 100 g granulated sugar
- 2 eggs
- 6 tablespoon heavy cream
- 6 tablespoon sour cream
- 1 teaspoon vanilla extract
Pumpkin Spice Frosting
- 227 g or 1 cup of unsalted butter room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of pumpkin spice
- 440 g or 3 ⅔ cups of powdered sugar sifted
- A pinch of salt
- 1-2 tablespoons milk
- Cinnamon powder for dusting
Instructions
Pumpkin Cake
- Preheat the oven to 170°C (340°F). Line and grease two 7-inch round baking tins. Set aside.
- In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt until evenly combined.
- In a separate large bowl, add the eggs, pumpkin purée, oil, and vanilla extract. Whisk for 2–3 minutes, or until smooth.
- Add the dry ingredients to the wet ingredients and whisk on low speed for 2–3 minutes, or until just combined.
- Divide the pumpkin cake batter evenly between the prepared tins. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and carefully take them out of the tins. Let them cool upside down on a wire rack to help flatten the tops.
Cheesecake
- Preheat the oven to 180°C (350°F). Line a 7-inch springform pan with parchment paper and set aside.
- To make the cheesecake layer, whisk the cream cheese and sugar for 1 minute, or until smooth and combined.
- Add one egg and whisk until fully incorporated. Repeat with the second egg.
- Next, add the heavy cream, sour cream, and vanilla extract, and whisk for 1–2 minutes, or until fully combined.
- Pour the cheesecake mixture into the prepared pan and bake for 40–45 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 2 hours.
- While the cake and cheesecake are cooling, prepare the frosting.
Pumpkin Spice Frosting
- In a bowl, add the unsalted butter and whisk for 2 minutes, until light and creamy.
- Add half of the powdered sugar and whisk for 2 minutes.
- Then add the remaining powdered sugar, pumpkin spice, a pinch of salt, and milk. Whisk everything together for 3–5 minutes, until smooth and fluffy.
Assemble
- Place one layer of pumpkin cake on a serving plate or cake board.
- Spread a layer of pumpkin spice frosting over the top and smooth it out.
- Gently place the cheesecake layer on top of the frosting.
- Add another layer of frosting over the cheesecake and smooth.
- Top with the final layer of pumpkin cake.
- Frost the entire cake with the remaining frosting. Use a smoothing knife to create a ribbed pattern, and finish by dusting with cinnamon powder.
- Serve and enjoy this delicious pumpkin cheesecake cake.
Video
Notes
- Decoration: Feel free to get creative when decorationg the pumpkin cheesecake cake! Try adding piped swirls using a star nozzle or top with cute mini pumpkins for a festive touch.
- Measuring ingredients: For the best and consistent results, use a digital kitchen scale to measure your ingredients.
- Assemble: Ensure both the cake layers and the cheesecake are completely cooled before beginning to frost. If they’re even a little warm, the frosting can melt and slide off!
Nutrition
Serving: 190g | Calories: 632kcal | Carbohydrates: 78.25g | Protein: 7.95g | Fat: 33.28g | Saturated Fat: 18.732g | Polyunsaturated Fat: 2.85g | Monounsaturated Fat: 9.395g | Trans Fat: 0.626g | Cholesterol: 138mg | Sodium: 257mg | Potassium: 249mg | Fiber: 1.8g | Sugar: 62.22g | Vitamin A: 4665IU | Vitamin C: 1.4mg | Calcium: 94mg | Iron: 2.24mg