If you’re craving a dessert that feels like a warm hug on a chilly day, look no further than this Pumpkin Cheesecake Cake Recipe. Combining the rich, spiced flavors of pumpkin with the creamy indulgence of cheesecake and a luscious cinnamon frosting, this cake is a showstopper for any occasion. Whether you’re celebrating a holiday, hosting a cozy dinner, or simply treating yourself, this layered delight offers a perfect balance of moist cake, velvety cheesecake, and dreamy frosting that you’ll want to savor bite after bite.
Ingredients You’ll Need
The magic of this Pumpkin Cheesecake Cake Recipe comes together with simple yet essential ingredients that each play a key role in its incredible taste, texture, and autumnal color. From fragrant spices to rich cream cheese, every component is carefully chosen to create that perfect harmony of flavors.
- Unsalted sweet cream butter (¾ cup, room temperature): Adds moisture and richness while ensuring a tender crumb.
- Sugar (1 ½ cups): Sweetens the cake and balances the pumpkin’s natural earthiness.
- Pure vanilla extract (½ tsp): Enhances the overall flavor with warm, comforting notes.
- Canola oil (3 tbsp): Keeps the cake moist and soft, complementing the butter.
- Large eggs (3) plus 1 large egg white: Provide structure and richness to the cake layers.
- Flour (2 ½ cups): The base of the cake, giving it body and texture.
- Baking powder (2 tsp) and baking soda (1 tsp): Leaven the cake, ensuring it rises beautifully.
- Kosher salt (½ tsp): Balances sweetness and enhances all the flavors.
- Ground cinnamon (1 ½ tsp): Brings signature warmth and spice, key to pumpkin desserts.
- Ground nutmeg (½ tsp) and ground cloves (⅛ tsp): Add depth and aromatic complexity.
- Pumpkin puree (1 ¾ cups): The star ingredient that gives this cake its vibrant color and classic flavor.
- Cream cheese (24 oz softened): Essential for the creamy cheesecake layer that melts in your mouth.
- Sugar (1 cup): Sweetens the cheesecake filling without overpowering it.
- Flour (3 tbsp): Stabilizes the cheesecake to keep it smooth and firm.
- Full-fat sour cream (1 cup): Adds tang and richness to the cheesecake layer.
- Pure vanilla extract (1 tbsp): Boosts the cheesecake’s flavor profile.
- Ground cinnamon (1 ½ tsp), nutmeg (½ tsp), and cloves (⅛ tsp): Bring that unmistakable pumpkin spice flavor to the cheesecake filling.
- Large eggs (4): Create a silky texture in the cheesecake and help it set perfectly.
- Cream cheese (16 oz softened) and unsalted sweet cream butter (1 cup softened): The base for the frosting, making it ultra creamy and dreamy.
- Powdered sugar (12 cups): Sweetens and thickens the frosting for a luscious finish.
- Pure vanilla extract (2 tsp) & ground cinnamon (1 tbsp): Infuse the frosting with warm spice notes to complement the cake.
- Heavy whipping cream (5 tbsp): Adds smoothness and perfect spreading consistency to the frosting.
How to Make Pumpkin Cheesecake Cake Recipe
Step 1: Prepare the Pumpkin Cake Batter
Start by creaming together the butter, sugar, vanilla extract, and canola oil until light and fluffy. Then, beat in the eggs and egg white, one at a time, ensuring they’re fully incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices. Gradually add the dry ingredients into the wet mixture, alternating with the pumpkin puree, until everything is well combined but don’t overmix—the batter should be smooth and velvety.
Step 2: Bake the Pumpkin Cake Layers
Divide the batter evenly among prepared cake pans lined with parchment paper. Bake at 350°F (175°C) for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cake layers to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This ensures your cake layers stay moist but firm enough to support the cheesecake filling.
Step 3: Make the Pumpkin Cheesecake Layer
To prepare the cheesecake filling, beat together the softened cream cheese and sugar until creamy and smooth. Add in the flour, sour cream, vanilla, cinnamon, nutmeg, cloves, and eggs, mixing just until combined to keep the texture silky. Pour this luscious mixture evenly over the cooled pumpkin cake layers in a springform pan. Bake it at a slightly lower temperature (around 325°F or 160°C) for about 50-60 minutes, until the cheesecake is set but still slightly jiggly in the center. Let it cool completely before assembling.
Step 4: Whip Up the Cinnamon Frosting and Assemble
Create the frosting by beating together softened cream cheese and butter until creamy, then gradually add powdered sugar, vanilla extract, ground cinnamon, and heavy cream. Whip until light and fluffy. Spread a generous layer of frosting over the cooled pumpkin cheesecake cake, making sure to cover every nook and cranny for the ultimate indulgence. Feel free to add decorative swirls or tips with a piping bag for that extra wow factor!
How to Serve Pumpkin Cheesecake Cake Recipe
Garnishes
To elevate your Pumpkin Cheesecake Cake Recipe and make it as beautiful as it is delicious, consider garnishing with a sprinkle of ground cinnamon or nutmeg on top. Toasted pecans or candied walnuts add a delightful crunch that contrasts perfectly with the creamy layers. For a festive touch, little dollops of whipped cream and a dusting of pumpkin pie spice really bring the presentation to life.
Side Dishes
This cake pairs wonderfully with light, complementary flavors. A scoop of vanilla bean ice cream or a drizzle of salted caramel sauce can amp up the decadence. For a lighter balance, serve alongside fresh fruit like sliced pears or a crisp apple salad, which brighten the palate and contrast the richness.
Creative Ways to Present
Looking to impress guests? Serve individual cake slices in clear glass dessert dishes layered with whipped cream and a sprinkle of cinnamon for a trifle-style experience. Or stack mini versions of the Pumpkin Cheesecake Cake Recipe as layered parfaits with crushed gingersnap cookies for a fun, bite-sized twist. Presentation is key, and this recipe offers so many ways to get creative!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cheesecake Cake Recipe is best stored in an airtight container in the refrigerator. The rich flavors actually develop more after a day or two, so don’t be surprised if you find it even tastier the next day. Just make sure to bring it back to room temperature before serving to enjoy the smooth texture and full flavor.
Freezing
If you want to save your Pumpkin Cheesecake Cake Recipe for later, slice it into portions and wrap each piece tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to indulge, thaw overnight in the fridge. Freezing may slightly change the texture of the frosting, but the flavors will remain just as amazing.
Reheating
Because this is a chilled dessert with cream cheese layers, reheating isn’t necessary or recommended. Instead, allow slices to come to room temperature to soften the frosting and cream cheese layers. If serving alongside a warm beverage or warm side like spiced apple cider, the contrast makes every bite even more delightful.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and ensures consistent moisture and flavor. Just avoid pumpkin pie filling, as it contains added spices and sweeteners that might throw off the balance.
Is it possible to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure it contains xanthan gum or another stabilizer to keep the cake’s texture intact.
Can I prepare parts of this recipe in advance?
Yes! You can bake the cake layers and make the cheesecake filling a day ahead. Keep them refrigerated and assemble with the frosting just before serving to keep everything fresh.
How do I prevent cracks on the cheesecake layer?
To minimize cracking, bake the cheesecake layer gently at a lower temperature and avoid overbaking. Also, let it cool gradually and avoid sudden temperature changes, which can cause cracking.
What’s the best way to make the frosting smooth and fluffy?
Make sure your cream cheese and butter are softened to room temperature before mixing. Beat them well until silky before adding powdered sugar and liquids. Whipping the frosting thoroughly incorporates air, making it light and spreadable.
Final Thoughts
There is something truly special about the Pumpkin Cheesecake Cake Recipe that makes it a standout dessert for the season and beyond. With its perfect layers of spiced pumpkin cake, creamy cheesecake, and cinnamon-infused frosting, it always brings smiles and satisfied sighs around the table. I wholeheartedly encourage you to give this recipe a try—you might just find it becomes your new favorite comfort dessert to share with friends and family.
Print
Pumpkin Cheesecake Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Pumpkin Cheesecake Cake is a luscious autumn-inspired dessert combining moist pumpkin cake layers with creamy spiced cheesecake and a rich cinnamon cream cheese frosting. Perfect for celebrations or cozy fall gatherings, it delivers warm flavors of cinnamon, nutmeg, and cloves with a velvety texture that melts in your mouth.
Ingredients
For the Pumpkin Cake:
- ¾ cup unsalted sweet cream butter (room temperature)
- 1 ½ cups sugar
- ½ tsp pure vanilla extract
- 3 tbsp canola oil
- 3 large eggs
- 1 large egg white
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- â…› tsp ground cloves
- 1 ¾ cups pumpkin puree
For the Pumpkin Cheesecake Layer:
- 24 oz cream cheese (softened)
- 1 cup sugar
- 3 tbsp all-purpose flour
- 1 cup full-fat sour cream
- 1 tbsp pure vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- â…› tsp ground cloves
- 4 large eggs
For the Cinnamon Cream Cheese Frosting:
- 16 oz cream cheese (softened)
- 1 cup unsalted sweet cream butter (softened)
- 12 cups powdered sugar
- 2 tsp pure vanilla extract
- 1 tbsp ground cinnamon
- 5 tbsp heavy whipping cream
Instructions
- Prepare the pumpkin cake batter: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy. Add vanilla extract, canola oil, eggs, and egg white one at a time, beating well after each addition. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the pumpkin puree gently to maintain the batter’s lightness.
- Prepare the pumpkin cheesecake layer: In another large bowl, beat the softened cream cheese until creamy. Slowly add sugar and flour, beating until smooth and free of lumps. Mix in sour cream, vanilla extract, cinnamon, nutmeg, and cloves until fully incorporated. Add eggs one at a time, mixing well after each addition to create a smooth cheesecake batter.
- Assemble and bake the cake: Preheat your oven to 350°F (175°C). Grease and flour your baking pans. Pour half of the pumpkin cake batter into the prepared pan, then carefully spread the cheesecake layer evenly over the cake batter. Top with the remaining pumpkin cake batter, smoothing the surface. Bake for approximately 60 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. Let the cake cool completely in the pans before removing.
- Prepare the cinnamon cream cheese frosting and frost the cake: In a mixing bowl, beat the softened cream cheese and butter together until fluffy and smooth. Gradually beat in the powdered sugar until the mixture is thick but spreadable. Stir in vanilla extract and ground cinnamon, then add heavy whipping cream a tablespoon at a time until the desired creamy consistency is reached. Spread the frosting evenly over the cooled cake layers. Chill the cake for at least one hour to set the frosting before serving.
Notes
- Ensure all dairy ingredients are at room temperature for optimal mixing and texture.
- Use fresh pumpkin puree; canned pumpkin works well if fresh is not available.
- To prevent cracks in the cheesecake layer, avoid overmixing and bake in a water bath if possible.
- The frosting is quite sweet; adjust powdered sugar quantity as preferred for sweetness.
- Leftover cake can be refrigerated up to 5 days and tastes great slightly chilled or brought to room temperature.
