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
Scale
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.
