Pumpkin Cake Cheesecake

Hey there, have you ever gotten excited about pumpkin season but just can’t decide between pumpkin cake or pumpkin cheesecake? Well, I’ve been there too, so I figured, why not marry the two?

This Pumpkin Cake Cheesecake is like a sweet celebration for your taste buds with all the cozy fall vibes packed into one slice.

The spiced pumpkin cake base with that creamy cheesecake layer swirled in? Totally comforting and surprisingly easy to pull off. Stick around, and I’ll walk you through making this treat that feels fancy but is no biggie in the kitchen.

What Makes This Recipe Great

Perfect pumpkin spice harmony. This recipe nails the balance between pumpkin’s natural earthiness and a warm medley of spices like cinnamon, nutmeg, and cloves. It’s like autumn in a bite, without being overpowering or too sugary.

Two desserts in one. Combining pumpkin cake and cheesecake means you get a moist, tender cake layer with a luscious, silky cheesecake on top. It’s the kind of mashup that makes you wonder why you haven’t tried it before.

Simple but impressive. Even if you’re not a kitchen ninja, this recipe is straightforward. Yet it looks like you spent hours perfecting it, making it a great dessert for casual dinners or when you want to show off just a bit.

Favorite. This pumpkin cheesecake cake takes your favorite cheesecake recipe and combines it with one of your favorite pumpkin cake recipes for the ultimate in pumpkin desserts.

Ingredients and Substitutions

Pumpkin Puree: Canned pumpkin puree is your go-to here and packs that rich, natural pumpkin flavor. If you’re feeling adventurous, you could roast and blend fresh pumpkin, but canned is a real time-saver and just as tasty.

Cream Cheese: This is what gives the cheesecake layer its signature creamy texture. Make sure to use full-fat cream cheese for the best results, but if you want a lighter version, a mix of part-skim cream cheese with Greek yogurt can work.

Spices: Cinnamon, nutmeg, ginger, and cloves create that warm, comforting fall spice combo. If you don’t have all the spices, pumpkin pie spice is a handy one-stop mix you can use instead.

Granulated Sugar: This recipe uses both granulated sugar and brown sugar in different parts, and they both add depth—the brown sugar gives a little molasses undertone that pairs perfectly with pumpkin.

Eggs: Eggs bind everything together and help provide structure to both layers. Large eggs are standard, but if you’re out, medium eggs can do the trick, just adjust quantities slightly.

Flour: All-purpose flour is used for the cake layer to give it just the right crumb. You can substitute with gluten-free flour blends if needed, but the texture might be slightly different.

Equipment

• 9×13-inch cake pan or baking pan
• Mixing bowls – large bowl and medium bowl
• Electric mixer with the paddle attachment or a hand whisk or mixer
• Spatula
• Measuring cups and spoons
• Box grater or zester (if you want fresh nutmeg or lemon zest)
• Offset spatula for spreading the top of the pumpkin batter, cheesecake filling, and the cream cheese frosting

Pro Tips

• Use room temperature ingredients: This little trick helps everything blend together smoothly, especially the cream cheese and eggs. Cold cream cheese can lead to lumps, so take a bit of extra time to let it soften before mixing.
• Don’t overmix the batter: When combining the cake and cheesecake layers, mix just until combined to avoid deflating the batter. Overmixing can make the cake dense rather than light and tender.
• Prep your pan right: Line your pan with parchment paper, especially on the bottom, for easy removal. Plus, give the sides a quick grease, even if the paper is on the bottom, to prevent any sticky situations.
• Cool gradually: After baking, cool completely at room temperature and then refrigerate for about 3 hours before serving. Slow cooling keeps cracks away and keeps the texture silky smooth.

How to make Pumpkin Cake Cheesecake

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Set aside.
2. In a medium bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla until fully combined. Set the cheesecake mixture aside.
3. In a separate bowl, whisk together the pumpkin puree, brown sugar, oil, and eggs until smooth. In another bowl, combine the flour, baking powder, baking soda, salt, and spices. Gradually stir the dry ingredients into the pumpkin mixture until fully incorporated.
4. Pour 1½ cups of the pumpkin batter into the prepared pan, spreading into an even layer. Spoon dollops of the cheesecake mixture over the pumpkin, then layer with the remaining pumpkin batter. Use a knife to gently swirl the layers for a marbled effect.
5. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are fine). Let the cake cool completely at room temperature, then refrigerate for at least 3 hours before serving.

Topping

1. Beat the cream cheese in a medium bowl until creamy. Gradually add the confectioners’ sugar and vanilla extract, mixing until smooth.
2. Stir in 2 tablespoons of heavy cream (or milk) until the topping is spreadable. Add the remaining tablespoon if needed.
3. Spread the topping evenly over the chilled cake just before serving.

Recipe Variations

Pumpkin Swirl: Before baking, gently marble extra cheesecake batter through the pumpkin layer for a swirled effect that’s both cool and fancy-looking.

Nutty Crunch: Top with chopped pecans or walnuts before baking or after for a nice crunch that pairs well with the creamy texture.

Gluten-Free Option: Swap out the all-purpose flour for your favorite gluten-free blend to make this recipe accessible without losing the flavor.

Maple Glaze: Drizzle a simple maple glaze over the cooled cheesecake for a sweet finish that ups the cozy factor.

Vegan Twist: Use vegan cream cheese and flax eggs to make this delightfully dairy-free and plant-based without sacrificing taste.

Flavor Boosters

Brown Butter: Swap regular butter with brown butter in your cake batter for a nutty, caramel-like depth that elevates every bite.

Vanilla Extract: An additional splash of pure vanilla extract enhances both the cake and cheesecake layers, adding a warm, sweet aroma that’s totally irresistible.

Orange Zest: Adding a little orange zest to the batter introduces a bright, citrusy note that cuts through the richness and adds a fresh twist.

Espresso Powder: A dash of espresso powder doesn’t make it taste like coffee, but gives a subtle richness that deepens the pumpkin flavor.

Crystallized Ginger: Finely chopped crystallized ginger folded into the batter adds little spicy bursts that surprise your palate in the best way.

What To Serve With Pumpkin Cake Cheesecake

• Whipped Cream: Lightly sweetened whipped cream is a classic partner. It adds a fluffy contrast to the dense cheesecake and smooth cake layers.
• Coffee or Chai Tea: Both drinks have warm spices and rich flavors that match the pumpkin and spice notes beautifully, making for a cozy combo.
• Caramel Sauce: Drizzle on some caramel sauce to add a sticky, buttery sweetness that steps up the indulgence factor.
• Fresh Berries: A handful of fresh berries adds a juicy pop of color and tartness to balance the rich dessert.
• Candied Pecans: Sprinkle some candied pecans on top or alongside for a crunchy, sweet nutty touch that’s totally satisfying.

Troubleshooting this Recipe

• Cracks in the Cheesecake – If cracks appear, it’s usually from overbaking or sudden temperature changes. Make sure to cool slowly to room temperature before refrigerating to avoid cracks.
• Soggy Bottom – This can happen if your pan isn’t properly prepared or from excess moisture in the pumpkin puree. Make sure to line and grease your pan, and gently pat the pumpkin puree dry if needed.
• Dense or Heavy Texture – Overmixing or using cold ingredients can make the cake heavy. Mix gently and use room temperature cream cheese and eggs for the best texture.
• Underbaked Center – If the middle jiggles too much after baking, it needs more time. Bake longer in small increments, but avoid overcooking the edges.
• Pumpkin Flavor Too Mild – Boost the pumpkin flavor with extra puree or add a bit of pumpkin pie spice. Sometimes canned pumpkin varies in intensity, so adjust accordingly.

Freezing & Storing Leftovers

Freezing: Wrap leftover cake tightly in plastic wrap and then aluminum foil before freezing. It’s best used within 2 months. When ready to enjoy, thaw overnight in the fridge and serve chilled or at room temperature.

Storing: Store pumpkin cake cheesecake in an airtight container in the refrigerator for up to 5 days. Let it sit out for about 20 minutes before serving to soften the cheesecake layer a bit.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute cream cheese and butter with plant-based alternatives. Just make sure they’re good quality to keep the texture rich and creamy.

Can I use fresh pumpkin instead of canned?

Absolutely, but you’ll need to roast, peel, and puree it yourself. Fresh pumpkin is less dense and more watery, so reduce the moisture by cooking it down before using.

How long does this cake need to chill after baking?

For best results, chill the cheesecake for at least 4 hours, preferably overnight. (at least 1 hour at room temperature and 3 hours in the refrigerator) This lets the layers set nicely and blend flavors.

Can I double this recipe?

I don’t recommend doing this as bigger cakes take longer to bake. You would be better off making two cakes and baking them together at the same time. Keep in mind that, depending on the efficiency of your oven, this could also increase the baking time.

If you love this pumpkin cake recipe, you’re going to love these other pumpkin desserts too. Please click each link below to find the easy, printable recipe!

More Great Dessert Recipes Paired with Cheesecake

Christmas Cheesecake Snickerdoodles

Cheesecake Cookies

Cake Batter Oreo Cheesecake Dessert

Raspberry Cheesecake Cookies

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