Name: Pumpkin Cake Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 12
Cuisine: American
Ingredients: For Cheesecake:; 16 oz cream cheese; ¾ cup granulated sugar; ¼ cup plain yogurt or sour cream; 1 tsp pure vanilla extract; 1 tbsp all-purpose flour; 3 large eggs; For Pumpkin Cake:; ¾ cup Vegetable Oil; 1 cup brown sugar; 2 large eggs; 1 tsp pure vanilla extract; 1⅓ cups pumpkin puree; 1 cup all-purpose flour; 1 tsp Baking Soda; 1½ tsp ground cinnamon; 1 tsp pumpkin pie spice; ¼ tsp salt; For Cream Cheese Frosting:; 4 oz cream cheese; 2 tbsp unsalted butter; 2 cups confectioners’ sugar; ½ tsp pure vanilla extract; ⅛ tsp salt; 2 tbsp milk; ¼ pecans

Embrace the essence of fall with this decadent Pumpkin Cheesecake Cake. This recipe expertly combines two beloved desserts into one, resulting in a dessert that's both comforting and indulgent. The rich, creamy cheesecake layer perfectly complements the moist and spicy pumpkin cake, all topped off with a smooth cream cheese frosting. A sure hit for any special occasion or just a treat for a cozy autumn evening.

Photos of Pumpkin Cake Cheesecake Recipe

While most of the ingredients in this recipe are likely to be found in your pantry, you might need to pick up pumpkin puree and pumpkin pie spice from the supermarket. Pumpkin puree is different from pumpkin pie filling, so be sure to get the correct one. Pumpkin pie spice is a warm blend of cinnamon, nutmeg, ginger, and allspice, and it's essential for giving the cake its distinctive fall flavor.

Pumpkin Cheesecake Cake Ingredients

Cream cheese: Used in both the cheesecake and frosting layers for its rich, creamy flavor and smooth texture.

Granulated sugar and Brown sugar: They sweeten the cake and cheesecake layers, with brown sugar adding a hint of molasses flavor.

Plain yogurt or sour cream: Adds tanginess to offset the sweetness of the cheesecake layer.

All-purpose flour: Provides structure to the cake.

Eggs: Adds richness and helps bind the ingredients together.

Vegetable oil: Keeps the pumpkin cake moist.

Pumpkin puree: Adds moisture and gives the cake its pumpkin flavor.

Baking soda: Helps the cake rise.

Cinnamon and Pumpkin pie spice: Gives the cake its warm, autumnal flavor.

Unsalted butter: Adds richness to the frosting.

Confectioners’ sugar: Sweetens and thickens the frosting.

Milk: Thins the frosting to the right consistency.

Pecans: Adds a crunchy texture and nutty flavor to the topping.

One reader, Del Packer says:

This pumpkin cheesecake cake recipe is a game-changer! The combination of creamy cheesecake and moist pumpkin cake is a match made in dessert heaven. The flavors are perfectly balanced, and the cream cheese frosting adds a delightful touch. It's a must-try for any pumpkin lover!

Del Packer

Techniques Required for Making Pumpkin Cheesecake Cake

How to prepare cheesecake batter: Beat cream cheese and granulated sugar until smooth and creamy. Add sour cream, vanilla extract, and flour, then beat until combined. Add eggs one at a time, beating after each addition until just blended.

How to prepare pumpkin cake batter: Whisk oil, brown sugar, eggs, vanilla extract, and pumpkin puree together until combined. In a separate bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Combine the wet and dry ingredients, whisking until no large lumps remain.

How to assemble the cake: Spread 1½ cups of pumpkin cake batter into the prepared pan. Drop large spoonfuls of both the cheesecake and pumpkin batters alternately on top of the pumpkin batter. Do not swirl with a knife.

How to bake in a water bath: Place the springform pan into a large roasting pan and place it into the oven. Fill the roasting pan with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.

How to chill the cheesecake: After baking, let the cheesecake sit in the oven in the water bath for about 1 hour. Then, remove from the oven, peel off the aluminum foil, wipe the pan dry, and place it in the refrigerator to chill for at least 6 hours or overnight.

How to make cream cheese frosting: Beat cream cheese and butter until smooth and creamy. Add confectioners' sugar, vanilla, and salt, then beat until smooth and creamy. Adjust the consistency by beating in 1 to 2 tablespoons of milk.

How to serve: Cut into slices and serve the cheesecake chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.

How To Make Pumpkin Cake Cheesecake

A delicious combination of rich-tasting pumpkin cake and creamy cheesecake bakes into this beautifully swirled cheesecake cake with thin frosting on top.

Preparation: 30 minutes

Cooking: 1 hour 5 minutes

Total: 1 hour 35 minutes

Serves:

Ingredients

For Cheesecake:

16ozcream cheese,blocks full-fat, softened to room temperature
¾cupgranulated sugar
¼cupplain yogurt or sour cream
1tsppure vanilla extract
1tbspall-purpose flour
3large eggs,at room temperature

For Pumpkin Cake:

¾cupvegetable oil
1cupbrown sugar,packed light or dark
2large eggs,at room temperature
1tsppure vanilla extract
1⅓cupspumpkin puree,canned or fresh
1cupall-purpose flour,The spoon & leveled
1tspbaking soda
1½tspground cinnamon
1tsppumpkin pie spice
¼tspsalt

For Cream Cheese Frosting:

4ozcream cheese,block full-fat, softened to room temperature
2tbspunsalted butter,softened to room temperature
2cupsconfectioners’ sugar
½tsppure vanilla extract
⅛tspsalt
2tbspmilk
¼pecans,chopped, optional

Instructions

Adjust oven rack to the lower third position and preheat the oven to 350 degrees F.
Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan then set aside.

Cheesecake:

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl for about 2 minutes until smooth and creamy.
Add the sour cream, vanilla extract, and flour and beat until combined.
On low speed, add the eggs one at a time, beating after each addition until just blended. Do not over-mix the filling after you have added the eggs. Set aside.

Pumpkin Cake:

In a medium bowl, whisk the oil, brown sugar, eggs, vanilla extract, and blotted-dry pumpkin (see notes) together until combined.
In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid over-mixing the pumpkin cake batter.
Spread 1½ cups of the pumpkin cake batter into the bottom of the prepared pan. On top of the pumpkin batter, begin dropping large spoonfuls of both the cheesecake batter and pumpkin batter, alternating one after the other. It doesn’t have to be neat or perfect. Do not swirl with a knife.
Place the springform pan into a large roasting pan and place it into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
Bake for about 65 to 75 minutes or until the center is almost set.* If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes.
Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven in the water bath for about 1 hour.
Remove from the oven, peel the aluminum foil off the bottom, wipe pan dry with a towel, then place in the refrigerator to chill for at least 6 hours or overnight (preferred).
After chilling, run a knife around the edge of the cake to loosen it from the rim. Remove the rim.

Cream Cheese Frosting:

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy.
Add the confectioners sugar, vanilla, and salt. Beat on low speed for about 30 seconds, then turn up to high speed and beat until smooth and creamy. Beat in 1 to 2 tablespoons of milk, depending on how thick or thin you want the frosting.
Spread onto chilled cheesecake. Top with pecans, if desired.
Cut into slices and serve cheesecake chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.

Recipe Notes

Cream Cheese Frosting can be made up to 2 days in advance – cover and store in the refrigerator until ready to use.
Freezing Instructions: Cover pumpkin cake cheesecake tightly and freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Pumpkin is an extremely wet ingredient. Before using it, place the pumpkin in a bowl lined with a paper towel. Place two more paper towels on top of it. Blot the pumpkin to expel as much moisture as you can. Then, add the blotted-dry pumpkin to the wet ingredients as instructed in the recipe.
Pumpkin pie spice can be substituted with ½ teaspoon of nutmeg, ¼ teaspoon of ground cloves, and ¼ teaspoon of all-spice.
*When the cheesecake is done, there will still be a 2-inch wobbly spot in the center; the texture will smooth out as it cools.

Nutrition

Calories: 562.62kcal
Fat: 34.58g
Saturated Fat: 12.12g
Trans Fat: 0.19g
Monounsaturated Fat: 15.52g
Polyunsaturated Fat: 3.62g
Carbohydrates: 57.86g
Fiber: 1.29g
Sugar: 46.78g
Protein: 7.18g
Cholesterol: 135.48mg
Sodium: 388.95mg
Calcium: 91.04mg
Potassium: 194.28mg
Iron: 1.60mg
Vitamin A: 436.84µg
Vitamin C: 1.22mg

Crucial Technique Tip for a Flawless Pumpkin Cheesecake Cake

When making the pumpkin cheesecake cake, it's crucial to avoid over-mixing the batter after adding the eggs. Over-mixing can incorporate too much air into the batter, which can cause the cheesecake to rise during baking and then collapse during cooling, resulting in a cracked surface. To prevent this, mix the eggs just until they're incorporated. Also, remember to blot your pumpkin puree dry. This helps to remove excess moisture that could make your cake soggy. Use a paper towel to gently press against the puree and absorb any liquid.

Time-Saving Tips for Making This Delicious Dessert

Prep ahead: Make the cheesecake and pumpkin cake batters the day before and refrigerate them separately. This will save time on the day of baking.

Organize ingredients: Measure and organize all the ingredients before starting the recipe to streamline the process.

Use a food processor: Utilize a food processor to quickly and evenly mix the ingredients for the pumpkin cake batter.

Bake in advance: Bake the pumpkin cake layer a day ahead and store it in an airtight container to save time on the day of assembly.

Chill the cheesecake: Chill the cheesecake overnight to allow it to set properly, saving time on the day of serving.

Streamline frosting: Use a piping bag to quickly and evenly spread the cream cheese frosting on the chilled cheesecake.

Substitute Ingredients For Pumpkin Cake Cheesecake Recipe

cream cheese - Substitute with ricotta cheese: Ricotta cheese can provide a similar creamy texture and mild flavor to the cheesecake filling.
granulated sugar - Substitute with brown sugar: Brown sugar can add a hint of caramel flavor and moisture to the recipe, enhancing the richness of the cheesecake.
plain yogurt or sour cream - Substitute with Greek yogurt: Greek yogurt can offer a tangy and creamy texture similar to sour cream, adding a pleasant tartness to the cheesecake filling.
all-purpose flour - Substitute with almond flour: Almond flour can be used as a gluten-free alternative, adding a nutty flavor and a slightly denser texture to the cheesecake filling.
vegetable oil - Substitute with applesauce: Applesauce can provide moisture and a subtle sweetness to the pumpkin cake, while reducing the amount of added fat.
brown sugar - Substitute with maple syrup: Maple syrup can add a rich, caramel-like sweetness and depth of flavor to the pumpkin cake.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and slightly denser texture to the pumpkin cake, while providing additional fiber.
confectioners’ sugar - Substitute with honey: Honey can be used to sweeten the cream cheese frosting naturally, adding a distinct flavor and a touch of moisture.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar richness and flavor to the cream cheese frosting, while offering a hint of coconut aroma.

Presentation Ideas for a Stunning Pumpkin Cheesecake Cake

Elevate the plating: When presenting the pumpkin cheesecake cake, focus on creating a visually stunning plate. Use edible flowers and candied nuts to add a touch of elegance and sophistication to the dish.
Incorporate seasonal elements: Embrace the flavors of the season by incorporating cinnamon sticks and pumpkin-shaped chocolates into the presentation. This will enhance the overall aesthetic and tie in with the autumn theme of the dish.
Utilize contrasting textures: Create a visually appealing contrast by incorporating elements such as crunchy caramel shards and smooth, glossy ganache to add depth and interest to the plating.
Focus on precision: Pay attention to the placement of each component on the plate, ensuring that the cream cheese frosting is meticulously swirled and the pecans are delicately arranged to showcase attention to detail.
Incorporate a touch of gold leaf: For a touch of luxury, consider delicately placing slivers of gold leaf on the dessert to add a touch of opulence and sophistication to the presentation.

Essential Tools for Making a Perfect Pumpkin Cheesecake Cake

Handheld or stand mixer: Used to beat the cream cheese and sugar together and to make the cream cheese frosting.
9-inch springform pan: Used to bake the pumpkin cheesecake cake.
Aluminum foil: Wrapped around the springform pan to prevent water from leaking inside during the water bath.
Large roasting pan: Used to hold the springform pan for the water bath while baking the cake.
Knife: Used to loosen the cake from the rim of the springform pan after chilling.
Paddle attachment: Fitted on the handheld or stand mixer to beat the cream cheese and butter together for the cream cheese frosting.
Whisk: Used to combine the wet and dry ingredients for the pumpkin cake.
Medium bowl: Used to mix the cream cheese frosting.
Large bowl: Used to mix the wet and dry ingredients for the pumpkin cake.
Spoon: Used to drop large spoonfuls of both the cheesecake batter and pumpkin batter into the springform pan.
Towel: Used to wipe the pan dry before chilling the cheesecake.

Storage and Freezing Instructions for Pumpkin Cheesecake Cake

Here are the detailed storing and freezing guidelines for the pumpkin cheesecake cake recipe:

Storing: Cover leftover cheesecake tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. The cream cheese frosting will help keep the cake moist and flavorful.
Freezing the whole cake:
- Let the cheesecake cool completely to room temperature, then place it uncovered in the freezer for about 1 hour until it is firm.
- Remove from the freezer and wrap the cheesecake tightly in a layer of plastic wrap followed by a layer of aluminum foil. Label with the date and freeze for up to 2-3 months.
- To thaw, remove the cheesecake from the freezer and let it thaw overnight in the refrigerator, still wrapped. Once thawed, remove the wrapping and let the cheesecake come to room temperature for about 30 minutes before slicing and serving.
Freezing individual slices:
- If you have a few leftover slices, place them on a baking sheet and freeze until solid, about 1-2 hours.
- Wrap each slice tightly in plastic wrap and place them in a freezer-safe container or freezer bag. Label with the date and freeze for up to 2-3 months.
- To thaw, remove the desired number of slices from the freezer and let them thaw in the refrigerator for a few hours or overnight. You can also thaw at room temperature for about 30 minutes before serving.

Interesting Trivia About Pumpkin Cheesecake Cake

The pumpkin cheesecake cake recipe combines the rich flavors of cream cheese, pumpkin, and warm spices to create a delightful dessert. This dessert is perfect for fall gatherings and celebrations. The combination of creamy cheesecake and moist pumpkin cake layers creates a delicious contrast in textures and flavors. Additionally, the addition of pecans on top adds a delightful crunch to the dessert. This recipe offers a unique twist on traditional cheesecake and pumpkin cake, making it a standout dessert for any occasion.

Is Making Pumpkin Cheesecake Cake at Home Cost-Effective?

This pumpkin cheesecake cake recipe offers a delightful blend of flavors and textures, making it a standout dessert for special occasions. While the ingredients may require a moderate initial investment, the resulting cake serves a household of four generously, making it a cost-effective option for creating a memorable dessert experience. The rich, creamy cheesecake layer complements the moist pumpkin cake, offering a harmonious balance of sweetness and spice. With an approximate cost of $20-$25, this recipe earns a solid 9/10 for its impressive taste and value, making it a worthwhile addition to any home baker's repertoire.

Is This Decadent Dessert Healthy or Unhealthy?

The pumpkin cheesecake cake recipe, while indulgent and delicious, is not particularly healthy. Here are a few reasons why:

The recipe contains a significant amount of cream cheese, which is high in saturated fat and calories.
It also includes a considerable amount of sugar, both granulated and brown, which can contribute to weight gain and other health issues if consumed in excess.
The use of all-purpose flour and vegetable oil adds refined carbohydrates and unhealthy fats to the recipe.
The cream cheese frosting, while tasty, further increases the calorie and fat content of the dessert.

However, there are a few redeeming qualities:

The recipe does incorporate pumpkin puree, which is a good source of vitamin A, fiber, and other nutrients.
The use of yogurt or sour cream in the cheesecake layer adds some protein and calcium to the dish.

To make this recipe healthier, consider the following suggestions:

Replace some of the cream cheese with Greek yogurt or cottage cheese to reduce the fat content while maintaining a creamy texture.
Swap out some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber and nutrient content.
Reduce the amount of sugar used in both the cheesecake and pumpkin cake layers, or experiment with natural sweeteners like maple syrup or honey.
Use a healthier oil, such as coconut oil or avocado oil, instead of vegetable oil.
Decrease the amount of cream cheese frosting used, or opt for a lighter topping like whipped cream or a yogurt-based glaze.
Incorporate more nuts, like pecans or walnuts, to add healthy fats and texture to the dessert.

Editor's Opinion on This Pumpkin Cheesecake Cake Recipe

The combination of creamy cheesecake and spiced pumpkin cake in this recipe creates a delightful contrast of flavors and textures. The careful layering of the batters results in a visually stunning dessert. The addition of a luscious cream cheese frosting and crunchy pecans adds a perfect finishing touch. This recipe is a wonderful way to celebrate the flavors of fall and is sure to impress anyone who tries it.

Enhance Your Pumpkin Cake Cheesecake Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Create a creamy and flavorful side dish that complements the rich and indulgent pumpkin cheesecake cake.

Balsamic Glazed Brussels Sprouts: Add a touch of sweetness and acidity to balance out the richness of the cheesecake cake with this delicious and healthy side dish.

Cranberry Orange Quinoa Salad: Offer a light and refreshing side dish that provides a burst of citrus and tartness to contrast the sweetness of the dessert.

Similar Dessert Recipes to Try

Spicy Beef Tacos: These spicy beef tacos are a perfect combination of savory and spicy flavors, with a kick of heat from the seasoning. The tender beef and fresh toppings make for a delicious and satisfying meal.

Mango Salsa Chicken: This mango salsa chicken is a refreshing and tropical twist on traditional chicken dishes. The sweet and tangy mango salsa pairs perfectly with the juicy and tender chicken, creating a burst of flavor in every bite.

Creamy Tomato Basil Soup: This creamy tomato basil soup is a comforting and hearty dish that is perfect for a cozy night in. The rich and velvety texture of the soup, combined with the aromatic basil, creates a warm and satisfying meal.

Appetizer and Main Course Pairings for This Dessert

Appetizers:

Stuffed Mushrooms: Impress your guests with these savory stuffed mushrooms filled with a flavorful mixture of cream cheese, garlic, and herbs. The perfect bite-sized appetizer to kick off any meal.

Spinach and Artichoke Dip: Indulge in this creamy and cheesy spinach and artichoke dip, served with crispy tortilla chips or warm bread. A crowd-pleasing appetizer that will have everyone coming back for more.

Main Courses:

Beef Stroganoff: Create a creamy and savory dish featuring tender strips of beef, mushrooms, and onions in a rich sour cream sauce. Serve over a bed of buttery egg noodles for a comforting and satisfying meal.

Chicken Parmesan: Indulge in a classic Italian favorite with crispy breaded chicken smothered in marinara sauce and melted mozzarella cheese. Serve alongside al dente spaghetti for a hearty and delicious dinner.

Why trust this Pumpkin Cake Cheesecake Recipe:

This recipe is a delightful fusion of cheesecake and pumpkin cake, creating a luscious treat that will tantalize your taste buds. The creamy cream cheese filling is perfectly balanced with the warm, spiced flavors of the pumpkin cake. The step-by-step instructions ensure a foolproof baking experience, and the decadent cream cheese frosting adds a delightful finishing touch. With a harmonious blend of seasonal ingredients and a delectable presentation, this recipe promises to be a showstopper at any gathering. Trust in the expertise and passion behind this creation for a truly unforgettable dessert experience.

Share your thoughts and experiences with this Pumpkin Cake Cheesecake Recipe in the Baking and Desserts forum section. Join the discussion and let us know how your cake turned out!

FAQ:

Can I use canned pumpkin puree for this recipe?

Yes, you can use canned pumpkin puree for this recipe. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.

Can I make this recipe ahead of time?

Absolutely! This pumpkin cheesecake cake can be made ahead of time. In fact, it's even better when chilled overnight, allowing the flavors to meld together.

Can I omit the pecans on top of the cheesecake?

Of course! The pecans are optional and can be omitted if you prefer a nut-free version or have allergies.

Can I use a different type of nut for the topping?

Yes, you can use a different type of nut for the topping if you prefer. Chopped walnuts or almonds would also work well as a substitute for the pecans.

Can I freeze the pumpkin cheesecake cake?

Yes, you can freeze the pumpkin cheesecake cake. Once it's fully chilled and set, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator before serving.