Pumpkin Cheesecake Cake

There’s something truly magical about a Pumpkin Cheesecake Cake that just lights up the room during the fall season. I remember the first time I baked it; the aroma of pumpkin and spices filled the house, creating an inviting warmth that had everyone gathering in the kitchen. It’s a dessert that beautifully combines the creamy richness of cheesecake with the comforting softness of cake, making it a showstopper for any gathering. As the leaves began to turn, I decided to create this delightful masterpiece to celebrate the season, and oh, what a hit it was! With each bite, you experience layers of flavor that not only satisfy your sweet tooth but also evoke cozy memories of autumn gatherings and festive celebrations.

Recipe Ingredients for Pumpkin Cheesecake Cake

The ingredients in this Pumpkin Cheesecake Cake come together harmoniously, creating a decadent treat that’s perfect for any occasion. Each component plays an essential role, from the creaminess of the cream cheese to the warmth of pumpkin pie spice. Let’s dive into the key players that make this cake unforgettable.

• Two 8-ounce packages cream cheese, at room temperature: This forms the rich and creamy filling of the cheesecake layer.
• ⅔ cup granulated white sugar: Sweetens the cheesecake and balances the flavors.
• Pinch of salt: Enhances the sweetness and rounds out the flavors.
• 2 large eggs: Provide structure and richness to the cheesecake.
• ⅓ cup sour cream: Adds a touch of tanginess and creaminess.
• ⅓ cup heavy whipping cream: Contributes to the luscious texture of the cheesecake.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• ¾ cup vegetable or canola oil: Keeps the cake moist and tender.
• 1¾ cups granulated white sugar: Sweetens the cake layers beautifully.
• ¼ cup packed brown sugar: Adds depth of flavor with its molasses notes.
• 3 large eggs: Bind the ingredients and create a fluffy cake.
• One 15-ounce can unsweetened pumpkin puree: The star ingredient that gives this dessert its signature flavor and color.
• 2½ cups all-purpose flour: The base of the cake, providing structure.
• 1 tablespoon pumpkin pie spice: Brings the warm, cozy flavors of fall.
• 1½ teaspoons baking soda: Helps the cake rise and become fluffy.
• 1 teaspoon baking powder: Works with baking soda for a well-risen cake.
• 1 teaspoon ground cinnamon: Adds warmth and sweetness.
• 1 teaspoon salt: Balances the sweetness and enhances flavors.
• ¼ teaspoon ground nutmeg: Complements the pumpkin and spices.
• 1 cup buttermilk: Adds moisture and a slight tang, making the cake tender.
• One 8-ounce package cream cheese, at room temperature: For the frosting, providing creaminess and flavor.
• ⅓ cup canned unsweetened pumpkin puree: To enhance the frosting’s flavor.
• 1 teaspoon ground cinnamon: Used in the frosting for added flavor.
• 1 teaspoon pumpkin pie spice: Complements the frosting beautifully.
• ½ teaspoon vanilla extract: Adds a touch of sweetness to the frosting.
• 4 to 5 cups powdered sugar, sifted: Sweetens and thickens the frosting to the desired consistency.

Making This Pumpkin Cheesecake Cake

Creating your own Pumpkin Cheesecake Cake is an enjoyable process that fills your kitchen with delightful aromas. Let’s walk through these steps together to ensure your cake comes out perfectly every time!

1. Preheat the oven to 325 degrees F. This initial step is crucial for setting the right temperature for your cheesecake layer. As the oven heats, place a large roasting pan on the lower third rack, which will be used for the water bath.
2. Next, fill a kettle with water and set it on the stove to boil. This will be used later for the water bath, which helps cook the cheesecake evenly and prevents cracking.
3. While waiting for the water to boil, spray a 9-inch springform pan with nonstick spray. This ensures that your cheesecake releases easily after baking.
4. Wrap a double layer of heavy-duty foil around the bottom and up the sides of the pan. Sealing it properly is essential to prevent water from entering the cake during the bathing process.
5. In a large bowl, use an electric mixer to blend the cream cheese until it’s smooth and creamy, about 1 to 2 minutes. You want to avoid lumps to achieve a velvety texture in your cheesecake.
6. Add in the granulated sugar and salt, and blend for 2 minutes, scraping down the sides of the bowl to ensure everything is mixed well.
7. Now, add the eggs, one at a time, blending after each addition. This gradual incorporation helps maintain the emulsification, resulting in a smoother batter.
8. Finally, mix in the sour cream, heavy whipping cream, and vanilla. Ensure everything is thoroughly combined to create a luscious batter.
9. Pour the cheesecake batter into the prepared springform pan. This is your moment to shine! Level it with a spatula for an even bake.
10. Set the cheesecake pan into the roasting pan positioned in the oven. Carefully pour the hot water from your kettle into the roasting pan, making sure it surrounds the cheesecake pan and comes up about an inch high.
11. Bake the cheesecake for approximately 45 minutes. It should be set to the touch and not jiggly in the center. Keep an eye on it to achieve perfect doneness.
12. Once baked, remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. Cooling is vital before proceeding to freeze it for 4 to 5 hours, or ideally overnight.
13. Now, preheat the oven to 350 degrees F for the cake layers. Spray two 9-inch round cake pans with nonstick spray and line them with parchment paper for easy removal.
14. In a large bowl, combine oil and sugars using an electric mixer until well-combined, ensuring the mixture is light and fluffy.
15. Add in the eggs, one at a time, beating after each addition. Follow with mixing in the pumpkin puree, which adds moisture and flavor to the cake.
16. In a separate bowl, whisk together the flour and remaining dry ingredients (pumpkin pie spice, baking soda, baking powder, cinnamon, salt, and nutmeg). This ensures even distribution of flavors and leavening agents.
17. Add the dry ingredients to the wet mixture alternately with the buttermilk, beating well after each addition. This helps maintain the cake’s moisture.
18. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
19. After baking, cool the cake layers in the pans for about 20 minutes. Then carefully turn them out onto a wire rack to cool completely.
20. To prepare the frosting, use an electric mixer to combine the remaining cream cheese, pumpkin puree, spices, and vanilla. Gradually add in 2 cups of powdered sugar and mix until combined. Add more sugar as needed until you reach your desired consistency.
21. Assemble your cake by placing one layer onto a cake plate. Spread a small amount of frosting on it.
22. Gently remove the cheesecake layer from the freezer and the springform pan, checking its size against the cake layers. If larger, carefully shave the edges to match.
23. Place the cheesecake layer on top of the first cake layer and spread frosting on top of it. Add the second cake layer on top, then frost the entire cake with the remaining frosting.
24. Refrigerate the cake until ready to serve. It slices best after chilling for a couple of hours or overnight.

Change It Up

This Pumpkin Cheesecake Cake is delicious as is, but let’s explore some fun ways to make it even more exciting!

• Storage: Keep uneaten cake in the refrigerator, covered loosely to avoid excess moisture while maintaining its delightful texture.
• Freezing: You can freeze slices of the cake for up to three months. Just wrap them tightly in plastic wrap and place them in an airtight container.
• Flavor Variations: Try adding chocolate chips to the cake batter or using white chocolate in the frosting for a sweet twist.
• Nuts: Consider topping your cake with chopped pecans or walnuts for a delightful crunch.
• Serving Suggestions: Serve with whipped cream or a scoop of vanilla ice cream for an extra treat.
• Layering Ideas: Get creative by adding a layer of caramel sauce between the cheesecake and cake layers for a richer flavor.
• Occasion Variations: Make mini versions of the cake in cupcake liners for parties or gatherings – they’ll be a hit!

How to Enjoy Pumpkin Cheesecake Cake

Celebrating with the Pumpkin Cheesecake Cake is a delight! Here are some inspiring ways to enjoy this indulgent treat:

• Festive Gatherings: This cake is perfect for Thanksgiving dinners, potlucks, or festive family gatherings. It’s sure to be the star of the dessert table!
• Pair with Coffee: Serve slices alongside a warm cup of coffee or chai tea for a cozy afternoon treat.
• Storage Tips: Store any leftovers in the fridge, ensuring they are covered to keep the cake fresh and delicious.
• Seasonal Pairings: Complement with seasonal fruits like pears or apples for a delightful contrast in flavors.
• Special Occasions: Make it for birthdays or anniversaries to celebrate with something truly special.
• Sharing with Friends: This cake makes for a lovely gift for neighbors or friends during the holidays to spread joy and deliciousness!

FAQ

Conclusion

The Pumpkin Cheesecake Cake is a delightful combination of flavors and textures that encapsulates the essence of autumn. It’s a dessert that brings people together, creating warm memories around the table. I encourage you to try making it yourself and experience the joy it brings. Your friends and family will be so grateful, and your gatherings will be all the more special for it!

Pumpkin Cheesecake Cake

Craving something special? This Pumpkin Cheesecake Cake is the ultimate dessert for fall gatherings. Its rich layers of creamy cheesecake and spiced pumpkin cake create a heavenly combination that’s perfect for any occasion. Impress your guests with this showstopper tonight!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 14 servings

Course: Desserts

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 packages cream cheese at room temperature
• ⅔ cup granulated white sugar
• 1 pinch salt
• 2 large eggs
• ⅓ cup sour cream
• ⅓ cup heavy whipping cream
• 1 teaspoon vanilla extract
• ¾ cup vegetable or canola oil
• 1¾ cups granulated white sugar
• ¼ cup brown sugar packed
• 3 large eggs
• 1 can unsweetened pumpkin puree 15-ounce
• 2½ cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 cup buttermilk
• 1 package cream cheese at room temperature
• ⅓ cup canned unsweetened pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• 4 to 5 cups powdered sugar sifted

Equipment

• Large Pot
• Blender
• Frying pan
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat the oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray. Wrap a double layer of heavy-duty foil around the bottom and up the sides of the pan.
2. In a large bowl, blend the cream cheese until smooth and creamy, about 1 to 2 minutes. Add the granulated sugar and salt, and blend for 2 minutes.
3. Add the eggs one at a time, blending after each addition. Mix in the sour cream, heavy whipping cream, and vanilla. Pour the batter into the prepared pan.
4. Set the cheesecake pan into the roasting pan in the pre-heated oven. Pour hot water into the roasting pan, surrounding the cheesecake pan.
5. Bake for approximately 45 minutes until set. Let cool on a wire rack for at least an hour, then freeze completely for 4 to 5 hours.
6. Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with nonstick spray and line them with parchment paper.
7. Combine oil and sugars using an electric mixer until well-combined. Add in eggs one at a time and mix in pumpkin puree.
8. In a separate bowl, whisk together the flour and remaining dry ingredients. Add dry ingredients alternately with buttermilk, beating well.
9. Divide the batter between the two pans and bake for 30 to 35 minutes until a toothpick comes out clean.
10. Cool the cake layers in the pans for 20 minutes, then turn them out to cool completely.
11. Combine the remaining cream cheese, pumpkin puree, spices, and vanilla for frosting. Add powdered sugar until reaching desired consistency.
12. Assemble the cake by placing one layer on a plate and spreading a small amount of frosting. Place the cheesecake layer on top, followed by the second cake layer and frost the entire cake.
13. Refrigerate until ready to serve; best after chilling a couple of hours or overnight.

Notes

• Tip 1: Ensure all ingredients are at room temperature for a smoother batter.
• Tip 2: The water bath technique prevents the cheesecake from cracking.
• Tip 3: Store leftovers in the fridge for up to a week.
• Tip 4: Freeze slices for up to three months for a delightful treat any time.
• Tip 5: Get creative with toppings like nuts or caramel to enhance flavors.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.