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So, yes, it is only September and I’ve pulled out the pumpkin.
But it had to be done!!!
Get my point? Pumpkin is popping up everywhere and I don’t want to be left behind.
I already have bad memories from high school as the one without penny loafers. And Guess jeans. And a Benetton striped sweater.
I already have bad memories from high school as the one without penny loafers. And Guess jeans. And a Benetton striped sweater.
I’ve been watching all my friends day after day post pumpkin recipes. Then, while walking through Kroger, two cans JUMPED into my cart.
Then something even better happened.
I got a text from a friend (HI JOCELYN) saying she was headed out my way. For dinner. And dessert.
So I figured I better just make some pumpkin for her.
This cake is so moist, and the layer of cheesecake is delicious. I frosted this beauty in cream cheese frosting and topped it with a little bit of chopped walnuts and drizzled caramel.
Don’t be a hater on my cake decorating skills.
I am NOT a cake decorator.
I repeat.
I am NOT a cake decorator.
I am NOT a cake decorator.
I repeat.
I am NOT a cake decorator.
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Pumpkin Cheesecake Cake
by Shugary Sweets
Prep Time: 4 hours
Ingredients
For the Pumpkin Cake Layers:
- 1 can (15oz) pure pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup apple sauce
- 4 eggs
- 2 1/4 cup all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 Tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp ground nutmeg
For the Cheesecake Layer:
- 2 pkg (8oz each) cream cheese, softened
- 2/3 cup granulated sugar
- pinch of salt
- 2 eggs
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 1 tsp vanilla extract
For the Frosting:
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 4 cup powdered sugar
- 3 Tbsp heavy cream
- 3 Tbsp walnuts, chopped
- 1 Tbsp caramel sauce (Hershey’s caramel ice cream topping)
Instructions
For the Cheesecake Layer:
Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and vanilla. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!
For the Cake Layers:
Preheat oven to 350 degrees. Prepare two 9inch round cake pans by spraying generously with baking spray. Line bottom of each pan with a circle of parchment paper. Set aside.
Beat pumpkin, sugars, applesauce and eggs until fully blended. Add in flour, baking powder, baking soda, salt and seasonings. Pour batter into prepared pans.
Bake cakes for 30-35 minutes, until toothpick comes out clean. Cool in pans 15 minutes. Flip onto wire rack and cool completely. When cooled, wrap each layer in saran wrap and freeze for two hours, or overnight. **If using within 24 hours, just wrap cake in saran wrap and keep on counter.
For the Frosting:
Beat butter and cream cheese for 3 minutes until smooth and creamy. Beat in vanilla, powdered sugar and heavy cream.
To assemble cake, lay one layer of pumpkin cake on cake plate. Top with cheesecake and second layer of pumpkin cake. Frost sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake, decorating using a tip if deisred. Sprinkle walnuts on top of cake and drizzle with caramel sauce. I keep the cake covered in the refrigerator until ready to eat. Remove and allow to sit about 15 minutes before slicing. ENJOY!
**cheesecake layer recipe from RecipeGirl
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{ 90 comments… read them below or add one }
Aimee – it’s stunning! I have been on QUITE the pumpkin kick myself and my first recipe of the season is going out this week. And I think I HAVE to make your cheesecake b/c it looks so beautiful!
Thank you Averie! I can’t wait to see your pumpkin recipe!
AIMEE OMG. I feel like each recipe of yours recently, my jaw literally drops to the desk. This is unbelievable. EPIC. AMAZING!!!!!! A stunning, perfect cake. I have GOT to make something like this. You are a genius. I can’t even begin to tell you how happy looking at this cake makes me! You know I’m a pumpkin fiend, girl! And cheesecake! Ok, I’ll shut up now lol.
Don’t shut up! Keep telling me what a genius I am. Go on….
I have bad memories of being left out of those cool clothes in Junior High too! Maybe that’s why I jumped on that pumpkin train and haven’t looked back this Fall!!! Haha! I love that it sounds like I invited myself to dinner…oh wait…I did do that:-) We had so much fun that night and I’m pretty sure it will happen again. Now this cake…oh boy…was it AWESOME!!!!! Let me tell you I enjoyed every single bit of my huge slice!!! And now I really wish I had more to dive into right now!!!
Ahem. I like how you said JUNIOR HIGH. I said high school but you found it necessary to point out you’re younger than me?? hehe!!!!
haha! Just speaking the truth;-)
Oh my god, penny loafers. That totally brought me back. I had a heads in one, a tails in the other. Rad, dudette.
Now, onto this cake. I mean so freakin’ awesome I can’t even believe it. I was JUST thinking, hey, cheesecake in a cake. And now you did it and I have a recipe. Yay!
Ah yes, the heads in one tails in the other. I heard that’s what the cool kids did, but alas, I never owned a pair.
Thanks for loving the cake
This is gorgeous!! Cheesecake in the middle is such a fantastic idea. I’m definitely not hating on your cake skills, you’re much better than I am
The rustic look is always best!
Rustic. Perfect term for my cake decorating skills
Thank you!
Oh my gosh, this cake is terrific, Aimee! Totally gorgeous and a CHEESECAKE layer INSIDE?? I mean, I was all aboard the pumpkin train for cake and then you went all crazyawesome and threw in some cheesecake. Definitely made my day!
Your sweet comments always make my day!
Wow, this looks delish! I love the combination of pumpkin and cheesecake. And thanks for the link to my Chocolate Chip Cheesecake Cake! :0)
LOVE your cheesecake cake!
You have got to be kidding me. Pumpkin. CHEESECAKE. Cake?! Just plain WOW. I MUST TRY IT. But I hae to wait a little longer on the pumpkin, for my own sanity. Once I start Fall, no more 85 degree days allowed!!
PS- this is my first outside-of-pinterest pin EVER!!
Awwww, I feel so honored
Oh my gosh, when I read your title I was thinking a cheesecake, not a cake, cake cheesecake! ! This looks out of this world!!!
That is one beautiful cake!
http://www.shilohstaste.com
I think we’re all excited to break out the pumpkin! This is a gorgeous recipe.
Last week, I was shocked with all the pumpkin that started popping up because I wasn’t ready. Now, it’s kinda getting me excited. YUM!
Total.amazing.deliciousness. I’d love a piece of this right now for my breakfast dessert
Oooh breakfast dessert. I like the way you think!
yay, you did a cheesecake cake! I have something kinda similar in mind for this fall… kinda similar but totally different! I’m waiting to make it since I’m trying to lose weight right now and I KNOW I can’t resist!!! Great job- looks totally yummy!
Lori, I can’t wait to see what you come up with! Thanks for a great cheesecake recipe!
This looks SO moist and delicious. I love the idea of a cheesecake cake! I pulled out the pumpkin this weekend, too. I think it’s too early, but felt left out!
Sues
I’m dying over how thick that filling is!! *droooool* Bookmarking this baby!
Yay!! So glad you posted this recipe. I’ve been drooling over the thought since I saw your instagram photo. My two favorites… cheesecake and pumpkin cake!
I’m sooo making this SOON! This is a masterpiece!
Awww thanks Kathleen!
Amazing for sure! Along with Scrumptious…Luscious…Gorgeous…Beautiful…Mouth-Watering…Impressive….do I need to say more??? MY OH MY! I am lovin’ baking up pumpkin dishes too….oh YUMMM-OOOOOOOO!!!
Holy freaking cow. This looks amazing!!!!!!
I’ll definitely need to make this cake this fall!
Stunning! Looks just too perfect to eat
I was the kid with the rolly backpack in middle school…guess I’ll have to be make up for my lack of former coolness by conforming and making this delicious-looking pumpkin cake now. Thanks for sharing!
This cake looks beautiful! You may not think you’re a cake decorator, but I love the rustic look and think it looks lovely!
Awww, thanks so much Tracy!!
Wowzer! What an amazing cake and perfect for fall. Thanks so much for sharing at Mix it up Monday
Seriously. Wow! That looks so amazingly delicious I feel like I should make that right this moment! You cake decorating skills are good! No hatin’ here
I’ve pinned this so I can make this – and soon!
I would love to invite you to post this over at my link party on The Purple Pumpkin Blog! Hope to see you there
I just pinned this and hope to do it for a baby shower!! thank you it looks so yummy
Oh my! I am speechless! 2 of my favorite things! I may have to make it just for myself! Hee! Pinning away!
Thank you Jennifer!!
So glad you shared this at Show & Share because I am featuring it tomorrow!
What a great idea. Looks delicious.
Brianna from Flippin’ Delicious
Amazing!! Pinned and can’t wait to make it
Delicious looking cake! I am making it this fall for sure. Thanks for sharing.
SO funny! high school was one giant fashion show. I did have the loafers and the sweater, but how I wanted those jeans:)
unfortunately – if I eat this cake – those jeans will never be in my future, and I’m okay with that
Haha. So true!
Mmmm! Looks yummy! Would love if you’d join our Countdown to Fall link party! Hope to see you there! Have a great week!
http://dixie-n-dottie.blogspot.com/2012_09_10_archive.html
This looks really amazing! Here in England we don’t get as excited about pumpkins until Halloween but this will get my husband very excited as he loves cheesecake
I will make it ad a surprise for him and my son who both have a very sweet tooth…
This looks so yummy! And beautiful too. Almost too pretty to eat! I just had to pin it!
Is there a less homemade version of this recipe? I’m a beginner baker
I suppose you could use a boxed mix and a frozen cheesecake? Totally don’t recommend it though
You can do this!! Break it up into different parts. Bake your cake one day, freeze it in saran wrap. Bake your cheesecake one day, freeze it. Then make your frosting and combine it all!!!
OH WOW! This is the first thing that caught my eye at Weekend Potluck! I just love to see what you bring each week, Aimee!
You have my vote!
Hugs, T
This looks just fantastic! Isn’t it funny how things just jump in your cart at the store? That happens to me all the time. Thanks so much for linking up to the Weekend Potluck. By the way, I think your cake decorating skills look pretty fantastic, waaaay better than mine! Have a great week!
~Kim
Omg….i made this last night and it was a hit….my baby daddy that doesn’t like cake but likes cheesecake actually loved it!
I’m so glad to hear that!!!!
Sounds incredible! God bless you for this recipe!
I’m so very jealous of Jocelyn right now! Not only does she have great hair, but she gets to enjoy your yummy creations. This looks so good! I don’t have the skills to pull off something that beautiful. But I might be able to make a tasty ugly pumpkin cheesecake.
Made this last night, it was amazing! Perfect for the beginning of fall! Genius recipe! Thanks for sharing!
So glad you enjoyed it!!!
i’m a little confused on how to foil the springform pan…does the foil go on the outside bottom of the pan or the inside of the bottom of the pan and the cooking spray and parchment paper go on top of that? i’ve read the instructions and can’t seem to figure it out…
Sorry, I just fixed it. The foil goes on the outside bottom of the pan and the parchment paper goes on the inside of the pan. Spray the whole inside with baking spray! ENJOY!
i finally figured out that the foil went on the outside to prevent the water from getting in =) thank you!
Oh My GOODNESS!! Wow – what an unbelievable cake!! I might just have to do this for Thanksgiving dessert!
oh. my. goodness! This sounds SOOO good! I cannot wait to try this! You should totally enter this into Craftbaby’s Fall Food Challenge!
http://www.craftbaby.com/contests/30/Fall%20Food
I made your cake today and it was wonderful. Thanks so much for posting this.
Hi,
I’m an Aussie and really want to try this but we don’t have canned pumpkin, would it work if I boiled up some pumpkin and mashed it? thewoods59@hotmail.com
Amazing job! Looks delicious!
I’m so happy you linked to this because I missed it somehow. It looks amazing! I’m not a cake decorator either and so I kind of hate to post cakes but yours looks pretty well decorated to me.
This looks delicious! I featured them with other pumpkin recipes at: http://projectqueen.org/delicious-pumpkin-desserts
What a wonderful recipe. I cant wait to try it. As for your decorating skills, you have no reason to be shy about them, your cake looked absolutely beautiful. Keep up the good work.
Oh my gosh!! This is so incredible! Might just have to make this for my FriendsGiving party!
Steph@stephsbitebybite recently posted..Baby Conner: Week 19
Delicious!
Laura recently posted..Vegetarian Biryani with Curried Creamy Tomato Sauce
Making this cake now, cheesecake done, cake in the oven. Gonna have a hard time waiting until Thanksgiving to try!
Is it necessary to freeze the cake overnight? Could I just put it in the fridge? We will be eating dessert around 3:30 or so. I guess I am not understanding what the point is of freezing the layers.
Thanks
I freeze the layers so I don’t have to make it all in one day. You can totally just stick it in the fridge! ENJOY!!!
My best friend made me this cake as a surprise birthday cake. It’s the most delicious cake I have ever tasted!! Thank you so much for posting this amazing recipe!
Happy Birthday! So glad you enjoyed it (AND YOU didn’t have to make it)!
Cranky here. This is not the initial recipe. The one I linked to off of pinterest had a box cake base.
this is what I get for linkng to your page instead of printing the recipe.
Marianne,
I’m not quite sure what you mean. My recipe is exactly the same as I originally posted. Maybe you saw a different recipe with a boxed cake mix for this?
Aimee
Cake turned out beautifully.. Everyone loved it!!
Thanks for the recipe, it’s a keeper!!!
I made this cake twice last week for my families Thanksgivings, there were loved so much by everyone. My family has also renamed the cake Princess Cake because the finished product is something a princess would eat. Thanks for sharing your recipe!
So happy to hear you love this cake as much as I do!!! Thanks for sharing your sweet comment
This would be one of my favorites too!! I need to check my cupboard for pumpkin.
Meg @ Sweet Twist recently posted..Hawaiian Wedding Cookies and my new LOVE.
Loved this, and so did everyone else! Thanks.
So glad you enjoyed it! Thanks for the feedback!!!!
Aimee – I made this again today and I was going to freeze it for Christmas. The pumpkin cake was raw in the middle even though I baked it longer than I did the first time I made it. I noticed that my baking powder was past the “best if used by” date, so I bought new powder and used it today. This is the only thing that I did different. Any ideas? I always remove my baked goods at the shorter side of the recommended baking time with success, but this time I went beyond the recommended time and it was still not done.
Seeing that you made it before with no issues, I can only guess that maybe you made a mistake on the ingredients? I’ve made it twice now too with no problems! I’m not sure why it wouldn’t cook properly. What size round baking pans are you using? Are they 8inch or 9inch? Even one inch makes a difference in adding/subtracting baking time!!!
aimee @ shugarysweets recently posted..Starbucks, Cinnamon Rolls and the BEST Husband in the World
Just made this today, this cake is a keeper! My husband took his first bite and said whoa! I wanted to lick my plate but figured I shouldn’t do that in front of my mother-in-law. Will definitely make again and again….
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