Pumpkin Cheesecake Cake

by aimee @ shugarysweets on September 9, 2012

Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting! 

Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting!

So, yes, it is only September and I’ve pulled out the pumpkin.

But it had to be done!!!

Jocelyn made me do it. Dorothy made me do it. Heather made me do it. Sally made me do it.

Get my point? Pumpkin is popping up everywhere and I don’t want to be left behind.
Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting!
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.

Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting!

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.

Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting!

Like this recipe? You may also enjoy….



Oreo Cheesecake Cake by Erin’s Food Files
Pumpkin Cheesecake Cake

Prep Time: 4 hours

Cook Time: 1 hour

Yield: serves 12-15

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:
  1. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  2. 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.
  3. 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.
  4. 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.
  5. 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!
  6. For the Cake Layers:
  7. 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.
  8. Beat pumpkin, sugars, applesauce and eggs until fully blended. Add in flour, baking powder, baking soda, salt and seasonings. Pour batter into prepared pans.
  9. 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.
  10. For the Frosting:
  11. Beat butter and cream cheese for 3 minutes until smooth and creamy. Beat in vanilla, powdered sugar and heavy cream.
  12. 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!
  13. **cheesecake layer recipe from RecipeGirl
http://www.shugarysweets.com/2012/09/pumpkin-cheesecake-cake
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{ 121 comments… read them below or add one }

Averie @ Averie Cooks September 9, 2012 at 10:54 pm

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!

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Aimee September 9, 2012 at 11:09 pm

Thank you Averie! I can’t wait to see your pumpkin recipe!

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sally @ sallys baking addiction September 9, 2012 at 11:52 pm

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.

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Aimee September 10, 2012 at 10:52 am

Don’t shut up! Keep telling me what a genius I am. Go on….

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Jocelyn September 10, 2012 at 12:33 am

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!!!

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Aimee September 10, 2012 at 10:53 am

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!!!!

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Jocelyn September 10, 2012 at 2:58 pm

haha! Just speaking the truth;-)

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Cherie July 22, 2014 at 2:55 am

Just so neither of you feel bad, I had penny loafers before we put the pennies in them – that was back in the early, early 1960’s – I didn’t even know you were supposed to put pennies in them! :(

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Dorothy @ Crazy for Crust September 10, 2012 at 1:28 am

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!

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Aimee September 10, 2012 at 10:54 am

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 :)

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Ellen Brandt September 10, 2012 at 1:45 am

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 :P The rustic look is always best!

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Aimee September 10, 2012 at 10:53 am

Rustic. Perfect term for my cake decorating skills :) Thank you!

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Hayley @ The Domestic Rebel September 10, 2012 at 1:55 am

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! :)

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Aimee September 10, 2012 at 10:55 am

Your sweet comments always make my day!

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Robin @ Bird On A Cake September 10, 2012 at 2:11 am

Wow, this looks delish! I love the combination of pumpkin and cheesecake. And thanks for the link to my Chocolate Chip Cheesecake Cake! :0)

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Aimee September 10, 2012 at 10:55 am

LOVE your cheesecake cake!

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April September 10, 2012 at 4:12 am

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!!

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April September 10, 2012 at 4:13 am

PS- this is my first outside-of-pinterest pin EVER!! :)

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Aimee September 10, 2012 at 10:55 am

Awwww, I feel so honored :)

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Jennifer @ Peanut Butter and Peppers September 10, 2012 at 4:25 am

Oh my gosh, when I read your title I was thinking a cheesecake, not a cake, cake cheesecake! ! This looks out of this world!!!

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Shiloh Barkley September 10, 2012 at 4:46 am

That is one beautiful cake!
http://www.shilohstaste.com

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Jen @ Savory Simple September 10, 2012 at 11:45 am

I think we’re all excited to break out the pumpkin! This is a gorgeous recipe.

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Lisa September 10, 2012 at 12:54 pm

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!

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Becca @ Crumbs and Chaos September 10, 2012 at 1:31 pm

Total.amazing.deliciousness. I’d love a piece of this right now for my breakfast dessert ;)

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Aimee September 10, 2012 at 9:55 pm

Oooh breakfast dessert. I like the way you think!

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RecipeGirl September 10, 2012 at 1:48 pm

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!

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Aimee September 10, 2012 at 9:55 pm

Lori, I can’t wait to see what you come up with! Thanks for a great cheesecake recipe!

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We Are Not Martha September 10, 2012 at 1:56 pm

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

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Holly September 10, 2012 at 3:53 pm

I’m dying over how thick that filling is!! *droooool* Bookmarking this baby!

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Carrie Burrill September 10, 2012 at 5:40 pm

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!

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Kathleen September 10, 2012 at 7:35 pm

I’m sooo making this SOON! This is a masterpiece!

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Aimee September 10, 2012 at 9:55 pm

Awww thanks Kathleen!

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The Better Baker September 10, 2012 at 10:41 pm

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!!!

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Julia September 10, 2012 at 11:00 pm

Holy freaking cow. This looks amazing!!!!!!
I’ll definitely need to make this cake this fall!

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Medeja September 11, 2012 at 12:27 am

Stunning! Looks just too perfect to eat :D

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wallflourgirl September 11, 2012 at 12:36 am

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!

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Tracy September 11, 2012 at 4:43 pm

This cake looks beautiful! You may not think you’re a cake decorator, but I love the rustic look and think it looks lovely!

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Aimee September 12, 2012 at 5:05 pm

Awww, thanks so much Tracy!!

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Lisa @ Flour Me With Love September 11, 2012 at 6:53 pm

Wowzer! What an amazing cake and perfect for fall. Thanks so much for sharing at Mix it up Monday :)

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Michelle September 12, 2012 at 11:05 am

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 :D 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 :)

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Cate September 12, 2012 at 1:30 pm

I just pinned this and hope to do it for a baby shower!! thank you it looks so yummy

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Jennifer September 12, 2012 at 4:01 pm

Oh my! I am speechless! 2 of my favorite things! I may have to make it just for myself! Hee! Pinning away!

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Aimee September 12, 2012 at 5:05 pm

Thank you Jennifer!!

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Jennifer September 19, 2012 at 5:51 am

So glad you shared this at Show & Share because I am featuring it tomorrow!

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Brianna September 12, 2012 at 6:05 pm

What a great idea. Looks delicious.
Brianna from Flippin’ Delicious

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Julie September 13, 2012 at 1:35 am

Amazing!! Pinned and can’t wait to make it :)

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lokness September 13, 2012 at 2:53 am

Delicious looking cake! I am making it this fall for sure. Thanks for sharing.

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Heather Kinnaird September 13, 2012 at 3:48 am

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

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Aimee September 13, 2012 at 11:54 am

Haha. So true!

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Dixie n Dottie September 13, 2012 at 4:38 pm

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

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Emma I O September 14, 2012 at 6:57 pm

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…

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Lizziejane September 15, 2012 at 4:51 am

This looks so yummy! And beautiful too. Almost too pretty to eat! I just had to pin it!

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Hamza August 9, 2013 at 12:52 am

Hi there! I submitted a rpicee with picture. They had a huge voting war thing going on. They were going to take the top 3 entries, and I was in 4th. then they decided to take 4th because there was a tie in the top 3, so now we had 4 finalists. They re-created each finalists dessert, and judged them on taste presentation. And, I WON!

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Anonymous September 15, 2012 at 2:13 pm

Is there a less homemade version of this recipe? I’m a beginner baker

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Aimee September 15, 2012 at 2:46 pm

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!!!

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4littlefergusons September 15, 2012 at 11:35 pm

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

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Kim and Julie (Sunflower Supper Club) September 16, 2012 at 3:22 pm

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

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Tricia September 17, 2012 at 6:27 am

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!

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Aimee September 17, 2012 at 11:50 am

I’m so glad to hear that!!!!

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Krisztina Williams September 19, 2012 at 11:00 am

Sounds incredible! God bless you for this recipe!

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Britni September 20, 2012 at 5:04 am

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. :)

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Anonymous September 22, 2012 at 1:43 am

Made this last night, it was amazing! Perfect for the beginning of fall! Genius recipe! Thanks for sharing!

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Aimee September 22, 2012 at 9:55 pm

So glad you enjoyed it!!!

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Anonymous September 22, 2012 at 9:38 pm

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…

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Aimee September 22, 2012 at 9:56 pm

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!

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Anonymous September 23, 2012 at 2:46 pm

i finally figured out that the foil went on the outside to prevent the water from getting in =) thank you!

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Lisa @ Stop and Smell the Chocolates September 22, 2012 at 10:39 pm

Oh My GOODNESS!! Wow – what an unbelievable cake!! I might just have to do this for Thanksgiving dessert!

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Candie@Craftbaby.com September 26, 2012 at 4:34 pm

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

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Anonymous September 27, 2012 at 4:22 am

I made your cake today and it was wonderful. Thanks so much for posting this. :)

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Anonymous September 29, 2012 at 5:09 am

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

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Megans Munchies September 29, 2012 at 11:00 pm

Amazing job! Looks delicious!

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Texanerin October 2, 2012 at 8:09 am

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. :)

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Mandy October 11, 2012 at 3:48 am

This looks delicious! I featured them with other pumpkin recipes at: http://projectqueen.org/delicious-pumpkin-desserts

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Bonnie October 20, 2012 at 2:22 pm

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.

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Steph@stephsbitebybite November 6, 2012 at 1:45 pm

Oh my gosh!! This is so incredible! Might just have to make this for my FriendsGiving party!
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Laura November 11, 2012 at 3:23 pm
Mary November 20, 2012 at 6:46 pm

Making this cake now, cheesecake done, cake in the oven. Gonna have a hard time waiting until Thanksgiving to try! :)

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Angie November 20, 2012 at 11:49 pm

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

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aimee @ shugarysweets November 21, 2012 at 7:55 am

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!!!

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Theresa November 21, 2012 at 5:17 am

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!

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aimee @ shugarysweets November 21, 2012 at 8:14 am

Happy Birthday! So glad you enjoyed it (AND YOU didn’t have to make it)!

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marianne November 21, 2012 at 6:31 pm

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.

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aimee @ shugarysweets November 21, 2012 at 11:26 pm

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

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Mary November 25, 2012 at 12:24 pm

Cake turned out beautifully.. Everyone loved it!!
Thanks for the recipe, it’s a keeper!!!

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Annie November 28, 2012 at 5:59 pm

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!

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aimee @ shugarysweets November 28, 2012 at 6:29 pm

So happy to hear you love this cake as much as I do!!! Thanks for sharing your sweet comment :)

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Meg @ Sweet Twist November 30, 2012 at 6:56 pm

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.My Profile

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Sharon December 2, 2012 at 9:42 pm

Loved this, and so did everyone else! Thanks.

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aimee @ shugarysweets December 3, 2012 at 6:38 am

So glad you enjoyed it! Thanks for the feedback!!!!

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Sharon December 13, 2012 at 3:43 pm

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.

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aimee @ shugarysweets December 13, 2012 at 4:18 pm

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!!!
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Julie February 6, 2013 at 8:36 pm

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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TJ {Sugar Blossoms} September 2, 2013 at 10:21 am

Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
TJ {Sugar Blossoms} recently posted..I Freakin’ LOVE Pumpkin!My Profile

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Jen October 2, 2013 at 10:43 am

This looks yummy! Do you think I could make these into cupcakes? If so, do you have any suggestions for bake time changes or any other ideas? Thanks so much :)

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Alisson October 15, 2013 at 1:25 pm

É de dar água na boca eim .. ;)

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Jamielyn@iheartnaptime October 30, 2013 at 4:56 pm

YUM! This looks amazing! Just pinned it. xo
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aimee @ shugarysweets October 30, 2013 at 8:20 pm

Thanks for sharing Jamielyn!!

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Vicki October 31, 2013 at 12:43 am

Sorry, I’m new to baking homemade cakes :-/ I. Was wondering, is there a particular brand or type of applesauce to use? Also, if I freeze the layers, how much time do they need to thaw before frosting?

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aimee @ shugarysweets October 31, 2013 at 7:57 am

I usually use Mott’s, but it doesn’t matter so much. I frost the layers while they are frozen!

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Caitlin November 7, 2013 at 10:36 pm

Thanks for this amazing recipe! I made it and it came out great, even though I made a few mistakes along the way…
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aimee @ shugarysweets November 8, 2013 at 7:59 am

Glad it came out great for you!!

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Sondra November 16, 2013 at 8:47 am

Hi! I was wondering what size springform pan to use. Your directions say 9 inch, but mine are either 8 1/2 or 9 1/2 inches. I’m guessing the 9 1/2? I already made the pumpkin cakes and I’ve been having a really hard time not eating those on their own they smell amazing!

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aimee @ shugarysweets November 16, 2013 at 2:49 pm

Mine is a 9inch. But you can use whatever size matches your cakes. You can always go bigger and trim the cheesecake if necessary.

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Sondra November 20, 2013 at 10:13 am

I ended up using a 9 1/2 inch and trimming off the excess (to my husband’s delight!). The cake was amazing! Everyone at my daughter’s birthday party loved it and thought it was genius :) Thanks so much for the recipe!

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aimee @ shugarysweets November 20, 2013 at 8:03 pm

You’re welcome! I’m so glad to hear you all enjoyed it! I appreciate you stopping back to let me know!

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Tammy November 22, 2013 at 1:42 pm

I just made the cakes and do not plan on assembling for a couple of days. I wrapped the cakes with saran wrap and placed in the freezer. The cheesecake is cooling now and then I will place in the freezer for a couple of hours. I have a question though. Since I am not assembling for a couple of days do you remove the cheesecake from the springform pan and saran wrap it and return it to the freezer or do you just Saran Wrap the entire springform pan an keep it in the freezer? Thank you!

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aimee @ shugarysweets November 22, 2013 at 1:43 pm

I would remove it from the pan and freeze wrapped up!

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Anonymous November 22, 2013 at 2:52 pm

Would you place in the freezer in the pan for two hours first so that it set and then remove the pan?

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Dot November 26, 2013 at 9:37 pm

Oh my that looks like heaven on a plate!! Can’t wait to try it

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aimee @ shugarysweets November 27, 2013 at 7:43 am

Thanks Dot! ENJOY!

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Christy November 29, 2013 at 11:28 pm

I had trouble with the frosting. I made it twice. The frosting was too soft, became runny. Still was able to get it on the cake, but could not let it be set out of the refrigerator for too long. Did anyone else have this problem? I have cooked and named a lot. I could have kept adding powered sugar, but it would have almost doubled the sugar. Any suggestions? I plan to make it again in January for a birthday.

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Christy November 30, 2013 at 8:31 am

Sorry, gave the wrong email address yesterday. I replied with the new one for other to answer. Thank you!

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cindy July 26, 2014 at 4:06 pm

I am a cake decorator and I think this looks wonderful!!! Can’t wait to try this recipe!

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aimee @ shugarysweets July 27, 2014 at 7:25 pm

Thanks Cindy! ENJOY!

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Peggy Gorman September 6, 2014 at 5:32 am

Beauiful! I am going to try to make this. Thanks

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aimee @ shugarysweets September 6, 2014 at 7:48 am

Thank you! ENJOY :)

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Ines September 13, 2014 at 10:26 am

I am looking forward to preparing this cake. It looks spectacular, and from the reviews, it’s delicious too. Is frosting spread between the layers to hold the layers together when iced? Hope I didn’t overlook this step as I skimmed over the directions.

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BitsyBet October 22, 2014 at 4:18 pm

I just want to make the pumpkin layer cake and use the cream cheese frosting between layers and to frost it. It looks moist and delicious.

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aimee @ shugarysweets October 23, 2014 at 7:54 am

You can totally do that and skip the layer of cheesecake. It still makes a delicious dessert :)

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Jane November 18, 2014 at 5:37 pm

This will be our Thanksgiving dessert this year. I can’t wait! I guess I do have to make dinner but it is all about dessert for me. :)

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Camellia November 24, 2014 at 10:03 pm

I’m confused. I’ve been baking for nearly 30 years, I AM a cake decorator hobbyist, and don’t know for the life of me why you’d use water around the bottom of a cheesecake springform pan. I never have. Besides, water boils at 212 degrees so because the cheesecake pan is surround by it, it won’t ever get warmer than that while baking even though the oven is set at 350 degrees. Are you TRYING to keep the temperature lower for more even baking? If so, why don’t you just bake the cheesecake at a much lower temperature? Doesn’t make any sense to me.

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