Pumpkin Cheesecake Cake

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

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

But it had to be done!!!

Jocelyn made me do it with Pumpkin Oreo Donuts. Dorothy made me do it with Pumpkin Streusel Muffins. Heather made me do it with Pumpkin Cheesecake Brownies.

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’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 saying she was headed out my way. For dinner. And dessert.

So I figured I better just make some pumpkin for her. And what could be better than Pumpkin Cheesecake Cake?

WHAT IS CHEESECAKE CAKE?

If you’ve been a long-time reader, you might know that cheesecake cake is something of a specialty around here.

If you’ve never had a cheesecake cake, you’re in for a real treat. Cheesecake cakes consist of a layer of cheesecake sandwiched between two layers of traditional cake.

Once the layers are stacked, they’re covered in frosting for a dessert that takes a regular layer cake to the next level.

HOW TO MAKE A CHEESECAKE CAKE

Anyone who has made cheesecake and layer cakes separately can make a cheesecake cake!

The biggest difference between regular cheesecake and the cheesecake used in my favorite cheesecake cake recipes is that there is no crust on the bottom of the cheesecake. The bottom cake layer is your “crust” here!

When I make this Pumpkin Cheesecake Cake, I like to make the cheesecake first. It bakes at a lower temperature, so it is easier to increase the oven temperature for the cake after the cheesecake is done than vice versa.

All of the layers – cake and cheesecake – need to chill in the freezer for at least 2 hours before assembling the cake. Keeping everything nice and cold keeps the cheesecake from getting too soft while frosting the cheesecake cake.

Decorate the cake as simply or elaborately as you like.

Don’t be a hater on my cake decorating skills.
I am NOT a cake decorator.
To repeat.
I am NOT a cake decorator.

PUMPKIN CHEESECAKE CAKE RECIPE

This Pumpkin Cheesecake Cake is the perfect combination of fall flavors.

The pumpkin cake layers are so moist and full of warm spices, and the layer of cheesecake is tangy and delicious. I frosted this beauty in cream cheese frosting and topped it with a little bit of chopped walnuts and drizzled caramel.

Pumpkin, spices, caramel, and walnuts…what more could you want in a decadent fall dessert?

Get the full “how to” by watching my video below!

MORE CHEESECAKE CAKE RECIPES

Like my Pumpkin Cheesecake Cake recipe? You may also enjoy some of my other cheesecake cakes!

Salted Caramel Chocolate Cheesecake Cake is another perfect option during cooler fall weather.

During the holidays, I love Eggnog Cheesecake Cake and Chocolate Peppermint Cheesecake Cake.

I have even turned breakfast into dessert with Cinnamon Roll Cheesecake Cake!

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Pumpkin Cheesecake Cake recipe and video:

Yield: 16 servings

Pumpkin Cheesecake Cake

Print

Prep Time 4 hours

Cook Time 1 hour

Total Time 5 hours

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

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.
3. Meanwhile, boil a kettle of water to use later.
4. Beat cream cheese with granulated 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.
5. 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.
6. 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.
7. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in the freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!

FOR THE CAKE LAYERS:

1. 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.
2. Beat pumpkin, sugars, applesauce and eggs until fully blended. Add in flour, baking powder, baking soda, salt and seasonings. Pour batter into prepared pans.
3. 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:

1. Beat butter and cream cheese for 3 minutes until smooth and creamy. Beat in vanilla, powdered sugar and heavy cream.
2. 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 desired. 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!

Recommended Products

• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Hiware 9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom/Leakproof Cake Pan Bakeware with Cleaning Cloth
• 
  OXO Good Grips 4-Piece Mini Measuring Beaker Set

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving:Calories: 501 Total Fat: 19g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 114mg Sodium: 525mg Carbohydrates: 79g Net Carbohydrates: 0g Fiber: 1g Sugar: 63g Sugar Alcohols: 0g Protein: 7g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**