Pumpkin Cheesecake Cake

Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting! You’ll love this holiday dessert.

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

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Have you tried to combine a perfect cheesecake recipe with the perfect pumpkin cake?

One ultimate dessert, all covered in cream cheese frosting? It’s going to be your new favorite Thanksgiving dessert.

You’ll love the layers in this recipe! Be sure to plan ahead though, this one isn’t for the faint of heart 🙂

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


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.


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


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!


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

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!



  • 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


  • 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


  • 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)



  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!


  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.


  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!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 501Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 114mgSodium: 525mgCarbohydrates: 79gFiber: 1gSugar: 63gProtein: 7g

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

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

Today’s recipe for Pumpkin cheesecake cake was originally published on Shugary Sweets on September 9, 2012.

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on November 20, 2019

Comments & Reviews

  1. Yum! Love the idea of a cheesecake cake — why not have two desserts in one? Can’t wait to try this!

  2. Pumpkin cake and cheesecake are two of my favorite desserts. This looks spectacular, and I must make it as soon as possible!

  3. This looks like a delicious cake. I think it’s so pretty, even though you might not. Much better than I could ever do. I think my family would love this for dessert this Thanksgiving. I’m going to give it a try!

  4. This is just the most delicious cake! 
    Perfect for fall an perfect for afternoon tea. 
    It is hard to stop at just one slice! 

  5. Looking forward to trying out this version of the layering with cheesecake. I have made your red velvet one and it was outstanding!! It will definitely be on my dessert table again  during the Christmas holidays.  So for Thanksgiving, I know my family will love the pumpkin and cheesecake layered cake. Like all your recipes, it will be a delicious.

  6. I have what may seem like a dumb question.  You mention putting the roasting pan on the bottom 2/3 of the oven.  I have 4 shelves to my oven and usually bake a cake on the second from the bottom – does this mean the roasting pan would be on the 4th, the bottom shelf?  

    1. I put it lowest just to create the moisture in the oven (it’s got the water inside) to help keep the cheesecake from cracking. You just don’t want your cheesecake close to the top of the oven drying out 🙂

  7. I had another piece this morning. I definitely taste more pumpkin today! Maybe my taste was off yesterday?
    I’ll definitely be making this for the holidays! Thanks you?!

  8. So I made this cake tonight. It’s beautiful! The only thing is the cheesecake layer didn’t taste like cheesecake. It wasn’t creamy enough for me. I guess if it was the top layer would smash it and it wouldn’t hold up?

  9. 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.

  10. 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. 🙂

  11. 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.

  12. 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.

  13. 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.

  14. 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!

  15. 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!

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

      1. 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!

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

  16. 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?

  17. 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 🙂

  18. 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

  19. 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….

      1. 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.

        1. 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!!!

  20. 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!

  21. 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.

    1. 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?

  22. 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!

  23. 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.


    1. 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!!!

  24. 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.

  25. 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. 🙂

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

  27. 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…

    1. 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!

  28. 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. 🙂

  29. 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!

  30. 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

    1. 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!!!

    1. 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!

  31. 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…

  32. Mmmm! Looks yummy! Would love if you’d join our Countdown to Fall link party! Hope to see you there! Have a great week! 🙂

  33. 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

  34. 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!

  35. 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!!!

  36. 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!

  37. 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! 🙂


  38. 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!

  39. 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!

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

  41. 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!!

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

  43. 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! 🙂

  44. 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!

  45. 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!

    1. 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 🙂

  46. 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!!!

      1. 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! 🙁

  47. 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.

  48. 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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