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.

If you love our pumpkin bundt cake (with cheesecake swirl), today’s recipe takes that to a new level. Our delicious cheesecake is stuffed between two thick layers of moist pumpkin cake!

Cake with two layers of pumpkin cake, cheesecake filling and cream cheese frosting on a white marple cake platter.

Why This Cake is Best

Pumpkin Cheesecake Cake Cake is TWO incredible desserts in one.

If you’ve never made cheesecake cake before, prepare to have your mind blown. Decadent, flavorful and full seasonal spices, this Pumpkin Cheesecake Cake makes a delicious addition to any holiday dessert table.

  • A homemade cheesecake is sandwiched between layers of pumpkin cake.
  • It’s slathered with generous amounts of rich cream cheese frosting.
  • Crunchy pecans and a caramel drizzle add the finishing touch!

Love today’s recipe? Try our red velvet cheesecake cake next! Or give our layered pumpkin cheesecake a try next.

Ingredient Notes

Ingredients needed to make pumpkin cheesecake cake.
  • Pure pumpkin puree – We used canned pumpkin in the cake layer. Make sure to use only pure pumpkin, NOT pumpkin pie mix in today’s recipe.
  • Applesauce – Makes the cake tender and moist without needing to add oil or butter. Use our homemade applesauce for great flavor!
  • Spices – A blend of cinnamon, cloves, ginger and nutmeg gives the dessert the perfect cozy fall flavor! You can swap the individual spices for two tablespoons of Pumpkin Pie Spice if you prefer.
  • Cream cheese – You will need full-fat cream cheese for both the cheesecake layer and the frosting.
  • Sour cream – Blended into the cheesecake filling, it makes the cheesecake smoother and tangier than cream cheese alone.
  • Caramel sauceYou can use any bottled caramel ice cream topping for drizzling over the finished cheesecake.

Cheesecake Layer Notes

Photos showing how to make cheesecake layer.

If you’ve ever made a cheesecake before, you know that cheesecake fillings can be a little temperamental. But you don’t need expert baking skills or a degree in chemistry to make this cheesecake cake!

Follow these tips and methods and you’ll be on your way to creating a perfect cheesecake layer for this pumpkin cake.

  • Preheat your roasting pan. Stick the pan in the oven while it preheats. This will help the water bath come to the right temperature more quickly.
  • Wrap the springform pan in foil. A layer of foil along the bottom and sides of the pan helps with removing the baked layer.
  • Bake the cheesecake in a water bath. Put the springform pan with the cheesecake filling directly into the roasting pan.
  • Use boiling water. Pour the boiling water into the preheated roasting pan before baking the cheesecake layer.
  • Let the cheesecake rest. After baking, turn off the oven and leave the cheesecake insider for an additional 30 minutes. This reduces the likelihood that the cheesecake will crack.

Once your cheesecake layer is baked and cooled, you’ll transfer it to the refrigerator to chill until you’re ready to assemble the Pumpkin Cheesecake Cake.

If you won’t be be assembling the dessert within 24 hours, freeze the cheesecake layer instead!

How to Assemble

Step by step photos showing how to make pumpkin cheesecake cake.

Assemble the layers in this order.

  1. Pumpkin Cake
  2. Cheesecake
  3. Pumpkin Cake
  4. Cream cheese frosting

Sprinkle chopped, toasted pecans and drizzle caramel syrup on top. Cover and refrigerate the assembled cheesecake cake until dessert time!

Slice of pumpkin cheesecake cake with a bite taken out.

Tips and Tricks

  • Cheesecake cake is cold and firm when it’s fresh out of the fridge. Let the chilled cake sit for 15 minutes at room temperature before slicing and serving.
  • You can make all the layers of this pumpkin cheesecake cake days, or even weeks, ahead of time. Freeze the layers individually wrapped until ready to assemble.
  • Don’t forget to spray the inside of your springform pan with baking spray! I also cut out a circle of parchment paper to place at the bottom of the pan to prevent sticking.
Bite taken out of a slice of pumpkin cheesecake cake.

Recipe FAQs

How do I store cheesecake cake?

After assembly, the pumpkin cheesecake cake should be stored tightly covered in the refrigerator.

Can I freeze cheesecake cake?

Yes, you can freeze the assembled dessert if desired. Freeze before adding the pecan and caramel topping for best results. Frozen cheesecake cake stays good for about 2 months.

Can this be made without nuts?

Of course! If you need this dessert to be nut free, or just don’t like pecans, feel free to leave them out. Pumpkin cheesecake cake tastes delicious with or without the toppings!

Why leave the cheesecake in the oven after baking?

Because rapid temperature changes lead to cracked cheesecakes! By letting the cheesecake and oven cool down at the same time, the temperature change is gradual.

What to do if my cheesecake layer cracks?

The bad news is there’s no way to fix cracked cheesecake. The much better news is that no one will see the crack. You’re going to hide it underneath a layer of pumpkin cake anyway!
Since cracking doesn’t affect the great taste of the cheesecake you can assemble and serve this pumpkin dessert worry free!

Slice of pumpkin cheesecake cake.

More Cheesecake Cakes

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

Pumpkin cheesecake cake covered in cream cheese frosting.

More Cake Recipes:

Pumpkin Cheesecake Cake

4.77 from 30 votes
By: Aimee
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.
Prep Time: 1 hour
Cook Time: 1 hour
Additional Time: 4 hours
Total Time: 6 hours
Servings: 16 servings



  • 1 can pure pumpkin puree 15 ounce
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • ¾ cup applesauce
  • 4 large eggs
  • 2 ¼ cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 Tablespoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg


  • 2 packages cream cheese, softened 8 ounce each
  • cup granulated sugar
  • pinch of salt
  • 2 large eggs
  • cup sour cream
  • cup heavy whipping cream
  • 1 teaspoon vanilla extract


  • ½ cup butter softened
  • 8 ounce cream cheese softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 3 Tablespoons heavy cream
  • 3 Tablespoons pecanss chopped
  • 1 Tablespoon caramel sauce



  • 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 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.
  • 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 the freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!


  • 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.


  • 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 desired. Sprinkle pecans 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 cake is cold and firm when it's fresh out of the fridge. Let the chilled cake sit for 15 minutes at room temperature before slicing and serving.
  • You can make all the layers of this pumpkin cheesecake cake days, or even weeks, ahead of time. Freeze the layers individually wrapped until ready to assemble.
  • Don't forget to spray the inside of your springform pan with baking spray! I also cut out a circle of parchment paper to place at the bottom of the pan to prevent sticking.
  • See blog post for recipe tips and tricks.
  • Video


    Calories: 492kcal, Carbohydrates: 79g, Protein: 7g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Cholesterol: 114mg, Sodium: 458mg, Fiber: 1g, Sugar: 63g
    Course: Cake
    Cuisine: American
    Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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    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. 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 🙂

    2. 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?!

    3. 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?

    4. 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.

    5. 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. 🙂

    6. 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.

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

    7. 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.

    8. 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.

    9. 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!

    10. 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!

    11. Thanks for this amazing recipe! I made it and it came out great, even though I made a few mistakes along the way…

    12. 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?

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

    13. 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 🙂

    14. 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

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