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Pumpkin Cheesecake Cake Recipe

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 hr
Cook Time
1 hr
Additional Time
4 hrs
Total Time
6 hrs
Servings: 16 servings
Calories: 492 kcal
Course: Cake
Cuisine: American

Ingredients

FOR THE PUMPKIN CAKE LAYERS:
  • 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
FOR THE CHEESECAKE LAYER:
  • 2 packages cream cheese, softened 8 ounce each
  • ⅔ cup granulated sugar
  • pinch of salt
  • 2 large eggs
  • ⅓ cup sour cream
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract
FOR THE FROSTING:
  • ½ cup butter softened
  • 8 ounce cream cheese softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 3 Tablespoons heavy cream
  • 3 Tablespoons pecans (or walnuts) chopped
  • 1 Tablespoon Caramel sauce

Instructions

FOR THE CHEESECAKE LAYER:
    Cup of Yum
  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 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!

Notes

  • 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.

Nutrition Information

Calories 492kcal (25%) Carbohydrates 79g (26%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 6g Cholesterol 114mg (38%) Sodium 458mg (19%) Fiber 1g (4%) Sugar 63g (126%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 492

% Daily Value*

Calories 492kcal 25%
Carbohydrates 79g 26%
Protein 7g 14%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 6g 35%
Cholesterol 114mg 38%
Sodium 458mg 19%
Fiber 1g 4%
Sugar 63g 126%

* Percent Daily Values are based on a 2,000 calorie diet.