Pumpkin Cake Cheesecake

Why You’ll Love This Recipe

Pumpkin Cake Cheesecake is the best of both worlds—creamy, tangy cheesecake paired with a spiced, fluffy pumpkin cake layer. The creamy cheesecake filling is rich and smooth, while the pumpkin cake adds a light and spiced contrast, making every bite a perfect combination. This dessert is not only delicious but also incredibly easy to make and perfect for fall or Thanksgiving gatherings. It’s a show-stopping dessert that will leave everyone asking for the recipe!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cheesecake layer:

• 2 (8 oz) packages cream cheese, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 1/4 cup heavy cream

For the pumpkin cake layer:

• 1 box yellow cake mix (about 15.25 oz)

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

• 3 large eggs

• 1/4 cup vegetable oil

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 cup water

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.

2. Make the cheesecake layer:

   • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy (about 2-3 minutes).

   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and heavy cream. Mix until smooth and set aside.

3. Prepare the pumpkin cake layer:

   • In a separate large bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, ginger, cloves, and water. Mix until smooth and well combined.

   • Pour the pumpkin cake batter into the prepared springform pan, spreading it out evenly.

4. Layer the cheesecake mixture:

   • Gently spoon the cheesecake mixture on top of the pumpkin cake layer. Use a spatula to spread it evenly over the top, covering the pumpkin layer as much as possible.

5. Swirl the layers (optional):

   • If you’d like a marbled effect, use a butter knife or skewer to gently swirl the cheesecake layer into the pumpkin cake batter. Be careful not to overmix.

6. Bake the cake:

   • Place the springform pan in the oven and bake for 55-65 minutes, or until the center is set and the edges are lightly browned. The cheesecake layer should be firm, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

   • If the top begins to brown too much, cover it loosely with foil and continue baking.

7. Cool and chill:

   • Allow the Pumpkin Cake Cheesecake to cool in the pan for 10-15 minutes. Then, remove the outer ring of the springform pan and transfer the cheesecake to a wire rack to cool completely.

   • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

8. Serve: Once chilled, slice the cheesecake and serve. You can top it with whipped cream, caramel sauce, or a sprinkle of cinnamon for extra flavor.

Servings and timing

This recipe makes about 10-12 servings. Prep time is around 20 minutes, with a baking time of 55-65 minutes and a chilling time of at least 4 hours. This makes it a great make-ahead dessert for any fall occasion.

Variations

• Add a streusel topping: For added texture and flavor, top the pumpkin cake layer with a simple streusel made of butter, brown sugar, oats, and cinnamon before baking.

• Make it gluten-free: Use a gluten-free yellow cake mix to make this recipe gluten-free. Ensure the other ingredients are also gluten-free.

• Spiced whipped cream: Serve the cheesecake with a dollop of spiced whipped cream (whipped cream mixed with cinnamon and a touch of vanilla).

• Add chocolate chips: For a chocolatey twist, sprinkle some mini chocolate chips on top of the cheesecake layer before baking.

Storage/reheating

Store leftover Pumpkin Cake Cheesecake in an airtight container in the refrigerator for up to 3-4 days. This cheesecake is best served chilled, so it’s perfect for making ahead of time. You can also freeze the cheesecake for up to 3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I make this ahead of time?

Yes, this cheesecake is great for making ahead! It needs to chill in the fridge for at least 4 hours (or overnight) to fully set, so making it the day before is ideal.

2. Can I use a different cake mix?

Yes, you can experiment with other flavors of cake mix, such as spice cake or carrot cake, to add a different twist to the dessert.

3. Can I use a regular cake pan instead of a springform pan?

A regular cake pan can be used, but a springform pan is recommended because it allows for easier removal of the cheesecake from the pan. If you use a regular pan, be sure to line it with parchment paper for easy removal.

4. Can I substitute the sour cream in the cheesecake layer?

Yes, you can substitute the sour cream with Greek yogurt or heavy cream if you prefer.

5. Can I make the cheesecake without the pumpkin cake layer?

Yes, you can make just the cheesecake layer if you prefer. Simply skip the pumpkin cake batter and bake the cheesecake as usual.

6. Can I use fresh pumpkin instead of canned?

Yes, you can use fresh roasted and pureed pumpkin in place of canned pumpkin. Be sure to drain any excess moisture from fresh pumpkin before using it.

7. Can I add nuts to the pumpkin cake layer?

Yes, adding chopped walnuts or pecans to the pumpkin cake layer can add a nice crunch. Simply fold them into the cake batter before adding it to the pan.

8. How do I know when the cheesecake is done?

The cheesecake is done when the center is set and firm, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. It should not jiggle or be runny in the center.

9. Can I freeze this cheesecake?

Yes, you can freeze Pumpkin Cake Cheesecake. Wrap it tightly and store it in a freezer-safe container for up to 3 months. Thaw it in the refrigerator before serving.

10. Can I make this recipe without the cheesecake layer?

Yes, you can make a pumpkin cake without the cheesecake layer. Just follow the instructions for the pumpkin cake layer and bake it as a standalone cake.

Conclusion

Pumpkin Cake Cheesecake is the perfect dessert for fall, bringing together the rich, creamy texture of cheesecake with the warm spices of pumpkin cake. Whether you’re serving it for Thanksgiving, a family gathering, or just because, this dessert is sure to be a hit. It’s a beautiful and indulgent treat that’s easy to make and absolutely delicious. Enjoy this festive dessert that combines the best of both worlds!

Pumpkin Cake Cheesecake

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 55-65 minutes
• Total Time: 5 hours
• Yield: 10-12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Pumpkin Cake Cheesecake is a perfect fall dessert that combines the creamy richness of cheesecake with the spiced, fluffy pumpkin cake layer. Ideal for holidays or cozy gatherings, this dessert will be a showstopper at any event with its smooth cheesecake filling and warm pumpkin cake contrast.

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Ingredients

For the cheesecake layer:

• 2 (8 oz) packages cream cheese, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup sour cream

• 1/4 cup heavy cream

For the pumpkin cake layer:

• 1 box yellow cake mix (about 15.25 oz)

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)

• 3 large eggs

• 1/4 cup vegetable oil

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 cup water

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Instructions

1. Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line it with parchment paper.

2. Make the cheesecake layer:

   • Beat the softened cream cheese and granulated sugar together until smooth (about 2-3 minutes).

   • Add the eggs one at a time, beating well after each addition.

   • Stir in the vanilla extract, sour cream, and heavy cream. Mix until smooth and set aside.

3. Prepare the pumpkin cake layer:

   • In a separate bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, ginger, cloves, and water.

   • Mix until smooth and well combined.

4. Assemble the cake:

   • Pour the pumpkin cake batter into the prepared springform pan. Spread it evenly.

   • Spoon the cheesecake mixture on top of the pumpkin cake layer. Spread evenly with a spatula.

5. Swirl the layers (optional): For a marbled effect, gently swirl the cheesecake layer into the pumpkin batter using a butter knife or skewer.

6. Bake the cake:

   • Bake for 55-65 minutes, or until the center is set and the edges are lightly browned.

   • If the top begins to brown too much, cover it loosely with foil and continue baking.

7. Cool and chill:

   • Allow the cake to cool for 10-15 minutes.

   • Remove the outer ring of the springform pan and transfer the cheesecake to a wire rack to cool completely.

   • Refrigerate for at least 4 hours or overnight to fully set.

8. Serve:

   • Once chilled, slice and serve. Optionally, top with whipped cream, caramel sauce, or a sprinkle of cinnamon.

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Notes

Toppings: You can serve this cake with whipped cream, caramel sauce, or even a sprinkle of cinnamon for extra flavor.Texture Variations: Add chopped nuts to the pumpkin cake layer for extra crunch or a streusel topping for texture.Storage: Store leftovers in the refrigerator for up to 3-4 days. This dessert is perfect for making ahead and letting the flavors meld.