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.

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

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.
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.
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.
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.
Swirl the layers (optional): For a marbled effect, gently swirl the cheesecake layer into the pumpkin batter using a butter knife or skewer.
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.
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.
Serve:
- Once chilled, slice and serve. Optionally, top with whipped cream, caramel sauce, or a sprinkle of cinnamon.

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.