Pumpkin Cake Cheesecake is a double layered dessert with pumpkin cake and pumpkin cheesecake. It is the most delicious fall recipe for all you pumpkin lovers.
We love pumpkin too and have so many other great treats like Pumpkin Cheesecake Bars, Pumpkin Bundt Cake and Pumpkin Donut Holes. If you are crazy for pumpkin spice then this recipe is definitely for you.
Pumpkin Cake Cheesecake
Not only do we make a delicious pumpkin cake plus a yummy pumpkin cheesecake, but we also top it off with a homemade cream cheese frosting.
This top layer is smooth, rich vanilla flavoring that really brings the whole dessert together.
The good news is that we don’t have to bake these layers separately, so the total baking time for this is just an hour. You will however, want to cool it in the fridge for a few hours before adding the frosting and serving. Make sure to plan ahead to make this dessert early or the day before you want to serve it.
Tips!
Here are a few tips for making this dessert:
- Make sure to use a springform pan. You may be tempted to skip this but it makes baking a cheesecake so much easier! You can grab one at your local Walmart or Target.
- Your cheesecake may bubble up and rise in the oven and that is OK. It will set as it cools.
- It also make crack which is OK since we are adding a frosting layer at the end.
- If the cheesecake starts to brown too quickly in the oven, you can make a foil tent to cover it by loosely adding a piece of aluminum on top.
Enjoy your fall cheesecake!
Looking for more? We have SO MANY Fall recipes saved over here on Pinterest.
Pumpkin Cake Cheesecake
Ingredients
- Ingredients:
Cake Ingredients:
- 1 C pumpkin puree
- 1 C brown sugar packed
- 1/2 C vegetable oil
- 2 large eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- Pinch of salt
- 1 1/4 C flour
Cheesecake Ingredients:
Frosting Ingredients:
- 4 oz cream cheese soft
- 2 TBSP unsalted butter soft
- 2 C powdered sugar
- 1 tsp vanilla
- 1 TBSP whole milk
- 1 bag walnuts chopped
Instructions
Directions:
- Preheat oven to 350 degrees.
- Using baking spray prep the springform pan.
- Set aside.
Cake Directions:
- Add the flour, baking soda, pumpkin pie spice, cinnamon and salt in a large bowl.
- Whisk to blend all of the dry ingredients.
- Whisk together the oil,brown sugar,eggs, and vanilla until combined.
- Slowly pour the wet ingredients into the dry ingredients whisking to combine. Don't over whisk. Add in the pumpkin puree while continuing to mix it in.
Cheesecake Directions:
- Using an electric mixer beat together the cream cheese, sugar, eggs, and flour in a medium bowl. Continue to beat on high until the ingredients are combined and appear smooth. Add the vanilla, mixing until blended.
- Steps to make the cheesecake:
- Divide the pumpkin cake batter in half. Spread the first half of the batter into the bottom of the prepared pan.
- Divide the cheesecake batter in half. Dollop (using a large spoon) the first half of the cheesecake batter on top of the pumpkin cake batter. (Don't spread or swirl the cheesecake batter, just dollop.)
- Slowly add the remaining the pumpkin cake batter by using spoonfuls of dollops around the cheesecake batter. Do not spread the pumpkin cake batter.
- Add the remaining cheesecake batter on top of the other 3 layers. Spread this batter using an offset spatula into an even layer.
- Bake at 350 degrees for 50-60 minutes.
- If the cheesecake appears to be browning too fast make a foil tent to cover the top for the last 20-30 minutes.
- Be aware that the cheesecake will puff up in the oven.
- The cake may also crack but after it is cooled it will settle.
- Remove from the oven.
- Transfer the cheesecake to a wire rack to cool completely.
- Next move the cooled cheesecake to the refrigerator for at least 4 hours or overnight.
Frosting Directions:
- Using an electric mixer and mixing bowl beat the cream cheese and butter together until creamy/smooth.
- With the electric mixer still on slowly add in small amounts of powdered sugar until the cream cheese / butter and powdered sugar are well mixed.
- Add vanilla mixing well.
- Pour in the whole milk and mix well.
- Run a thin knife around the cake.
- Release the ring of the springform pan.
- Spread the frosting around the sides of the cheesecake.
- Move to the top of the cheesecake and frost evenly.
- Using your hands apply the chopped walnuts on the sides of the cake until the entire cake is covered,
- Cover and refrigerate the cheesecake until it is ready to be served.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Equipment
- 9 inch springform pan
- Baking spray
- Large bowl
- Electric mixer/ bowl
- offset spatula
- Foil
Nutrition
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4 comments on “Pumpkin Cake Cheesecake”
Your Pumpkin Cake Cheesecake – can I substitute 2% milk
Hey Helen, yes you could do that for the frosting.
Please ignore the cake flour question, I clearly misread it —sorry.
This looks delish. I will be making it for sure. But the description says it is a pumpkin cake with pumpkin cheese cake., with no pumpkin in the cheese cake. None the less as I said I WILL be making this soon. Thanks so much for sharing it!