Two of your favorite desserts are merged together in this yummy Pumpkin Cheesecake Cake! This recipe has layers of pumpkin cake and spiced cheesecake in between fluffy cinnamon cream cheese frosting. If you love all things fall and pumpkin spice you’ll love this dessert and all the other great ones we have here.
Pumpkin Cake Layered With Cheesecake
Why decide between two desserts for Thanksgiving when you can merge them together? Everyone who grabs a slice will be asking for the recipe, guaranteed. Not only is the cake amazing, but we top it off with a homemade cinnamon cream cheese frosting. Every bite of this dessert is full of fall flavors.
Ingredients You Need
Here is everything you will need to make this cake. Many of the ingredients repeat themselves in the layers; you’ll use several of these things in the cake, the cheesecake and/or the icing. The full amounts are below in the printable recipe box.
- Pumpkin Puree: Remember, this isn’t the same thing as pumpkin pie filling.
- Butter: Here we use unsalted, sweet cream butter.
- Sugar: Regular, granulated sugar.
- Vanilla: For the best flavor, use pure vanilla and not imitation.
- Canola Oil: You can use vegetable oil in a pinch, but for cakes canola is best.
- Flour: All-purpose.
- Baking Powder & Baking Soda: So the cake will rise.
- Kosher Salt: You can also use regular table salt.
- Spices: Cinnamon, Nutmeg, Ground Cloves
- Cream Cheese: Be sure to prep the cream cheese so it is soft before beginning.
- Sour Cream: Use full-fat for the cheesecake.
- Powdered Sugar
- Heavy Whipping Cream: For the creamy frosting.
- Equipment: A springform pan is best for cheesecakes – it makes it so much easier to remove the cake from the pan.
How To Make The Best Pumpkin Cheesecake Cake
To make this dessert, you will make each layer separately, then stack them together. The cheesecake does need to cool in the fridge overnight, so make sure to plan for that.
1. Start the cheesecake. Mix the cream cheese, sugar and flour first. Then, add in the vanilla, the sour cream and spice. Next up is the eggs; add them in slowly, one by one.
2. Bake cheesecake. Pour the batter into a foil lined pan and bake on 300 for an hour. After the hour, turn the oven off but leave the cheesecake inside with the door closed for 30 more minutes. Then, open the oven door and leave the cheesecake inside for another half hour. Then place in the fridge.
3. Make the pumpkin cake batter. Start by creaming sugar and cream cheese. Beat in the oil and vanilla. Then, eggs and egg whites. Separately, stir the dry ingredients together and slowly pour half of it into the wet mixture. Next, add the pumpkin puree, mix, and then the rest of the flour mix.
4. Bake cake. Using two round cake pans, bake the cakes on 350 for about 25 minutes. Allow them to cool completely.
4. Make the frosting. Start by creaming together the butter and cream cheese. Slowly mix in half the powdered sugar and then the cinnamon and vanilla. Lastly, beat in the cream and the rest of the powdered sugar.
5. Put the cake together. Cut the tops of the cakes off to make them flat. Then put one onto a cake plate and layer frosting on top, the cheesecake, more icing, the second cake, then more icing.
We show two different frosting options. You will get the full frosted version in the recipe box below. For frosting just the top of the cake, you will want to cut back and use this recipe…
Maple Cream Cheese Frosting (for the top of the cake only)
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons pure maple syrup
How To Store Pumpkin Cheesecake Cake
Keep this cheesecake cake refrigerated when not serving. It will last about 4-6 days but don’t worry, it will get gobbled up real quick!
More Amazing Fall Recipes
Pumpkin Cheesecake Cake
- ¾ C unsalted sweet cream butter room temperature
- 1 ½ C sugar
- ½ tsp Pure vanilla extract
- 3 tbsp Canola oil
- 3 large eggs
- 1 large egg white
- 2 ½ C flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp Kosher salt
- 1 ½ tsp ground cinnamon
- ½ tsp nutmeg
- ⅛ tsp ground cloves
- 1 ¾ C pumpkin puree
- 24 oz cream cheese softened
- 1 C sugar
- 3 tbsp flour
- 1 C full fat sour cream
- 1 tbsp Pure vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp ground cloves
- 4 large eggs
Cinnamon Cream Cheese Frosting:
- 16 oz cream cheese softened
- 1 C unsalted sweet cream butter softened
- 12 C powdered sugar
- 2 tsp Pure vanilla extract
- 1 tbsp ground cinnamon
- 5 tbsp heavy whipping cream
- Preheat oven to 300 degrees.
- Line the inside of a 9inch springform pan with non stick foil
- Using a standing mixer, cream together the cream cheese, sugar and flour together until combined.
- Mix in the sour cream, vanilla extract and and spices and mix on low speed until well combined.
- Mix in the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
- Pour the cheesecake batter into the lined springform pan.
- Bake in the preheated oven for 1 hour.
- When the timer goes off, turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes.
- When the 30 minute timer goes off, crack oven door and leave the cheesecake in the oven for another 30 minutes.
- Remove cheesecake from oven and chill in the fridge overnight
Pumpkin Cake Directions
- Preheat the oven to 350 degrees and line two 9inch springform pans with parchment paper
- Using a standing mixer, cream the butter and sugar on medium speed until light in color and fluffy.
- Beat in the vanilla extract and canola oil and mix until combined.
- Beat eggs and egg whites in, one at a time, mixing until incorporated after each addition.
- Mix the dry ingredients into a medium sized bowl and whisk to combine.
- Gradually add half of the flour mixture to the batter and mix until combined.
- Gradually add the pumpkin puree to the batter and mix until combined.
- Add the remaining flour mixture and mix until well combined and smooth.
- Divide the batter evenly between the two springform pans.
- Bake for 26 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove cakes from the oven and allow to cool completely.
- Using a standing mixer, cream together the cream cheese, and butter until combined
- Gradually beat in 6 cups of powdered sugar until combined and smooth
- Mix in the cinnamon and vanilla extract
- Gradually beat in the remaining 6 cups of powdered sugar and the 5 tbsp of heavy whipping cream until thick and smooth
How To Build The Cake
- Using a large serrated knife, slice off the domes from the top of the two pumpkin cakes.
- Place the first layer of cake on a serving plate
- Spread about 1 cup of frosting evenly on top of the cake layer.
- Use the aluminum foil to lift the cheesecake out of the springform pan, remove the foil and place the cheesecake on top of the cake.
- Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top.
- Frost the outside of the cake.
- Using remaining frosting, scoop into the piping bag.
- Pipe dollops of frosting onto the top of the cake.
- Springform Pan