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Pumpkin Cake Cheesecake

Pumpkin Cake Cheesecake is a double layered dessert with pumpkin cake and pumpkin cheesecake. It's a delicious fall recipe for all you pumpkin lovers.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake, thanksgiving cheesecake, thanksgiving dessert
Servings: 18 servings
Calories: 294kcal
Author: Jill


  • 9 inch springform pan
  • Baking spray
  • Large bowl
  • Whisk
  • Medium bowl
  • Electric mixer/ bowl
  • offset spatula
  • Foil


  • 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:

  • 16 oz cream cheese room temperature
  • 1/2 C sugar
  • 1 tsp vanilla
  • 3 large eggs
  • 2 TBSP flour

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



  • 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.


Calories: 294kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 193mg | Potassium: 150mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2333IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg