Name: Pumpkin Cheesecake Cake
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 16 oz Cream Cheese (room temperature); 1/2 cup White Granulated Sugar; 1/2 cup Sour Cream (room temperature or Greek yogurt); 1/4 cup Heavy Cream (room temperature); 1 tsp Pure Vanilla Extract; 2 Large Eggs (room temperature); 2 cups All-Purpose Flour; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 2 tsp Ground Cinnamon; 1 tsp Pumpkin Pie Spice; 1/2 tsp Ground Ginger; 1/4 tsp Ground Nutmeg; 1/2 tsp Salt; 1/2 cup Oil (canola or vegetable); 3/4 cup Brown Sugar (packed light or dark); 15 oz Pumpkin Puree (canned); 1 cup Heavy Cream (for topping); 1/4 cup Powdered Sugar; 4 oz Cream Cheese (room temperature)

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The aroma of warm spices fills the air, beckoning you into the kitchen as the season of cozy gatherings draws near. Picture this: a beautifully layered Pumpkin Cheesecake Cake that tantalizes your taste buds with every bite. It’s a delightful fusion of silky cheesecake swirled with moist pumpkin cake, elegantly topped with a creamy whipped cheese frosting. This cake is more than just dessert; it’s an invitation to savor the flavors of fall, to celebrate joyful moments with friends and family, and to indulge in the comforting tradition of baking.

Table of Contents

Why This Is The Best Pumpkin Cheesecake Cake Recipe
Ingredients You’ll Need
How to Make Pumpkin Cheesecake Cake
Tips for Success
Serve It With
How To Store & Reheat Leftovers
Tips & Variations
Recipe FAQs
Pumpkin Cheesecake Cake

I still remember the first time I tried this decadent dessert at a friend’s autumn potluck. I was instantly captivated by its rich texture and delightful blend of flavors. Since then, making this cake has become an annual ritual in my home. It not only brings the season to life, but it also unites my loved ones to share memories and laughter over a slice. By the time you finish reading this, I promise you’ll be as excited as I am to whip up your own show-stopping Pumpkin Cheesecake Cake!

Why This Is The Best Pumpkin Cheesecake Cake Recipe

What makes this Pumpkin Cheesecake Cake truly special? It’s the perfect recipe that combines simplicity with indulgence. In just about 45 minutes of prep time, you can create a cake that dazzles guests and prompts second helpings. The harmonious blend of spices, creamy cheesecake, and pumpkin cake results in a symphony of flavors in each mouthful, making it irresistible. Visually, the swirls of orange and white make it a stunning addition to any dessert table, perfect for everything from holiday gatherings to casual brunches. Plus, if you’re mindful about dietary needs, don’t worry—this recipe can be easily modified for various lifestyles!

Ingredients You’ll Need

16 oz Cream Cheese (room temperature): This is the base for your creamy cheesecake layer, contributing it to the rich texture. Make sure it’s softened for easy blending; you can place it in a warm spot for quicker results.
1/2 cup White Granulated Sugar: Adds sweetness to your cheesecake filling. If you prefer less sweetness, substitute with a natural sweetener like honey or maple syrup.
1/2 cup Sour Cream (room temperature or Greek yogurt): This ingredient offers tanginess and moisture to the cheesecake. If you need an alternative, plain yogurt can work too.
1/4 cup Heavy Cream (room temperature): Heavy cream enhances the richness of the cheesecake filling. For a lighter option, half-and-half or coconut cream could be used as replacements.
1 tsp Pure Vanilla Extract: Elevates the flavor profile of both your cheesecake and cake layers. Always choose pure vanilla for the best taste—imitation vanilla won’t do justice here.
2 Large Eggs (room temperature): These are essential for binding your ingredients and giving structure to the cake. Take the eggs out beforehand so they mix well when added.
2 cups All-Purpose Flour: This key ingredient forms the body of the cake. If you want a gluten-free version, almond or oat flour could be good substitutes.
1 tsp Baking Powder & 1/2 tsp Baking Soda: These leavening agents ensure your cake rises beautifully while staying fluffy.
2 tsp Ground Cinnamon, 1 tsp Pumpkin Pie Spice, 1/2 tsp Ground Ginger, and 1/4 tsp Ground Nutmeg: A blend of these warming spices captures the essence of autumn. Feel free to adjust the spice levels based on your preference.
1/2 tsp Salt: A pinch of salt enhances all the flavors.
1/2 cup Oil (canola or vegetable): Oil keeps the cake moist. Alternatively, you could use melted coconut oil.
3/4 cup Brown Sugar (packed light or dark): This sweetener adds depth to the flavor. Light or dark brown sugar will both work fine.
15 oz Pumpkin Puree (canned): Pure pumpkin puree offers the needed texture and rich flavor—avoid pumpkin pie filling as it contains added sugars and spices.
1 cup Heavy Cream (for topping): Whipping this cream creates a luscious topping for your cake. If you want less fat, use a lighter cream.
1/4 cup Powdered Sugar: Sweetens the whipped cream topping. Granulated sugar can also work if you prefer a grainier texture.
4 oz Cream Cheese (room temperature): Additional cream cheese for the whipped topping ensures a luxurious finish.

How to Make Pumpkin Cheesecake Cake

Preheat and Prepare

To kick off your baking adventure, preheat your oven to 350℉. Grab a 9-inch springform pan, spray it generously with baking spray, and line the bottom with a parchment paper circle for easy removal later. Give it another light spritz to ensure nothing sticks. This precaution is vital, as it will help keep the beautifully swirled layers intact when it’s time to serve.

Make the Cheesecake Mixture

Using a mixer, beat the cream cheese and white sugar together on high speed for about 2 minutes until smooth and creamy, with no lumps. Next, mix in the sour cream, heavy cream, and one teaspoon of vanilla extract, combining everything on medium until well blended. Add in the two eggs, mixing on a low speed just until you don’t see any streaks. Remember to scrape down the bowl after mixing—this ensures all ingredients are fully incorporated. Now your cheesecake mixture is ready, and you can set it aside while you prepare the pumpkin cake layer.

Combine Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. This process aerates the flour and removes any lumps, setting you up for a light and fluffy cake. Fortunately, this simple step makes a big difference in the end result. While you’re at it, it’s time to tackle that pumpkin puree! Spread it on a dinner plate and pat it with paper towels several times to soak up some moisture. This trick prevents your cake from becoming too wet during baking.

Whisk Wet Ingredients

Using the mixer again, combine the oil, brown sugar, remaining vanilla, sour cream, and the prepared pumpkin puree in a large bowl. Mix this concoction on medium speed until everything is nicely blended. Gradually, add your sifted dry ingredients to the pumpkin mixture and mix on low speed until just combined—don’t overmix! The batter should be somewhat thick, fragrant, and perfectly pumpkin-colored.

Build the Layers

Now comes the fun part: building your cake! Start by spreading about one-third of your pumpkin batter evenly across the bottom of the springform pan. This acts as the “crust” for our layered cake. Next, scoop half of the cheesecake batter over the pumpkin layer. Repeat by adding half of the remaining pumpkin batter on top of the cheesecake layer. Using a butter knife, gently swirl the two batters together for a beautiful marbled effect.

Bake Until Golden

Place your masterpiece in the oven and bake for 55-65 minutes. You’ll know it’s ready when the edges are set, yet the center remains slightly jiggly. No need for a water bath—our cake can handle it! As it bakes, you might notice some surface cracks form, which is perfectly normal. Once it’s time, turn off the oven and prop open the door, letting your cake cool for about 20 minutes before transferring it to a wire rack. Let it cool completely before refrigerating it for at least 6 hours or overnight if you have the time; this chilling process enhances the flavors.

Whip the Topping

As the cake chills, prepare the whipped cream cheese topping. In a metal bowl, beat the heavy cream, powdered sugar, and remaining vanilla extract on high speed until soft peaks form. In another bowl, whip the additional cream cheese until smooth. Combine this with the whipped cream, mixing until the topping develops stiff peaks. It’s essential to beat the cream cheese separately to avoid lumps; nobody wants clumps of cheese in their fluffy topping!

Assemble and Enjoy

When you’re ready to serve, remove the chilled cake from the fridge, unwrap it, and spread one cup of your whipped cream cheese over the top. Using a French star tip, pipe beautiful dollops of additional whipped topping on the surface if desired. You’ll have a cake that not only tastes heavenly but also looks stunning and is ready for your next gathering.

Tips for Success

Avoid Overmixing: Be gentle when blending your dry and wet ingredients together to maintain a light cake texture.
Room Temperature Ingredients: Allow eggs and cream cheese to reach room temperature for easier mixing and smoother results.
Oven Monitoring: Keep an eye on your cake towards the end of baking to prevent overcooking.
Chill Time: Don’t rush the chilling process; this crucial step improves flavor and texture.
Flavor Boosters: Add a bit of maple syrup or orange zest to the batter for an extra flavor twist.

Serve It With

For the ideal serving experience, consider drizzling maple syrup over each slice or offering a dollop of freshly whipped cream on the side. Fresh berries like cranberries or strawberries can add a splash of color and brightness to your dessert. For beverages, traditional coffee or spiced teas pair beautifully with each piece, complementing the rich flavors of the cake. Whether at a brunch spread or served as a featured dessert at a holiday gathering, this Pumpkin Cheesecake Cake will undoubtedly impress your guests.

How To Store & Reheat Leftovers

Room Temperature: If left out, this cake is best consumed within two hours—beyond that, it should be refrigerated.
Refrigeration: Store it in an airtight container for up to 5 days. Chilling it allows the flavors to meld beautifully.
Freezing: Wish to save some for later? Wrap individual slices in plastic wrap and store in a freezer-safe container for up to three months.
Reheating: To enjoy the leftovers, reheat slices gently in a microwave for about 10-15 seconds or in a warm oven until just warmed through. Keep in mind that the texture may slightly change when chilled.

Tips & Variations

Spice Swaps: Feel free to customize spices according to your taste—add more nutmeg or ginger for a bolder flavor.
Make It Gluten-Free: Swap all-purpose flour with a gluten-free flour blend for a fabulous gluten-free version.
Add-Ins: Consider folding in chocolate chips or nuts to the pumpkin batter. This adds wonderful texture and layers of flavor.
Sweetness Adjustments: If you prefer a healthier option, substitute brown sugar with coconut sugar or a sugar alternative like stevia.

Recipe FAQs

1. Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, cook and puree it until smooth for a fresher, richer flavor. Just be sure to remove excess moisture, as described in the dry ingredients section.

2. How can I adjust the sweetness of the cheesecake batter?
You can modify the sugar to your liking or use alternative sweeteners such as honey, maple syrup, or agave nectar to taste.

3. Can I freeze this cake?
Yes! Your Pumpkin Cheesecake Cake can be frozen for up to three months. Wrap it tightly to prevent freezer burn.

4. What’s the best way to serve this cake?
Serve it chilled with a drizzle of caramel or a sprinkle of pecans or walnuts on top for added crunch and elegance.

The Pumpkin Cheesecake Cake is sure to be a hit at your table this season! With layers of creamy cheesecake and spiced pumpkin delightfully mingling together, it’s an exceptional way to celebrate the beauty of autumn. Don’t hesitate to make this showstopper—after all, the best moments are meant to be shared. So gather your materials, preheat that oven, and enjoy the sweet journey of baking this marvelous dessert!

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