Why You’ll Love This Recipe
I love how this dessert brings together the best of both worlds: the spiced warmth of pumpkin cake and the smooth richness of cheesecake. It’s an impressive centerpiece for any occasion, yet the recipe is straightforward enough for me to prepare without stress. The layers not only taste amazing but also create a beautiful presentation that always garners compliments.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Layer:
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cream cheese, softened
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granulated sugar
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sour cream or plain yogurt
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vanilla extract
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all-purpose flour
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large eggs
For the Pumpkin Cake Layer:
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vegetable oil
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light or dark brown sugar
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large eggs
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vanilla extract
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pumpkin puree (canned or fresh)
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all-purpose flour
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baking soda
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ground cinnamon
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pumpkin pie spice
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salt
Optional Cream Cheese Frosting:
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cream cheese, softened
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unsalted butter, softened
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confectioners’ sugar
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vanilla extract
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salt
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milk
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chopped pecans (optional)
Directions
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I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
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For the cheesecake layer, I beat the softened cream cheese and granulated sugar until smooth. I add sour cream, vanilla extract, and flour, mixing until combined. Then, I incorporate the eggs one at a time, beating just until blended. I set this mixture aside.
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For the pumpkin cake layer, I whisk together the oil, brown sugar, eggs, vanilla extract, and blotted-dry pumpkin puree until combined. In a separate bowl, I mix the flour, baking soda, cinnamon, pumpkin pie spice, and salt. I then combine the wet and dry ingredients, mixing until no large lumps remain.
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I spoon 1½ cups of the pumpkin cake batter into the prepared pan, spreading it evenly. I alternate spoonfuls of the remaining pumpkin cake batter and cheesecake batter on top, creating a marbled effect without swirling.
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I place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
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I bake for 65–75 minutes, or until the center is almost set. I turn off the oven and let the cake cool inside for 1 hour to prevent cracking.
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After removing from the oven, I refrigerate the cake for at least 6 hours or overnight until fully chilled and set.
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For the optional frosting, I beat the cream cheese and butter until smooth. I add confectioners’ sugar, vanilla extract, salt, and enough milk to achieve a spreadable consistency. I spread a thin layer over the chilled cake and sprinkle with chopped pecans if desired.
Servings and Timing
This recipe yields approximately 12 servings.
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Prep time: 30 minutes
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Cook time: 65–75 minutes
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Cooling and chilling time: 7–8 hours
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Total time: about 9 hours
Variations
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I sometimes swirl caramel sauce into the cheesecake batter for added richness.
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For a nutty crunch, I fold chopped walnuts or pecans into the pumpkin cake batter.
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To enhance the spice profile, I add a pinch of ground cloves or nutmeg.
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For a gluten-free version, I substitute the all-purpose flour with a gluten-free flour blend.
Storage/Reheating
I store the cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. To serve, I thaw the slices in the refrigerator overnight.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, I can use fresh pumpkin puree, but I make sure to blot it with paper towels to remove excess moisture, ensuring the cake’s texture remains light and not soggy.
Do I need to use a water bath?
Using a water bath helps prevent cracks in the cheesecake layer by providing a moist baking environment. While not mandatory, I find it beneficial for achieving a smooth top.
Can I make this dessert ahead of time?
Absolutely. I often prepare it a day in advance, allowing ample time for chilling and setting, which also enhances the flavors.
What if I don’t have a springform pan?
If I don’t have a springform pan, I use a deep 9-inch round cake pan lined with parchment paper, ensuring I leave enough overhang to lift the cake out after chilling.
Can I omit the cream cheese frosting?
Yes, the cake is delicious on its own. However, I find that the optional frosting adds an extra layer of flavor and elegance.
Conclusion
This Pumpkin Cake Cheesecake is a show-stopping dessert that combines the comforting flavors of pumpkin spice with the creamy indulgence of cheesecake. It’s a recipe I turn to time and again for its delightful taste and impressive presentation. Whether for a holiday gathering or a special treat, this dessert never fails to impress.
Print
Pumpkin Cake Cheesecake Recipe
- Total Time: ~9 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
This creamy pumpkin cake cheesecake is the ultimate fall dessert—layers of spiced cake and rich cheesecake baked to perfection in a water bath.
Ingredients
Cheesecake Layer:
Cream cheese, softened
Granulated sugar
Sour cream or plain yogurt
Vanilla extract
All-purpose flour
Large eggs
Pumpkin Cake Layer:
Vegetable oil
Light or dark brown sugar
Large eggs
Vanilla extract
Pumpkin puree (canned or fresh, blotted dry)
All-purpose flour
Baking soda
Ground cinnamon
Pumpkin pie spice
Salt
Optional Cream Cheese Frosting:
Cream cheese, softened
Unsalted butter, softened
Confectioners’ sugar
Vanilla extract
Salt
Milk
Chopped pecans (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
Make Cheesecake Layer: Beat cream cheese and sugar until smooth. Mix in sour cream, vanilla, flour, and eggs one at a time. Set aside.
Make Pumpkin Cake Layer: Whisk oil, brown sugar, eggs, vanilla, and pumpkin. In a separate bowl, combine flour, baking soda, spices, and salt. Mix wet and dry until just combined.
Spread 1½ cups of pumpkin batter in the pan. Alternate spoonfuls of remaining pumpkin and cheesecake batters on top.
Place pan in a water bath (roasting pan filled halfway with hot water).
Bake 65–75 minutes until center is nearly set. Cool in oven 1 hour, then chill for at least 6 hours or overnight.
Optional Frosting: Beat cream cheese and butter until smooth. Add sugar, vanilla, salt, and milk. Frost cake and top with chopped pecans.
Notes
Blot fresh pumpkin puree to remove excess moisture.
Skip the water bath if needed, but it helps prevent cracks.
Caramel or chopped nuts can be added to customize flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 65–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
