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
