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Pumpkin Cheesecake Cake With Pumpkin Cream Cheese Frosting

The scent of pumpkin spice always transports me back to crisp autumn afternoons spent at my grandmother’s. She wasn’t much of a baker, but every Thanksgiving, she would attempt a pumpkin pie – bless her heart, it was always a little…dense. One year, determined to contribute something a little more palatable, I experimented and came up with this Pumpkin Cheesecake Cake. The creamy cheesecake layer nestled between moist pumpkin cake and slathered with spiced cream cheese frosting? It was a revelation, and instantly became a new family tradition, eclipsing even Grandma’s valiant pie effort!

Recipe Overview

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes (plus chilling/freezing time)
Servings: 12
Yield: 1 cake
Dietary Type: Not specified

Ingredients

For the Cheesecake:

1 1/4 lbs (20 oz) bar cream cheese, room temperature
3/4 cup sugar
1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream, room temperature

For the Pumpkin Cake:

3/4 cup vegetable oil (or melted coconut oil)
1 1/2 cups granulated sugar
1/2 cup brown sugar
3 eggs
1 (15 ounce) can unsweetened pumpkin puree
2 1/2 cups cake flour, sifted
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup buttermilk

For the Pumpkin Spiced Cream Cheese Frosting:

2 (8 ounce) packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup unsweetened pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
3 cups powdered sugar, sifted

Equipment Needed

9-inch springform pan
9-inch round cake pans (2)
Large oven-safe pan
Electric mixer
Mixing bowls
Whisk
Parchment paper
Nonstick spray
Cooling rack
Cake strips (optional)

Instructions

Making the Cheesecake Layer

Preheat your oven to 325°F (160°C). Place a large oven-safe pan on the lower rack of the oven. Get a kettle of water boiling on the stove.
Prepare a 9-inch springform pan by spraying it generously with nonstick spray. I prefer Baker’s Secret, but any good brand will do.
Cut a circle of parchment paper to fit the bottom of the springform pan. Line the bottom with the parchment and spray the parchment with non-stick spray. This will make removing the cheesecake much easier.
Wrap foil tightly around the outside of your springform pan, extending up the sides. Tuck the foil points around the top edge to secure it. This creates a water bath barrier, preventing water from seeping into your cheesecake.
In a large bowl, use an electric mixer to blend the cream cheese until smooth and creamy, about 1 to 2 minutes.
Add the sugar and salt, and mix for approximately 2 more minutes. Remember to scrape down the sides of the bowl periodically to ensure even mixing.
Add the eggs, one at a time, mixing thoroughly after each addition. This prevents curdling and helps create a smooth texture.
Add the sour cream and lemon juice. Mix until smooth. Don’t overmix at this stage.
Pour the batter into the prepared springform pan.
Set the pan inside the large oven-safe pan already in your preheated oven. Carefully pour the boiling water into the large pan so it reaches about halfway up the side of the springform pan.
Bake the cheesecake for 45 minutes. It should be just set – the center will still have a slight jiggle. Avoid overbaking, as this can lead to cracks.
Carefully remove the cheesecake pan from the water bath. Cool on a wire rack for at least 20 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake. Continue to cool completely.
Once completely cooled, carefully place a plate on top of the cooled cheesecake layer and flip it over onto the plate. Remove the parchment paper.
Cover the cheesecake in plastic wrap and freeze. Freezing it makes it easier to handle when assembling the cake.

Making the Pumpkin Cake Layers

Preheat the oven to 350 degrees F (175°C).
Spray two 9-inch round cake pans with nonstick spray. Again, Baker’s Secret is a reliable choice.
Cut a round of parchment paper for each pan, line the pan bottoms, and spray the parchment again with non-stick spray.
If using cake strips (which I highly recommend for even baking and flat tops), soak them in water and attach them to the outside of the cake pans now.
In a large bowl, use an electric mixer to combine the oil and sugars. Mix until thoroughly combined and light in color.
Add the eggs, one at a time, beating well after each addition.
Mix in the pumpkin puree. Beat well to ensure it’s fully incorporated.
In a separate bowl, whisk together the cake flour, pumpkin pie spice, baking soda, baking powder, ground cinnamon, salt, and nutmeg. This ensures even distribution of the spices and leavening agents.
Add the dry ingredients to the wet ingredients, alternating with the buttermilk, until everything is just combined. Start and end with the dry ingredients. Don’t overmix.
Pour the batter evenly into your two prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pans for at least 15 minutes before inverting them onto a wire rack. Remove the parchment paper and cool completely.

Making the Pumpkin Spiced Cream Cheese Frosting

In a large bowl, use an electric mixer to combine the cream cheese, butter, pumpkin puree, ground cinnamon, pumpkin pie spice, and vanilla extract.
Add 2 cups of the powdered sugar and mix until combined.
Add the remaining 1 cup of powdered sugar slowly, and continue to mix until the frosting is smooth and creamy.
If the frosting is too thin, carefully add a little more powdered sugar. If it’s too stiff, carefully add a little milk or cream.

Assembling the Pumpkin Cheesecake Cake

If you didn’t use cake strips and your cake layers are domed, carefully level them using a long serrated knife.
Place one cake layer on your cake plate or serving platter.
Remove the cheesecake from the freezer, unwrap it, and place it on top of the first cake layer.
If the cheesecake is larger than the cake layer, wait 15 minutes for it to soften slightly and then trim it to fit. A warm knife dipped in hot water makes this process easier.
Place the second cake layer on top of the cheesecake.
Frost the top and sides of the cake with the pumpkin spiced cream cheese frosting.

Expert Tips & Tricks

For a deeper pumpkin flavor, add 1/2 teaspoon of pumpkin extract to the cake batter.
To prevent a soggy bottom cake layer, brush it with a thin layer of melted white chocolate before adding the cheesecake layer.
If you are short on time, you can use store-bought cake mix for the pumpkin layers. Just add 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the batter.
Always use room temperature ingredients for the cheesecake and frosting. This will help to create a smooth and creamy texture.
Don’t be afraid to experiment with the spices in the frosting. A pinch of cloves or ginger can add a warm and festive touch.

Serving & Storage Suggestions

This cake is best served chilled. To serve, cut a slice and enjoy! The cake can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices for up to 2 months. Let the frozen slices thaw in the refrigerator overnight before serving. The leftover frosting is delicious on pancakes or pumpkin muffins!

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	952.4 kcal	N/A
Calories from Fat	494 g	52%
Total Fat	54.9 g	84%
Saturated Fat	25 g	125%
Cholesterol	197.4 mg	65%
Sodium	768 mg	31%
Total Carbohydrate	107.2 g	35%
Dietary Fiber	1 g	4%
Sugars	80.6 g	N/A
Protein	11.4 g	22%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the cake flour with a gluten-free blend. You may need to add a binder like xanthan gum.
Vegan: Substitute the cream cheese with a vegan cream cheese alternative, the butter with vegan butter, the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and the buttermilk with plant-based milk mixed with lemon juice.
Spice it Up: Add a pinch of cayenne pepper to the frosting for a spicy kick.
Chocolate Pumpkin: Add chocolate chips to the cake batter or drizzle melted chocolate over the finished cake.

FAQs (Frequently Asked Questions)

Q: Can I make the cheesecake layer ahead of time?
A: Absolutely! In fact, I recommend making it a day or two in advance. The freezing step helps it firm up and makes it easier to handle.

Q: My cheesecake cracked. What did I do wrong?
A: Cracking is usually caused by overbaking or sudden temperature changes. Ensure you’re using a water bath and avoid opening the oven door frequently.

Q: Can I use a different size cake pan?
A: While a 9-inch pan is recommended, you could use an 8-inch pan, but the baking time may need to be increased. The cake layers will also be thicker.

Q: My frosting is too sweet. What can I do?
A: Add a pinch of salt or a squeeze of lemon juice to balance the sweetness.

Q: Do I have to use cake flour?
A: Cake flour creates a more tender crumb, but you can substitute all-purpose flour. Reduce the amount by 2 tablespoons per cup of flour and add 2 tablespoons of cornstarch.

Final Thoughts

This Pumpkin Cheesecake Cake is more than just a dessert; it’s an experience. The combination of flavors and textures is truly irresistible. I encourage you to give this recipe a try and create your own memories with it. Don’t hesitate to adjust the spices to your liking and make it your own. Share your creations and feedback – I’d love to hear about your baking adventures! This cake pairs perfectly with a warm cup of spiced cider or a scoop of vanilla ice cream. Happy baking!

Pumpkin Cheesecake Cake With Pumpkin Cream Cheese Frosting Recipe