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Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche

The first time I made this cake, it was a happy accident born out of a craving for both pumpkin cheesecake and rich chocolate. I was hosting Thanksgiving, juggling a million dishes, and realized I didn’t have quite enough of any one thing to make either dessert fully. In a flash of inspiration (or maybe desperation!), I swirled the two together, and the result was a showstopper. The combination of the tangy cheesecake and the decadent chocolate, all drizzled with sticky dulce de leche, was an instant hit, becoming a tradition requested year after year.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 57 minutes
Total Time: 1 hour 27 minutes
Servings: 12
Yield: 1 cake
Dietary Type: Not Gluten-Free

Ingredients

Pumpkin Cheesecake Topping

2 (8 ounce) packages cream cheese, softened
½ cup granulated sugar
⅓ cup light brown sugar
2 eggs
1 ¼ cups canned pumpkin
1 ½ tablespoons cornstarch
2 teaspoons vanilla extract
1 teaspoon pumpkin pie spice (or ½ tsp cinnamon, ¼ teaspoon ginger, ⅛ teaspoon cloves, ½ teaspoon nutmeg)

Chocolate Cake

6 tablespoons natural unsweetened cocoa powder (not Dutch processed)
3 ounces semisweet chocolate, chopped (or ½ cup semi-sweet chocolate chips)
6 tablespoons very hot brewed coffee
6 tablespoons sour cream
¾ cup all-purpose flour, plus 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
7 tablespoons unsalted butter, room temperature
1 cup light brown sugar, packed
2 teaspoons vanilla
2 eggs, room temperature
⅓ cup mini chocolate chips
Dulce de leche or caramel sauce, for drizzling (optional)

Equipment Needed

12-cup bundt pan
Electric mixer
Small saucepan
Small and medium mixing bowls
Whisk
Wooden skewer

Instructions

Preheat your oven to 350 degrees F (175 degrees C). Thoroughly spray a 12-cup bundt pan with cooking spray that contains flour, ensuring all surfaces are coated to prevent sticking.
In a small mixing bowl, add the softened cream cheese, granulated sugar, and light brown sugar. Using an electric mixer, beat the ingredients together until the mixture is smooth and creamy.
Thoroughly stir (do not beat) in the eggs, canned pumpkin, cornstarch, vanilla extract, and pumpkin pie spice (or the spice combination). Make sure everything is well combined but avoid overmixing. Set aside.
Pour the pumpkin mixture into the prepared bundt pan. Spread it evenly and bake for 15 minutes. This initial baking sets the cheesecake layer.
While the pumpkin mixture is baking, prepare the chocolate mixture. Combine the cocoa powder and chopped chocolate (or chocolate chips) in a small saucepan.
Pour the very hot brewed coffee over the chocolate mixture. Whisk until smooth. If the coffee isn’t hot enough to melt the chocolate completely, turn the heat to medium and heat just enough for the chocolate to melt, stirring constantly to prevent burning.
Remove the saucepan from the heat (if you used heat to melt the chocolate) and whisk in the sour cream until fully incorporated. Set aside to cool slightly.
In a second bowl, whisk together the flour, salt, and baking soda. This ensures the dry ingredients are evenly distributed.
Using an electric mixer in another bowl, beat the softened butter, packed brown sugar, and vanilla on medium-high speed until the mixture is pale and fluffy, about 3 minutes. This creaming process is essential for a light and airy cake.
Add the eggs to the butter mixture, one at a time, and continue beating for another minute, ensuring each egg is fully incorporated before adding the next.
Now, begin incorporating the dry and wet ingredients. By hand, stir one-third of the flour mixture into the butter batter.
Add half of the chocolate/sour cream mixture and stir until just incorporated. Be careful not to overmix at this stage.
Scrape down the sides of the bowl to ensure everything is evenly combined. Add the remaining flour mixture and all of the remaining chocolate mixture. Stir until just combined, being mindful not to overmix.
Gently stir in the mini chocolate chips.
Remove the bundt cake pan from the oven. Quickly but carefully pour the chocolate mixture over the partially baked pumpkin mixture.
Return the bundt pan to the oven and bake for 42 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake, as this can dry out the cake.
Remove the cake from the oven and let it cool in the pan for 30 minutes. This allows the cake to set slightly and makes it easier to release from the pan.
After 30 minutes, invert the cake onto parchment paper or a cake plate. Let it cool completely at room temperature for 1 hour.
Transfer the cake to the refrigerator to chill thoroughly. Chilling allows the flavors to meld and the cake to become even moister.
Before serving, drizzle generously with dulce de leche or caramel sauce. The dulce de leche adds a wonderful richness and complements both the chocolate and pumpkin flavors.
Store the remaining cake in the refrigerator to maintain its moistness and prevent spoilage.

Expert Tips & Tricks

Room Temperature Ingredients: Using room temperature cream cheese, butter, and eggs is crucial for a smooth and well-emulsified batter. This helps prevent lumps and ensures even baking.
Don’t Overmix: Overmixing the chocolate cake batter can lead to a tough cake. Stir until just combined after adding the dry ingredients.
Spice It Up: Adjust the pumpkin pie spice to your liking. If you prefer a more intense spice flavor, increase the amount slightly.
Chocolate Selection: The quality of the chocolate makes a difference. Using good quality semi-sweet chocolate will enhance the overall flavor of the cake.
Bundt Pan Prep: A well-greased and floured bundt pan is essential for easy release. Alternatively, use a baking spray that contains flour.

Serving & Storage Suggestions

Serve this Pumpkin Cheesecake Topped Chocolate Bundt Cake chilled, with a generous drizzle of dulce de leche or caramel sauce. A dollop of whipped cream or a scoop of vanilla ice cream would also make a delightful addition.

Leftovers should be stored in an airtight container in the refrigerator. The cake will keep for up to 5 days. While you can freeze this cake, the texture might change slightly upon thawing, so it is best enjoyed fresh or within a few days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	465 kcal	N/A
Calories from Fat	254 g	55%
Total Fat	28.2 g	43%
Saturated Fat	16.2 g	81%
Cholesterol	124.6 mg	41%
Sodium	372.1 mg	15%
Total Carbohydrate	51.1 g	17%
Dietary Fiber	3.4 g	13%
Sugars	37.3 g	149%
Protein	7.5 g	14%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for a gluten-free version. Be sure to check that all other ingredients are also gluten-free.
Dairy-Free: Use dairy-free cream cheese and sour cream alternatives. Ensure your chocolate chips are also dairy-free.
Spice Variations: Experiment with different spice combinations. Try adding a pinch of cardamom or a dash of allspice for a unique flavor.
Nutty Twist: Add chopped pecans or walnuts to the chocolate cake batter for added texture and flavor.
Coffee Liqueur: Substitute a tablespoon of the coffee with a tablespoon of coffee liqueur for a richer, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Absolutely! In fact, this cake is even better the next day, as the flavors have time to meld and the cake becomes even moister. Store it covered in the refrigerator.

Q: Can I use Dutch-processed cocoa powder?
A: While you can, natural unsweetened cocoa powder is recommended for its slightly acidic flavor, which reacts with the baking soda to give the cake a better rise.

Q: What if I don’t have pumpkin pie spice?
A: No problem! The recipe provides a spice combination using cinnamon, ginger, cloves, and nutmeg.

Q: How do I prevent the cake from sticking to the bundt pan?
A: Generously grease and flour the bundt pan, or use a baking spray specifically designed for releasing cakes. Make sure to get into all the nooks and crannies.

Q: Can I use a different type of chocolate?
A: Yes, you can experiment with different types of chocolate, such as dark chocolate or milk chocolate, depending on your preference. Keep in mind that this will affect the overall sweetness and intensity of the chocolate flavor.

Final Thoughts

This Pumpkin Cheesecake Topped Chocolate Bundt Cake is a testament to the magic that happens when two seemingly different desserts collide. The creamy, spiced pumpkin cheesecake layer nestled beneath the rich, decadent chocolate cake, all drizzled with luscious dulce de leche, is a symphony of flavors and textures that will leave you wanting more. Don’t be afraid to experiment with variations and make it your own. Gather your ingredients, preheat your oven, and prepare to create a cake that will become a beloved tradition for years to come. Share your creations and feedback – happy baking!

Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche Recipe