Pumpkin Cheesecake Cake
We're taking Pumpkin Spice Cake to a new level with this Pumpkin Cheesecake Cake recipe!
We just love all things pumpkin, and when it comes to fall cake recipes, the pumpkin desserts are always at the top of our list.
Today's pumpkin cheesecake cake recipe incorporates a layer of cinnamon cheesecake between two layers of moist homemade pumpkin cake. So delicious!
Table of Contents
Why we Love It
- Amazing flavor combination of pumpkin and cinnamon cheesecake!
- The cheesecake layer is surprisingly simple to make and not heavy or overpowering.
- This is such an impressive dessert, and perfect for fall birthday cake recipes and makes a great Thanksgiving cake as well!
How to Make Pumpkin Cheesecake Cake
You can find our full, printable cake recipe below. Here is a basic rundown of our steps!
*We are using two 9-inch round cake pans and a 9 inch springform pan for this recipe.
Making the Cheesecake Layer
Our cinnamon cheesecake cake layer may sound complicated, but don't be intimidated- it can be whipped up in no time! The longest part is baking and cooling ;0)
Water Bath:
Place a 9×13 or roasting pan or sheet cake pan filled with about an inch or so of water in the oven on a lower rack and preheat to 300 degrees F.
Doing this step helps to promote even baking and prevents the cheesecake from cracking. (Some bakers wrap the bottom of the springform pan in foil and bake the cheesecake in a water bath. However, this alternate method works perfectly!)- You can see a photo of this a bit further down.
Next, line the bottom of a 9 inch springform pan with parchment paper.
Mixing Ingredients In the mixing bowl of a stand mixer (or handheld), mix softened cream cheese until smooth. Mixing at low speed, add the white sugar, salt, and all purpose flour.
Add the vanilla extract, ground cinnamon, and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined. So easy!
Ready to Bake! Next, pour the cheesecake batter into the parchment lined 9-inch springform pan.
Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
Cooling and Chilling...
Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)
Then, allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.
For the Pumpkin Cake Layers
We used our homemade Pumpkin Spice Cake recipe for the cake layers in this recipe. You can find the printable recipe below, but here is a quick rundown!
Reverse Creaming Method
- This pumpkin cake is made using the reverse creaming method of mixing. The order of ingredients may be a bit different than what you are used to, but the end result is an ultra moist cake with a velvety texture- so delicious!
- Preheat oven to 350 degrees F. Grease & flour two 9 inch pans. (I also like to line pans with a circle of parchment.)
Mixing Dry ingredients and Butter
- In your mixing bowl add the dry ingredients and mix for 30 seconds. Next, add the pieces of butter a few slices at a time and mix until the dry ingredients are moistened by the butter and look like coarse sand as shown in the photo below.
- Scrape the sides and bottom of the bowl with a rubber spatula.
Combining Eggs and Wet Ingredients
- In another bowl combine room temperature eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
Mixing the Batter
- With the mixer on low speed, slowly add approximately half of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape bottom and sides of the bowl with a rubber spatula.
- Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
Time to Bake!
- Bake the cake layers for 30 - 35 minutes. If an inserted wooden toothpick comes out clean or with just a few crumbs attached, it is ready. Baking times may vary so check on the layers as the 30 minute mark approaches.
- Let the layers cool in their pans 10 minutes then turn out.
Pumpkin Spice Cream Cheese Frosting
We chose our Pumpkin Spice Cream Cheese Frosting for this recipe. We love cream cheese frostings with pumpkin cakes and especially for today's recipe, with the cheesecake filling, it all ties in perfectly.
Our pumpkin spice cream cheese frosting is a simple combination of softened cream cheese, confectioners sugar, vanilla, pumpkin pie spice, and a pinch of salt.
As with most cream cheese frosting recipes, this is on a softer side and so it's best to work with it when chilled.
If the frosting becomes too soft to easily pipe with or work with, simply pop the cake, piping bag, or bowl of frosting in the refrigerator or freezer for a few minutes as needed. (I like to chill my crumb coated cakes in the freezer for about 15 minutes before frosting the final coat also).
Assembling the Pumpkin Cheesecake Cake
Once your pumpkin cake layers have cooled and your cinnamon cheesecake layer has chilled until firm, it’s time to assemble!
Stacking the Layers: Place the first pumpkin cake layer on a cake plate or pedestal. Spread with a thin layer of pumpkin pie cheese frosting.
Releasing Cheesecake Layer from the Springform Pan: If the sides of the cheesecake appear to be sticking to the pan, run a thin knife (I like to heat it with hot water) around the inside of the cake pan to release . Then, release the sides of the springform pan.
Place the cheesecake upside down onto the first cake layer. remove the bottom of the springform pan. If it sticks at use a thin, hot knife to gently slide between the pan and the cake to release. Remove the parchment paper if you haven’t already!
Spread the cheesecake layer with a thin layer of frosting. Then, add the second pumpkin cake layer.
Cheesecake layer too big? Sometimes the layers do not match up perfectly. If your cheesecake layer is slightly wider than your lemon cake layers, just trim away the excess with a hot knife!
Before frosting the cake, I like to fill in any gaps between the cake layers with frosting using a disposable piping bag with the tip snipped away.
You can see where I piped some frosting over the small gap between the pumpkin cake and cheesecake layer below.
Frosting and Decorating the Cake
I crumb coated (thin coat) the cake with spiced cream cheese frosting and chilled it for about 15 minutes in the freezer to firm everything up. Then, I applied the second thicker coat of frosting.
You can decorate however you like, whether smooth or textured with an offset spatula or comb, etc. For today's cake, I smoothed it with a hot metal bench scraper as rotated the cake on the turntable.
Then, I used an offset spatula to apply ridges around the sides of the cake with my small rounded spatula as I rotated it.
I used a star tip 21 around the top edge of the cake for a simple braided border and then added a little scrollwork to the top using a piping tip 2. (See our tutorial on piping tip basics!)
Time to dive in!
I just love the look of this Pumpkin Cheesecake Cake when sliced- the contrast of pumpkin layers and cheesecake is so pretty!
Most importantly, this cake is delicious. We hope that you enjoy the recipe as much as we have! It would be the perfect special occasion cake from fall birthdays to Thanksgiving and more!
More Pumpkin cakes to Love
We've made so many pumpkin cake recipes over the years!
From our Pumpkin Spice Cake to Pumpkin Praline, Pumpkin Gingerbread Cake, and so many more. We also have an amazing Pumpkin Spice Cake from a Cake Mix if you are looking for something super quick and easy!
You can find our full roundup of favorite Thanksgiving Cakes here: Favorite Fall and and Thanksgiving Cake Recipes. You'll find everything from caramel cakes to maple cakes, gingerbread cakes, apple cakes, and more!
More Cheesecake Cakes!
*Looking for more cheesecake cakes? We have made several! Don't miss our flavorful Lemon Cheesecake Cake, Red Velvet Cheesecake Cake , Carrot Cheesecake Cake, as well as a rich Chocolate Cheesecake Cake recipes!
Make sure to check out our full Cake Recipes section for more delicious cakes and cupcakes. Whether you love cake recipes from scratch or cake mix recipes, we have something for you!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Pumpkin Cheesecake Cake
A layer of delicious cinnamon cheesecake is sandwiched between two moist homemade pumpkin spice cake layers in this amazing fall recipe! So moist and delicious!
Ingredients
For the Cinnamon Cheesecake Layer
- 2 8 oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften slightly.
- 1 cup sugar (200g)
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 3 eggs, room temperature
- 3 Tablespoons (23g) All Purpose Flour
- ¾ cup (182g) Sour Cream
- 1 teaspoon vanilla extract
For the Pumpkin Spice Layers
- 2 ¾ cups (360g.) all-purpose flour
- 1 Tablespoon (15g) baking powder
- 1 teaspoon (5g) baking soda
- 2 teaspoons (6g) cinnamon
- 1 teaspoons (2g) nutmeg
- ½ teaspoon ginger
- 2 cups (400g) granulated sugar
- ½ teaspoon (3g) salt
- 1 ½ sticks (12 tablespoons) (170g) unsalted butter - do not soften in the microwave - I cut mine into ½ inch slices onto waxed paper on the countertop, leaving out only 5 to 6 minutes, you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
- 4 large eggs
- ¼ cup (54g) vegetable oil
- 1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
- ½ cup (121 g) milk
- 1 teaspoons (4g) vanilla extract
Pumpkin Spice Cream Cheese Frosting
- 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
- 2 (8oz) packages cream cheese, slightly softened (total weight 452g) Use full fat cream cheese as low fat will make the frosting very soft.
- 1 teaspoons (4 g) vanilla extract
- ½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 ½ cups (690g to 747g) powdered sugar
- 1 teaspoon (2g) Pumpkin Pie Spice (adjust to your liking)
Pans & Miscellaneous Tools
- Two 9 inch round pans for the cake layers
- 9 inch Springform Pan for the Cheesecake Layer
- Offset spatula for frosting
- We used a star tip 21 for borders and tip 3 for scrollwork on top.
- Cake Cardboard/Cake Plate/Pedestal
- Parchment circle to line cake pans
- Disposable piping bags (optional)
Instructions
For the Cinnamon Cheesecake Layer
- Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom â…” of the oven. (Just under the rack where your cheesecake layer will bake)
- Preheat oven to 300 degrees F
- Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
- In a mixing bowl, mix softened cream cheese until smooth.
- Mixing at low speed, add sugar, salt, flour. and cinnamon.
- Add vanilla extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.
- Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.
- Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.
- Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)
- Then, allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.
For the Pumpkin Spice Cake Layers
- This recipe uses the reverse creaming method.)
- Preheat oven to 350 degrees F. Grease & flour two 9 inch pans. (I also like to line pans with a circle of parchment.)
- In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
- In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
- Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately ½ of the egg mixture. Increase to medium speed for 1 ½ minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
- Bake at 350 degrees 30 - 35 minutes. If an inserted wooden toothpick comes out clean or with just a few crumbs attached, it is ready.
- Let the layers cool in their pans 10 minutes then turn out. Baking times may vary so check on the layers as the 30 minute mark approaches.
For the Spiced Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.Add the vanilla.
- Gradually add the powdered sugar beating on low speed until blended. Add the pumpkin pie spice. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy.
- Don't over beat or it will become too soft. If the frosting becomes too soft, just refrigerate a short while to firm it up a bit.This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Assembling the Cake
- Place the first pumpkin spice cake layer on the cake plate or pedestal. Spread with a thin layer of spiced cream cheese frosting.
- Run a thin knife (I like to heat it with hot water) between the cake and side of the cake pan to help prevent sticking
- .Release the sides of the springform pan.Place the cheesecake upside down onto the first cake layer. remove the bottom of the cake pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
- Remove the parchment if you haven't already ;0)
- Spread the cheesecake layer with a thin layer of frosting. Top with the top pumpkin spice cake layer.*If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife!
- If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (And you can refrigerate the bowl of frosting also as needed.)
- Frost the cake however you like. I like to chill my (thinly) crumb coated cake in the freezer for about 15 minutes before adding the final thicker layer of frosting. I used an offset spatula to create ridges around the sides and then piped borders using a star tip 21.
OMGosh that looks awesome! :-) I need to try that in my own special way ;-) Looks delish as always, thanks ladies!