Creamy Pumpkin Cake Cheesecake Recipe

When autumn arrives, few desserts capture the season as beautifully as a pumpkin cake cheesecake. This recipe combines two classic favorites in one impressive dessert: a moist, warmly spiced pumpkin cake and a smooth, creamy cheesecake layer. Finished with an optional cream cheese frosting, every slice delivers a delicious contrast of textures and flavors.

Whether we are preparing dessert for Thanksgiving, a fall gathering, a family dinner, or simply looking for a special weekend bake, this pumpkin cheesecake cake makes an excellent centerpiece.

Why We Love This Pumpkin Cake Cheesecake

• 🎃 Rich pumpkin flavor from real pumpkin puree
• 🍰 Two desserts in one with moist pumpkin cake and creamy cheesecake
• 🍂 Warm fall spices from cinnamon and pumpkin pie spice
• 🧀 Creamy cheesecake layer with a delicious tangy finish
• 🤍 Optional cream cheese frosting adds extra richness
• ✨ Beautiful layered presentation that looks impressive on any dessert table
• ☕ Perfect with coffee or tea for an autumn treat
• 🥧 Great for Thanksgiving and fall gatherings
• 🧊 Make-ahead friendly because it needs to chill before serving
• 🔪 Easy to slice and serve once fully chilled

For more pumpkin treat try our Chocolate Chip Pumpkin Cake, Pumpkin Coffee Cake with Crumb Topping, or Pumpkin Cheesecake Cookies.

Pumpkin Cake Cheesecake Ingredients

For the Cheesecake Batter

• 16 oz (452g) full-fat brick cream cheese, softened to room temperature
• ¾ cup (150g) granulated sugar
• ¼ cup (60g) sour cream or plain yogurt
• 1 tsp pure vanilla extract
• 2 large eggs, at room temperature

For the Pumpkin Cake Batter

• 1 cup (125g) all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• ¾ cup (180ml) vegetable oil
• 1 cup (200g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 ⅓ cups (318g) pumpkin puree

For the Optional Cream Cheese Frosting

• 4 oz (113g) brick cream cheese, softened
• 2 tbsp unsalted butter, softened
• 2 cups (240g) confectioners’ sugar
• ½ tsp pure vanilla extract
• 1-2 tbsp milk

How to Make Pumpkin Cake Cheesecake

Prepare the Cheesecake Batter

We begin by allowing the cream cheese, eggs, and other refrigerated ingredients to come to room temperature. This small step makes a significant difference because softened cream cheese blends more smoothly and reduces the chance of lumps.

Place the softened cream cheese and granulated sugar in a mixing bowl. Beat until the mixture becomes smooth and creamy. Add the sour cream or plain yogurt, vanilla extract, and flour, then mix until combined.

Add the eggs one at a time, mixing gently after each addition. We should avoid excessive beating once the eggs are incorporated because too much air in the batter can contribute to cracks during baking.

Set the cheesecake batter aside while preparing the pumpkin mixture.

Prepare the Pumpkin Cake Batter

In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mixing the dry ingredients first helps distribute the baking soda and spices evenly throughout the cake.

In another large bowl, combine the vegetable oil and packed light brown sugar. Add the eggs and vanilla extract and whisk until the mixture is smooth.

Stir in the pumpkin puree until evenly incorporated. Gradually add the dry ingredients to the pumpkin mixture, mixing only until no obvious streaks of flour remain.

We want a smooth batter without overmixing. Overmixing can develop excess gluten and make the pumpkin cake heavier than intended.

Layer the Pumpkin Cake and Cheesecake

Prepare a suitable round cake pan, using parchment paper and lightly greasing the pan where appropriate.

Add the pumpkin cake batter and cheesecake batter in layers. The exact layering can be adjusted slightly depending on the appearance we want. We can create distinct layers for a clean visual contrast or gently swirl portions together for a marbled effect.

For a more defined pumpkin cheesecake cake, keeping the batters relatively separate creates attractive layers when the cake is sliced.

Bake the Cake

Place the prepared cake in a preheated oven and bake for approximately 65-75 minutes.

Because ovens vary, we should begin checking the cake toward the earlier part of the baking range. The edges should look set, while the center may retain a slight softness.

Avoid opening the oven repeatedly during baking because sudden temperature changes can affect the cheesecake layer.

If the top begins browning too quickly while the center still needs time, we can loosely cover the top with foil during the remaining baking period.

Chill Before Serving

Once baked, remove the cake from the oven and allow it to cool gradually.

For the best texture, we recommend chilling the pumpkin cake cheesecake for at least 6 hours or overnight.

This extended chilling period allows the cheesecake layer to become firm while the pumpkin cake develops an even, moist texture. It also makes the dessert much easier to cut into neat slices.

For an especially clean presentation, we can prepare the cake the day before serving and leave it refrigerated overnight.

How to Make the Cream Cheese Frosting

The optional frosting takes only a few minutes to prepare.

Beat the softened cream cheese and butter together until smooth. Gradually add the confectioners’ sugar, mixing between additions to prevent a cloud of sugar from forming.

Add the vanilla extract and enough milk to achieve the desired consistency. We want the frosting to be creamy and spreadable rather than runny.

Spread the frosting over the completely chilled pumpkin cheesecake cake. For a simple finish, we can use the back of a spoon or an offset spatula to create gentle swirls.

What to Serve With Pumpkin Cake Cheesecake

This rich dessert can be served on its own, but several simple additions work beautifully.

A cup of freshly brewed coffee provides a pleasant contrast to the sweet, creamy cake. Tea, hot chocolate, or a warm spiced beverage can also complement the pumpkin and cinnamon flavors.

For presentation, we can add a light dusting of cinnamon or pumpkin pie spice immediately before serving. A small amount of whipped cream can also be added to individual slices.

Pumpkin Cake Cheesecake

Meriem Tablit

A rich and creamy fall dessert combining moist pumpkin cake with a smooth cheesecake layer and optional cream cheese frosting. Perfect for Thanksgiving, autumn gatherings, and holiday dessert tables.

Print SaveSaved! Rate this Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Chilling Time 6 hours hrs

Total Time 7 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 560 kcal

Equipment

• 9-inch round cake pan
• Parchment paper
• Mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Rubber Spatula
• Measuring cups and spoons
• Kitchen scale
• Offset Spatula
• Cooling rack
• Sharp knife

Ingredients

  

Cheesecake Layer

• 16 oz 452g full-fat brick cream cheese, softened
• ¾ cup 150g granulated sugar
• ¼ cup 60g sour cream
• 1 tsp pure vanilla extract
• 1 tbsp all-purpose flour
• 2 large eggs room temperature

Pumpkin Cake Layer

• 1 cup 125g all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• ¾ cup 180ml vegetable oil
• 1 cup 200g packed light brown sugar
• 2 large eggs room temperature
• 1 tsp pure vanilla extract
• 1 ⅓ cups 318g pumpkin puree

Cream Cheese Frosting

• 4 oz 113g brick cream cheese, softened
• 2 tbsp unsalted butter softened
• 2 cups 240g confectioners’ sugar
• ½ tsp pure vanilla extract
• 1-2 tbsp milk

Instructions

 

• Preheat the oven and prepare a round cake pan with parchment paper and light greasing.
• Beat the softened cream cheese and granulated sugar until smooth and creamy.
• Add the sour cream, vanilla extract, and flour, then mix until combined.
• Add the eggs one at a time, mixing gently after each addition until just incorporated.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
• In another bowl, combine the vegetable oil and brown sugar.
• Add the eggs and vanilla extract to the oil mixture and whisk until smooth.
• Stir in the pumpkin puree until evenly combined.
• Gradually add the dry ingredients to the pumpkin mixture and mix just until no dry flour remains.
• Add the pumpkin cake batter and cheesecake batter to the prepared pan in layers, keeping the layers distinct or gently swirling them together.
• Bake for 65-75 minutes, checking toward the earlier end of the baking time.
• Remove the cake from the oven when the edges are set and the center has only a slight softness.
• Allow the cake to cool gradually before transferring it to the refrigerator.
• Chill the cake for at least 6 hours or overnight until completely firm.
• Beat the softened cream cheese and butter until smooth.
• Gradually add the confectioners’ sugar and mix until creamy.
• Add the vanilla extract and enough milk to create a smooth, spreadable frosting.
• Spread the frosting over the completely chilled cake.
• Slice with a sharp knife, wiping the knife between cuts for clean layers. Serve chilled

Notes

Nutritional Information per slice:

• Calories: 560 kcal
• Carbohydrates: 67g
• Protein: 9g
• Fat: 30g
• Saturated Fat: 13g
• Sugar: 49g
• Fiber: 2g
• Sodium: 390mg

Keyword creamy fall dessert, fall dessert, pumpkin cake cheesecake, pumpkin cheesecake cake

FAQs

This easy pumpkin cake cheesecake recipe gives us a rich, creamy, warmly spiced dessert with beautiful contrasting layers. The combination of moist pumpkin cake, tangy cheesecake, and optional cream cheese frosting makes it particularly suited to fall celebrations and holiday dessert tables.

The key to success is simple: use room-temperature ingredients, avoid overmixing, bake patiently, and give the finished cake plenty of time to chill. Once properly set, each slice should reveal a beautiful combination of pumpkin cake and creamy cheesecake that makes this dessert worth preparing for any autumn occasion.