Pumpkin Cake Cheesecake
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.
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
