Pumpkin Cheesecake Cake: two layers of delicious pumpkin cake with a creamy cheesecake center. Frosted with cream cheese frosting! You’ll love this holiday dessert.
If you love our pumpkin bundt cake (with cheesecake swirl), today’s recipe takes that to a new level. Our delicious cheesecake is stuffed between two thick layers of moist pumpkin cake!
Thanksgiving Cake Recipe
Pumpkin Cheesecake Cake Cake is TWO incredible desserts in one.
If you’ve never made cheesecake cake before, prepare to have your mind blown. Decadent, flavorful and full seasonal spices, this Pumpkin Cheesecake Cake makes a delicious addition to any holiday dessert table.
- A homemade cheesecake is sandwiched between layers of pumpkin cake.
- It’s slathered with generous amounts of rich cream cheese frosting.
- Crunchy pecans and a caramel drizzle add the finishing touch!
Love today’s recipe? Try our red velvet cheesecake cake next! Or give our layered pumpkin cheesecake a try next.
Ingredient Notes
- Pure pumpkin puree – We used canned pumpkin in the cake layer. Make sure to use only pure pumpkin, NOT pumpkin pie mix in today’s recipe.
- Applesauce – Makes the cake tender and moist without needing to add oil or butter. Use our homemade applesauce for great flavor!
- Spices – A blend of cinnamon, cloves, ginger and nutmeg gives the dessert the perfect cozy fall flavor! You can swap the individual spices for two tablespoons of Pumpkin Pie Spice if you prefer.
- Cream cheese – You will need full-fat cream cheese for both the cheesecake layer and the frosting.
- Sour cream – Blended into the cheesecake filling, it makes the cheesecake smoother and tangier than cream cheese alone.
- Caramel sauce – You can use any bottled caramel ice cream topping for drizzling over the finished cheesecake.
Cheesecake Layer Notes
If you’ve ever made a cheesecake before, you know that cheesecake fillings can be a little temperamental. But you don’t need expert baking skills or a degree in chemistry to make this cheesecake cake!
Follow these tips and methods and you’ll be on your way to creating a perfect cheesecake layer for this pumpkin cake.
- Preheat your roasting pan. Stick the pan in the oven while it preheats. This will help the water bath come to the right temperature more quickly.
- Wrap the springform pan in foil. A layer of foil along the bottom and sides of the pan helps with removing the baked layer.
- Bake the cheesecake in a water bath. Put the springform pan with the cheesecake filling directly into the roasting pan.
- Use boiling water. Pour the boiling water into the preheated roasting pan before baking the cheesecake layer.
- Let the cheesecake rest. After baking, turn off the oven and leave the cheesecake insider for an additional 30 minutes. This reduces the likelihood that the cheesecake will crack.
Once your cheesecake layer is baked and cooled, you’ll transfer it to the refrigerator to chill until you’re ready to assemble the Pumpkin Cheesecake Cake.
If you won’t be be assembling the dessert within 24 hours, freeze the cheesecake layer instead!
How to Assemble
Assemble the layers in this order.
- Pumpkin Cake
- Cheesecake
- Pumpkin Cake
- Cream cheese frosting
Sprinkle chopped, toasted pecans and drizzle caramel syrup on top. Cover and refrigerate the assembled cheesecake cake until dessert time!
Tips and Tricks
- Cheesecake cake is cold and firm when it’s fresh out of the fridge. Let the chilled cake sit for 15 minutes at room temperature before slicing and serving.
- You can make all the layers of this pumpkin cheesecake cake days, or even weeks, ahead of time. Freeze the layers individually wrapped until ready to assemble.
- Don’t forget to spray the inside of your springform pan with baking spray! I also cut out a circle of parchment paper to place at the bottom of the pan to prevent sticking.
- Leftover cake? Not a problem. Freeze slices of cake individually using my guide on how to freeze cake.
Recipe FAQs
After assembly, the pumpkin cheesecake cake should be stored tightly covered in the refrigerator.
Yes, you can freeze the assembled dessert if desired. Freeze before adding the pecan and caramel topping for best results. Frozen cheesecake cake stays good for about 2 months.
Of course! If you need this dessert to be nut free, or just don’t like pecans, feel free to leave them out. Pumpkin cheesecake cake tastes delicious with or without the toppings!
Because rapid temperature changes lead to cracked cheesecakes! By letting the cheesecake and oven cool down at the same time, the temperature change is gradual.
The bad news is there’s no way to fix cracked cheesecake. The much better news is that no one will see the crack. You’re going to hide it underneath a layer of pumpkin cake anyway!
Since cracking doesn’t affect the great taste of the cheesecake you can assemble and serve this pumpkin dessert worry free!
More Cheesecake Cakes
Like my Pumpkin Cheesecake Cake recipe? You may also enjoy some of my other cheesecake cakes!
- Salted Caramel Chocolate Cheesecake Cake is another perfect option during cooler fall weather.
- During the holidays, I love Eggnog Cheesecake Cake and Chocolate Peppermint Cheesecake Cake.
- I have even turned breakfast into dessert with Cinnamon Roll Cheesecake Cake!
- Lemon Cheesecake cake features two layers of moist lemon cake, creamy cheesecake, and buttercream frosting bursting with citrus flavor!
More Cake Recipes:
- Chocolate Pound Cake
- Pumpkin Magic Cake
- Chocolate Eclair Cake
- Pumpkin Cheesecake Bars
- Perfect Chocolate cake
- Chocolate Sheet Cake
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Pumpkin Cheesecake Cake Recipe
Ingredients
FOR THE PUMPKIN CAKE LAYERS:
- 1 can pure pumpkin puree 15 ounce
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- ¾ cup applesauce
- 4 large eggs
- 2 ¼ cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
FOR THE CHEESECAKE LAYER:
- 2 packages cream cheese, softened 8 ounce each
- ⅔ cup granulated sugar
- pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
FOR THE FROSTING:
- ½ cup butter softened
- 8 ounce cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 3 Tablespoons heavy cream
- 3 Tablespoons pecans (or walnuts) chopped
- 1 Tablespoon caramel sauce
Instructions
FOR THE CHEESECAKE LAYER:
- Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
- Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper.
- Meanwhile, boil a kettle of water to use later.
- Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and vanilla.
- Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
- Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
- When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in the freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!
FOR THE CAKE LAYERS:
- Preheat oven to 350 degrees. Prepare two 9inch round cake pans by spraying generously with baking spray. Line bottom of each pan with a circle of parchment paper. Set aside.
- Beat pumpkin, sugars, applesauce and eggs until fully blended. Add in flour, baking powder, baking soda, salt and seasonings. Pour batter into prepared pans.
- Bake cakes for 30-35 minutes, until toothpick comes out clean. Cool in pans 15 minutes. Flip onto wire rack and cool completely. When cooled, wrap each layer in saran wrap and freeze for two hours, or overnight. **If using within 24 hours, just wrap cake in saran wrap and keep on counter.
FOR THE FROSTING:
- Beat butter and cream cheese for 3 minutes until smooth and creamy. Beat in vanilla, powdered sugar and heavy cream.
- To assemble cake, lay one layer of pumpkin cake on cake plate. Top with cheesecake and second layer of pumpkin cake. Frost sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake, decorating using a tip if desired. Sprinkle pecans on top of cake and drizzle with caramel sauce. I keep the cake covered in the refrigerator until ready to eat. Remove and allow to sit about 15 minutes before slicing. ENJOY!
Holy freaking cow. This looks amazing!!!!!!
I’ll definitely need to make this cake this fall!
Amazing for sure! Along with Scrumptious…Luscious…Gorgeous…Beautiful…Mouth-Watering…Impressive….do I need to say more??? MY OH MY! I am lovin’ baking up pumpkin dishes too….oh YUMMM-OOOOOOOO!!!
I’m sooo making this SOON! This is a masterpiece!
Awww thanks Kathleen!
Yay!! So glad you posted this recipe. I’ve been drooling over the thought since I saw your instagram photo. My two favorites… cheesecake and pumpkin cake!
I’m dying over how thick that filling is!! *droooool* Bookmarking this baby!
This looks SO moist and delicious. I love the idea of a cheesecake cake! I pulled out the pumpkin this weekend, too. I think it’s too early, but felt left out! 🙂
Sues
yay, you did a cheesecake cake! I have something kinda similar in mind for this fall… kinda similar but totally different! I’m waiting to make it since I’m trying to lose weight right now and I KNOW I can’t resist!!! Great job- looks totally yummy!
Lori, I can’t wait to see what you come up with! Thanks for a great cheesecake recipe!
Total.amazing.deliciousness. I’d love a piece of this right now for my breakfast dessert 😉
Oooh breakfast dessert. I like the way you think!
Last week, I was shocked with all the pumpkin that started popping up because I wasn’t ready. Now, it’s kinda getting me excited. YUM!
I think we’re all excited to break out the pumpkin! This is a gorgeous recipe.
That is one beautiful cake!
www.shilohstaste.com
Oh my gosh, when I read your title I was thinking a cheesecake, not a cake, cake cheesecake! ! This looks out of this world!!!
You have got to be kidding me. Pumpkin. CHEESECAKE. Cake?! Just plain WOW. I MUST TRY IT. But I hae to wait a little longer on the pumpkin, for my own sanity. Once I start Fall, no more 85 degree days allowed!!
PS- this is my first outside-of-pinterest pin EVER!! 🙂
Awwww, I feel so honored 🙂
Wow, this looks delish! I love the combination of pumpkin and cheesecake. And thanks for the link to my Chocolate Chip Cheesecake Cake! :0)
LOVE your cheesecake cake!
Oh my gosh, this cake is terrific, Aimee! Totally gorgeous and a CHEESECAKE layer INSIDE?? I mean, I was all aboard the pumpkin train for cake and then you went all crazyawesome and threw in some cheesecake. Definitely made my day! 🙂
Your sweet comments always make my day!
This is gorgeous!! Cheesecake in the middle is such a fantastic idea. I’m definitely not hating on your cake skills, you’re much better than I am 😛 The rustic look is always best!
Rustic. Perfect term for my cake decorating skills 🙂 Thank you!
Oh my god, penny loafers. That totally brought me back. I had a heads in one, a tails in the other. Rad, dudette.
Now, onto this cake. I mean so freakin’ awesome I can’t even believe it. I was JUST thinking, hey, cheesecake in a cake. And now you did it and I have a recipe. Yay!
Ah yes, the heads in one tails in the other. I heard that’s what the cool kids did, but alas, I never owned a pair.
Thanks for loving the cake 🙂
I have bad memories of being left out of those cool clothes in Junior High too! Maybe that’s why I jumped on that pumpkin train and haven’t looked back this Fall!!! Haha! I love that it sounds like I invited myself to dinner…oh wait…I did do that:-) We had so much fun that night and I’m pretty sure it will happen again. Now this cake…oh boy…was it AWESOME!!!!! Let me tell you I enjoyed every single bit of my huge slice!!! And now I really wish I had more to dive into right now!!!
Ahem. I like how you said JUNIOR HIGH. I said high school but you found it necessary to point out you’re younger than me?? hehe!!!!
haha! Just speaking the truth;-)
Just so neither of you feel bad, I had penny loafers before we put the pennies in them – that was back in the early, early 1960’s – I didn’t even know you were supposed to put pennies in them! 🙁
AIMEE OMG. I feel like each recipe of yours recently, my jaw literally drops to the desk. This is unbelievable. EPIC. AMAZING!!!!!! A stunning, perfect cake. I have GOT to make something like this. You are a genius. I can’t even begin to tell you how happy looking at this cake makes me! You know I’m a pumpkin fiend, girl! And cheesecake! Ok, I’ll shut up now lol.
Don’t shut up! Keep telling me what a genius I am. Go on….
Aimee – it’s stunning! I have been on QUITE the pumpkin kick myself and my first recipe of the season is going out this week. And I think I HAVE to make your cheesecake b/c it looks so beautiful!
Thank you Averie! I can’t wait to see your pumpkin recipe!