Pin it
This homemade Pumpkin Cheesecake Cake is an easy recipe and show-stopping dessert that's perfect for birthday parties, fall get-togethers, or any major holiday. Two spiced pumpkin cakes are layered with a thick cheesecake center, generously covered with cream cheese frosting, and beautifully decorated with pumpkin candies. This dessert is sure to be your new fall favorite!
Why You'll Love This Cake
Pumpkin Cheesecake Cake is the ultimate indulgence for pumpkin lovers. It combines soft pumpkin cake with a creamy cheesecake layer, all topped with rich cream cheese frosting. Despite its impressive appearance, it's surprisingly simple to make, thanks to a mix of pantry staples and straightforward steps. Perfect for holidays or special occasions, this cake is a guaranteed crowd-pleaser!
Ingredients for Pumpkin Cheesecake Cake
- For the Cheesecake Layer:
- 32 oz (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- For the Pumpkin Cake Layers:
- 2 boxes vanilla cake mix
- 1 can (15 oz) pure pumpkin puree
- 1 cup vegetable oil
- 6 large eggs
- 2/3 cup water
- 2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- For the Cream Cheese Frosting:
- 24 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- For Decoration:
- Pumpkin candies
- Ground cinnamon for dusting
- Orange and brown food coloring (optional)
How to Make Pumpkin Cheesecake Cake
- Prepare the Cheesecake Layer
- Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper and wrap outside with foil. Beat cream cheese until smooth, about 3 minutes. Add sugar gradually, beating until fluffy. Add eggs one at a time, mixing on low. Fold in sour cream and vanilla. Pour into pan. Place in a water bath and bake 1 hour or until center is almost set. Cool in oven 1 hour with door cracked. Refrigerate overnight.
- Make the Pumpkin Cake Layers
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans. Mix cake mix, pumpkin, oil, eggs, water, and spices on medium speed for 2 minutes. Divide batter evenly (use scale for accuracy). Bake 25-30 minutes until toothpick comes out clean. Cool in pans 10 minutes, then remove to racks.
- Prepare the Frosting
- Beat cream cheese and butter until light, about 5 minutes. Gradually add sifted powdered sugar, vanilla, and salt. Beat until fluffy, about 3 minutes. If too thick, add cream 1 tablespoon at a time.
- Assembly - First Stage
- Level cake layers if domed. Place first cake layer on board, brush with simple syrup if desired. Add 1 cup frosting, spread evenly. Remove cheesecake from pan, place centered on frosting. Add another cup frosting on top.
- Assembly - Final Stage
- Place second cake layer on top. Apply thin crumb coat, chill 15 minutes. Add final coat of frosting, using bench scraper for smooth sides. Chill 1 hour before final decorating.
- Decoration
- Tint remaining frosting orange and brown if desired. Pipe rosettes around top edge using star tip. Place pumpkin candies between rosettes. Dust top with cinnamon. Chill until 1 hour before serving.
Decorating and Storing Tips
Use tools like parchment paper, an offset spatula, and a piping bag with a star tip for seamless decorating. For storage, wrap leftover cake tightly and refrigerate for up to 5 days. To freeze, wrap the entire cake securely in plastic wrap and store in the freezer for up to 2 months. Thaw at room temperature before serving.
Pin it
Make-Ahead Tips
Plan ahead by making components separately. Bake the cheesecake layer up to 3 days in advance and keep refrigerated. Pumpkin cake layers can be baked 1 day ahead, wrapped tightly in plastic wrap. Make frosting fresh for best results, but it can be prepared 1 day ahead and refrigerated. Bring frosting to room temperature and rewhip before using. Assemble the cake the day before serving for best flavor development.
Troubleshooting Guide
If cheesecake cracks, cover with frosting or decorations. For smooth sides, warm bench scraper in hot water between swipes. If frosting becomes too soft while working, chill cake and frosting for 15-20 minutes. Prevent butter bleed by ensuring all ingredients are room temperature before mixing. If cake layers dome too much, trim them level when completely cool using a serrated knife.
Frequently Asked Questions
- → Can I make this cake ahead of time?
Yes, you can make the cheesecake layer a day ahead and keep it refrigerated. The pumpkin cake layers can also be made ahead, wrapped well, and stored at room temperature for a day or in the freezer for longer.
- → Why do I need to use a water bath for the cheesecake?
The water bath helps the cheesecake bake evenly and prevents cracking. It creates a moist environment that allows the cheesecake to cook gently and maintain its creamy texture.
- → What's a crumb coating and why is it important?
A crumb coating is a thin layer of frosting that seals in any loose crumbs. This first layer is chilled before adding the final coat, ensuring a clean, professional-looking finish.
- → How should I store this cake?
Because of the cheesecake and cream cheese frosting, this cake needs to be stored in the refrigerator. It will keep well for up to 5 days when properly covered.
- → Can I freeze leftover cake?
Yes, you can freeze individual slices wrapped well in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.
Conclusion
A decadent three-layer dessert that combines the flavors of pumpkin spice cake and creamy cheesecake, perfect for autumn celebrations.