Pin it
This homemade Pumpkin Cheesecake Cake combines simple steps with stunning results, making it perfect for birthdays, autumn gatherings, or holiday celebrations. The dessert features two flavorful pumpkin cakes sandwiching a thick, creamy cheesecake middle, all covered in smooth cream cheese frosting and topped with cute pumpkin candies. Once you try this amazing treat, it'll become your autumn must-have!
What Makes This Cake Special
This Pumpkin Cheesecake Cake is a dream come true for anyone who loves pumpkin. It brings together fluffy pumpkin cake and velvety cheesecake in one mouthwatering package, finished with delicious cream cheese frosting. Though it looks fancy, you won't believe how easy it is to put together using basic ingredients and straightforward methods. Bring this to your next family dinner or celebration and watch everyone ask for seconds!
What You'll Need
- For the Cheesecake Middle:
- 32 oz (4 packages) cream cheese, at room temperature
- 1 cup granulated sugar
- 4 large eggs, not cold
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- For the Pumpkin Cake Parts:
- 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 sprinkling
- Orange and brown food coloring (if you want)
Step-by-Step Directions
- Creating the Cheesecake Center
- Set oven to 325°F (165°C). Cover a 9-inch springform pan with parchment and wrap outside with foil. Mix cream cheese until completely smooth for 3 minutes. Slowly add sugar while mixing until it's fluffy. Add each egg separately, mixing on low. Gently stir in sour cream and vanilla. Pour the mix into your pan. Put it in a water bath and bake for 1 hour until mostly set. Let it cool in the oven with the door slightly open for an hour. Then put it in the fridge overnight.
- Baking Your Pumpkin Cakes
- Heat oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment. Combine cake mix, pumpkin, oil, eggs, water, and all the spices. Mix for 2 minutes at medium speed. Split the batter evenly between pans. A kitchen scale works great for this. Bake for 25-30 minutes until a toothpick comes out clean. Let cool in pans for 10 minutes before moving to cooling racks.
- Whipping Up the Frosting
- Beat the cream cheese and butter until they're really light and fluffy, about 5 minutes. Slowly add the sifted powdered sugar, vanilla, and salt. Keep beating until it's super fluffy, around 3 minutes. If it seems too thick, add a bit of cream, one tablespoon at a time.
- Putting It Together - Start
- Trim cake layers if they have domes. Put the first cake on your board. If you want, brush it with simple syrup for moisture. Spread 1 cup of frosting evenly on top. Take the cheesecake out of the pan and center it on the frosting. Add another cup of frosting on top of the cheesecake.
- Putting It Together - Finish
- Place the second cake on top. Cover everything with a thin layer of frosting as a crumb coat. Chill for 15 minutes. Then add the final frosting layer, using a bench scraper to make the sides smooth. Chill for another hour before doing final decorations.
- Adding Final Touches
- Color any leftover frosting orange and brown if you'd like. Use a star tip to pipe swirls around the top edge. Place pumpkin candies between the swirls. Sprinkle some cinnamon on top. Keep it cool until about an hour before you're ready to serve.
Tips for Pretty Presentation and Keeping Fresh
Grab some parchment paper, an offset spatula, and a piping bag with a star tip for easy decorating. When you've got leftovers, wrap the cake tightly and keep it in the fridge for up to 5 days. Want to save it longer? Wrap the whole cake in plastic wrap and pop it in the freezer for up to 2 months. Just let it thaw at room temperature before you dig in.
Pin it
Planning Ahead Suggestions
Save time by working on different parts early. You can make the cheesecake layer up to 3 days before and keep it in the fridge. The pumpkin cake layers work fine if baked a day ahead, just wrap them well in plastic. For best results, make the frosting on the day you'll use it, but you can prep it a day ahead if needed. Just bring it back to room temp and beat it again before using. For the yummiest flavor, put everything together the day before you plan to serve it.
Fixing Common Problems
Don't worry if your cheesecake cracks, just cover it with extra frosting or decorations. For super smooth sides, dip your bench scraper in hot water between passes. If your frosting gets too soft while you're working, just put the cake and frosting in the fridge for 15-20 minutes. To stop butter from bleeding through, make sure everything's room temperature before mixing. If your cake layers puff up too much in the middle, wait till they're totally cool, then use a serrated knife to flat-top them.
Frequently Asked Questions
- → How far in advance can I prepare this cake?
You’re good to bake the cheesecake layer a day ahead—just keep it chilled in the fridge. The pumpkin cake layers can be done early too. Wrap them up well for storage at room temp for a day or freeze them if needed longer.
- → Why is using a water bath necessary for the cheesecake?
A water bath keeps the cheesecake texture super smooth and avoids cracks. The steam helps it bake thoroughly without drying out.
- → What’s the purpose of a crumb coat when frosting?
A crumb coat locks in any loose crumbs by layering a thin spread of frosting first. Once chilled, it acts like a barrier, making the final frosting neat and polished.
- → What’s the best way to store the cake?
Since both the cheesecake and cream cheese frosting are perishable, keep the cake refrigerated. Properly sealed, it’ll stay fresh for about five days.
- → Can leftover cake slices be frozen?
Yep, wrap up single slices well using plastic wrap and foil, then freeze for up to two months. When you’re ready to eat, let it thaw in the fridge overnight.
Conclusion
An indulgent dessert blending two favorites, pumpkin cake with warm spices and smooth cheesecake, wrapped up in a creamy frosting—ideal for cozy fall moments.