Why You’ll Love This Recipe
I make this pumpkin cake cheesecake every fall when I can’t decide between pumpkin cake and cheesecake, because this one gives me both in a single slice. The bottom layer is a tender, warmly spiced pumpkin cake, and the top is a smooth, tangy cheesecake that bakes right on top of it. There’s no water bath and no fussy crust, so it’s much easier than it looks. It slices beautifully, feeds a crowd, and tastes even better the next day, which makes it perfect for Thanksgiving, Halloween parties, or potlucks.
Ingredients
For the pumpkin cake layer:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup vegetable or canola oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the cheesecake layer:
- 24 ounces (3 blocks) full-fat cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
For the cinnamon cream cheese drizzle:
- 2 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 to 3 tablespoons milk
Optional toppings:
- Whipped cream
- Chopped toasted pecans
- Caramel sauce
Directions
- Prep the pan. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan in a double layer of foil to prevent leaks.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Mix the wet ingredients. In a separate bowl, whisk the pumpkin puree, oil, eggs, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir just until combined.
- Make the cake layer. Spread the batter evenly in the bottom of the prepared pan. Bake for 15 minutes, until the cake is just set but not fully cooked.
- Beat the cream cheese. While the cake bakes, beat the cream cheese and sugar on medium speed until completely smooth, about 2 minutes. Scrape down the bowl.
- Finish the filling. Add the eggs one at a time, mixing on low speed just until blended. Mix in the sour cream, cornstarch, and vanilla. Do not overmix.
- Add the cheesecake layer. Gently pour the filling over the partially baked cake, spreading it to the edges.
- Bake. Bake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly when you shake the pan.
- Cool gradually. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then run a thin knife around the edge and cool at room temperature for another hour.
- Chill. Cover and refrigerate for at least 6 hours, or overnight, until completely firm.
- Make the drizzle. Beat the cream cheese, powdered sugar, and cinnamon with 2 tablespoons of milk until smooth, adding more milk until it’s pourable.
- Serve. Remove the sides of the pan, drizzle with the cinnamon cream cheese glaze, and add any toppings you like. Slice with a hot, clean knife, wiping it between cuts.
Servings and Timing
- Prep time: 25 minutes
- Cook time: 1 hour 20 minutes
- Cooling and chilling time: 8 hours
- Total time: About 9 hours 45 minutes
- Servings: 12 slices
Variations
- Add a crust: Press a graham cracker or gingersnap crust into the pan before adding the cake batter.
- Add a swirl: Dollop caramel or extra pumpkin puree over the cheesecake layer and swirl with a toothpick.
- Make it chocolatey: Fold ½ cup mini chocolate chips into the cake batter.
- Add crunch: Top with candied pecans, toffee bits, or crushed gingersnaps.
- Make cupcakes: Bake in a lined muffin tin, using 1 tablespoon of batter and about ¼ cup of filling per cup, for 20 to 25 minutes.
- Try different spices: Add a pinch of ginger, nutmeg, or cardamom to the cake layer.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. It’s meant to be served chilled, so no reheating is needed, but let slices sit at room temperature for 10 minutes before serving for the creamiest texture. To freeze, chill the cheesecake completely, wrap individual slices tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, and add the drizzle after thawing.
FAQs
Why did my cheesecake crack?
Cracking usually comes from overmixing, overbaking, or cooling too quickly. Mix gently after adding the eggs, pull the cheesecake while the center still jiggles, and let it cool gradually in the oven.
Why partially bake the cake layer first?
Giving the cake a head start helps it set so the cheesecake batter doesn’t sink into it, which keeps the two layers distinct.
Can I use pumpkin pie filling instead of puree?
No. Pumpkin pie filling is already sweetened and spiced, which will throw off the balance of the cake.
Do I need a water bath?
Not for this recipe. The lower oven temperature and gradual cooling help it bake evenly without one.
Can I make it ahead?
Yes, and I recommend it. The flavors deepen overnight, and you can make it up to 2 days before serving.
Conclusion
This pumpkin cake cheesecake is my answer to the great dessert debate, because you don’t have to choose between cake and cheesecake. It’s rich, creamy, and full of cozy fall spice, and it’s guaranteed to impress. Give it a try, and I think it’ll become a tradition at your table. Let me know how yours turns out!
Print
This pumpkin cake cheesecake layers a moist, spiced pumpkin cake over a rich, creamy cheesecake filling, all baked together in one pan. As it bakes, the layers stay distinct, giving you the best of both desserts in every slice. Finished with a cinnamon cream cheese frosting and a drizzle of caramel, it is a stunning make-ahead dessert for Thanksgiving, holiday gatherings, and fall celebrations.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 8 hours (includes cooling and chilling)
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar, for the crust
- 6 tablespoons unsalted butter, melted
- 24 oz (680 g) full-fat cream cheese, softened to room temperature
- 3/4 cup granulated sugar, for the cheesecake
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine sea salt
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2/3 cup packed light brown sugar
- 1/2 cup vegetable or avocado oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 4 oz (115 g) cream cheese, softened, for the frosting
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Caramel sauce and chopped toasted pecans, for topping (optional)
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside tightly with a double layer of foil to prevent leaks.
- Stir together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan and bake for 8 minutes. Set aside to cool slightly.
- For the cheesecake layer, beat the 24 oz cream cheese on medium speed for 2 minutes until smooth. Add 3/4 cup sugar and beat 1 minute more.
- Add 3 eggs one at a time, mixing on low just until combined. Mix in the sour cream, cornstarch, and 2 teaspoons vanilla. Do not overmix. Pour the filling over the crust and smooth the top.
- For the pumpkin cake layer, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.
- In a separate large bowl, whisk the pumpkin puree, brown sugar, oil, 2 eggs, and 1 teaspoon vanilla until smooth. Fold in the dry ingredients until just combined.
- Gently spoon the cake batter in dollops over the cheesecake layer, then carefully spread it into an even layer, taking care not to disturb the filling underneath.
- Bake for 60 to 70 minutes, until the cake layer is set and a toothpick inserted in the cake portion comes out with just a few moist crumbs. The center should have only a slight jiggle. Tent loosely with foil if the top browns too quickly.
- Turn off the oven, crack the door open, and let the cake cool inside for 1 hour. Then remove and cool on a wire rack to room temperature.
- Refrigerate for at least 6 hours, or overnight, until completely chilled and set.
- For the frosting, beat the 4 oz cream cheese and butter until smooth. Add the powdered sugar, cinnamon, and vanilla, and beat until fluffy.
- Run a thin knife around the edge of the pan and release the springform. Spread or pipe the frosting over the top, then drizzle with caramel and sprinkle with pecans. Slice with a hot, clean knife for neat slices.
Notes
- Use full-fat block cream cheese, not spreadable cream cheese, for a firm and creamy texture.
- Room temperature ingredients are essential for a smooth, lump-free cheesecake layer.
- Spoon the cake batter over the filling gently so the two layers stay separate and do not swirl together.
- Do not overbake. The center should still jiggle slightly, as it will continue to set while it cools and chills.
- The cake layer may crack slightly on top. This is normal and the frosting will cover it.
- Wipe the knife clean between each slice for neat layers.
- Store covered in the refrigerator for up to 5 days.
- To freeze, chill fully, freeze unfrosted slices on a tray, then wrap individually and store for up to 2 months. Thaw overnight in the fridge.
- Swap the graham crackers for gingersnap cookies for a spicier crust.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 40 g
- Sodium: 430 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 125 mg
