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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For the pumpkin cake layer, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Refrigerate for at least 6 hours, or overnight, until completely chilled and set.
  11. For the frosting, beat the 4 oz cream cheese and butter until smooth. Add the powdered sugar, cinnamon, and vanilla, and beat until fluffy.
  12. 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

Find it online: https://thefamilycooking.com/pumpkin-cake-cheesecake/