I love how this dessert gives me the best qualities of both pumpkin cake and cheesecake. The pumpkin cake is moist and warmly spiced, while the cheesecake adds a rich, creamy contrast.
I also like the swirled preparation because every piece looks a little different. Alternating spoonfuls of cheesecake and pumpkin batter creates beautiful layers and pockets of creamy cheesecake throughout the dessert.
The cream cheese topping makes this cake even more indulgent without being complicated. I simply beat a few ingredients together and spread the topping over the chilled cake before serving.
With 16 servings, I find this recipe especially convenient for Thanksgiving, autumn parties, family dinners, and other occasions when I need a dessert that can feed a crowd.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Pumpkin Cake
1 cup pumpkin puree 240 g canned – not pie filling
½ cup brown sugar 100 g
½ cup vegetable oil 120 ml
2 large eggs
1½ cups all-purpose flour 180 g
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
Cheesecake Layer
16 oz cream cheese softened (450 g)
½ cup granulated sugar 100 g
2 large eggs
½ tsp vanilla extract
Cream Cheese Topping
4 oz cream cheese softened (115 g)
¼ cup confectioner’s sugar 30 g
¼ tsp vanilla extract
3 tbsp heavy cream or milk 2–3 tbsp
Directions
I preheat the oven to 350°F (175°C).
I grease a 9×13-inch baking pan and set it aside.
I beat the cream cheese and sugar in a medium bowl until smooth.
I add the eggs one at a time, then the vanilla, mixing until combined. I set the mixture aside.
I whisk the pumpkin puree, brown sugar, oil, and eggs in a separate bowl until smooth.
I mix the flour, baking powder, baking soda, salt, and spices in another bowl.
I gradually combine the wet and dry ingredients.
I transfer 1 1/2 cups of the pumpkin cake batter into an even layer in the prepared pan.
I alternate spoonfuls of cheesecake and the remaining pumpkin batter on top.
I swirl the mixtures slightly with a knife.
I bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean. I know a few crumbs are okay.
I cool the cake completely at room temperature, then refrigerate it for at least 3 hours before serving.
Topping
I beat the cream cheese in a medium bowl until smooth and creamy.
I slowly mix in the confectioner’s sugar and vanilla extract, beating until fully combined.
I gradually add 2 tablespoons of heavy cream (or milk) and beat until the topping reaches a spreadable consistency. I add the remaining tablespoon if needed.
I spread the topping evenly over the chilled cake just before serving.
Servings and Timing
I get 16 servings from this Pumpkin Cake Cheesecake.
I plan on approximately 30 minutes of prep time and 1 hour and 10 minutes of cooking time, for a listed total time of about 1 hour and 40 minutes.
I also plan ahead for the chilling time. Once the cake has cooled completely at room temperature, I refrigerate it for at least 3 hours before serving. This extra chilling time allows the cheesecake layer to firm up and makes the dessert easier for me to slice neatly.
Variations
When I want even more warm spice flavor, I can slightly increase the cinnamon or add a little extra nutmeg. I make small adjustments so the spices complement rather than overpower the pumpkin.
For extra texture, I like adding chopped pecans or walnuts over the cream cheese topping. The crunch contrasts nicely with the soft pumpkin cake and creamy cheesecake.
When I want a simpler finish, I can serve the chilled cake without the cream cheese topping. The pumpkin cake and cheesecake layers already give me plenty of richness and flavor.
For an autumn-inspired presentation, I can lightly dust the cream cheese topping with cinnamon or nutmeg just before serving.
I can also cut the finished dessert into smaller squares when I am serving a larger gathering. Since the cheesecake layer makes each piece rich and satisfying, I find smaller portions work especially well on a dessert table.
Storage/Reheating
I store Pumpkin Cake Cheesecake covered in the refrigerator because it contains cream cheese and eggs. I place leftovers in an airtight container or cover the baking pan securely before refrigerating.
For the best texture, I enjoy this dessert chilled or let an individual piece sit briefly at room temperature before eating. I do not reheat it because I prefer the cheesecake layer and cream cheese topping cold and firm.
If I want to freeze leftovers, I cut the chilled cake into individual portions and wrap them carefully before placing them in a freezer-safe container. I prefer freezing the pieces without extra decorations when possible.
When I am ready to enjoy a frozen piece, I transfer it to the refrigerator and allow it to thaw gradually. This helps me preserve the creamy texture of the cheesecake and topping.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. I use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains additional sweeteners and spices that can change the flavor and consistency of the recipe.
Why does the cream cheese need to be softened?
I use softened cream cheese because it blends more smoothly with the sugar, eggs, and other ingredients. This helps me create a cheesecake layer and topping without unnecessary lumps.
How do I create the swirled effect?
I alternate spoonfuls of cheesecake mixture and pumpkin batter over the first layer of pumpkin batter. Then I gently move a knife through the mixtures to create swirls without completely blending them together.
How do I know when Pumpkin Cake Cheesecake is done?
I insert a toothpick into the center after the cake has baked for 50 to 60 minutes. I consider it ready when the toothpick comes out mostly clean. A few moist crumbs are fine.
Why does the cake need to chill for at least 3 hours?
I chill the cake because the cheesecake layer needs time to become properly firm. Chilling also makes the dessert easier for me to cut into clean slices or squares.
Can I make Pumpkin Cake Cheesecake ahead of time?
Yes. I actually find this dessert convenient to make ahead because it needs several hours in the refrigerator anyway. I can prepare and chill it in advance, then add the cream cheese topping before serving.
Can I use milk instead of heavy cream in the topping?
Yes. The recipe allows me to use either heavy cream or milk. I start with 2 tablespoons and add the remaining tablespoon only if I need it to reach a smooth, spreadable consistency.
What size baking pan do I need?
I use a 9×13-inch baking pan. This gives me enough room for the pumpkin cake batter and cheesecake mixture to bake into the intended layered dessert.
Should Pumpkin Cake Cheesecake be served warm or cold?
I serve it chilled because refrigeration helps set the cheesecake layer and keeps the cream cheese topping firm. If I prefer a slightly softer texture, I let my portion sit briefly at room temperature before eating.
Can I freeze Pumpkin Cake Cheesecake?
Yes. I can freeze individual portions after the cake has completely cooled and chilled. I wrap the pieces carefully, store them in a freezer-safe container, and thaw them gradually in the refrigerator before serving.
Conclusion
I love Pumpkin Cake Cheesecake because it brings together moist pumpkin cake, creamy cheesecake, warm autumn spices, and a smooth cream cheese topping in one decadent dessert. Every slice gives me a combination of soft cake and rich cheesecake with plenty of cinnamon, ginger, nutmeg, and clove flavor.
Pumpkin Cake Cheesecake combines moist, warmly spiced pumpkin cake with a rich swirled cheesecake layer and creamy cream cheese topping. It is a decadent fall dessert perfect for Thanksgiving, autumn gatherings, and special occasions.
Ingredients
1 cup pumpkin puree (240 g), canned, not pumpkin pie filling
½ cup brown sugar (100 g)
½ cup vegetable oil (120 ml)
2 large eggs
1½ cups all-purpose flour (180 g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
16 oz cream cheese (450 g), softened
½ cup granulated sugar (100 g)
2 large eggs
½ teaspoon vanilla extract
4 oz cream cheese (115 g), softened
¼ cup confectioner’s sugar (30 g)
¼ teaspoon vanilla extract
2–3 tablespoons heavy cream or milk
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
Prepare the cheesecake layer by beating 16 ounces softened cream cheese with the granulated sugar until smooth.
Add 2 eggs to the cheesecake mixture one at a time, mixing after each addition. Add ½ teaspoon vanilla extract and mix until combined. Set aside.
In a separate bowl, whisk the pumpkin puree, brown sugar, vegetable oil, and remaining 2 eggs until smooth.
In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Gradually add the dry ingredients to the pumpkin mixture and mix just until combined.
Spread 1½ cups of the pumpkin cake batter in an even layer in the prepared baking pan.
Alternate spoonfuls of the cheesecake mixture and remaining pumpkin batter over the first layer.
Gently run a knife through the pumpkin and cheesecake mixtures to create a swirled effect without completely blending them together.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs.
Cool completely at room temperature, then refrigerate for at least 3 hours to allow the cheesecake layer to set.
For the topping, beat the remaining 4 ounces softened cream cheese until smooth and creamy.
Gradually beat in the confectioner’s sugar and remaining ¼ teaspoon vanilla extract until fully combined.
Add 2 tablespoons heavy cream or milk and beat until smooth and spreadable. Add the remaining tablespoon if needed to reach the desired consistency.
Spread the cream cheese topping evenly over the chilled cake just before serving. Slice into 16 portions and serve chilled.
Notes
Use pure canned pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
Make sure the cream cheese is softened so the cheesecake layer and topping blend smoothly without lumps.
For extra texture, sprinkle chopped pecans or walnuts over the cream cheese topping.
For a simple autumn finish, lightly dust the topping with cinnamon or nutmeg before serving.
The cream cheese topping can be omitted for a simpler dessert.
Chill the cake for at least 3 hours before slicing so the cheesecake layer has time to become firm.
Store leftovers covered or in an airtight container in the refrigerator.
Individual portions can be wrapped and frozen in a freezer-safe container, then thawed gradually in the refrigerator before serving.
