Description
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.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 330 kcal
- Sugar: 22 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
