There are some recipes that just *feel* like home, aren’t there? This pumpkin cheesecake cake is one of those for me. It’s the kind of treat that fills the house with the most intoxicating aroma, instantly signaling that something wonderful is happening in the kitchen. Honestly, I’ve made countless cakes in my day, but this one… this pumpkin cheesecake cake has a special place in my heart. It’s like a warm hug on a chilly autumn afternoon, but it’s also surprisingly delightful even when it’s not pumpkin season! The first time I tasted something similar, I was blown away by the creamy, tangy cheesecake swirled through a perfectly spiced pumpkin cake. It was decadent but not overwhelming, familiar yet exciting. I knew I had to try and recreate that magic, and after a few kitchen adventures, I think I’ve nailed it. It’s the best of both worlds, a dessert that’s sophisticated enough for guests but comforting enough for a solo treat with a cup of tea.

What is a pumpkin cheesecake?

So, what exactly *is* a pumpkin cheesecake cake? Think of it as the ultimate dessert mashup, a delightful marriage between a rich, dense cheesecake and a moist, warmly spiced pumpkin cake. It’s not just a pumpkin cake with a dollop of cream cheese frosting, nor is it just a pumpkin-flavored cheesecake. Instead, we’re swirling luscious, creamy cheesecake batter directly into a spiced pumpkin cake batter before it bakes. As it bakes, the two batters mingle and meld, creating beautiful marbled patterns and infusing every bite with both the deep, comforting flavor of pumpkin and the tangy, velvety richness of cheesecake. The name itself, pumpkin cheesecake cake, just perfectly captures the essence – it’s a celebration of both beloved desserts in one spectacular creation. It’s the kind of dessert that makes people ask, “What *is* this amazing thing?” and that’s always a good sign!

Why you’ll love this recipe?

Honestly, where do I even begin with why this pumpkin cheesecake cake is an absolute winner? For starters, the flavor is just out of this world. You get that beautiful, earthy warmth from the pumpkin and all those classic fall spices – cinnamon, nutmeg, ginger, cloves – mingling with the bright, creamy tang of the cheesecake. It’s a flavor combination that just sings, especially when it’s warm. But it’s not just about the taste. What I truly adore about this recipe is how surprisingly simple it is to pull off. You get all that incredible flavor and impressive presentation without needing to be a pastry chef. The ingredients are mostly pantry staples, making it a budget-friendly indulgence, especially when pumpkins are in season. Plus, it’s so versatile! I’ve served this at fancy holiday dinners, brought it to potlucks where it’s always the star, and even just made a small one for a weeknight treat. It’s perfect for any occasion, really. It’s a wonderful alternative if you’re craving something like my What is the best pumpkin bread recipe?If you want something more decadent, or if you love a good good wine, or if you like a good wine, thenNew York cheesecake but want a bit more spice and moisture. This pumpkin cheesecake cake truly stands on its own as a showstopper, a delightful surprise that always brings smiles.

How to Make Pumpkin Cheesecake Cake

Quick Overview

The process for this pumpkin cheesecake cake is pretty straightforward, and honestly, it’s where the magic happens! We’ll make two separate batters – a spiced pumpkin cake batter and a creamy cheesecake batter. Then, we’ll layer them in the pan and swirl them together for that gorgeous marbling. It bakes up into this incredibly moist, dense cake with pockets of luscious cheesecake throughout. The aroma alone as it bakes is enough to make you weak in the knees! It’s less intimidating than it looks, and the results are consistently stunning.

Ingredients

For the Main Batter:
Here’s what you’ll need for that wonderfully spiced pumpkin cake base. I always use Libby’s canned pumpkin puree – it’s my go-to for consistency and flavor, never pumpkin pie filling though, just the pure stuff! Make sure your eggs and butter are at room temperature; it really makes a difference in how well everything incorporates. For the flour, a good all-purpose will work perfectly, but if you’re feeling adventurous and want a slightly denser texture, you could try a cake flour. And of course, don’t skimp on the spices! Using fresh spices makes all the difference.

• 2 cups all-purpose flour
• 1.5 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 cups granulated sugar
• 0.5 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pie filling)
• 0.5 cup milk (whole milk gives the best richness)

For the Filling:
This is our creamy, dreamy cheesecake component. Full-fat cream cheese is a non-negotiable here for that rich, smooth texture. If you can only find blocks, that’s even better than the spreadable kind. Make sure it’s softened to room temperature, or it’ll be lumpy! A little sugar for sweetness, an egg to help it set, and a splash of vanilla and lemon juice for brightness. The lemon juice is my little secret; it just cuts through the richness beautifully.

• 8 ounces cream cheese, softened
• 0.5 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice (optional, but recommended!)

For the Glaze:
A simple glaze really just finishes this cake off perfectly. It adds a touch of sweetness and a lovely sheen. This is super adaptable.

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 0.5 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get that oven preheating to 350°F (175°C). This ensures it’s perfectly hot when our batter is ready. I like to use a 9×13 inch baking pan for this. I find it gives the best ratio of cake to cheesecake and makes for easy slicing. Grease your pan really well, and then lightly flour it. A little trick I learned is to line the bottom with parchment paper; it makes getting the cake out of the pan SO much easier, and who doesn’t love less cleanup?

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Whisking them together ensures that all those lovely spices and the leavening agent are evenly distributed. You don’t want any dry pockets of baking soda or clumps of spice! Give it a good whisk until it all looks uniformly combined. Set this aside for now.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes a good few minutes with an electric mixer. Then, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract. Now, add the pumpkin puree and milk, mixing until just combined. It might look a little curdled at this stage, don’t worry, that’s normal.

Step 4: Combine

Now, it’s time to bring our wet and dry ingredients together. Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. The key here is *do not overmix*. Overmixing can develop the gluten in the flour too much, resulting in a tougher cake. Mix only until you no longer see streaks of dry flour. A few small lumps are perfectly fine!

Step 5: Prepare Filling

In a separate medium bowl, beat the softened cream cheese until it’s super smooth and creamy. You really don’t want any lumps! Then, beat in the granulated sugar until well combined. Add the egg, vanilla extract, and lemon juice (if using) and beat until smooth and creamy. Again, make sure everything is thoroughly combined and smooth.

Step 6: Layer & Swirl

Now for the fun part – creating that beautiful marble effect! Spoon about half of the pumpkin cake batter into your prepared baking pan, spreading it out evenly. Then, dollop spoonfuls of the cheesecake filling evenly over the cake batter. Dollop the remaining pumpkin cake batter over the cheesecake filling. Now, grab a knife or a skewer and gently swirl the batters together. Don’t over-swirl, or you’ll lose the distinct patterns. Just a few gentle back-and-forth motions will do the trick! You want to see ribbons of cheesecake running through the pumpkin cake.

Step 7: Bake

Bake in your preheated oven for about 35-45 minutes. The exact time will vary depending on your oven, so keep an eye on it. You’ll know it’s done when a toothpick inserted into the cake portion (avoiding any pockets of pure cheesecake) comes out clean or with a few moist crumbs attached. The cheesecake portion might still look a little soft in the center, which is perfectly fine; it will continue to set as it cools.

Step 8: Cool & Glaze

Once it’s out of the oven, let the pumpkin cheesecake cake cool in the pan on a wire rack for at least 30 minutes. This is crucial for it to set properly. While it’s cooling, whisk together the powdered sugar, milk or cream, and vanilla extract until you have a smooth, drizzle-able glaze. If it’s too thick, add a little more liquid, a teaspoon at a time. If it’s too thin, add a bit more powdered sugar. Once the cake has cooled slightly, drizzle the glaze all over the top. I like to do this while it’s still a little warm so the glaze melts just a touch into the surface.

Step 9: Slice & Serve

Allow the cake to cool completely before slicing. Patience is key here for the best texture! I usually let mine cool fully, then even chill it for a bit in the fridge. This makes it much easier to cut clean slices and really lets those flavors meld together. Use a sharp knife for clean cuts. Serve at room temperature or slightly chilled.

What to Serve It With

This pumpkin cheesecake cake is practically a meal in itself, but if you’re looking to round out a spread, here are some ideas:

For Breakfast: On a weekend morning, I love serving a small slice with a strong cup of coffee. The spices in the cake pair beautifully with the bitterness of the coffee. A dollop of whipped cream or a spoonful of Greek yogurt adds a lovely lightness to start the day.

For Brunch: For a more elegant brunch, I’ll serve a generous slice alongside some fresh fruit salad – berries are always a hit. A mimosa or a sparkling cider complements the richness of the cake perfectly. I’ll sometimes add a light dusting of powdered sugar or a few toasted pecans on top for an extra touch.

As Dessert: After dinner, this is pure indulgence. A small scoop of vanilla bean ice cream or a drizzle of caramel sauce takes it to the next level. It’s sophisticated enough for any holiday gathering and always a crowd-pleaser.

For Cozy Snacks: Honestly, my favorite way is just a slice on its own, maybe with a warm mug of apple cider or hot chocolate on a rainy afternoon. It’s the ultimate comfort food. My kids always ask for this when they want something special, and a small piece with a glass of milk is their perfect treat.

Top Tips for Perfecting Your Pumpkin Cheesecake Cake

Over the years, I’ve picked up a few tricks that really make this pumpkin cheesecake cake sing. Here are some of my best tips:

Pumpkin Prep: Always, always use pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices, which can throw off the balance of this recipe. Make sure your pumpkin puree isn’t watery; if it seems a little thin, you can drain off any excess liquid.

Mixing Advice: The biggest pitfall for any cake is overmixing. Once you add the dry ingredients to the wet, mix *just* until combined. A few tiny lumps are okay! Overmixing develops gluten, which makes your cake tough. For the cheesecake filling, ensure your cream cheese is truly at room temperature; this is the key to a lump-free, silky smooth filling.

Swirl Customization: For that beautiful marble effect, don’t go crazy with the swirling. Gentle, random strokes with a knife or skewer are best. You want distinct ribbons, not a uniform muddy color. Think of it as art! A few passes back and forth is all you need to create visual interest.

Ingredient Swaps: If you don’t have milk, you can use buttermilk or even plain yogurt thinned with a little water for the cake batter. For the spices, if you’re missing one, don’t stress too much! The combination is lovely, but it’s forgiving. You can even add a pinch of cardamom for an extra layer of warmth.

Baking Tips: Ovens vary, so the bake time is just a guideline. The toothpick test is your best friend. If the cake seems to be browning too quickly on top, you can loosely tent it with aluminum foil. Make sure to let it cool sufficiently in the pan before trying to remove it or glaze it; this prevents it from falling apart.

Glaze Variations: If you’re not a fan of a sweet glaze, you can skip it entirely, or dust it with powdered sugar once cooled. A cream cheese glaze (cream cheese, powdered sugar, a splash of milk) is also divine. For a citrusy kick, add a bit of orange zest to the glaze.

Storing and Reheating Tips

This pumpkin cheesecake cake is wonderful to make ahead, and it keeps beautifully!

Room Temperature: If you’re planning to serve it within a day or two, and your kitchen isn’t too warm, you can store it covered loosely on the counter. The cheesecake component means it’s best not to leave it out for extended periods in warm weather.

Refrigerator Storage: This is my preferred method for longer storage. Once completely cooled, cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will stay delicious in the refrigerator for up to 4-5 days. The flavors actually deepen and meld beautifully over time!

Freezer Instructions: Yes, you can freeze this! Once completely cooled and the glaze is set (or you can add the glaze after thawing), wrap the pan tightly in plastic wrap, then in a layer of aluminum foil. You can also freeze individual slices wrapped well. It will keep for about 2-3 months in the freezer. Thaw overnight in the refrigerator.

Glaze Timing Advice: I usually add the glaze after the cake has cooled for about an hour but is still slightly warm. If you plan to freeze, it’s often best to glaze *after* thawing. This prevents the glaze from cracking or becoming sticky during freezing.

Frequently Asked Questions

Final Thoughts

There you have it – my absolute favorite pumpkin cheesecake cake recipe. I truly hope you give this one a try. It’s a dessert that’s packed with flavor, has a beautiful presentation thanks to that swirl, and it’s honestly just a joy to make and share. It brings together the best of two worlds in such a delightful way, and it’s become a staple in my baking repertoire. If you’re a fan of pumpkin, a lover of cheesecake, or just someone who enjoys a really, really good dessert, I promise you won’t be disappointed. It’s perfect for holidays, celebrations, or just when you need a little bit of cozy comfort.

If you end up baking this pumpkin cheesecake cake, I would absolutely love to hear how it turns out! Tag me on social media, leave a comment below, or share your own tips and tricks. Happy baking, and enjoy every single delicious bite!

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Pumpkin Cheesecake Cake

Two layers of moist pumpkin cake with a creamy cheesecake center, all frosted with cream cheese frosting! A perfect dessert for any occasion.

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Pumpkin Cake Layers

• 1 can Pumpkin Puree (15 ounce)
• 1 cup Granulated Sugar
• 1 cup Light Brown Sugar (packed)
• 0.75 cup Applesauce
• 4 large Eggs
• 2.25 cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 2 teaspoons Baking Soda
• 1 teaspoon Kosher Salt
• 1 Tablespoon Ground Cinnamon
• 0.5 teaspoon Ground Cloves
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Nutmeg

For the Cheesecake Layer

• 2 packages Cream Cheese, softened (8 ounce each)
• 0.66 cup Granulated Sugar
• pinch Salt
• 2 large Eggs
• 0.33 cup Sour Cream
• 0.33 cup Heavy Whipping Cream
• 1 teaspoon Vanilla Extract

For the Cream Cheese Frosting

• 0.5 cup Butter (softened)
• 8 ounce Cream Cheese (softened)
• 1 teaspoon Vanilla Extract
• 4 cups Powdered Sugar
• 3 Tablespoons Heavy Cream

Optional Topping

• 3 Tablespoons Pecans (or walnuts) (chopped)
• 1 Tablespoon Caramel Sauce

Instructions

 

For the Cheesecake Layer

• Preheat oven to 325 degrees. Prepare a water bath by placing a large roasting pan on the lower 2/3 of the oven, and preheating the pan too!
• Prepare a 9-inch springform pan by wrapping the outside bottom with a double layer of foil. Spray the pan with nonstick baking spray and line the bottom with a circle of parchment paper.
• Meanwhile, boil a kettle of water to use later.
• Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream, and vanilla.
• Pour into the prepared springform pan. Place the pan in the center of the preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan until there is about an inch of water coming up the sides of the springform pan.
• Bake cheesecake for 45 minutes. Turn the oven off and let the cheesecake sit in the oven for an additional 30 minutes. Remove and cool completely on the counter.
• When cooled, transfer the entire springform pan into the freezer for several hours or overnight. If using within 24 hours, feel free to just refrigerate the cheesecake!

For the Cake Layers

• Preheat oven to 350 degrees. Prepare two 9-inch round cake pans by spraying generously with baking spray. Line the bottom of each pan with a circle of parchment paper. Set aside.
• Beat pumpkin, sugars, applesauce, and eggs until fully blended. Add in flour, baking powder, baking soda, salt, and seasonings. Pour batter into prepared pans.
• Bake cakes for 30-35 minutes, until a toothpick comes out clean. Cool in pans for 15 minutes. Flip onto a wire rack and cool completely. When cooled, wrap each layer in saran wrap and freeze for two hours, or overnight. If using within 24 hours, just wrap cake in saran wrap and keep on the counter.

For the Frosting

• Beat butter and cream cheese for 3 minutes until smooth and creamy. Beat in vanilla, powdered sugar, and heavy cream.
• To assemble the cake, lay one layer of pumpkin cake on a cake plate. Top with the cheesecake and the second layer of pumpkin cake. Frost the sides and top with a thin layer of frosting to apply a crumb coat. Refrigerate for 30 minutes to an hour. Remove from the refrigerator and frost the remaining cake, decorating using a tip if desired. Sprinkle pecans on top of the cake and drizzle with caramel sauce. Keep the cake covered in the refrigerator until ready to eat. Remove and allow to sit about 15 minutes before slicing. ENJOY!

Notes

Store the assembled cake in the refrigerator. Enjoy!