Pumpkin Cheesecake Cake: A Delicious Fall Delight

October 18, 2025

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Pumpkin Cheesecake Cake has become a fall favorite in my home. Each autumn, as leaves turn and the air gets crisper, I find myself craving this delightful blend of pumpkin cake and creamy cheesecake. The warm spices and smooth texture create a comforting experience that reminds me of family gatherings around the fireplace. It’s not just a dessert; it’s a tradition, a celebration of the season’s flavors. You’ll love how the rich, spiced notes of pumpkin pie come alive in every bite. Let’s get cooking!

Why You’ll Love This Pumpkin Cheesecake Cake

This Pumpkin Cheesecake Cake is not just another dessert; it’s a delightful experience! Here’s why:

Decadent layers of pumpkin cake and creamy cheesecake.
Perfectly spiced with pumpkin spice for that warm, fall flavor.
Great for gatherings, making it a crowd-pleaser.
Easy to prepare, so it’s perfect for novice bakers.
Can be made ahead of time, saving you stress on the big day.
Pairs wonderfully with coffee or tea for a cozy afternoon treat.

Ingredients for Pumpkin Cheesecake Cake

Here’s everything you need for this rich and creamy Pumpkin Cheesecake Cake:

16 oz Cream cheese (room temperature) – for a smooth texture
1/2 cup White granulated sugar – adds sweetness
1/2 cup Sour cream (room temperature or Greek yogurt) – gives moisture
1/4 cup Heavy cream (room temperature) – enhances creaminess
1 tsp Pure vanilla extract – for flavor
2 Large eggs (room temperature) – binds the mixture
2 cups All-purpose flour – the base of the cake
1 tsp Baking powder – helps the cake rise
1/2 tsp Baking soda – balances acidity
2 tsp Ground cinnamon – for warmth
1 tsp Pumpkin pie spice – adds depth of flavor
1/2 tsp Ground ginger – for a zesty kick
1/4 tsp Ground nutmeg – brings out the pumpkin flavor
1/2 tsp Salt – enhances sweetness
1/2 cup Oil (canola or vegetable) – keeps the cake moist
3/4 cup Brown sugar (packed light or dark) – adds richness
15 oz Pumpkin puree can – the star ingredient
1 cup Heavy cream – for whipped topping
1/4 cup Powdered sugar – sweetens the whipped cream
4 oz Cream cheese (room temperature) – for the topping

Delicious Pumpkin Cheesecake Cake with creamy layers, perfect for fall gatherings

How to Make Pumpkin Cheesecake Cake

Step 1: Preheat your oven to 350℉. Spray a 9-inch springform pan with baking spray and line the bottom with a parchment paper circle. Spray again.
Step 2: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes until smooth.
Step 3: Add sour cream, heavy cream, and vanilla and mix on medium until combined. Add the eggs and mix on low speed until just combined. Scrape the bowl with a spatula and set aside.
Step 4: In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. Set aside.
Step 5: On a dinner plate, spread the pumpkin puree and use paper towels to press out some moisture.
Step 6: In a mixer, combine oil, brown sugar, vanilla, sour cream, and pumpkin puree. Mix in dry ingredients until just combined.
Step 7: Spread 1/3 of the pumpkin batter in the pan. Add half of the cheesecake batter on top, followed by half of the remaining pumpkin batter. Swirl with a knife and repeat with remaining batters.
Step 8: Bake for 55-65 minutes until edges are set and the center jiggles slightly. The cake may crack on top.
Step 9: Turn off the oven and let the cake cool in the oven for 20 minutes with the door propped open.
Step 10: Cool completely on a wire rack before chilling in the fridge for at least 6 hours or overnight.
Step 11: For the topping, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Then beat in the cream cheese until stiff peaks form.
Step 12: Remove the cake from the fridge, remove the pan and paper, and spread the whipped topping over the cake. Store in the fridge until ready to serve.

Pro Tips for the Best Pumpkin Cheesecake Cake

For the ultimate Pumpkin Cheesecake Cake, keep these tips in mind:

Ensure all ingredients are at room temperature for even mixing.
Don’t overmix the batter to keep the cake light and fluffy.
Let the cake cool completely before chilling for the best texture.

Close-up of a slice of Pumpkin Cheesecake Cake showing the distinct layers

What’s the secret to perfect Pumpkin Cheesecake Cake?

The secret is balancing the moisture in the pumpkin puree. Pressing out excess moisture helps achieve that creamy cheesecake layer without it becoming too soggy.

Can I make Pumpkin Cheesecake Cake ahead of time?

Absolutely! You can make the cake a day in advance. Just store it covered in the refrigerator to let the flavors meld.

How do I avoid common mistakes with Pumpkin Cheesecake Cake?

Avoid overmixing the batter, which can lead to a dense cake. Make sure to check for doneness; the center should jiggle slightly but not be wet.

Best Ways to Serve Pumpkin Cheesecake Cake

This Pumpkin Cheesecake Cake is perfect on its own, but here are some serving suggestions:

Pair with a dollop of whipped cream for added richness.
Serve alongside a warm spiced coffee or hot chocolate.
For a festive touch, decorate with carved pumpkin slices or autumn-themed sprinkles.

Nutrition Facts for Pumpkin Cheesecake Cake

Per serving (recipe makes 8 servings):

Calories: 410
Fat: 29g
Saturated Fat: 15g
Protein: 5g
Carbohydrates: 36g
Sugar: 22g
Sodium: 320mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Pumpkin Cheesecake Cake

After baking, let the Pumpkin Cheesecake Cake cool completely. Store it in an airtight container in the fridge for 3-4 days or freeze it for up to 3 months. To reheat, allow it to thaw in the fridge overnight and serve cold or at room temperature.

Frequently Asked Questions About Pumpkin Cheesecake Cake

What are the benefits of eating pumpkin?

Pumpkin is low in calories and high in fiber, making it great for digestive health. It’s also rich in vitamins A and C, which are beneficial for your immune system.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree! Just make sure to cook and blend it until smooth, and drain excess moisture for the best results.

What can I substitute for cream cheese?

If you’re looking for a lighter option, consider using Greek yogurt or cottage cheese blended until smooth. This will reduce the fat content while still providing creaminess.

Variations of Pumpkin Cheesecake Cake You Can Try

There are plenty of exciting variations to explore:

Try adding chocolate chips for a sweet surprise.
Incorporate nuts like pecans or walnuts for added crunch.
Swap in different spices, like allspice or cloves, for a unique flavor twist.

Pumpkin Cheesecake Cake: A Delicious Fall Delight

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Author: Fenna Saul
Total Time: 6 hours 95 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This pumpkin cheesecake cake is a combination of pumpkin cake and cheesecake swirled into one. It is made in a springform pan with a moist pumpkin cake and cheesecake batter swirled together. It is topped with whipped cream cheese.

Ingredients

Scale

16 oz Cream cheese (room temperature)
1/2 cup White granulated sugar
1/2 cup Sour cream (room temperature or greek yogurt)
1/4 cup Heavy cream (room temperature)
1 tsp Pure vanilla extract
2 Large eggs (room temperature)
2 cups All-purpose flour
1 tsp Baking powder
1/2 tsp Baking soda
2 tsp Ground cinnamon
1 tsp Pumpkin pie spice
1/2 tsp Ground ginger
1/4 tsp Ground nutmeg
1/2 tsp Salt
1/2 cup Oil (canola or vegetable)
3/4 cup Brown sugar (packed light or dark)
1 tsp Pure vanilla extract
1/2 cup Sour cream (room temperature or greek yogurt)
1 Large egg (room temperature)
15 oz Pumpkin puree can
1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract
4 oz Cream cheese (room temperature)

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Instructions

Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle. Spray again.
Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes.
Add sour cream, heavy cream, and vanilla and mix on medium until combined. Add the eggs and mix on low speed until just combined. Take off the mixer and scrape the bowl and mix with a baking rubber spatula. Set aside.
In a medium bowl, sift flour, baking powder, baking soda, cinnamon, pumpkin pie spice, ginger, nutmeg, and salt. Set aside. On a dinner plate, spread the pumpkin puree. Use 8 sheets of paper towels, use 2 at a time and press into the puree. Do this 4 times to soak up some of the moisture.
Using a mixer, mix the oil, brown sugar, vanilla, sour cream, and pumpkin puree. Add in the dry ingredients and mix on low speed until just combined. Scrape the bowl.
Spread 1/3rd of the pumpkin batter on the bottom layer of the pan (this will act as the crust). Use a large cookie scoop to scoop half of the cheesecake batter on top of the pumpkin. Use half of the remaining pumpkin batter and scoop on top of the cheesecake batter. Use a butter knife to swirl it together. Repeat with the remaining cheesecake batter and pumpkin batter and swirl it on top.
Bake for 55-65 minutes. The edges will be set and the middle will have a slight jiggle. No water bath needed. The cake will crack due to the cake rising and pushing through the cheesecake.
Turn off the oven, prop open the door, and let cool for 20 minutes. Take out of the oven and place pan on a wire rack. Don’t take off the pan until after the chill time. Cool the cake completely before covering with foil. Chill in the fridge for at least 6 hours or overnight.
In a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
In a separate bowl using a hand mixer, beat the cream cheese for 1 minute. Then, add the cream cheese to whipped cream. Then, beat on high speed until stiff peaks form.
Take the cake out of the fridge and remove the pan and parchment paper. Spread 1 cup of whipped cream cheese over the top. Then, use a French star tip to pipe dollops on top. Store in the fridge until ready to serve.