Pumpkin Cheesecake Cake Recipe

This Pumpkin Cheesecake Layer Cake combines the rich flavors of pumpkin and cheesecake in a delightful dessert. Perfect for fall gatherings or holiday celebrations, this cake features layers of moist pumpkin cake and creamy cheesecake, creating a deliciously unique treat.

The recipe is straightforward and requires basic baking techniques. You can impress your guests with this stunning dessert that pairs wonderfully with a variety of meals, including a savory chicken recipe.

Delicious Pumpkin Cheesecake Layer Cake

This Pumpkin Cheesecake Layer Cake consists of two layers of spiced pumpkin cake and a rich cheesecake layer in between. The cake takes about 1 hour and 15 minutes to prepare and bake, serving approximately 10 people.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract (for cheesecake layer)
1 cup heavy cream, whipped (for topping)
Ground cinnamon for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add Pumpkin and Vanilla: Mix in the pumpkin puree and vanilla extract until combined.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread the cheesecake mixture evenly over the top, then place the second cake layer on top.
Top with Whipped Cream: Spread whipped cream over the top of the cake and garnish with a sprinkle of ground cinnamon if desired.
Serve: Slice and serve the cake chilled or at room temperature.