Autumn Pumpkin Cheesecake Cake

Prepare to be enchanted by the ultimate autumn dessert: the Pumpkin Cheesecake Cake. This extraordinary creation harmoniously blends the comforting spice of a moist pumpkin cake with the creamy indulgence of a classic cheesecake, all swirled together into one magnificent slice. Crowned with a luscious whipped cream cheese topping, this recipe offers a simpler yet equally impressive approach to crafting a pumpkin cheesecake, ensuring a show-stopping dessert that’s perfect for any fall gathering or holiday feast.

When envisioning this recipe, the goal was clear: to create a dessert where every forkful delivered the rich flavor of pumpkin cake seamlessly intertwined with the smooth texture of cheesecake. The inspiration drew heavily from a beloved carrot cake cheesecake recipe, adapting its successful base to embrace the warm, earthy notes of pumpkin. The key innovation was to enhance the visual appeal, ensuring a truly striking swirl that captivates both the eyes and the palate. The outcome exceeded expectations – a delightful balance of flavors and textures, perfectly unified by a delicate, stabilized whipped cream cheese topping that adds a final touch of creamy elegance.

Mastering the Pumpkin Cheesecake Cake: Expert Baking Tips

Crafting the perfect Pumpkin Cheesecake Cake requires attention to detail, but with these expert tips, you’ll achieve flawless results that will impress everyone. Follow these guidelines to ensure your cake turns out as delicious and visually appealing as this recipe.

• Prioritize Your Batters: Always prepare the cheesecake batter first. The pumpkin cake batter contains leavening agents that begin to activate once mixed. Allowing it to sit for too long while you prepare the cheesecake batter can diminish its rising power, resulting in a less airy and moist pumpkin cake component. Having your cheesecake batter ready ensures a smooth transition when assembling your cake.
• Accurate Flour Measurement is Crucial: The secret to a perfectly moist cake lies in precise flour measurement. Instead of scooping flour directly with your measuring cup, which can compact it and lead to an excess amount, spoon the flour gently into your measuring cup. Then, level it off with a straight edge, like the back of a knife. This technique prevents a dry, dense pumpkin cake, ensuring it remains tender and fluffy.
• Embrace the Thickness: Don’t be alarmed by the consistency of the pumpkin batter; it is naturally thicker than many other cake batters. This richness is intentional, contributing to the cake’s hearty texture and allowing it to hold its form beautifully when swirled with the lighter cheesecake mixture. Trust the process – a thick batter is a sign you’re on the right track.
• Room Temperature Ingredients are Non-Negotiable: For both the cheesecake and pumpkin cake components, ensuring all dairy and eggs are at room temperature is paramount. Room temperature ingredients emulsify more effectively, creating a smoother, more uniform batter without lumps. This leads to a silkier cheesecake texture and a more consistent, tender pumpkin cake. Plan ahead and take your ingredients out of the refrigerator at least two hours before you begin baking.
• Gentle Mixing for Cheesecake: When incorporating eggs into your cheesecake batter, mix on the lowest speed possible and only until just combined. Overmixing introduces excess air, which can cause the cheesecake to puff up dramatically during baking and then crack or collapse upon cooling. A dense, creamy texture is the hallmark of a great cheesecake, and gentle mixing helps achieve this.
• Pan Preparation for Success: A springform pan is essential for this recipe, allowing for easy release of the delicate cake. Ensure you spray the pan thoroughly with baking spray and line the bottom with a parchment paper circle. Spraying again after placing the parchment paper creates a non-stick barrier, guaranteeing your cake comes out cleanly and intact. This step is vital to prevent sticking and preserve the cake’s beautiful layers.
• The Art of the Swirl: Achieving that captivating swirl is easier than it looks. When layering the batters, think in thirds for the pumpkin cake and halves for the cheesecake. Begin with a base layer of pumpkin batter, then dollop half of the cheesecake batter and half of the remaining pumpkin batter on top. Use a butter knife or a skewer to gently swirl the two batters together, creating elegant marbling. Repeat this process for the final layers, ensuring the swirl extends through the cake.

Decorating Your Pumpkin Cheesecake Cake

Once your Pumpkin Cheesecake Cake has cooled and chilled to perfection, it’s time to add the finishing touch: a decadent whipped cream cheese frosting. This frosting not only adds a beautiful aesthetic but also complements the cake’s rich flavors with its light, tangy sweetness.

Looking for more delightful pumpkin recipes? Explore our classic pumpkin cheesecake and a simpler no-bake pumpkin cheesecake for other seasonal treats!

If you adored this recipe, please take a moment to leave a star review! Your feedback is incredibly valuable. Don’t forget to share your creations and tag me on Instagram @stephaniesweettreats. For more baking inspiration and delicious ideas, be sure to follow me on Pinterest.

Recipe Video

Pumpkin Cheesecake Cake

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.

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Prep Time: 45 mins

Cook Time: 55 mins

Chilling Time: 6 hrs

Servings: 16 slices

Ingredients

Cheesecake

• 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

Pumpkin Cake

• 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

Whipped Cream Cheese

• 1 cup Heavy cream
• 1/4 cup Powdered sugar
• 1 tsp Pure vanilla extract
• 4 oz Cream cheese, room temperature

Instructions

Cheesecake

1. Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray. Line the bottom with a parchment paper circle. Spray again.
2. Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes.
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. Take off the mixer and scrape the bowl and mix with a baking rubber spatula. Set aside.

Pumpkin Cake

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Whipped Cream Cheese

1. In a metal bowl with a whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks forms.
2. In a separate bowl using a hand mixer, beat the cream cheese for 1 minutes. Then, add the cream cheese to whipped cream. Then, beat on high speed until stiff peaks form. *Make sure to beat the cream cheese separately because if added whole it will be clumpy in the whipped cream and cause the whipped cream to split.
3. 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 ( I used Wilton 6B) to pipe dollops on top. Store in the fridge until ready to serve.

Notes

Flour: Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

High altitude baking: Add an extra 2 TBSP of flour.

Dairy ingredients: Pull out dairy ingredients 2 hours before baking to allow them to reach room temperature.

Nutrition Information (per serving)

Calories: 410kcal, Carbohydrates: 36g, Protein: 5g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.03g, Cholesterol: 65mg, Sodium: 259mg, Potassium: 172mg, Fiber: 1g, Sugar: 20g, Vitamin A: 4976IU, Vitamin C: 1mg, Calcium: 97mg, Iron: 1mg

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