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Pumpkin Cake Cheesecake

A delightful blend of spiced pumpkin cake and creamy cheesecake, this Pumpkin Cake Cheesecake is the perfect fall dessert that brings together warm flavors in a stunning marbled presentation.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 5 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

The Pumpkin Cake Layer
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1.5 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 1 cup pumpkin puree
  • 0.75 cups brown sugar
  • 0.5 cups vegetable oil Can be replaced with coconut oil for a flavor twist.
  • 2 large eggs Use room temperature for best results.
  • 1 teaspoon vanilla extract
The Cheesecake Layer
  • 16 ounces cream cheese, softened Use room temperature for a smooth batter.
  • 0.5 cups granulated sugar
  • 2 large eggs Use room temperature for best results.
  • 2 tablespoons all-purpose flour
The Frosting and Topping
  • 4 ounces cream cheese, softened
  • 0.25 cups unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons whole milk Adjust for desired consistency.
  • 0.5 cups chopped walnuts For garnish.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit. Coat a 9-inch springform pan generously with baking spray and wrap the outside with foil.
  2. In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a separate bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Combine the wet ingredients into the dry ingredients gently, mixing until just combined, leaving some small lumps.
Making the Cheesecake
  1. In another bowl, beat the cream cheese until smooth. Add sugar, eggs one at a time, and flour, mixing until smooth and glossy.
  2. Pour two-thirds of the pumpkin cake batter into the prepared pan, then add the entire cheesecake batter on top. Spoon dollops of the remaining pumpkin batter and swirl gently to create a marbled effect.
Baking
  1. Place the pan on a baking sheet and bake for 55 to 65 minutes. The center should jiggle slightly when nudged.
  2. After baking, turn off the oven and crack the door, letting it sit for 10 minutes to prevent cracks.
  3. Cool on a wire rack completely. Cover and refrigerate for at least 4 hours, ideally overnight.
Frosting and Serving
  1. Beat the cream cheese and butter for the frosting until smooth, then gradually add the powdered sugar and vanilla, adjusting with milk for spreadability.
  2. Remove the cheesecake from the pan, frost, and decorate with walnuts. Slice and serve.

Notes

Chill overnight for best flavor. Use room temperature ingredients for smooth batter. Omit walnuts for a nut-free dessert.