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Pumpkin Cheesecake Cake

Featured in: Desserts to Satisfy Every Craving

This dessert blends the rich flavors of autumn spices and cheesecake. Two layers of pumpkin cake sandwich a cheesecake and are topped with frosting, making it a true seasonal indulgence.

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Updated on Sun, 11 May 2025 15:33:27 GMT
Sliced spiced pumpkin layer cake with creamy frosting and small decorative pumpkins on top, sitting on a white pedestal. Pin it
Sliced spiced pumpkin layer cake with creamy frosting and small decorative pumpkins on top, sitting on a white pedestal. | cookingkitchn.com

This handcrafted Pumpkin Cheesecake Cake is a simple yet stunning treat that'll wow everyone at birthday celebrations, autumn gatherings, or any holiday feast. It features two flavorful pumpkin cakes sandwiching a thick, creamy cheesecake middle, all smothered in velvety cream cheese frosting and topped with cute pumpkin candies. You'll definitely want this amazing dessert in your fall lineup!

What Makes This Cake Special

Pumpkin Cheesecake Cake stands out as the dream dessert for anyone who loves pumpkin flavors. It brings together fluffy pumpkin cake with a silky cheesecake middle and tops everything with luscious cream cheese frosting. Though it looks fancy enough to impress your guests, you won't believe how easy it is to make with basic ingredients and straightforward methods. It's the perfect showpiece for your holiday table or any time you want to make folks smile!

Ingredients for Pumpkin Cheesecake Cake

  • For the Cheesecake Layer:
    • 32 oz (4 packages) cream cheese, softened
    • 1 cup granulated sugar
    • 4 large eggs, room temperature
    • 1/2 cup sour cream
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon salt
  • For the Pumpkin Cake Layers:
    • 2 boxes vanilla cake mix
    • 1 can (15 oz) pure pumpkin puree
    • 1 cup vegetable oil
    • 6 large eggs
    • 2/3 cup water
    • 2 tablespoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
  • For the Cream Cheese Frosting:
    • 24 oz cream cheese, softened
    • 1 cup unsalted butter, softened
    • 6 cups powdered sugar, sifted
    • 2 teaspoons vanilla extract
    • 1/4 teaspoon salt
  • For Decoration:
    • Pumpkin candies
    • Ground cinnamon for dusting
    • Orange and brown food coloring (optional)

How to Make Pumpkin Cheesecake Cake

Prepare the Cheesecake Layer
Heat your oven to 325°F (165°C). Put parchment in a 9-inch springform pan and wrap the outside with foil. Mix cream cheese until it's smooth, roughly 3 minutes. Slowly add sugar while mixing until it gets fluffy. Drop in eggs one by one, mixing on low speed. Gently stir in sour cream and vanilla. Pour the mix into your pan. Set it in a water bath and bake for about an hour until it's nearly set. Let it cool in the oven with the door slightly open for an hour. Keep it in the fridge overnight.
Make the Pumpkin Cake Layers
Turn oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment. Combine cake mix, pumpkin, oil, eggs, water, and all the spices. Beat for 2 minutes on medium. Split the batter evenly between pans (a scale works great for this). Bake for 25-30 minutes until a toothpick comes out clean. Let them sit in the pans for 10 minutes before moving to cooling racks.
Prepare the Frosting
Whip cream cheese and butter until they're light and fluffy, about 5 minutes. Slowly mix in the sifted powdered sugar, vanilla, and salt. Keep beating until it's fluffy, around 3 minutes. If it seems too thick, add a bit of cream, one tablespoon at a time.
Assembly - First Stage
Trim cake layers if they've puffed up in the middle. Put your first cake layer on a board and brush with simple syrup if you want. Spread 1 cup of frosting evenly on top. Take the cheesecake out of its pan and place it right in the middle of the frosting. Add another cup of frosting on top of the cheesecake.
Assembly - Final Stage
Put the second cake layer on top. Cover the whole cake with a thin layer of frosting and chill for 15 minutes. Then add the final frosting layer, using a bench scraper to smooth the sides. Chill for an hour before you finish decorating.
Decoration
Color any leftover frosting orange and brown if you'd like. Use a star tip to pipe little swirls around the top edge. Put pumpkin candies between the swirls. Sprinkle some cinnamon on top. Keep it cold until about an hour before you serve it.

Decorating and Storing Tips

Grab some parchment paper, an offset spatula, and a piping bag with a star tip to make decorating super easy. If you've got leftovers, wrap them up tight and keep them in the fridge for up to 5 days. Want to save it longer? Wrap the whole cake in plastic and pop it in the freezer for up to 2 months. Just let it warm up to room temp before you dig in.

A three-layer pumpkin cake with cream frosting, topped with miniature orange pumpkins, is partially sliced on a white plate. Pin it
A three-layer pumpkin cake with cream frosting, topped with miniature orange pumpkins, is partially sliced on a white plate. | cookingkitchn.com

Make-Ahead Tips

Save time by making different parts ahead. You can bake the cheesecake up to 3 days early and keep it in the fridge. The pumpkin cake layers work fine made a day ahead if you wrap them well in plastic. For the best frosting, make it fresh, but if needed, you can mix it up a day before and store it in the fridge. Just let it come to room temp and beat it again before using. Want the best flavor? Put the whole cake together the day before you plan to serve it.

Troubleshooting Guide

Got cracks in your cheesecake? No worries, just hide them with frosting or decorations. For really smooth sides, dip your bench scraper in hot water between passes. If your frosting gets too soft while you work, just chill everything for 15-20 minutes. To stop that butter from seeping through, make sure all your ingredients are room temperature before mixing. If your cake layers puff up too much in the middle, wait until they're completely cool, then trim them flat with a serrated knife.

Frequently Asked Questions

→ Can I prepare the layers early?

Absolutely! The cheesecake can chill in the fridge overnight, while the pumpkin cake layers can stay at room temperature for a day, tightly wrapped, or frozen for longer storage.

→ What's the point of a water bath?

A water bath ensures the cheesecake cooks gently and stays creamy while avoiding cracks. The moist setting creates a better texture.

→ Why do I need a crumb coat?

A crumb coat locks in loose crumbs with a light frosting layer. Once chilled, it makes adding the final frosting layer easy and mess-free.

→ How do I store leftovers?

Since the frosting and cheesecake require refrigeration, keep this covered in the fridge for up to 5 days.

→ Can I freeze it for later?

Yes, slice the cake and wrap each piece in plastic and foil for up to two months. To serve, thaw overnight in the fridge.

Conclusion

Celebrate the flavors of fall with this creamy, spiced three-tiered treat. It's a must-have for festive occasions.

Pumpkin Cheesecake Cake

Three heavenly layers: spiced pumpkin cakes and creamy cheesecake, all coated in smooth cream cheese frosting.

Prep Time
60 Minutes
Cook Time
80 Minutes
Total Time
140 Minutes
By: Sophia

Category: Sweet Delights

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 triple-layer cake)

Dietary: Vegetarian

Ingredients

01 3 blocks (24 oz) of cream cheese, at room temperature.
02 1 cup white sugar.
03 A tablespoon of vanilla.
04 3 eggs.
05 Half a cup of sour cream.
06 One box (15.25 oz) of Vanilla Cake Mix.
07 Half a cup of water.
08 1/3 cup of cooking oil.
09 4 whole eggs.
10 Pure pumpkin, 1 cup.
11 A teaspoon of ground cinnamon.
12 Half a teaspoon of nutmeg.
13 1/4 teaspoon ground cloves.
14 1/4 teaspoon ground ginger.
15 Softened cream cheese, 12 oz.
16 3/4 cup, salted butter, also softened.
17 2 teaspoons of vanilla extract.
18 Powdered sugar (1.5 pounds or around 5 1/4 cups).

Instructions

Step 01

Blend the cream cheese in a big bowl until fluffy. Mix in some sugar little by little. Once the sides and bottom are scraped, add in the vanilla and eggs one at a time. Scrape again and stir until totally smooth. Finally, gently fold in the sour cream.

Step 02

Pour batter into a prepped 8-inch pan. Position the pan inside a larger one and fill the outside pan with hot tap water, going halfway up the cake pan. Pop it in the oven at 40-50 minutes until the top is slightly golden and set but still a bit jiggly. Take it out of the oven. Cool completely, dry the pan, and refrigerate for at least 3 hours or overnight.

Step 03

Combine the cake mix, oil, water, eggs, pumpkin, and your spices until smooth. Split the batter into two 8-inch pans and bake for 20-30 minutes at 350°F. Check they’re ready with a toothpick (it should come out clean!).

Step 04

Cream together the butter, cream cheese, and vanilla until the texture’s super smooth. Add in powdered sugar bit by bit to reach your desired texture.

Step 05

Start with one pumpkin cake on the bottom. Then stack the cheesecake layer on it, followed by the second pumpkin layer. Spread the frosting all over the top and sides of the whole thing.

Notes

  1. You can prepare the cheesecake part a day early.
  2. Always keep this in the fridge.
  3. Slice it up and freeze portions individually if needed.

Tools You'll Need

  • Two 8-inch baking pans.
  • A large pan to use for the water bath.
  • Mixer (electric).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Contains eggs.
  • Includes wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~