Pumpkin Cheesecake Cake Recipe posted by Staff Writer Pin Share Tweet Email Jump to RecipeThis Pumpkin Cheesecake Cake has two flavorful layers of pumpkin cake with a simple 3-ingredient cheesecake in the middle. Add cream cheese frosting and some chopped pecans to really put this cake over the top. Main Ingredients Needed for Pumpkin Cheesecake Cake pumpkin (pure pumpkin, not pumpkin pie filling!) brown sugar sugar buttermilk pumpkin pie spice all purpose flour cream cheese eggs butter powdered sugar Pumpkin fan? Try our Crumbl Pumpkin Pie Cookies! Recipe Tips & Notes I’ve found the easiest way to get the cheesecake to release from the cake pan is to line it with foil and give it a light spray before pouring the batter inside. I like using a cake pan for this cheesecake (instead of a springform pan) so that it’s the exact same size as the pumpkin cake layers. Be sure to bring the specified ingredients to room temperature. It makes a world of a difference when it comes to baking a soft, moist cake and making creamy, smooth frosting. Try adding mini chocolate chips to the cheesecake layer. So good!! Continue to Content Pumpkin Cheesecake Cake Yield: 16 servings Prep Time: 30 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 40 minutes Print Ingredients Pumpkin Cake 1 1/3 cups pure pumpkin 1 cup cooking oil 1 cup light brown sugar 3 eggs, room temperature 1 t vanilla 1/2 t salt 1 t pumpkin pie spice 2 t baking powder 1 t baking soda 2 cups all-purpose flour Cheesecake Filling 16 ounces cream cheese, room temperature 1/2 cup extra fine granulated sugar 2 eggs, room temperature 1 t vanilla Cream Cheese Frosting 16 ounces cream cheese, room temperature 1/2 cup unsalted butter, room temperature 4 cups powdered sugar 2 t vanilla Chopped pecans for garnish Instructions Preheat oven to 350ºF. Prepare two 9-inch round cake pans with nonstick cooking spray or butter completely with a light dusting of flour. Set aside. To make cake, whisk together pumpkin, oil, brown sugar, and sugar. Mix in eggs one at a time.Mix in buttermilk, vanilla, salt, and pumpkin pie spice.In another bowl, whisk together baking powder, baking soda, and flour. Fold dry mixture into bowl of wet ingredients until batter forms.Divide batter between prepared pans and bake for 30 minutes or until toothpick inserted in the center comes out clean. Let cool completely.Next, prepare cheesecake filling. Reduce oven temperature to 325ºF.Beat together cream cheese and sugar until smooth.Mix in eggs one at a time until fully incorporated. Add vanilla.Line a 9-inch cake pan with foil and lightly spray with non-stick cooking spray. Pour batter into prepared pan.Bake for 40 minutes. Let cool to room temperature before chilling.Prepare frosting. Use an electric mixer to whisk together cream cheese and butter until smooth.Mix in powdered sugar 1 cup at a time, mixing well in between each addition. Mix in vanilla. Scrape down sides of bowl as needed.Keep covered in an airtight container until ready to use.To assemble cake, anchor bottom layer of cake to cake stand or plate with a little bit of frosting. Spread a thin layer of frosting over first layer of cake.Place cheesecake on top and spread a thin layer of frosting over cheesecake.Place second layer of pumpkin cake over cheesecake.Frost outside of cake and garnish with chopped pecans.Keep chilled until ready to serve. BE SURE TO CHECK OUT ALL OF MY RECIPES ON THE DIXIE CRYSTALS WEBSITE! Ready to Pumpkin All the Things?! Check out my favorite pumpkin recipes below. Whole Wheat Pumpkin Bundt Cake Chocolate Chip Pumpkin Cookies Pumpkin Poke Cake
I’ve never seen that movie. Let me know if it’s any good…or if it’s just MAN good, ya’ know? Love the nog, of course. I love any nog. 🙂
Yum! This looks delish! I’ll be making it for my Ugly Christmas Sweater party in a couple weeks. What a perfect drink! Thanks for sharing. : ) ~ Catie
I haven’t seen it either so I’m interested in hearing if it is any good too!!! And nog of any kind is good with me:-)
This definitely sounds way better than just plain ol’ egg nog. I’d be too impatient to wait for it to thicken too 🙂
Mmm, love the lightened version on Ashley’s site…and really love the fatty pants version here too! Thanks for the options Ashton!!
I don’t like eggnog unless it’s mixed with something else. I love Ashley’s version, so I can only imagine how good yours would be!
Eggnog hater? no, say it isn’t so. I love, adore, crave eggnog! Just send it all to me. Eggnog has such a short season, it’s good to know I’ll be able to make this in January and February when eggnog goes back into hibernation for 11 months!
