Pumpkin Cake Cheesecake Recipe
PUMPKIN CAKE CHEESECAKE – No Thanksgiving table is complete without pumpkin cake cheesecake! This perfect recipe is soft, moist, delicious and so very good! The perfect dessert for your Thanksgiving dinner party!
The queen of fall pumpkin is coming and with her, there are so many delicious recipes which will make magic in your kitchen. These recipes will warm your body and you can make a decision if you want to make something sweet or salty.
Every way you choose you won’t make mistakes because pumpkins are delicious. I absolutely love everything with pumpkin flavor. This Pumpkin Cake Cheesecake is the perfect holiday dessert, the pumpkin cake and cheesecake filling with cream cheese frosting create a holiday favorite, your family and guests will rave about.
Give yourself a break from classic pumpkin cake this Thanksgiving and give the family something they really want, Pumpkin Cake Cheesecake.
This dessert is packed full of fall flavors and topped with easy cream cheese frosting. Imagine a piece of pumpkin cake cheesecake with a nice warm cup of coffee in the morning is pretty much the best ever. So soft, moist and delicious pumpkin cake!
If you have been looking for homemade pumpkin cake recipe that’s moist, fluffy and packs in that old-fashioned pumpkin flavor then you are in a right place. Just be prepared for delicious Pumpkin Cake Cheesecake aroma to float throughout your house, totally teasing you while this cake is baking. Yes, more pumpkin, not only more pumpkin but more pumpkin with cream cheese. What can I say? Two are a match made in heaven.
This cake is up there with one of the best cakes I have ever had. It is tender and has great flavor and not only is it really delicious, it’s easy to make and as long as you have pumpkin, the rest of the ingredients are pretty basic.
PUMPKIN CHEESECAKE WITH OREO CRUST - NO BAKE – No Thanksgiving table is complete without pumpkin cheesecake! This perfect…

Pumpkin Cake Cheesecake Recipe
Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins
PUMPKIN CAKE CHEESECAKE - No Thanksgiving table is complete without pumpkin cake cheesecake! This perfect recipe is soft, moist, delicious and so very good! The perfect dessert for your Thanksgiving dinner party!

INGREDIENTS
  • For pumpkin cake:
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • ½ cup vegetable oil or canola
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1¼ cups all-purpose flour
For cheesecake:
  • 2 (8-ounces each) packages cream cheese, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 2 tablespoons all-purpose flour
For cream cheese frosting:
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or sour cream
  • Chopped walnuts or pecans, optional
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Lightly grease 9-inch springform pan with cooking spray or wrap parchment paper on the bottom and tightly around the walls of the springform pan, set aside
  2. To make pumpkin cake:
  3. In a large bowl whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt
  4. In a medium bowl, whisk together oil, brown sugar, eggs, vanilla extract until combined
  5. Pour wet ingredients into the dry ingredients and whisk until just combined
  6. Mix in the pumpkin puree
  7. To make cheesecake:
  8. In a medium bowl, using an electric mixer on high speed beat together cream cheese, sugar, eggs and flour until smooth
  9. Add vanilla and mix just until blended
  10. Spread half of the pumpkin cake batter into the bottom of the prepared pan
  11. Dollop half of the cheesecake batter on top of the pumpkin cake layer in a large spoonful, don't spread or swirl together just dollop
  12. Dollop the rest of the pumpkin cake batter on around the spoonful of cheesecake batter, again don't spread or swirl
  13. Spread the last half of the cheesecake batter on top of the layers and spread with an offset spatula into an even layer
  14. Bake the cheesecake 50-60 minutes, tenting the top of the cheesecake with foil the last 20-30 minutes of baking if it is browning too quickly
  15. The cheesecake will puff in the oven and might even crack, but it will settle after it cools and will be covered with frosting
  16. Remove from oven and allow to cool completely on a wire rock in the pan
  17. Refrigerate for at least 4 hours or overnight
  18. To make cream cheese frosting:
  19. In a medium bowl, beat together cream cheese and butter until creamy and smooth
  20. Mix in the powdered sugar a little at the time until is well combined
  21. Add vanilla and sour cream and mix well
  22. Spread the frosting evenly over the top of the cheesecake
  23. Cover and refrigerate cheesecake until ready to serve
  24. Before serving run a thin knife around the cake and release the ring of the springform pan
  25. Sprinkle edges with chopped walnuts or pecans

NOTES
The cheesecake can be made up to two days in advance. This pumpkin cake cheesecake freezes well up to two months, covered tightly.
Filed Under: Cheesecakes, Desserts