Pumpkin cake cheesecake is the ultimate dessert fusion, combining the warm, spiced flavors of pumpkin cake with the rich creaminess of cheesecake. This delightful treat features a moist pumpkin cake base topped with a smooth and tangy cheesecake layer, creating a delicious contrast in both texture and flavor. Perfect for autumn gatherings or holiday celebrations, this dessert is a crowd-pleaser that highlights the best of both worlds. With hints of cinnamon, nutmeg, and ginger, this cake is the essence of fall in every bite, offering a comforting sweetness that’s hard to resist.
Pumpkin Cake Cheesecake Recipe
Ingredients:
For the pumpkin cake layer:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin puree
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Make the pumpkin cake layer: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate large bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, egg, and vanilla extract. Mix until smooth, then gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the pumpkin batter into the prepared springform pan and spread it evenly.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, mixing until fully incorporated. Carefully pour the cheesecake batter over the pumpkin cake layer, spreading it evenly.
- Bake the cake: Place the springform pan in the preheated oven and bake for 45–50 minutes, or until the cheesecake layer is set and slightly golden around the edges. The center may still jiggle a bit, but it will firm up as it cools.
- Cool and chill: Remove the cake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to fully set.
- Serve: Once chilled, carefully remove the springform pan and serve the pumpkin cake cheesecake with a dollop of whipped cream or a drizzle of caramel sauce, if desired.
This pumpkin cake cheesecake is a decadent dessert perfect for any fall celebration, combining the best of both worlds in one delicious bite!