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.
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- 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
- 2 (8-ounces each) packages cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 tablespoons all-purpose flour
- 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
- 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
- In a large bowl whisk together flour, baking soda, pumpkin pie spice, cinnamon and salt
- In a medium bowl, whisk together oil, brown sugar, eggs, vanilla extract until combined
- Pour wet ingredients into the dry ingredients and whisk until just combined
- Mix in the pumpkin puree
- In a medium bowl, using an electric mixer on high speed beat together cream cheese, sugar, eggs and flour until smooth
- Add vanilla and mix just until blended
- Spread half of the pumpkin cake batter into the bottom of the prepared pan
- 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
- Dollop the rest of the pumpkin cake batter on around the spoonful of cheesecake batter, again don't spread or swirl
- Spread the last half of the cheesecake batter on top of the layers and spread with an offset spatula into an even layer
- 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
- The cheesecake will puff in the oven and might even crack, but it will settle after it cools and will be covered with frosting
- Remove from oven and allow to cool completely on a wire rock in the pan
- Refrigerate for at least 4 hours or overnight
- In a medium bowl, beat together cream cheese and butter until creamy and smooth
- Mix in the powdered sugar a little at the time until is well combined
- Add vanilla and sour cream and mix well
- Spread the frosting evenly over the top of the cheesecake
- Cover and refrigerate cheesecake until ready to serve
- Before serving run a thin knife around the cake and release the ring of the springform pan
- Sprinkle edges with chopped walnuts or pecans
Kristen says
Do yourself a favor and make this! My family could not get over how good this was, the entire thing went with only 6 of us! Absolutely delicious **5 stars!
Lidia Simic says
I’m glad you like the recipe, Kristen! 🙂 Thank you for such a nice comment!
Rachel says
I would like to make a larger cheesecake to take away. Do you think I could make 1 1/2 batches and then put it in a larger springform pan?
Yummiest Food says
Hi, Rachel! Yes, you can put it in a larger springform pan. A great idea! 🙂