This pumpkin cake cheesecake is made with a pumpkin cake and cheesecake swirled together, topped with whipped cream and caramel sauce!
This dessert is made with moist and tender pumpkin cake and creamy cheesecake swirled together creating a beautiful marbled effect.
The texture is simply divine—each bite offers a perfect blend of moist cake and smooth cheesecake.
Making this cheesecake cake is surprisingly straightforward, it doesn't require the fuss of a water bath that many cheesecakes do.
Once baked to perfection, it's topped with fluffy whipped cream and drizzled with luscious salted caramel sauce, adding just the right amount of sweetness to complement the warm spices.
It's an ideal dessert for fall gatherings or any time you crave something comforting and indulgent, and is also a great dessert for Thanksgiving or Christmas!
For more pumpkin desserts, check out my pumpkin cake with cream cheese frosting, pumpkin olive oil cake, pumpkin pie with graham cracker crust, pumpkin bread with cream cheese frosting.
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Why this recipe works
- Texture- the smoothness of the cheesecake complements the fluffy and moist pumpkin cake, creating a melt-in-your-mouth experience with every bite.
- Flavor- the spiced notes from cinnamon and nutmeg in the pumpkin cake pair beautifully with the tangy sweetness of cream cheese, making it an irresistible combination of flavors.
- No water bath- unlike traditional cheesecakes that require a water bath to prevent cracks, this recipe skips that step without sacrificing quality. This makes it easier to prepare while still delivering a flawless cake.
- Whipped cream and caramel sauce topping- the cheesecake is topped with fluffy whipped cream and drizzled with rich caramel sauce. These toppings add extra layers of sweet flavor and creamy texture.
- Perfect for Thanksgiving and Christmas- this cake cheesecake is an ideal choice for Thanksgiving or Christmas gatherings. Its festive flavors and impressive appearance make it a crowd-pleaser.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Pumpkin puree- you can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.
Spices- for spices, I used cinnamon, ginger, and nutmeg, which goes perfectly with the pumpkin flavor.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Baking powder and baking soda – to allow the cake to rise. Make sure that your baking powder and baking soda aren’t expired.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- brown sugar adds a caramel flavor. You can use dark brown sugar or light brown sugar for the cake.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Cream cheese- the most important ingredient in this recipe, is cream cheese.
Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, you must use full-fat cream cheese and make sure that it’s at room temperature.
Cornstarch- I used cornstarch, you can use flour instead.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Sour cream- I suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Instructions
Prepare an 8-inch springform pan with parchment paper, and preheat an oven to 170c (340f).
Make the cheesecake batter
Into a large mixing bowl, add the cream cheese, sugar, vanilla extract, and sour cream and mix with an electric hand mixer until creamy and smooth.
Whisk the eggs in a small mixing bowl, and add them to the batter. Mix until well combined.
Sift the cornstarch and mix it until a homogeneous mixture forms. Do not overmix. Set aside while you make the pumpkin cake batter.
Make the pumpkin cake batter
Into a large mixing bowl add the pumpkin puree, eggs, ginger, nutmeg, cinnamon, oil, salt, vanilla extract, sugar, and brown sugar, and mix with a whisk until well combined.
Add the flour, baking soda, and baking powder, and mix with a whisk until just combined and there are no lumps of flour visible.
Pour half of the cheesecake batter into your prepared springform pan spreading evenly across bottom surface then layer on half of pumpkin cake batter over top.
Repeat with the rest of the batters. Carefully create swirls using a butter knife or a toothpick. Avoid over-swirling to maintain the visibility of those beautiful layers.
Bake the cheesecake in a 170c (340f) preheated oven for 50-60 minutes until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and allow the cheesecake to cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to chill and set completely for at least 5 hours.
Make the whipped cream topping
In a cold large mixing bowl add the cold heavy whipping cream, powdered sugar, and vanilla extract.
Whip with an electric hand mixer or in a stand mixer for about 2-3 minutes or until stiff peaks form. Top the chilled cheesecake with the whipped cream, and spread it with an offset spatula.
Drizzle salted caramel sauce on top and serve.
Expert Tips
- Choose quality pumpkin puree. Opt for pure pumpkin puree rather than pumpkin pie filling to control the sweetness and spices in your cake.
- Cool completely before frosting. Allow the cakes to cool fully on wire racks before applying cream cheese frosting to prevent it from melting or sliding off.
- Use room temperature ingredients. It is important that you use room-temperature ingredients. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Let your cheesecake cake chill in the fridge for at least 5 hours. You have to let the cheesecake cool and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
Faq's
To prevent the cheesecake cake from cracking, it is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan.
Then release the spring from the edges.
Pumpkin pie. It features a spiced pumpkin filling in a flaky crust, with flavors of cinnamon, nutmeg, and cloves. It has a creamy texture and is usually served with whipped cream.
Cracking in pumpkin cheesecake often results from rapid temperature changes or overbaking. As it cools, uneven contraction can cause cracks.
To prevent this, do not open the oven door while baking and let the cake cool gradually in the oven with the door slightly open.
Storing
Store this cheesecake in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
First, allow the cheesecake to cool completely and set in the fridge after baking. Once it's chilled, remove it from the pan and wrap it tightly in plastic wrap, ensuring no part of the cake is exposed to air.
Then, cover it with aluminum foil or place it in an airtight freezer bag for extra protection against freezer burn. Freeze for up to 3 months.
When you're ready to enjoy your cheesecake, thaw it by moving it from the freezer to the refrigerator. Let it sit in the fridge for several hours or overnight until it's fully defrosted and ready to serve.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Vanilla bean- add the inside of the vanilla bean and add it to the cheesecake mixture instead of the vanilla extract. Or use a vanilla bean extract.
Spice- you can add your favorite pumpkin pie spices like allspice, cloves, black pepper, etc.
Pecans- for crunch in the cake, add ⅓ cup of chopped toasted pecans to the pumpkin cake batter.
Serving Tips
Meringue- make a meringue using my lemon meringue tart recipe, top the cake with the meringue, and torch it using a kitchen torch.
Cool Whip- thaw the Cool Whip in the fridge overnight and top the cheesecake cake with a dollop of Cool Whip instead of whipped cream.
Vanilla ice cream- serve a slice of this cake with a large scoop of vanilla ice cream. You can top the vanilla ice cream with caramel sauce or extra cinnamon for the best experience.
Equipment
- Rubber spatula
- Mixing bowl (set of 3)
- Offset spatula
- Whisk Set (pack of 3) to whisk the ingredients together.
- I recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- You will need a 9-inch springform pan for this cheesecake cake. I love this set from Amazon.
More cheesecake recipes
Cherry Cheesecake- This cherry cheesecake is a creamy New York-style cheesecake topped with an incredible cherry cheesecake topping.
No Bake Chocolate Cheesecake- This no bake chocolate cheesecake is made with an Oreo crust, chocolate filling, topped with chocolate ganache and chocolate whipped cream.
Brownie Cheesecake- This brownie cheesecake is rich and is made by swirling brownie batter with cheesecake batter, which is baked to creamy perfection.
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If you liked this recipe
📖 Recipe
Pumpkin Cake Cheesecake
Ingredients
For the cheesecake layer
- 17 oz Cream cheese full fat, room temp
- ½ cup Sour cream room temp
- ¾ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 Eggs
- 1 ½ tablespoon Cornstarch
For the pumpkin cake layer
- 1 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- ¼ teaspoon Kosher salt
- 2 Eggs
- ½ cup Brown sugar
- ½ cup Granulated sugar
- ⅓ cup Vegetable oil
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- ¼ teaspoon Nutmeg
- 1 ¼ cups Flour AP, plain
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
Instructions
- Prepare an 8-inch springform pan with parchment paper, and preheat an oven to 170c (340f).
Make the cheesecake batter
- Into a large mixing bowl, add the cream cheese, sugar, vanilla extract, and sour cream and mix with an electric hand mixer until creamy and smooth.
- Whisk the eggs in a small mixing bowl, and add them to the batter. Mix until well combined.
- Sift the cornstarch and mix it until a homogeneous mixture forms. Do not overmix. Set aside while you make the pumpkin cake batter.
Make the pumpkin cake batter
- Into a large mixing bowl add the pumpkin puree, eggs, ginger, nutmeg, cinnamon, oil, salt, vanilla extract, sugar, and brown sugar, and mix with a whisk until well combined.
- Add the flour, baking soda, and baking powder, and mix with a whisk until just combined and there are no lumps of flour visible.
- Pour half of the cheesecake batter into your prepared springform pan spreading evenly across bottom surface then layer on half of pumpkin cake batter over top.
- Repeat with the rest of the batters. Carefully create swirls using a butter knife or a toothpick. Avoid over-swirling to maintain the visibility of those beautiful layers.
- Bake the cheesecake in a 170c (340f) preheated oven for 50-60 minutes until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and allow the cheesecake to cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to chill and set completely for at least 5 hours.
Make the whipped cream topping
- In a cold large mixing bowl add the cold heavy whipping cream, powdered sugar, and vanilla extract.
- Whip with an electric hand mixer or in a stand mixer for about 2-3 minutes or until stiff peaks form. Top the chilled cheesecake with the whipped cream, and spread it with an offset spatula.
- Drizzle salted caramel sauce on top and serve.
Notes
- Choose quality pumpkin puree. Opt for pure pumpkin puree rather than pumpkin pie filling to control the sweetness and spices in your cake.
- Cool completely before frosting. Allow the cakes to cool fully on wire racks before applying cream cheese frosting to prevent it from melting or sliding off.
- Use room temperature ingredients. It is important that you use room-temperature ingredients. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Let your cheesecake cake chill in the fridge for at least 5 hours. You have to let the cheesecake cool and set it in the pan. I like to let the cheesecake sit in the fridge overnight.
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