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Pumpkin Cheesecake is a heavenly fusion of autumnal and traditional flavors. The creation combines cheesecake’s rich, creamy goodness with pumpkin’s warm and comforting flavors. The moist layers of cake have infused flavors and aroma of cloves, nutmeg, and cinnamon.
It perfectly complements the velvety cheesecake filling, and each slice will celebrate fall. It is perfect for festive gatherings, holiday celebrations, and special occasions where you want to add seasonal magic. The irresistible blend of this delicious treat and stunning presentation will make this dessert one of your favorites for years to come.
Ingredients To Make Pumpkin Cheesecake Cake
For The Pumpkin Cake Layers
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Applesauce
- Eggs
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Cinnamon
- Cloves
- Ginger
- Nutmeg
For The Cheesecake Layer
- Cream cheese
- Granulated sugar
- Salt
- Eggs
- Sour cream
- Whipping cream
- Vanilla extract
For The Frosting
- Butter
- Cream cheese
- Vanilla extract
- Powdered sugar
- Heavy cream
- Pecanss chopped
- Caramel sauce
Ingredient Notes and Variations
Applesauce adds natural flavors to the cake. You can make this at home or use store-bought. Sweeten or unsweeten applesauce according to your preferences.
Granulated Sugar is an excellent sweetening agent that adds a molasses-like flavor. Alternatively, you can use brown sugar, maple syrup, coconut sugar, or honey.
Cream Cheese adds a rich and creamy texture to the treat. You can use low-fat or regular cream cheese. You can use non-dairy cream cheese made of cashews, almonds, and soy for a vegan option.
Heavy Cream: If unavailable, you can use whipping or double cream. You can use coconut cream or a blend of cashews with water for an innovative flavor profile.
Pecans: They add nutty flavors and a slight crunch to the cake. You can use almonds, hazelnuts, or cashews as a substitute.
Caramel Sauce: Make the caramel sauce from scratch with butter, cream, and sugar, or use store-bought for convenience.
How To Make Pumpkin Cheesecake Cake
Cream Cheese Layer
Preheat the oven to 325℉ (163°C).
Switch on your stove, fill the saucepan, and keep the pan on it. Allow the water to boil as you make cream cheese batter.
Whisk sugar with cream cheese until fluffy; reaching the right consistency might take two to three minutes.
Break an egg into the cream cheese batter individually, ensuring the batter keeps beating uniformly as you add eggs. Add sour cream and heavy cream and beat together. Stir well using a spoon or spatula after adding vanilla extract.
Grease a nine-inch diameter spring form pan and put parchment paper inside it. Carefully pour batters into a spring-form pan. Move this pan into a preheated oven roasting pan.
Fill boiling water in your roasting dish one inch above the spring from the pan perimeter. Bake the cream cheese layer for 45 minutes, and let it cool so the cheesecake can rest for about half an hour or until cooled entirely.
Freeze once cooler for no less than two hours or overnight.
2. Cake Layers
Preheat the oven before making the pumpkin cake layer, keeping the temperature at 350℉ (177°C).
Add pumpkin puree, break eggs into a bowl, and mix them properly with a beater or spoon.
Combine with pumpkin puree, well-sugar, and applesauce. Mix well with a spatula until a smooth mixture is formed from these ingredients.
Grease the pans & tap twice so that air comes out while pouring this pumpkin cake mix into greased pans since they are not ready yet
Bake pumpkin puree till the toothpick comes out clean. It will take 30-35 minutes to bake thoroughly.
Cool down your pumpkin cake. Wrap each cake layer in cling wrap after they cool, then put it into a fridge.
3. Frosting
Beat butter with cream cheese until the mixture is smooth. Add powdered sugar gradually, then vanilla and heavy cream, to the cream cheese mixture, and continue to beat it.
4: Assemble the cake
Take the pumpkin cake layer as a base at the bottom & place the cheesecake layer on top.
Place second pumpkin cake layer over this; put the last one on top.
Frost sides and top of the cake with this frosty cream cheese icing. Add sprinkles on top and refrigerate until ready to serve.
Pumpkin Cheesecake Layer Cake
Ingredients
For the pumpkin cake layers
- 1 can pure pumpkin puree 15 ounces
- 1 cup granulated sugar
- 1 cup brown sugar packed
- ¾ cup applesauce
- 4 large eggs
- 2 ¼ cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
For the cheesecake layer
- 2 packages cream cheese softened (8 ounces each)
- ⅔ cup granulated sugar
- 1 pinch salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla extract
For the frosting
- ½ cup butter softened
- 8 ounce cream cheese softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 3 Tablespoons heavy cream
- 3 Tablespoons chopped pecans
- 1 Tablespoon caramel sauce
How to Make?
- Preheat the oven to 325℉ (163°C).
- Place a large roasting pan in the oven for later use.
- Fill a saucepan with water and heat it on the stove.
- In a clean bowl, mix sugar with cream cheese until they are fluffy.
- Break their shells, then add eggs as you scramble them
- Next, crack eggs into the beaten mixture, add sour and heavy cream, and whisk together again.
- Blend using a spatula thoroughly after pouring in vanilla extract.
- Before adding the batter of cream cheese, first oil up your 9” springform pan.
- The next step is to place this springform pan in a baking tray filled with boiling water.
- Bake for 45 minutes or until done
- Once baked, cool for 30 minutes before removing it from the oven to prevent the cake from cracking.
- After cooling it down completely, put it in the freezer for 2 hours, but it is best to keep it overnight.
- Now, preheat oven at 350℉ (177°C).
- To prepare pumpkin cake, pour pumpkin puree into a bowl and mix well with applesauce, sugar, and eggs.
- Prepare light dough.
- Slice cooled wrap each in wrap separately layer by layer and refrigerate for 5 minutes.
- Finally, beat well heavy cream with powdered sugar plus vanilla ahead of mixing up everything with cheese batter.
- Place one layer of pumpkin cake in the bottom, followed by the cheesecake layer; again, place the pumpkin cake layer over the remaining cheesecake layer.
- Put frosting on sides as well as on top.
- Topping: Sprinkle nutmegs for decorating.
- Refrigerate this Pumpkin cheesecake for 2 hours before serving.
