Easy Pumpkin Cake Cheesecake Recipe

Picture this: creamy cheesecake meets spiced pumpkin cake in the most heavenly dessert combination you’ve ever tasted. This pumpkin cake cheesecake brings together two beloved fall favorites into one show-stopping treat that’s surprisingly simple to make.

Did you know that pumpkin desserts date back to the 1600s when colonists first discovered this versatile gourd? This recipe captures all those warm autumn flavors while delivering the rich, velvety texture that makes cheesecake irresistible.

It’s perfect for family gatherings, holiday parties, or whenever you want to impress without spending hours in the kitchen.

What is Pumpkin Cake Cheesecake?

Ever wondered what happens when pumpkin cake and cheesecake have a delicious baby? That’s exactly what pumpkin cake cheesecake is! This divine dessert layers spiced pumpkin cake as the base with a luscious pumpkin cheesecake filling on top.

Some say it’s the ultimate fall comfort food, and honestly, who are we to argue? As they say, “the way to a man’s heart is through his stomach,” and this dessert definitely takes the scenic route! Ready to fall head over heels for this autumn masterpiece?

Why You’ll Love This Pumpkin Cake Cheesecake

This incredible dessert combines the best of both worlds – the warm spices of pumpkin cake with the creamy richness of cheesecake. The result is a dessert that’s both comforting and elegant, perfect for any occasion.

Making this at home saves you a fortune compared to bakery prices, and you control every ingredient. No artificial flavors or preservatives – just pure, delicious goodness. Plus, you can customize the spice level to your family’s preference.

The graham cracker crust adds a delightful crunch, while the cream cheese layer provides that signature tangy sweetness. The pumpkin puree brings natural moisture and that gorgeous orange color that screams fall. If you loved our classic New York cheesecake recipe, this pumpkin version will become your new autumn obsession.

Ready to create some kitchen magic? Let’s dive into this foolproof recipe that’ll have everyone asking for seconds!

How to Make Pumpkin Cake Cheesecake

Quick Overview

This pumpkin cake cheesecake combines a moist spiced cake base with a creamy pumpkin cheesecake layer. The dessert is surprisingly straightforward to make and delivers restaurant-quality results at home.

Prep Time: 30 minutes
Bake Time: 55 minutes
Chill Time: 4 hours
Total Time: 5 hours 25 minutes

Key Ingredients for Pumpkin Cake Cheesecake

For the Cake Layer:

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

For the Cheesecake Layer:

24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup pumpkin puree
1/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 tablespoons butter, melted

Step-by-Step Instructions

Make the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes, then remove and set aside.

Prepare the Cake Layer

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, combine oil, eggs, pumpkin puree, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix – a few lumps are okay.

Make the Cheesecake Layer

In a large bowl, beat the softened cream cheese until smooth and creamy, about 3 minutes. Gradually add sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree, sour cream, vanilla, cinnamon, nutmeg, and ginger until smooth.

Assemble and Bake

Pour the cake batter over the pre-baked crust and spread evenly. Carefully pour the cheesecake mixture over the cake layer, spreading gently to avoid mixing the layers. Place the springform pan on a large baking sheet to catch any drips.

Baking Process

Bake at 350°F for 15 minutes, then reduce temperature to 325°F (160°C) and continue baking for 40-45 minutes, until the center is almost set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour.

Final Cooling

Remove from oven and run a knife around the edges to prevent cracks. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

What to Serve Pumpkin Cake Cheesecake With

This rich dessert pairs beautifully with a dollop of freshly whipped cream and a sprinkle of cinnamon. Consider serving alongside warm spiced apple cider or a robust cup of coffee to balance the sweetness.

For a more elegant presentation, add candied pecans, a drizzle of caramel sauce, or a few fresh berries. The dessert also complements vanilla ice cream wonderfully, creating a temperature contrast that’s absolutely divine.

If you’re serving this for Thanksgiving, it makes an excellent alternative to traditional pumpkin pie while still honoring those classic fall flavors.

Top Tips for Perfecting Pumpkin Cake Cheesecake

Use Room Temperature Ingredients

Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This prevents lumps and creates a silky smooth cheesecake layer. Take ingredients out of the fridge 2-3 hours before baking.

Don’t Overbeat the Cheesecake Layer

Once you add the eggs, mix on low speed just until combined. Overbeating incorporates too much air, which can cause cracks as the cheesecake cools.

Water Bath Alternative

If you’re worried about cracks, place a pan of hot water on the bottom oven rack while baking. The steam helps prevent the top from drying out and cracking.

Test for Doneness

The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue cooking from residual heat as it cools.

Storing and Reheating Tips

Store your pumpkin cake cheesecake covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as they meld together beautifully.

For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

This dessert is best served chilled and doesn’t require reheating. Simply remove from the refrigerator 15-20 minutes before serving to take the chill off if desired.

When cutting, use a sharp knife dipped in warm water and wiped clean between cuts for the cleanest slices.

Frequently Asked Questions

Can I make this pumpkin cake cheesecake ahead of time?

Yes! This dessert actually tastes better when made a day ahead. The flavors have time to meld, and the texture becomes even more creamy and smooth.

Why did my cheesecake crack on top?

Cracks usually occur from rapid temperature changes or overbeating. Use room temperature ingredients, don’t overbeat after adding eggs, and cool gradually by leaving the oven door cracked open.

Can I substitute Greek yogurt for sour cream?

Absolutely! Plain Greek yogurt works as a 1:1 substitute for sour cream and adds extra protein to your dessert.

How do I know when the cheesecake is done baking?

The edges should be set and lightly golden, while the center should still have a slight jiggle when you gently shake the pan.

Can I use homemade pumpkin puree?

Yes, but make sure it’s well-drained. Homemade puree tends to be more watery than canned, which can affect the texture of your cheesecake.

What’s the best way to prevent a soggy crust?

Pre-baking the crust for 10 minutes helps create a barrier. You can also brush it with a beaten egg white before adding the filling.

Nutrition Information

Nutrient	Per Slice (12 servings)
Calories	425
Total Fat	28g
Saturated Fat	15g
Cholesterol	145mg
Sodium	380mg
Total Carbs	38g
Dietary Fiber	2g
Sugars	32g
Protein	8g
Vitamin A	85% DV

Creative Variations to Try

Transform this basic recipe into something uniquely yours! Add a layer of cinnamon streusel between the cake and cheesecake for extra texture. Swirl in some Nutella or peanut butter for a flavor twist.

For chocolate lovers, substitute 1/4 cup flour with cocoa powder in the cake layer. You can also add mini chocolate chips to either layer for delightful surprises in every bite.

Create a maple version by replacing 1/4 cup of sugar with pure maple syrup and adding a teaspoon of maple extract. The combination of pumpkin and maple is absolutely magical.