There’s something about the scent of cinnamon and pumpkin swirling around your kitchen that just feels like home. I remember the first time I made this pumpkin cheesecake cake—my cozy little autumn ritual had reached a whole new level of deliciousness. It’s not your typical pumpkin dessert; it’s like a warm hug wrapped in cream cheese and spice, with a little cake charm. My family couldn’t stop sneaking slices, and honestly, I had to hide the last piece at the back of the fridge. If you like your pumpkin pie with a smooth cheesecake twist and a tender cake texture, this one’s going to blow your mind. It’s way easier than you’d expect, too, and the perfect crowd-pleaser for chilly nights when you want something sweet but not fussy. Let me tell you why this pumpkin cheesecake cake deserves a prime spot in your recipe box.
What is a pumpkin cheesecake?
Think of pumpkin cheesecake cake as the love child between two of your favorite fall desserts—rich, creamy cheesecake and moist, spiced pumpkin cake. It’s essentially a layer of smooth, velvety cheesecake nestled right into swirls of tender pumpkin cake batter. The name comes from this beautiful combo that bakes into a single, irresistible cake with the best texture combo: dense cheesecake softness and fluffy pumpkin cake all in one bite. It’s perfect for those times you want something a little extra special but still homey and familiar. I love saying it’s like pumpkin pie met cheesecake and decided to throw a party—and you’re invited!
Why you’ll love this recipe?
What I adore most about this pumpkin cheesecake cake is how it nails the balance between gooey and cakey without being overly sweet or heavy. The pumpkin and warm spices—cinnamon, nutmeg, a hint of ginger—make you feel like you’re wrapped in a cozy blanket. Then, that creamy cheesecake filling cuts through the spices with just the right tang, making every bite totally addictive.
Simplicity is another huge win here. I swear, this recipe looks impressive but it really isn’t complicated. You’ll find yourself throwing it together without a fuss, even on a tired weeknight. Plus, the ingredients are pretty humble and budget-friendly—cream cheese, canned pumpkin, basic pantry spices, and flour. No fancy gadgets or last-minute grocery runs. That’s my favorite kind of baking.
Versatility? Oh yes. You can keep it classic, swirl on a little maple or caramel drizzle, or add some chopped pecans for a little crunch. It’s great for breakfast with your coffee or dressed up for dessert with a dollop of whipped cream. Heck, my kids have even asked for it as a snack on lazy afternoons. If you’ve ever loved my pumpkin bread or cheesecake recipes, this one’s a cozy spin that you’ll reach for when the leaves start falling.
How do I make a pumpkin cheesecake?
Quick Overview
Here’s the deal: you prepare two batters—the pumpkin cake base and the cheesecake filling—then you layer and swirl them together in your pan. Bake until the edges are set but the cheesecake is creamy in the middle. The magic happens when these two textures come together, making it feel like an elegant dessert without hours of work. It browns beautifully, smells like fall on steroids, and honestly, it’s so forgiving you’ll want to make it over and over. Plus, no water bath needed!
Ingredients
For the Main Batter:
- 1 ½ cups all-purpose flour (I always sift mine to keep it light)
- 1 teaspoon baking powder (freshness matters here!)
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (feel free to add more if you love that warming zing)
- ½ teaspoon salt
- 1 cup granulated sugar (regular white sugar works great, no need to overcomplicate)
- ½ cup unsalted butter, softened (room temp, not melting!)
- 2 large eggs
- 1 cup canned pumpkin puree (use pure pumpkin, not pie filling—it keeps the flavors fresh)
- ½ cup buttermilk (if you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice and let it sit 5 minutes)
- 1 teaspoon vanilla extract (trust me, this little touch makes all the difference)
For the Filling:
- 8 ounces cream cheese, softened (don’t rush this—soft cream cheese blends best)
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: pinch of cinnamon for that subtle seasonal twist
For the Glaze:
- ¾ cup powdered sugar
- 1-2 tablespoons milk or cream (you’re going for thick but pourable)
- ½ teaspoon vanilla extract or maple syrup (maple gives it a lovely fall vibe)
- Optional: a sprinkle of cinnamon or nutmeg on top after glazing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal. I like to lightly butter the sides and bottom, then dust it with a pinch of flour—keeps the cake from sticking but also gives the edges a pretty texture.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt until evenly combined. This step wakes up those spices and makes sure the cake bakes evenly. Give it a good stir so you don’t have unexpected pockets of baking soda (been there, it’s not pretty!).
Step 3: Mix Wet Ingredients
In a larger bowl, cream the softened butter and sugar together until it’s light and fluffy—it’ll take a few minutes but trust me, this makes a huge texture difference. Then add the eggs one at a time, mixing well after each. Stir in the pumpkin puree, buttermilk, and vanilla extract. The mix should be smooth and well combined, a lovely orange-brown shade that smells like autumn in a bowl.
Step 4: Combine
Now gently fold the dry ingredients into the wet pumpkin mixture. I always do this in batches to avoid a flour storm! Stir just until you don’t see dry bits—overmixing can make the cake tough, and ain’t nobody got time for that. The batter should be thick but spreadable.
Step 5: Prepare Filling
In a separate small bowl, beat together the softened cream cheese, sugar, egg, and vanilla until smooth and creamy. If a few lumps remain, just keep mixing a bit longer—the goal is a rich, velvety filling that will create that cheesecake magic.
Step 6: Layer & Swirl
Pour about half of the pumpkin batter into your prepared pan and spread it evenly. Dollop spoonfuls of the cheesecake filling on top, then cover with the remaining pumpkin batter. Using a butter knife or skewer, gently swirl the two batters together in a figure-eight or zigzag pattern for a beautiful marbled effect. Don’t overdo the swirling—you want distinct layers mingling, not a blended mess.
Step 7: Bake
Bake in your preheated oven for around 50 to 60 minutes. The edges should be golden and set, but the center will still have a slight jiggle—that’s cheesecake goodness at work. If you insert a toothpick into just the cake portion, it should come out mostly clean with a few moist crumbs. Overbaking dries it out, so keep an eye on it around the 50-minute mark.
Step 8: Cool & Glaze
Once out of the oven, let the cake cool in the pan for at least 15 minutes, then transfer it to a wire rack to cool completely. I always wait until it’s mostly cool before glazing because if it’s hot, the glaze just melts and runs away (a sad spaghetti mess). Whisk together your powdered sugar, milk, and flavoring to make a smooth glaze, and drizzle it over the top. If you want to get fancy, dust with a pinch of cinnamon or crushed toasted pecans right after glazing.
Step 9: Slice & Serve
Use a sharp knife that you wipe clean after each slice to get those pretty swirled layers showing. This cake is fantastic served slightly warm or at room temperature—either way, it melts in your mouth. I love pairing it with a dollop of whipped cream or a spoonful of vanilla ice cream if I’m feeling decadent.
What to Serve It With
For Breakfast: Serve this alongside a bold cup of coffee or your favorite chai latte. A little warm, a little sweet, and a little spiced pumpkin cake sets a cozy tone for the day ahead.
For Brunch: Plate it with fresh fruit like sliced pears or figs, and maybe a drizzle of honey on the side. It pairs beautifully with sparkling apple cider or a light autumn mimosa if you want to kick things up.
As Dessert: This pumpkin cheesecake cake shines after dinner with a scoop of cinnamon ice cream or a drizzle of caramel sauce. A sprinkle of toasted pecans adds just the right crunch, and a warm cup of spiced tea makes it a full-on fall feast.
For Cozy Snacks: When the afternoon slump hits, this cake with a splash of warm milk or hot cocoa is the definition of comfort food. My family’s favorite way to snack is with it and a big mug of tea while curled up on the couch.
One of my favorite traditions is making this cake on a chilly weekend afternoon and sharing it fresh with friends and family—they always ask if I’ve added a secret ingredient. Spoiler: it’s just love (and maybe a little extra cinnamon).
Top Tips for Perfecting Your Pumpkin Cheesecake Cake
Pumpkin Prep: Use pure canned pumpkin, not pie filling—it’s less sweet and gives you control over spice levels. If you want to make it from scratch, just cook and puree your pumpkin until smooth and drain excess moisture for best results.
Mixing Advice: When combining dry and wet ingredients, fold gently with a spatula instead of beating vigorously. Overmixing will activate gluten and make your cake dense rather than tender. Also, don’t be tempted to skip creaming the butter and sugar—that step produces that lovely light crumb.
Swirl Customization: If you want more dramatic marbling, drop cheesecake batter in big blobs and swirl each with a skewer. Less swirling means thicker cheesecake pockets; more swirling blends the flavors together. Play around and see what you prefer visually and taste-wise.
Ingredient Swaps: I’ve swapped regular flour for gluten-free blends with good success—just stick with blends designed for baking, and add a teaspoon of xanthan gum if your mix doesn’t include it. For the cream cheese, full fat works best for richness, but if you’re craving lighter, 2/3 fat cream cheese can be used.
Baking Tips: Position your rack in the center of the oven for even baking. Every oven is a little different, so start checking doneness at 45 minutes if your oven tends to run hot. If you want to be super precise, a toothpick inserted near the edge should come out clean while the center jiggles gently.
Glaze Variations: Feel free to swap plain vanilla glaze for maple or cinnamon glaze. I’ve also drizzled a simple cream cheese icing over this cake for extra indulgence—just beat together cream cheese, powdered sugar, and a splash of milk until spreadable but not runny.
I learned the hard way that rushing cream cheese to room temp is worth the wait—it makes your filling smooth and luscious instead of lumpy. Also, don’t skimp on the spices; they elevate this beyond a regular pumpkin cake. And trust me on the swirl technique: a little goes a long way for those stunning layers.
Storing and Reheating Tips
Room Temperature: You can keep the pumpkin cheesecake cake covered lightly at room temp for about 24 hours. Use a cake dome or loosely tent with foil to keep it moist but let it breathe to prevent sogginess.
Refrigerator Storage: Place leftovers in an airtight container or cover the cake pan tightly with plastic wrap. It stays fresh and delicious up to 4-5 days. The flavors actually deepen a bit overnight, so this is great for advanced prepping.
Freezer Instructions: Wrap the cake tightly in plastic wrap, then foil, for up to 3 months. To thaw, transfer to the fridge overnight and bring to room temperature before serving. Freezing might mellow some of the sharp cheesecake tang, but it still tastes fantastic.
Glaze Timing Advice: For storage, I recommend glazing right before serving—glaze can soften if stored too long, getting a bit runny or sticky. If you want it ooey-gooey immediately, add the glaze fresh on the day you plan to serve.
Frequently Asked Questions
Final Thoughts
Every time I make this pumpkin cheesecake cake, it feels like a little celebration of everything I love about fall afternoons—warm spices, creamy sweetness, and that cozy kitchen vibe where time slows down just a bit. It’s one of those recipes you’ll find yourself making more than you expect because it hits that sweet spot between a treat and comfort food. Easy enough for weeknights, special enough for guests, and just so good your family will ask for seconds (and thirds). If you’re a fan of pumpkin desserts or cheesecake, this is one to tuck into your usual rotation. I’d love to hear what you add to make it yours—leave me a comment or share your best swirl technique! Happy baking, friend!
pumpkin cheesecake cake
Ingredients
Main Ingredients
- 15 ounce pure pumpkin puree
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 0.75 cup applesauce
- 4 large eggs
- 2.25 cup all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 Tablespoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 16 ounce cream cheese softened, divided in 2 packages
- 0.67 cup granulated sugar
- 2 large eggs
- 0.33 cup sour cream
- 0.33 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 0.5 cup butter softened
- 8 ounce cream cheese softened for frosting
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 3 Tablespoons heavy cream
- 3 Tablespoons pecans chopped, optional, or walnuts
- 1 Tablespoon caramel sauce
Instructions
Preparation Steps
- Preheat oven to 325°F. Preheat a large roasting pan on the lower rack in the oven.
- Wrap the bottom of a 9-inch springform pan with double layers of foil. Spray it with baking spray and line the bottom with parchment paper.
- Beat the cream cheese with granulated sugar until creamy. Add salt and eggs one at a time, mixing well each time. Beat in sour cream, heavy cream, and vanilla extract.
- Pour the cheesecake batter into the springform pan. Place it in the roasting pan. Slowly pour boiling water into the roasting pan until it reaches about an inch up the pan sides.
- Bake the cheesecake for 45 minutes. Turn off oven and let cheesecake sit inside for 30 more minutes. Cool completely on the counter.
- Once cooled, freeze the cheesecake in the pan for at least 2 hours, or refrigerate if using within a day.
- Increase oven temperature to 350°F. Prepare two 9-inch cake pans by spraying and lining with parchment paper.
- In a bowl, mix pumpkin puree, granulated sugar, brown sugar, applesauce, and eggs until smooth. Add flour, baking powder, baking soda, salt, and spices and mix until combined. Divide batter evenly into pans.
- Bake pumpkin cakes for 30-35 minutes or until a toothpick inserted comes out clean. Cool in pans 15 minutes, then invert onto wire racks to cool completely. Wrap and freeze for two hours or refrigerate if used soon.
- Beat softened butter and cream cheese for frosting until creamy. Add vanilla extract, powdered sugar, and heavy cream, mixing until smooth and fluffy.
- To assemble, place one pumpkin cake layer on a plate. Spread cheesecake layer on top, then add the second pumpkin cake layer. Apply a thin crumb coat of frosting and chill for 30-60 minutes.
- Frost the entire cake with remaining frosting. Top with chopped pecans and drizzle with caramel sauce. Keep refrigerated until ready to serve. Let sit for 15 minutes before slicing to enjoy.
