The Best Pumpkin Cake Cheesecake Recipe: a show-stopping dessert that combines a moist pumpkin cake with a creamy cheesecake swirl. This pumpkin cake cheesecake is perfect for pumpkin season, with warm spices and pumpkin flavor in every bite.

The pumpkin cake layers are soft and tender, while the cream cheese layer adds richness and a luxurious texture. Adding whipped cream and caramel sauce on top will turn this pumpkin spice cheesecake snack cake into an irresistible centerpiece for fall gatherings.

Even if you’re new to cheesecake recipes, you can make this dessert with confidence. With clear instructions, simple ingredients, and a few helpful tips, you’ll have a pumpkin cheesecake cake recipe that looks impressive but is easy to create.

Why is pumpkin cake so popular in the fall?

Pumpkin cake is popular in the fall because the pumpkin season peaks just as the weather turns cooler, and its warm spices, like cinnamon and allspice, pair perfectly with cozy gatherings and holiday traditions.

Pumpkins have been grown in North America for several thousand years, and early American settlers used them in pies, breads, and puddings long before “pumpkin spice” became a seasonal craze.

Today, pumpkin desserts like pumpkin cake remain a favorite because they combine nostalgic flavors with the comfort of a moist, spiced treat that feels like autumn on a plate.

Ingredients

This recipe calls for simple ingredients you can find at any grocery store. Each plays an important role in creating a moist pumpkin cake and a creamy cheesecake layer. T

• Cream cheese: Room temperature cream cheese ensures a smooth, creamy cheesecake filling.
• Granulated sugar: Sweetens both the cheesecake mixture and pumpkin cake batter.
• Vanilla extract: Adds warmth and complements the pumpkin flavor.
• Sour cream: Makes the cheesecake layer rich and extra creamy.
• Large egg: Binds the cheesecake filling together.
• Brown sugar: Adds moisture and a subtle caramel note to the pumpkin cake layers.
• Pumpkin purée: Provides pumpkin flavor and moisture—use pure pumpkin puree, not pumpkin pie filling.
• Vegetable oil: Keeps the pumpkin cake moist.
• Cinnamon: Part of the warm spices that create pumpkin pie spice flavor.
• Allspice: Adds depth and complements the pumpkin flavor.
• All-purpose flour: Provides structure for the pumpkin cake layers.
• Baking powder: Helps the pumpkin cake rise evenly.
• Baking soda: Works with acidic ingredients for a tender crumb.
• Salt: Balances flavors and enhances the pumpkin cheesecake mixture.
• Heavy whipping cream: Whipped for a light topping.
• Chopped walnuts: Add a crunchy texture on top.
• Caramel sauce: Optional, for drizzling over the whipped cream.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-Ons & Substitutions

Make this pumpkin cake cheesecake your own with a few easy swaps.

• Replace walnuts with pecans for a different crunch.
• Top with pumpkin spice latte drizzle instead of caramel sauce for extra pumpkin flavor.
• Swap sour cream with Greek yogurt for a lighter cheesecake mixture, or if you don’t have sour cream on hand. It may make the cheesecake a bit more tangy.

How to Make The Best Pumpkin Cake Cheesecake

Cheesecake Filling

In a large mixing bowl or stand mixer with the paddle attachment, beat the cream cheese, sugar, and vanilla extract on medium speed until smooth.

Scrape the sides of the bowl, add sour cream, and mix until just combined.

Beat in the egg and set aside.

Pumpkin Cake Batter

Prepare the pumpkin cake batter by whisking together sugars, pumpkin purée, oil, cinnamon, allspice, and vanilla extract in a large bowl until smooth. Add eggs and mix.

Gradually add the dry ingredients (flour, baking powder, baking soda, and salt) and stir until just combined. Avoid overmixing to maintain moist cake layers.

Grease the sides of a 9-inch springform pan with oil and flour, line the bottom with parchment paper, and preheat the oven to 350°F.

Spread about 1½ cups of pumpkin cake batter evenly across the bottom. Drop large spoonfuls of the remaining pumpkin batter and cheesecake batter alternately over the first layer to create the cheesecake swirl. No need to swirl perfectly—this creates a rustic, homemade look.

Set up a water bath by placing the springform pan inside a larger cake pan or wrapping it tightly with aluminum foil to prevent leaks. Place in a roasting pan and fill with hot water halfway up the pan. 

Bake for 60–75 minutes, until the edges are set, the top is slightly puffed, and a toothpick in the pumpkin cake portion comes out clean. Turn off the oven and leave the oven door slightly ajar with a wooden spoon for 30 minutes.

Remove from the oven, run a knife around the rim, and let the cake cool completely on a wire rack without removing the rim.

Cover with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight.

Whipped Topping & Assembly

For the topping, whip heavy cream and sugar in a medium bowl using a whisk or electric mixer until soft peaks form.

Remove the cheesecake from the springform rim, spread whipped cream on top with an offset spatula, and add chopped walnuts and caramel sauce.

Expert Tips

• Always use room temperature cream cheese and eggs for a smooth cheesecake mixture.
• Don’t overmix the pumpkin cake batter; it keeps the cake moist with tender crumbs.
• Ensure your water bath is secure with aluminum foil to prevent excess moisture from seeping in.
• Chill the whole cake before topping with whipped cream to help it hold its shape.
• For neat slices, wipe your knife with a warm, damp towel between cuts.

Frequently Asked Questions

How should I store this pumpkin cake cheesecake?

Store in an airtight container in the refrigerator. The cream cheese layer needs to stay chilled, and it keeps the cake moist.

Can I make this dessert ahead of time?

Yes! Bake and cool the cake, then refrigerate overnight. Top with whipped cream and walnuts just before serving.

Can I freeze pumpkin cake cheesecake?

Yes. Wrap the whole cake tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw in the fridge before serving.

Can I use pumpkin pie filling instead of pumpkin purée?

We don’t recommend it, as pumpkin pie filling contains added sugar and spices, which can make the cake too wet and overly sweet.

Do I have to use a water bath?

Using a water bath prevents cracks in the cheesecake layer and ensures even baking. It’s highly recommended for the best results.

How do you cut cheesecake cleanly?

Use a sharp knife and wipe it with a warm, damp paper towel between each cut. This prevents the cream cheese layer from sticking and helps each slice look neat and professional.

What should I do if my cheesecake cracks?

Don’t worry – cracks happen to the best of us! Your cheesecake will still taste just as delicious. You can easily cover any cracks with whipped cream, caramel sauce, or a sprinkle of cinnamon sugar for a beautiful finish.

How can I make sure my cake doesn’t stick to the pan?

Line the bottom of your pan with parchment paper and lightly grease the sides before adding your batter. This makes it much easier to remove the cake once it’s baked and cooled.

Do I need to use a springform pan for this recipe?

A springform pan makes it much easier to remove the cheesecake without damaging the sides, but it’s not absolutely necessary. If you don’t have one, you can use a deep cake pan lined with parchment paper. Just be sure to leave some overhang so you can lift the cake out gently.

How do I know when the cheesecake is done baking?

The edges should look set and slightly puffed, while the center will still have a slight jiggle when you gently shake the pan. As the cheesecake cools, it will firm up perfectly.

Why should I use room temperature ingredients?

Room temperature cream cheese, eggs, and other dairy blend together more smoothly, creating a lump-free batter. This helps your cheesecake bake evenly and gives it that rich, creamy texture.

What’s the easiest way to swirl the cheesecake and pumpkin batter?

Spoon alternating dollops of cheesecake and pumpkin batter into the pan, then use a butter knife or skewer to gently swirl them together. Don’t overmix – the goal is a marbled look, not a fully blended batter.

Take a look at the links below for more inspired cheesecake desserts, or click this link to discover other amazing cheesecakes to explore!

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