The Best Pumpkin Cake Cheesecake Recipe
Today’s recipe is the Best Pumpkin Cake Cheesecake: 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.
Servings: slices
Equipment
- 1 Electric mixer
- 1 9-inch springform pan
Ingredients
Cheesecake Swirl
- 8 ounces cream cheese room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup sour cream room temperature
- 1 large egg room temperature
Pumpkin Cake Batter
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 3/4 cup pumpkin puree
- 1/3 cup canola oil
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Whipped Topping
- 1 cup heavy whipping cream chilled
- 1 tablespoon granulated sugar
- 1/8 cup walnuts chopped
- 1/4 cup caramel sauce (store bought)
Instructions
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.8 ounces cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
- Scrape the sides of the bowl, add sour cream, and mix until just combined.1/3 cup sour cream
- Beat in the egg and set aside.1 large egg
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.1/3 cup granulated sugar, 1/4 cup brown sugar, 3/4 cup pumpkin puree, 1/3 cup canola oil, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon vanilla extract, 2 large eggs
- Gradually add the dry ingredients (flour, baking powder, baking soda, and salt) and stir until just combined. Avoid overmixing to maintain moist cake layers.1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Grease the sides of a 9-inch springform pan with oil and flour, line the bottom with parchment paper, and preheat 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.
Waterbath Baking
- 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.
- 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.1 cup heavy whipping cream, 1 tablespoon granulated sugar
- Remove the cheesecake from the springform rim, spread whipped cream on top with an offset spatula, and add chopped walnuts and caramel sauce.1/8 cup walnuts, 1/4 cup caramel sauce
Notes
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.
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 shape.
- For neat slices, wipe your knife with a warm, damp towel between cuts.
