Decadent Pumpkin Cake Cheesecake

If you love pumpkin spice and cheesecake, then get ready for a heavenly dessert that combines both into one decadent pumpkin cake cheesecake. With a moist, spiced pumpkin cake layer and a rich, velvety cheesecake topping, this is the ultimate fall treat that will steal the show at any gathering.

The first time I made this, my family couldn’t stop raving about it. The warm spices, creamy texture, and buttery crust create a harmonious balance of flavors that’s perfect for holidays, special occasions, or just a cozy autumn evening.

What makes this dessert truly special is its layered perfection—a spiced pumpkin cake base topped with smooth cheesecake, all baked to creamy perfection. Whether you’re a pumpkin lover or a cheesecake fanatic, this dessert is guaranteed to impress.

So let’s dive in and create this showstopping Decadent Pumpkin Cake Cheesecake!

Why You’ll Love This Pumpkin Cake Cheesecake

Why This Recipe is a Must-Try

• Perfect Fall Flavors: A combination of warm spices and rich cheesecake.
• Creamy & Moist: The best of both worlds—moist cake and silky cheesecake.
• Showstopper Dessert: Beautiful layers make it perfect for Thanksgiving or special occasions.
• Easy to Make: Simple ingredients and straightforward steps.
• Great Make-Ahead Dessert: Tastes even better the next day!

What You Need for Pumpkin Cake Cheesecake

Ingredients

For the Pumpkin Cake Layer:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 1/4 cup whole milk

For the Cheesecake Layer:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 tbsp cornstarch

Optional Toppings:

• Whipped cream
• Caramel drizzle
• Crushed pecans or walnuts
• A sprinkle of cinnamon

How to Make Pumpkin Cake Cheesecake

Step 1: Preheat & Prepare the Pan

1. Preheat the Oven: Set your oven to 325°F (163°C).
2. Prepare the Pan: Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the Pumpkin Cake Layer

1. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
2. Cream Butter & Sugar: In a large mixing bowl, beat the butter and brown sugar until fluffy.
3. Add Eggs & Pumpkin: Beat in eggs one at a time, then add vanilla and pumpkin puree.
4. Combine Everything: Gradually mix in dry ingredients, alternating with milk, until well combined.
5. Bake Partially: Pour the batter into the prepared pan and bake for 15 minutes to set the cake slightly.

Step 3: Make the Cheesecake Layer

1. Beat the Cream Cheese: In a separate bowl, beat cream cheese and sugar until smooth.
2. Add Eggs & Vanilla: Beat in eggs one at a time, then mix in vanilla extract and sour cream.
3. Add Cornstarch: Stir in cornstarch to help stabilize the cheesecake layer.
4. Pour Over Cake: Gently pour the cheesecake batter over the partially baked pumpkin cake.

Step 4: Bake to Perfection

1. Bake the Cheesecake: Return to the oven and bake for 45-50 minutes, until the cheesecake is set but still slightly wobbly in the center.
2. Cool Gradually: Turn off the oven and let the cheesecake cool inside for 15 minutes before removing.
3. Chill Completely: Refrigerate for at least 4 hours, or overnight for best results.

Step 5: Serve & Enjoy

1. Garnish as Desired: Top with whipped cream, caramel drizzle, or crushed pecans.
2. Slice & Indulge: Enjoy your rich, creamy, and perfectly spiced Pumpkin Cake Cheesecake!

Tips for the Best Pumpkin Cake Cheesecake

• Use Room-Temperature Ingredients: This ensures smooth mixing and even baking.
• Chill Overnight: Letting the cheesecake sit in the fridge overnight enhances the flavors.
• Don’t Overmix the Batter: Mix just until ingredients are incorporated to prevent cracks.
• Water Bath Alternative: Place a pan of hot water on the bottom oven rack to prevent cracks.
• Use a Springform Pan: Makes it easy to remove and keeps the layers intact.

Substitutions and Variations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.
• Dairy-Free Alternative: Use dairy-free cream cheese and milk substitutes.
• Extra Spice: Add a pinch of cardamom for a warm, unique flavor.
• Chocolate Swirl: Swirl melted chocolate into the cheesecake layer before baking.
• Maple Variation: Replace half the sugar in the cheesecake layer with maple syrup.

Make a Healthier Version

• Reduce Sugar: Use coconut sugar or a sugar substitute.
• Lower-Fat Version: Use light cream cheese and Greek yogurt instead of sour cream.
• Whole Wheat Flour: Swap half the flour for whole wheat to add fiber.
• Skip the Crust: Make this crustless for a lighter option.

Closing Thoughts

And there you have it! This Decadent Pumpkin Cake Cheesecake is a creamy, spiced, and absolutely irresistible fall dessert that will wow your guests and satisfy any sweet craving. Whether for Thanksgiving or just because, this pumpkin-cheesecake fusion is one you’ll want to make again and again. Try it out and let us know how it turns out!

Frequently Asked Questions

1. Can I make this ahead of time?

Yes! It’s best made a day ahead so the flavors can fully develop.

2. How do I store leftovers?

Store in an airtight container in the fridge for up to 5 days.

3. Can I freeze this cheesecake?

Yes! Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

4. Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices that would alter the flavor.

5. How do I prevent cracks in the cheesecake?

Avoid overmixing, bake at a low temperature, and let it cool gradually in the oven.