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This homemade Pumpkin Cheesecake Cake blends simplicity with wow-factor results, creating a stunning treat that'll impress at birthday celebrations, autumn gatherings, or holiday meals. It features two flavorful pumpkin cake layers surrounding a thick, luscious cheesecake middle, all wrapped in creamy cheese frosting and topped with cute pumpkin candies. Once you try it, this sweet creation will become your autumn must-have!
What Makes This Cake Special
This Pumpkin Cheesecake Cake gives pumpkin fans everything they want. It mixes fluffy pumpkin-spiced cake with a smooth, rich cheesecake center, then gets covered in tangy cream cheese frosting. Though it looks fancy, you won't need pro skills to make it - just common ingredients and basic steps. It's the perfect showpiece for your holiday table or whenever you need to wow your guests!
Ingredients for Pumpkin Cheesecake Cake
- For the Cheesecake Layer:
- 32 oz (4 packages) cream cheese, brought to room temperature
- 1 cup granulated sugar
- 4 large eggs, not cold
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- For the Pumpkin Cake Layers:
- 2 boxes vanilla cake mix
- 1 can (15 oz) pure pumpkin puree
- 1 cup vegetable oil
- 6 large eggs
- 2/3 cup water
- 2 tablespoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- For the Cream Cheese Frosting:
- 24 oz cream cheese, brought to room temperature
- 1 cup unsalted butter, brought to room temperature
- 6 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- For Decoration:
- Pumpkin candies
- Ground cinnamon for sprinkling
- Orange and brown food coloring (if you want)
How to Make Pumpkin Cheesecake Cake
- Prepare the Cheesecake Layer
- Heat oven to 325°F (165°C). Put parchment in a 9-inch springform pan and wrap the outside with foil. Mix cream cheese until it's smooth for about 3 minutes. Slowly add sugar while mixing until fluffy. Add eggs one by one, mixing slowly. Gently mix in sour cream and vanilla. Pour into your pan. Bake in a water bath for an hour or until mostly set. Let it cool in the oven with the door open for an hour. Put in fridge overnight.
- Make the Pumpkin Cake Layers
- Heat oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment. Combine cake mix, pumpkin, oil, eggs, water, and spices. Mix for 2 minutes at medium speed. Split batter evenly between pans (weighing helps). Bake for 25-30 minutes until a toothpick comes out clean. Let cool in pans for 10 minutes before taking them out.
- Prepare the Frosting
- Beat cream cheese and butter together until they're light and fluffy, about 5 minutes. Slowly add the sifted powdered sugar, vanilla, and salt. Keep mixing until it's really fluffy, about 3 minutes. If it seems too thick, add a bit of cream, one spoon at a time.
- Assembly - First Stage
- Cut off any dome from the cake layers. Put the first cake layer on a board, and if you want, brush it with simple syrup. Spread 1 cup of frosting on top. Take the cheesecake out of its pan and place it on the frosting. Add another cup of frosting on the cheesecake.
- Assembly - Final Stage
- Put the second cake layer on top. Cover everything with a thin layer of frosting and chill for 15 minutes. Then add the final coat of frosting, making the sides smooth with a bench scraper. Chill again for an hour before decorating.
- Decoration
- If you want, color some frosting orange and brown. Use a star tip to pipe swirls around the top edge. Put pumpkin candies between the swirls. Sprinkle cinnamon on top. Keep cold until about an hour before serving.
Decorating and Storing Tips
Grab parchment, an offset spatula, and a piping bag with star tip to make decorating easier. After serving, wrap any leftover cake tightly and keep it in the fridge for up to 5 days. Want to save it longer? Wrap the whole cake in plastic wrap and stick it in the freezer for up to 2 months. Just let it warm up on the counter before you eat it.
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Make-Ahead Tips
Save time by working ahead on different parts. The cheesecake layer can be made up to 3 days early and kept in the fridge. You can bake the pumpkin cake layers a day before and wrap them tightly. The frosting tastes best when fresh, but you can make it a day ahead and store it in the fridge. Just let it warm up and whip it again before using. For the best flavor, put the whole cake together the day before you'll serve it.
Troubleshooting Guide
Got cracks in your cheesecake? Don't worry, the frosting will hide them. For really smooth sides, dip your bench scraper in hot water between passes. If your frosting gets too soft while you're working, pop both the cake and frosting in the fridge for 15-20 minutes. To avoid butter streaks, make sure everything's room temperature before you mix. If your cake layers puff up too much in the middle, wait until they're completely cool, then trim them flat with a serrated knife.
Frequently Asked Questions
- → Can I prep this ahead of time?
Totally! The cheesecake can be made a day early and stored in the fridge. Pumpkin cake layers are fine kept at room temp for a day or frozen for later use.
- → Why does the cheesecake need a water bath?
A water bath stops cracks and keeps things creamy by creating a steamy space for the cheesecake to bake slowly and evenly.
- → What’s the deal with a crumb coat?
A crumb coat locks in stray crumbs with a thin frosting layer. Chill it before adding the top layer so everything looks neat and smooth.
- → How should I keep this cake fresh?
Since it has cream cheese frosting and cheesecake, keep it in the fridge. Make sure it’s covered, and it’ll last up to five days.
- → Can leftover slices be frozen?
Yep, wrap slices in plastic and foil before freezing. They’re good for two months! Just thaw in the fridge overnight before eating.
Conclusion
This indulgent dessert blends pumpkin spice cake and velvety cheesecake into an irresistible centerpiece for any fall get-together.