Delicious Pumpkin Cheesecake Swirl Cake

Oh, friends, gather ’round, because I’m about to share a recipe that has stolen my heart, and I just know it’s going to steal yours too. It’s that time of year, isn’t it? The air gets a little crisp, the leaves start to do their magnificent dance, and all I can think about is cozy spices and comforting flavors. And when those cravings hit, there’s nothing that satisfies quite like this pumpkin cheesecake cake. It’s not just a dessert; it’s a hug in cake form. I’ve made so many cakes in my life, from elaborate tiered creations for special occasions to quick weeknight treats, but this one, this pumpkin cheesecake cake, holds a special place. It’s like the best of both worlds – the rich, creamy indulgence of cheesecake married with the spiced, tender perfection of a perfect pumpkin cake. Honestly, when I first stumbled upon the idea, I was a little skeptical. Could it really live up to its promise? But let me tell you, it absolutely does, and then some. If you’re a fan of my classic bundt cake or even my famous no-bake cheesecake, prepare yourself, because this is going to be your new obsession.

What is a pumpkin cheesecake?

So, what exactly is this magical creation we’re talking about? Think of it as the ultimate mashup, a flavor fusion that just makes sense. It’s essentially a wonderfully moist and spiced pumpkin cake, but with a luscious, tangy cheesecake swirl baked right into the batter. We’re not talking about a separate cheesecake layer here; it’s more integrated, creating pockets of creamy delight throughout the cake. The name itself, pumpkin cheesecake cake, says it all, really. It’s designed to capture the essence of both beloved desserts in one glorious bake. It’s not a dense cheesecake, nor is it a light, airy cake. It’s somewhere in between, a perfect balance of textures and tastes that makes it utterly irresistible. This recipe is for those moments when you can’t decide between a slice of rich cheesecake or a slice of warmly spiced cake – why choose when you can have both?

How do I make a pumpkin cheesecake?

Quick Overview

This pumpkin cheesecake cake is all about building flavor and creating that perfect swirl. We’ll start by making a tender pumpkin cake batter, then whip up a simple, smooth cheesecake filling. The magic happens when we layer these two elements together and swirl them gently to create beautiful marbling. It’s baked until just set, then cooled to perfection. The whole process is straightforward, aiming for maximum deliciousness with minimal fuss. You’ll be amazed at how easily this comes together!

Ingredients

For the Main Batter:
We’re talking classic cake comfort here. You’ll need all-purpose flour – I usually go with a good quality unbleached one. For sweetness, granulated sugar and a touch of brown sugar give it that lovely caramel note. Don’t skip the spices! Cinnamon, nutmeg, cloves, and ginger are your best friends here. A good quality pumpkin puree is essential – make sure it’s 100% pumpkin, not pie filling, for the best flavor. Eggs provide structure, and vegetable oil keeps the cake incredibly moist. And of course, a touch of baking soda and baking powder for that perfect rise. A pinch of salt balances everything out. I find that using good, fresh spices really makes a difference, so check the dates on those little jars!

For the Filling:
This is where the cheesecake magic happens. You’ll need full-fat cream cheese, softened to room temperature – this is crucial for a smooth, lump-free filling. A bit of granulated sugar for sweetness, an egg to bind it all together, and a splash of vanilla extract to enhance that classic cheesecake flavor. Some people like to add a tiny bit of lemon zest here for brightness, but I usually keep it simple to let the pumpkin flavor shine. Make sure your cream cheese is truly soft; otherwise, you’ll end up with little cream cheese bits, and nobody wants that!

For the Glaze:
This is totally optional but highly recommended for that extra touch of decadence. A simple powdered sugar glaze made with a bit of milk or heavy cream, and maybe a dash of vanilla. You can also add a tiny pinch of cinnamon or even a drop of orange extract for a different flavor profile. I like mine just thick enough to drizzle but not so thin it runs off. It adds a lovely sweet finish and makes the cake look absolutely stunning.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get your oven preheated to 350°F (175°C). I like to grease and flour a 9-inch springform pan. This is important because a springform pan makes it so much easier to get the cake out in one piece. If you don’t have one, a regular 9-inch round cake pan will work, but you’ll need to be extra careful when inverting it. I also like to line the bottom with a circle of parchment paper – it’s my little trick for ensuring the bottom never sticks, no matter what. Trust me on this one!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your all-purpose flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt. Whisking them together thoroughly ensures all the leavening agents and spices are evenly distributed. This is key for a consistently flavored and evenly risen cake. You don’t want pockets of spice or areas that are too dense. Just a good, thorough whisking until everything looks uniform.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together your pumpkin puree, eggs, and vegetable oil. Give it a good whisk until it’s all well combined and smooth. If you’re adding vanilla extract to the cake batter itself (I sometimes do), add it here. Make sure the eggs are lightly beaten before you add them.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Mix them together until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can lead to a tough cake. Just mix until you no longer see streaks of dry flour. A few small lumps are perfectly fine. This is the secret to a tender cake texture.

Step 5: Prepare Filling

In a separate bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar and beat until well combined. Then, beat in the egg and vanilla extract until just smooth. Again, don’t overbeat here, as you don’t want to incorporate too much air, which can cause cracking. We want it luscious and smooth, ready to swirl.

Step 6: Layer & Swirl

Pour about half of the pumpkin cake batter into your prepared springform pan. Dollop spoonfuls of the cheesecake filling over the batter. Then, carefully spoon the remaining pumpkin cake batter over the cheesecake filling. You can use a knife or a skewer to gently swirl the batters together. Don’t go crazy with the swirling; you want distinct ribbons of cheesecake, not a uniform color. A few gentle passes with a knife or skewer will do the trick. You want to see those beautiful marbled patterns!

Step 7: Bake

Place the pan in the preheated oven. Bake for about 45-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The cheesecake filling should be set around the edges and just slightly jiggly in the very center. Ovens can vary, so keep an eye on it after the 45-minute mark. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. Then, carefully run a knife around the edge of the pan to loosen the cake, and release the springform side. Let the cake cool completely on the wire rack. This is important – you don’t want to glaze a warm cake, or it’ll all melt off. Once it’s completely cool, whisk together your powdered sugar, milk (or cream), and vanilla for the glaze. Drizzle it over the top, letting it drip down the sides. It’s a simple touch that makes it look so elegant!

Step 9: Slice & Serve

Once the glaze has set a bit, it’s time to slice and enjoy! I find a sharp knife works best. You can serve it at room temperature, or slightly chilled. It’s absolutely divine with a dollop of whipped cream or even a scoop of vanilla ice cream. The contrast of the warm spices and the cool, creamy cheesecake is just pure bliss.

What to Serve It With

This pumpkin cheesecake cake is so versatile, it truly fits in anywhere! For a delightful breakfast or a holiday brunch, I love pairing a slice with a strong cup of coffee or a festive mimosa. Imagine serving it warm, with a dusting of powdered sugar and maybe a few fresh berries on the side – it’s elegant without being over the top. As a show-stopping dessert, it’s a winner for any gathering. Serve it with a rich chocolate sauce, a caramel drizzle, or even a scoop of salted caramel ice cream for an explosion of flavor. The richness of the cake and cheesecake holds up beautifully to those bold dessert flavors. And for those cozy, quiet evenings when you just need a little treat, a warm slice of this pumpkin cheesecake cake with a glass of milk or a mug of spiced apple cider is pure comfort. My family tradition is to have this with a side of whipped cream, and everyone raves about it. It’s the perfect way to end any meal, or even just to brighten up a Tuesday afternoon.

Top Tips for Perfecting Your Pumpkin Cheesecake Cake

Alright, let’s talk about those little tricks that elevate this from good to absolutely stellar. When it comes to the pumpkin, always use puree, not pie filling. The pie filling has added sugar and spices, which will mess with the balance of your cake. And for that super moist texture, make sure you’re using a good quality vegetable oil or even canola oil. Some people worry about oil in cakes, but it’s what keeps this pumpkin cheesecake cake incredibly tender and prevents it from drying out. I’ve also found that a good whisking of the dry ingredients is crucial; it ensures your spices are evenly distributed, so you get that warm, comforting flavor in every single bite. For the cheesecake filling, the absolute number one rule is to make sure your cream cheese is softened to room temperature. I can’t stress this enough! If it’s cold, you’ll end up with lumps, and nobody has time for that. Beat it until it’s really smooth before you add anything else. When it comes to swirling, less is more. You don’t want to overmix and turn it into a muddy mess. Just a few gentle passes with a skewer or a knife will give you those beautiful ribbons of cheesecake running through the pumpkin cake. It looks impressive and tastes even better. And for baking, always trust your toothpick test! Ovens can be wildly different, so what’s done in my oven might be a minute or two faster or slower in yours. Aim for moist crumbs, not wet batter, and just a slight wobble in the very center of the cheesecake filling. Finally, patience is key with cooling. Let it cool completely before glazing. I know it’s tempting to dig in, but it makes a world of difference to the texture and how well the glaze sets.

Storing and Reheating Tips

So, you’ve got leftovers of this amazing pumpkin cheesecake cake? Lucky you! The great news is that it stores beautifully. If you’ve got a few slices left that you plan on finishing within a day or two, you can simply cover the cake tightly with plastic wrap or foil and leave it at room temperature. Honestly, it stays perfectly moist and delicious this way for a couple of days. If you need to store it for longer, or if your kitchen is particularly warm, popping it into the refrigerator is your best bet. Make sure it’s well-covered to prevent it from drying out or absorbing other smells. In the fridge, it’ll keep its lovely texture and flavor for about 4-5 days. My kids love having a slice for breakfast with their milk, so it rarely lasts that long! Now, if you’re thinking about freezing portions, you absolutely can! It freezes remarkably well. Once the cake is completely cooled and any glaze has set, wrap individual slices or the whole cake tightly in plastic wrap, then in a layer of aluminum foil. You can freeze it for up to 2-3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator, or if you’re impatient like me, you can thaw slices at room temperature for a few hours. I’d recommend adding the glaze *after* thawing if you’re freezing a whole cake that isn’t glazed yet, or if you’re freezing individual slices that have glaze. This ensures the glaze stays fresh and beautiful.

Frequently Asked Questions

Final Thoughts

There you have it, my friends – the recipe for a truly show-stopping pumpkin cheesecake cake. I truly believe this is one of those recipes that will become a staple in your kitchen, just like it has in mine. It’s the perfect balance of comforting spice and creamy indulgence, and the beautiful marbled swirls always make it a conversation starter. What I love most is that it brings a little bit of magic to any occasion, big or small, without requiring a degree in pastry arts. If you enjoy the cozy flavors of fall and the richness of cheesecake, you absolutely have to give this a try. For those who love this cake, you might also enjoy my spiced apple crumb cake or my velvety chocolate ganache cake – they both have that comforting, homemade feel. I can’t wait to hear how your pumpkin cheesecake cake turns out! Please, leave a comment below and tell me all about it, or share a picture if you can! Happy baking, and enjoy every delicious bite!

Pumpkin Cheesecake Cake

This Pumpkin Cheesecake Cake features two layers of moist pumpkin cake with a creamy cheesecake center, all topped with luscious cream cheese frosting. It's the perfect dessert for fall holidays!

Prep : 10 Total : 25 minutes

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Ingredients

  

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For the Cheesecake Layer

• 1 can pure pumpkin puree 15 ounce
• 1 cup granulated sugar
• 1 cup light brown sugar packed
• 0.75 cup applesauce
• 4 large eggs
• 2 packages cream cheese softened (8 ounce each)
• pinch of salt
• 0.333 cup sour cream
• 0.333 cup heavy whipping cream
• 1 teaspoon vanilla extract

For the Cake Layers

• 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

For the Frosting

• 0.5 cup butter softened
• 8 ounce cream cheese softened
• 1 teaspoon vanilla extract
• 4 cup powdered sugar
• 3 tablespoons heavy cream

For Decoration

• 3 tablespoons pecans or walnuts, chopped
• 1 tablespoon caramel sauce

Instructions

 

Prepare the Cheesecake Layer

• Preheat oven to 325 degrees F. Place a large roasting pan on the lower 2/3 of the oven and preheat the pan.
• Prepare a 9-inch springform pan by wrapping the bottom (outside) with a double layer of foil. Spray the pan with nonstick baking spray and line the bottom (inside) with a circle of parchment paper.
• Boil a kettle of water to use later.
• In a large bowl, beat the softened cream cheese with granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition. Beat in the sour cream, heavy cream, and vanilla extract.
• Pour the cheesecake batter into the prepared springform pan. Place the pan in the center of the preheated roasting pan in the oven. Slowly pour boiling water into the roasting pan until it comes about an inch up the sides of the springform pan.
• Bake the cheesecake for 45 minutes. Turn the oven off and let the cheesecake sit in the oven for an additional 30 minutes. Remove from the oven and cool completely on a wire rack.
• Once cooled, transfer the entire springform pan into the freezer for several hours or overnight. (About 2 hours is usually sufficient). If using within 24 hours, you can refrigerate the cheesecake instead.

Prepare the Cake Layers

• Preheat oven to 350 degrees F. Prepare two 9-inch round cake pans by spraying generously with baking spray. Line the bottom of each pan with a circle of parchment paper and set aside.
• In a large bowl, beat together the pumpkin puree, granulated sugar, light brown sugar, applesauce, and eggs until fully blended. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter evenly into the prepared cake pans.
• Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and cool completely. Once cooled, wrap each cake layer tightly in plastic wrap and freeze for two hours, or overnight. If using within 24 hours, simply wrap the cake layers in plastic wrap and keep them on the counter.

Prepare the Frosting

• In a large bowl, beat the softened butter and cream cheese together for 3 minutes until smooth and creamy. Beat in the vanilla extract, powdered sugar, and heavy cream until the frosting is light and fluffy.

Assemble the Cake

• Place one layer of pumpkin cake on a cake stand or serving plate. Carefully remove the cheesecake from the springform pan and place it on top of the pumpkin cake layer. Top with the second layer of pumpkin cake.
• Frost the sides and top of the cake with a thin layer of cream cheese frosting to create a crumb coat. Refrigerate for 30 minutes to an hour to allow the crumb coat to set.
• Remove the cake from the refrigerator and apply the remaining frosting, decorating with a piping bag and tip if desired. Sprinkle the chopped pecans over the top of the cake and drizzle with caramel sauce.
• Keep the cake covered in the refrigerator until ready to serve. Allow the cake to sit at room temperature for about 15 minutes before slicing and serving. Enjoy!

Notes

This cake is best enjoyed chilled. If making ahead, the assembled cake can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months, before adding the pecan and caramel topping for best results.