Pumpkin Cheesecake Cake
Prep Time
30m
Bake Time
1h 10m
Yields
16 servingsAbout this Recipe
Cheesecake or cake? Why choose! With this Pumpkin Cheesecake Cake, you get both. With two flavorful layers of pumpkin cake and a simple 3-ingredient cheesecake in the middle, this mashup recipe is sure to please all. Add cream cheese frosting and some chopped pecans to really put this homemade cake over the top.
Pumpkin Cheesecake Cake
Prep Time
30mBake Time
1h 10mYields
16 servingsAbout this Recipe
Cheesecake or cake? Why choose! With this Pumpkin Cheesecake Cake, you get both. With two flavorful layers of pumpkin cake and a simple 3-ingredient cheesecake in the middle, this mashup recipe is sure to please all. Add cream cheese frosting and some chopped pecans to really put this homemade cake over the top.
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Ingredients
Pumpkin Cake
- 1 1/3 cups pure pumpkin
- 1 cup cooking oil
- 1 cup Crystal Sugar Light Brown Sugar
- 1/4 cup Crystal Sugar Extra Fine Granulated Sugar
- 3 eggs, room temperature
- 1/4 cup buttermilk, room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour*
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1/2 cup Crystal Sugar Extra Fine Granulated Sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
Cream Cheese Frosting
- 16 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups Crystal Sugar Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
- Chopped pecans, for garnish
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350ºF. Prepare two 9-inch round cake pans with nonstick cooking spray or butter completely with a light dusting of flour. Set aside.
- To make cake, whisk together pumpkin, oil, brown sugar, and sugar. Mix in eggs one at a time.
- Mix in buttermilk, vanilla, salt, and pumpkin pie spice.
- In another bowl, whisk together baking powder, baking soda, and flour. Fold dry mixture into bowl of wet ingredients until batter forms.
- Divide batter between prepared pans and bake for 30 minutes or until toothpick inserted in the center comes out clean. Let cool completely.
- Next, prepare cheesecake filling. Reduce oven temperature to 325ºF.
- Beat together cream cheese and sugar until smooth.
- Mix in eggs one at a time until fully incorporated. Add vanilla.
- Line a 9-inch cake pan with foil and lightly spray with non-stick cooking spray. Pour batter into prepared pan.
- Bake for 40 minutes. Let cool to room temperature before chilling.
- Prepare frosting. Use an electric mixer to whisk together cream cheese and butter until smooth.
- Mix in powdered sugar 1 cup at a time, mixing well in between each addition. Mix in vanilla. Scrape down sides of bowl as needed.
- Keep covered in an airtight container until ready to use.
- To assemble cake, anchor bottom layer of cake to cake stand or plate with a little bit of frosting. Spread a thin layer of frosting over first layer of cake.
- Place cheesecake on top and spread a thin layer of frosting over cheesecake.
- Place second layer of pumpkin cake over cheesecake.
- Frost outside of cake and garnish with chopped pecans.
- Keep chilled until ready to serve.
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Pumpkin Cheesecake Cake
Prep Time
30mBake Time
1h 10mYields
16 servingsAbout this Recipe
Cheesecake or cake? Why choose! With this Pumpkin Cheesecake Cake, you get both. With two flavorful layers of pumpkin cake and a simple 3-ingredient cheesecake in the middle, this mashup recipe is sure to please all. Add cream cheese frosting and some chopped pecans to really put this homemade cake over the top.
Ingredients
Pumpkin Cake
- 1 1/3 cups pure pumpkin
- 1 cup cooking oil
- 1 cup Crystal Sugar Light Brown Sugar
- 1/4 cup Crystal Sugar Extra Fine Granulated Sugar
- 3 eggs, room temperature
- 1/4 cup buttermilk, room temperature
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour*
Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1/2 cup Crystal Sugar Extra Fine Granulated Sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
Cream Cheese Frosting
- 16 ounces cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups Crystal Sugar Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
- Chopped pecans, for garnish
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350ºF. Prepare two 9-inch round cake pans with nonstick cooking spray or butter completely with a light dusting of flour. Set aside.
- To make cake, whisk together pumpkin, oil, brown sugar, and sugar. Mix in eggs one at a time.
- Mix in buttermilk, vanilla, salt, and pumpkin pie spice.
- In another bowl, whisk together baking powder, baking soda, and flour. Fold dry mixture into bowl of wet ingredients until batter forms.
- Divide batter between prepared pans and bake for 30 minutes or until toothpick inserted in the center comes out clean. Let cool completely.
- Next, prepare cheesecake filling. Reduce oven temperature to 325ºF.
- Beat together cream cheese and sugar until smooth.
- Mix in eggs one at a time until fully incorporated. Add vanilla.
- Line a 9-inch cake pan with foil and lightly spray with non-stick cooking spray. Pour batter into prepared pan.
- Bake for 40 minutes. Let cool to room temperature before chilling.
- Prepare frosting. Use an electric mixer to whisk together cream cheese and butter until smooth.
- Mix in powdered sugar 1 cup at a time, mixing well in between each addition. Mix in vanilla. Scrape down sides of bowl as needed.
- Keep covered in an airtight container until ready to use.
- To assemble cake, anchor bottom layer of cake to cake stand or plate with a little bit of frosting. Spread a thin layer of frosting over first layer of cake.
- Place cheesecake on top and spread a thin layer of frosting over cheesecake.
- Place second layer of pumpkin cake over cheesecake.
- Frost outside of cake and garnish with chopped pecans.
- Keep chilled until ready to serve.
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