This stunning pumpkin cheesecake cake is part cheesecake and part ultra-moist pumpkin cake, filled and frosted with a lusciously creamy pumpkin cheesecake mousse and whipped cream! It's a great alternative to pumpkin pie at Thanksgiving and is one of the most flavorful pumpkin desserts you'll ever try. It's a must-make!
Many of us expect some type of pumpkin dessert on our holiday tables. We'll gladly take a slice of pumpkin pie, delicious pumpkin cake, or a pumpkin cupcake, but what if we could merge those desserts into one? It's like a turducken...but in dessert form!
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The center of this multi-layered creation is a thick layer of cheesecake, which has a creamy vanilla flavor and adds richness to the pumpkin spice cake and cream cheese pumpkin mousse. It's so balanced, you won't believe you're eating three desserts in one. We think its the best pumpkin cake and so much fun to make!
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Equipment Checklist
Since you're baking both cheesecake and pumpkin cake, you'll need a few different supplies.
I bake both the cheesecake and pumpkin cake in the same size pans to make sure they stack perfectly together.
Trying to remove the cake and cheesecake from the cake pans can be a bit tricky if you don't prepare them well. I like to use a pre-cut circle of parchment paper on the bottom, and I cut strips of parchment for the sides. This makes a big difference.
When spreading the mousse on the outside of the cake, use an offset spatula to get a smooth, even texture.
Stand mixer with a paddle and whisk attachment
All of the components in this pumpkin cake recipe require mixing, and a stand mixer
is the perfect tool for the job.
Why You'll Love This Pumpkin Cheesecake Cake
- So much pumpkin flavor - I'm known for my moist cakes, and this recipe is no exception. Moisture equals flavor. From the creamy cheesecake layer to the ultra-moist pumpkin spice cake and the pumpkin mousse on top, it's a celebration of the season's most beloved flavor!
- Show-stopping holiday dessert - If you want to wow your whole family this year, show up to Turkey Day with this pumpkin cake cheesecake. "Rave reviews" doesn't cut it. Your friends and family will be floored! You're basically bringing three desserts in one and it tastes just as good as it looks!
- Make it ahead of time - You can make both the cheesecake and the cake in advance and freeze them. The day before serving, make the mousse and layer the cheesecake. Then, let the finished cheesecake with mousse set up in the fridge overnight before serving. You can grab it from the fridge and serve it whenever you're ready!
Ingredients
There are three main components to this recipe, so you will need quite a few ingredients. I promise to walk you through the process every step of the way! Just follow each step in the recipe card and you'll have a stunning dessert for your Thanksgiving dinner.
Pumpkin Cake Dry Ingredients
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Instant Clearjel (a type of cornstarch that makes the cake extra moist)
- Spices (Cinnamon, nutmeg, ginger, ground cloves)
- Brown sugar
Wet Ingredients
- Eggs
- Canned Pumpkin (not pumpkin pie filling, which is presweetened)
- Buttermilk
- Vegetable oil
- Vanilla extract
Cheesecake Ingredients
- full-fat Cream cheese
- Sugar
- Eggs and egg yolks
- Almond and vanilla extract (Learn more about my favorite extracts for baking here)
- Heavy cream
Baker's Tip
Use room-temperature cream cheese for the easiest mixing and to prevent lumps.
Mousse Base and Whipped Cream
- Powdered sugar
- Instant Clearjel (the secret stabilizer)
- Cinnamon
- Cream cheese
- Canned pumpkin puree
- Pure Vanilla extract
- Heavy Whipping Cream
To smooth out the mousse, fold in stabilized whipped cream made with powdered sugar, Instant Clearjel, heavy cream, and vanilla extract. For extra garnish, make a batch of this super easy caramel sauce to pour over top. So good!
Important Note
Unlike my Pumpkin Layer Cake, this recipe uses all vegetable oil without butter, to make a softer cake that can be eaten straight from the fridge.
How to Make a Cheesecake Cake
More detailed instructions and step-by-step images are in the recipe card at the bottom of this post.
My preference is to make the cheesecake and cake the day before serving, then refrigerate them in their pans overnight. Assemble the the pumpkin cheesecake cake while the cake and cheesecake layers are cold, right after making the pumpkin mousse filling.
Make the Cheesecake
Prepare an 8" cheesecake and bake in a water bath until just set. Let it cool completely, then wrap the cake pan in plastic wrap and refrigerate overnight or freeze before layering.
Make the Pumpkin Cake
Bake two moist pumpkin spice cake layers in 8" round cake pans. Once cooled, brush with simple syrup, wrap, and chill or freeze for easy layering.
Make the Pumpkin Mousse
Blend cream cheese, pumpkin purée, and warm spices with stabilized whipped cream to create a light and fluffy pumpkin mousse filling.
Make Whipped Cream
Whip heavy cream, powdered sugar, vanilla, and Instant Clearjel until thick and stable. Set some aside for frosting and some for the mousse.
Layer the Cake
Stack one pumpkin cake layer, half the pumpkin mousse, the chilled cheesecake, the remaining mousse, and the second cake layer. Frost with whipped cream for a light, "naked-style" finish.
Decorate and Chill
Pipe whipped cream swirls on top, add caramel drizzle and candy pumpkins if desired. Refrigerate at least 2 hours (or overnight) before serving for clean slices and perfect texture.
Variations
Make Trifles: Instead of serving the cake as is, chill each layer and cut them into small pieces. Layer each element together in a trifle dish and serve it all with extra whipped cream on top.
Make a Naked cake: Skip frosting the outside of the cake with the light layer of whipped cream. Pipe the pumpkin mousse in between the cheesecake and cake layers so all the pretty layers are visible.
Storage
Keep the whole dessert refrigerated until serving. If you have a large enough airtight container, store it in there or place a large bowl over it.
Pro Tip
To save time around the holidays, you can freeze the finished pumpkin cheesecake-just thaw overnight the day before serving.
Key Recipe Notes
- Place the pumpkin cake layer pan side down on a cake board or serving plate before layering. This will make the cheesecake easier to cut as the pan side of the cake will not stick as much to your cake board. The remaining layers can be pan side up for a flat base.
- I intentionally use a regular 8" cake pan instead of a springform pan. While it is a little harder to get the cheesecake out of the pan, back in my bakery days I found springform pans to be too inconsistent in water baths. If you do use a springform pan, be sure to thoroughly wrap the bottom and outer sides of the pan in a layer of sturdy foil before placing the pan in the water bath.
- You'll need a 9x13 2" tall (or larger) pan to hold the cheesecake pan in the hot water mixture.
- Although you can use pumpkin pie spice instead of the spices listed in the recipe, I find you get a more consistent flavor when you measure the spices individually. Each brand of pumpkin pie spice is a little different.
Related Recipes
Looking for other fall recipes like this? Try these:
Have I convinced you yet? This pumpkin cheesecake cake is the perfect holiday dessert and will become a special request in your family for years. Just be sure to take pictures! I'd love to see photos of your creations. Tag @amycakesbakes on your favorite social media platform to show them off.
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Thanks for Reading. ❤️
📖 Recipe & Step-by-Step Instructions
Pumpkin Cheesecake Cake
Equipment
Ingredients
Cheesecake Ingredients
- 16 ounces (2 8-oz blocks) cream cheese
- 142 grams (½ cup + 3 Tablespoons + 1 teaspoon) sugar
- 1 eggs
- 2 egg yolks
- 1 ½ teaspoon vanilla extract
- 60 grams (¼ cup) heavy cream
Pumpkin Cake Dry Ingredients
- 117 grams (¾ cup plus 2 Tablespoons) All-Purpose Flour ( I use Gold Medal)
- ¾ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 8 grams (1 Tablespoon) Instant Clearjel (l A bakery ingredient you can use at home--see Notes section. Please make sure your clearjel is labeled as "Instant")
- ¾ teaspoons ground Cinnamon
- ¼ teaspoon ground Nutmeg
- ¼ teaspoon ground Ginger
- ¼ teaspoon ground Cloves
- 127 grams (½ cup packed+ 1 packed Tablespoon) Brown Sugar
Pumpin Cake Wet Ingredients
- 1 large Egg(s)
- 127 grams (½ cup) Canned Pumpkin (make sure it's 100% pumpkin)
- 121 grams (½ cup) Buttermilk
- 62 grams (¼ cup + 1 Tablespoon) Vegetable Oil
- 1 teaspoon Vanilla Extract
Pumpkin Mousse Base Ingredients
- 128 grams (1 cup + 2 Tablespoons ) powdered sugar
- 2 teaspoons instant Clearjel (See Notes section for details)
- 2 teaspoons Cinnamon
- 8 ounces Cream Cheese (at room temperature)
- 85 grams (¼ cup + 2 Tablespoons ) canned pumpkin puree (100% pumpkin)
- 1 Taplespoon vanilla extract
Whipped Cream Ingredients
- 84 grams (¾ cup) Powdered Sugar
- 1 Tablespoon Instant Clearjel
- 720 grams (3 cups) Heavy Whipping Cream
- 2 ¼ teaspoons Pure Vanilla Extract
Decorations
- 1x batch Super Easy Caramel Drizzle (optional)
Instructions
Prepare for a Cheesecake with water bath
- Preheat the oven to 325 degrees. Place an 8" circle of parchment paper inside an 8" cake pan, then cut 1.5-2" tall strips of parchment to curve around the sides of the pan. You will need an additional 2" tall baking pan that is wider than your round pan for a water bath, like a 9x13.
- A few minutes before it's time to bake the cheesecake, bring a few cups of water to a boil (you'll need enough water to fill 1" tall around your cake pan within the larger cake pan).
Make the Cheesecake batter
- Using a stand mixer (preferred) or a handheld mixer, blend the room temperature cream cheese and sugar until it's smooth and creamy with no lumps. Scrape down the sides often to prevent lumps.
- Whisk the egg, egg yolk, vanilla extract, and heavy cream together until well blended. Slowly pour this mixture into the cream cheese mixture while the mixer is on low. Scrape the sides of the bowl as needed. Blend until the cheesecake filling is smooth.
- Pour the cheesecake mixture into the prepared 8" pan.
- Place the cheesecake pan within the larger baking pan. Pour boiling water into the larger pan until it comes up to 1" along the sides of the springform pan. Carefully place the cheesecake and water bath in the preheated oven.
- Bake for 40 minutes, or until the outside edges of the cheesecake are set and the middle of the cheesecake is only slightly jiggly. Then turn the oven OFF and prop the oven door slightly (open around 4 inches), leaving the cheesecake within the oven. Set a timer for another 20 minutes with the oven door propped. This helps prevent cracks on the cheesecake.
- After the 20 minute timer, remove the cheesecake from the oven and allow to cool completely. Wrap the cake pan and refrigerate overnight or freeze before layering the cake.
Make the Pumpkin Spice Cake
- Preheat oven to 325 degrees. Place two 8" circles of parchment paper inside two 8" cake pans, then cut 1.5-2" tall strips of parchment to curve inside the sides of the pans.
- Using a sifter or fine mesh strainer, sift the Dry Ingredients minus the brown sugar into a large bowl. Add the brown sugar to the sifted ingredients and whisk until well blended. If you see any brown sugar clumps, break them up and blend them in with your fingers.
- Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
- Pour Wet Ingredients into Dry Ingredients and whisk until smooth.
- Divide the pumpkin cake batter into the two 8" prepared cake pans (it should be around 308 grams of batter per pan), and spread out the batter until flat and even (I use an offset spatula for this).
- Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 14-18 minutes minutes. The pumpkin cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake. A couple of moist crumbs on your knife are fine, but they shouldn't look wet.
- Brush the cake lightly with simple syrup.*see notes section. Once the cakes are cool, refrigerate or freeze your pumpkin cakes before layering the pumpkin cheesecake cake.
Make the Pumpkin Cream Cheese Mousse Base
- Whisk the powdered sugar, Instant Clearjel, and Cinnamon together. Instant Clearjel should always be whisked thoroughly with dry ingredients before being added to liquid to avoid clumping.
- With a stand mixer (preferred), handheld mixer, or a whisk, beat the softened Cream Cheese until smooth. Slowly add the powdered sugar mixture while the mixer is on low, scraping the sides often until there are no lumps. Add the pumpkin puree and the vanilla extract and beat until light and creamy with no lumps. Set it aside while you make the whipped cream.
Make the Stabilized Whipped Cream
- Whisk the Powdered Sugar and Instant Clearjel together.
- In a clean bowl, using a whip attachment and a stand mixer (preferred) or handheld mixer, whip the Heavy Cream and Pure Vanilla until stiff peaks form.
- Turn the mixer on low, and slowly add in the Powdered Sugar/ Instant Clearjel mixture until incorporated. The Instant Clearjel will thicken the whipped cream instantly, which is why we want to make sure the whipped cream is nicely whipped and fluffy before we add in our thickener. Reserve 260 grams of the whipped cream (that's ⅓ of the whipped cream) for the pumpkin mousse, and save the rest to decorate the cheesecake.
Finish the Pumpkin Mousse
- One half at a time, fold the reserved 260 grams whipped cream into the pumpkin mousse using large, round strokes until no white streaks remain.
Layer the Pumpkin Cheesecake Cake.
- The cheesecake components should be cold before assembling, after being refrigerated or frozen overnight.
- Be sure to remove the parchment circle on the the bottom of each cake and cheesecake before layering. Place one pumpkin cake layer pan side down on a cake board or serving plate. Place ½ of the pumpkin mousse on top of the cake and spread evenly (or pipe it in between the layers for a naked look). Add the cheesecake layer on top of the mousse layer, pan side up. Add the remaining pumpkin mousse. Top with the final pumpkin cake layer, pan side up.
- Use the remaining whipped cream to frost the outside of the cheesecake. I do mine in a light, naked-style outer coat. Use the remaining whipped cream to decorate the edges using a 1M star tip and pastry bag. Let the finished cheesecake set up in the fridge at least 2 hours or overnight. (If layering the cake from frozen, allow it to thaw overnight after layering).
- Drizzle the cake with easy caramel drizzle before serving, if desired. Enjoy!
Laine says
I made this and it was heavenly!
Laine Scholz says
I made this and it was pure heaven!
Amy says
Yay, thank you so much, Laine! So happy that you enjoyed the recipe. 🙂