Go Back
+ servings
slice taken out of large pumpkin cheesecake cake

Pumpkin Cheesecake Cake

This Pumpkin Cheesecake Cake is the perfect Fall dessert! Two pumpkin cakes baked and stacked with a thick layer of cheesecake in between.
Course Cake, Dessert
Cuisine American
Keyword cheesecake cake
Prep Time 6 hours 30 minutes
Cook Time 1 hour
Refrigerate 3 hours
Total Time 10 hours 30 minutes
Servings 16 servings
Calories 698kcal
Author Lauren


for the cheesecake layer-

for the pumpkin cake-

  • 15.25 oz Vanilla Cake Mix 1 box
  • 1/2 cup water
  • 1/3 cup oil
  • 4 whole eggs
  • 1 cup pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger

for the frosting-

  • 12 oz cream cheese softened, at room temperature
  • 3/4 cup salted butter softened
  • 2 teaspoons vanilla
  • 1 1/2 pounds powdered sugar about 5 1/4 cups


  • Preheat oven to 325 degrees. Using an 8-inch cake pan {not a springform pan!}, trace a circle on parchment paper, cut out and line bottom of pan. Lightly spray with non-stick cooking spray and set aside.

For the Cheesecake Layer

  • In a large bowl, whip softened cream cheese. Slowly stir in granulated sugar. Scrape sides and mix until sugar is incorporated. Stir in vanilla and eggs, one at a time until incorporated into the batter. Scrape sides and bottom of bowl and mix again until batter is completely smooth. Stir in sour cream.
    three boxes of cream cheese
  • Pour into prepared 8-inch cake pan and place into a roasting pan, or other pan with high sides. Fill pan up carefully with very hot tap water until it reaches half way up the cake pan. Bake 40-50 minutes or until the top is lightly golden and cheesecake has almost completely set. Remove from oven. Cool. Remove from water bath, wipe pan and refrigerate 3 hours to overnight.
    baked cheesecake layer

For the Pumpkin Cake

  • Preheat oven to 325 degrees. Line 2-8 inch cake pans with parchment paper {just like above} and spray with non-stick cooking spray. Set aside. in a large bowl, measure out and pour all ingredients. Stir together to incorporate. Do not over mix!
    cake ingredients in mixing bowl
  • Divide batter evenly between the two pans, level off the tops and bake 20-30 minutes until toothpick comes out clean when inserted. {A few moist crumbs should be fine.}
    pumpkin cake batter in baking pan
  • Cool 15-20 minutes, then remove from warm pans and transfer cakes to cooling racks. Cool completely.
    peeling parchment paper off baked cake

For the Cream Cheese Frosting

  • Place cream cheese and butter into a large bowl and whip to incorporate. Stir in vanilla. With mixer on low, slowly stir in powdered sugar, scraping sides as needed.
    butter and cream cheese in stand mixer
  • Continue whipping frosting until it's smooth and well mixed. Set aside.
    stirring cream cheese frosting with spatula

Assembling the Cake

  • Cut small dome shape off cooled pumpkin cakes, if present, to create flat cakes. Place one pumpkin layer onto cake stand. Top with cream cheese frosting and add chilled cheesecake. (If the cheesecake has collected some condensation from the fridge, be sure to press with paper towels to dry before stacking in the cake.) Spread with more cream cheese frosting and then top with second pumpkin layer. Coat entire cake with a thin layer of cream cheese frosting (called a crumb coating), starting on top and working down the sides of the cake. Refrigerate 30-45 minutes to solidify the frosting. (Or freeze for 15 minutes.)
    spreading frosting on cake
  • Add a second layer of frosting overtop the crumb coating and use any extra frosting to pipe rosettes around the top border. Sprinkle with cinnamon or nutmeg and garnish with pumpkin candies. Refrigerate until ready to serve.
    pumpkin cheesecake cake on white cake stand


Calories: 698kcal | Carbohydrates: 81g | Protein: 8g | Fat: 39g | Saturated Fat: 20g | Cholesterol: 168mg | Sodium: 503mg | Potassium: 169mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1888IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 1mg