Pumpkin Spice Cheesecake Cake

This Pumpkin Spice Cheesecake Cake features a layer of cheesecake sandwiched in between 2 layers of pumpkin spice cake. It’s a delicious autumn dessert!

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It’s been a while since I shared a cheesecake cake, so I decided to hit the kitchen and whip up this tasty dessert. Since we’re smack in the middle of pumpkin spice season, I thought to myself, “Let’s put a pumpkin spice twist on a cheesecake cake.” Imagine this: 2 layers of delicious pumpkin spice cake. 1 layer of creamy cheesecake. And then the whole thing is covered with a luscious cream cheese frosting. Welcome to the world of cheesecake cakes, my friends!

The first cheesecake cake I ever made was this fun Red, White & Blue version a few years back – it’s a great dessert for 4th of July parties. From there, I ventured into red velvet, carrot cake and funfetti cake. Each one features 2 layers of cake with a layer of cheesecake in the middle. If the cake goes well with cream cheese frosting, then it’s a good candidate for a cheesecake cake.

Pumpkin Spice Cheesecake Cake

Fall. Sweater weather. Firepit nights in the backyard. Leaves changing colors. This is hands-down my favorite time of the year. Not only is the weather amazing, but it’s also pumpkin spice season! Sure, there are the pumpkin spice lattes at Starbucks, but my favorite way to use pumpkin spice is in baking recipes. Whether it’s pumpkin spice cinnamon rolls, biscotti or even cannoli, the warm baking spices in pumpkin spice are simply irresistible!

Pumpkin pie spice a spice blend that is typically used in pumpkin pies…thus the name. Pumpkin is not included in the spice blend itself, but I always try to include pumpkin in pumpkin spice recipes. On a side note, pumpkin spice is very similar to the British “mixed spice.” The spices are cinnamon, nutmeg, ginger, cloves and sometimes a pinch of allspice.

Pumpkin pie spice is used to bring that classic fall dessert flavor to the cake layers in this Pumpkin Spice Cheesecake Cake. The cheesecake is just a simple plain cheesecake and the cream cheese frosting recipe is my go-to whenever I need anything with cream cheese frosting. I also added a bunch of autumn-colored sprinkles (aka jimmies) on top of the cake for a fun, festive appearance.

Baker’s Note: This Pumpkin Cheesecake Cake takes a bit of time to make. You’re essentially making a cheesecake and a pumpkin cake and a frosting…all from scratch. But don’t let that intimidate you! This really is an easy recipe if you break the parts down into individual elements.

I do like to bake cheesecake cakes the day before, though. Not only does it make planning easier, but I like to refrigerate or freeze the cake layers overnight. That makes it much easier to add the cream cheese frosting the next day. So just plan accordingly when making this cake! (Plus, I think the layers of pumpkin spice cake taste better on Day #2, too.)

How to Store Leftovers

Leftover cheesecake cake should be wrapped in plastic wrap and stored in an airtight container in the refrigerator for up to 3-4 days. If it’s going to be any longer than that, I would recommend slicing the cake and wrapping each slice tightly in plastic wrap. Then freeze the slices in a freezer bag for up to 4 months. Just let the slices thaw in the fridge for a couple of hours before serving. (Bonus: By wrapping the slices individually, you can pull out just 1-2 slices at a time depending on that you want.)

If you’re looking for a fantastic (and unique!) fall dessert recipe, then put this Pumpkin Spice Cheesecake Cake on the list of treats to bake. Pull out your favorite sweater, invite friends over and serve up slices of this cheesecake cake. Happy Fall, Y’all!

Did you bake this Pumpkin Spice Cheesecake Cake recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) on Instagram – I’d love to see your version!

Pumpkin Spice Cheesecake Cake

This Pumpkin Spice Cheesecake Cake features a layer of cheesecake sandwiched in between 2 layers of pumpkin spice cake. It's a delicious autumn dessert!

5 from 3 votes

Print Pin Rate

Prep Time: 1 hour hour

Cook Time: 1 hour hour

Chilling Time: 8 hours hours

Total Time: 10 hours hours

Servings: 16 servings

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Ingredients

For the Cake

• 2¾ cups all-purpose flour
• 2½ tsp baking powder
• 1½ tsp baking soda
• 1½ Tbsp pumpkin pie spice see note
• ½ tsp salt
• ¾ cup unsalted butter room temperature
• 2 cups granulated sugar
• 4 large eggs room temperature
• ¼ cup vegetable oil
• 1 15-oz. can pumpkin puree (not pumpkin pie filling)
• ½ cup milk
• 1 tsp vanilla extract

For the Cheesecake

• 16 oz. cream cheese room temperature
• ⅔ cup granulated sugar
• 1½ Tbsp all-purpose flour
• 2 large whole eggs room temperature
• 1 large egg yolk room temperature
• 2 Tbsp sour cream
• 1 tsp vanilla extract

For the Frosting

• 16 oz. cream cheese room temperature
• 1 cup 8 oz. unsalted butter, room temperature
• 1 Tbsp vanilla extract
• 3-3½ cups confectioners' sugar
• autumn-colored sprinkles or jimmies

Instructions

For the Cake

• Preheat oven to 350°F.
• Lightly grease (2) 9” round cake pans. Line bottom of pans with parchment paper; set pans aside.
• Using a large bowl, add flour, baking powder, baking soda, pumpkin pie spice and salt; stir until well combined. Set bowl aside.
• Using a countertop mixer, cream together butter and sugar until light and fluffy (3-4 minutes on medium speed).
• Add eggs in 2 additions, mixing fully after each addition.
• Add half of the dry ingredients; stir until just combined.
• Add vegetable oil, pumpkin puree, milk and vanilla extract; stir until just combined.
• Add remaining flour; stir until just combined. (Tip: Don’t forget to scrape the bottom and sides of the bowl.)
• Divide batter evenly between 2 prepared cake pans.
• Bake 30-35 minutes, or until a toothpick inserted into the center of a cake comes out clean.
• Set pans on a wire rack to cool.
• Remove cakes from pans, wrap in plastic wrap and refrigerate overnight.

For the Cheesecake

• Preheat oven to 325°F.
• Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 3 minutes).
• Add the sugar and flour; mix until well combined.
• Whisk the eggs and egg yolk together and add to the bowl in 2 additions, mixing fully after each addition.
• Add the sour cream and vanilla. Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
• Spray a 9” springform pan with nonstick baking spray. Line bottom of pan with parchment paper and then pour cheesecake batter into pan.
• Make a water bath by wrapping the bottom of the springform pan with a piece of aluminum foil and setting it in a large rimmed baking pan. Fill pan with about 1” of water. Bake until center of cake is just barely set (~25-30 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
• Remove cake from oven and cool slightly. Wrap entire pan in plastic wrap and freeze overnight.

For the Frosting

• Using a countertop mixer fitted with the paddle attachment, cream together the cream cheese and butter until well combined.
• Add vanilla extract and 1 cup of powdered sugar at a time until frosting reaches desired sweetness.
• Beat frosting on medium-high speed for 3-4 minutes, or until fluffy.

To Assemble Cheesecake Cake

• Place one layer of cake on a large plate. Spread ½ cup of frosting evenly on top of cake.
• Remove the cheesecake from the freezer and place on top.
• Spread ½ cup of frosting on top of cheesecake layer.
• Place second layer of cake on top. Frost the top and sides of the cake using the remaining frosting.
• Sprinkle sprinkles or jimmies on top of cake.
• Refrigerate cake until ready to serve.

Notes

If you don’t have pumpkin pie spice in the pantry, you can substitute: 2 tsp cinnamon, 1 tsp nutmeg, ½ tsp ginger and a generous pinch of cloves and/or allspice.

Looking for more cheesecake cake recipes? Check out these other versions, too: