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!
Servings: 16 servings
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.
