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Cinnamon Pumpkin Cheesecake Cake topped with cinnamon and whipped cream

Cinnamon Pumpkin Cheesecake Cake

A delightful dessert that combines the rich flavors of pumpkin and cinnamon with a creamy cheesecake layer, perfect for autumn gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup unsweetened pumpkin puree The star of the show!
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
For the Cheesecake Layer
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or use parchment paper for an easier release.
Mixing the Cake Batter
  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In a separate bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. Gradually combine the wet and dry ingredients, stirring until just mixed.
Baking the Cake Layers
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  2. Let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Preparing the Cheesecake Filling
  1. In a large bowl, beat the cream cheese and sugar until smooth.
  2. Add the vanilla extract and mix until combined.
  3. Add the eggs one at a time, mixing thoroughly before each addition.
  4. Stir in the pumpkin puree, cinnamon, and nutmeg.
Baking the Cheesecake Layer
  1. Pour the cheesecake filling into a greased 9-inch round springform pan.
  2. Bake at 350°F (175°C) for 40-45 minutes, or until the edges are set but the center is slightly jiggly.
  3. Cool completely before removing from the pan.
Assembly
  1. Once everything is cooled, layer one cake on a serving plate.
  2. Spread a generous layer of cheesecake on top, then place the second cake layer on top.
  3. For an extra touch, you can whip up some cream cheese frosting to decorate the top.

Notes

Keep canned pumpkin puree ready for quick prep. Consider adding a pecan crumble topping for additional texture. This cake can be baked ahead and stored in the fridge for up to 3 days.