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Chocolate Pumpkin Cheesecake Cake Recipe

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4.2 from 27 reviews

  • Author: Ava
  • Total Time: 8 hours 5 minutes
  • Yield: 14 servings

Description

This Chocolate Pumpkin Cheesecake Cake is a decadent layered dessert combining a rich pumpkin-infused cheesecake center sandwiched between moist chocolate cake layers and topped with a creamy chocolate cream cheese frosting. Featuring warm autumn spices and a smooth, creamy texture, this cake is perfect for fall celebrations or any special occasion where you want to impress with a striking and delicious homemade treat.

Ingredients

Cheesecake

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 15 oz can pumpkin puree
  • 1/4 cup (58g) sour cream
  • 1/2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 4 large eggs, room temperature

Chocolate Cake

  • 2 cups (260g) all-purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) boiling water

Chocolate Cream Cheese Frosting

  • 16 ounces (452g) cream cheese, room temperature
  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 1 cup (115g) powdered sugar
  • 1/2 cup (58g) cocoa powder
  • 1 tbsp vanilla extract

Optional Decorations

  • Chocolate chips
  • Candy pumpkins

Instructions

  1. Make the Cheesecake: Preheat your oven to 300°F (148°C). Line a 9-inch cake pan with aluminum foil, pressing it flat against the pan. This will help lift the cheesecake out later. In a large mixing bowl, combine cream cheese, brown sugar, and flour on low speed to minimize air in the batter and prevent cracks. Add pumpkin puree, sour cream, vanilla, and spices, mixing gently until combined. Add eggs one at a time, mixing slowly and scraping bowl sides after each. Pour batter into the prepared pan.
  2. Bake the Cheesecake in Water Bath: Place the cake pan inside a larger pan and fill the outer pan with warm water halfway up the cake pan’s sides. Bake for 1 hour to 1 hour 10 minutes until set. Turn off oven, keep cheesecake inside with door closed for 30 minutes, then crack the door and leave another 30 minutes to cool slowly. Remove cheesecake and chill for 4-5 hours until firm.
  3. Make the Chocolate Cake: Increase oven temperature to 350°F (176°C). Grease and line two 9-inch cake pans with parchment paper. In one bowl, whisk flour, sugar, cocoa, baking soda, and salt. In another, whisk eggs, milk, oil, and vanilla. Combine dry ingredients with wet until smooth. Stir in boiling water last; batter will be thin. Divide evenly between pans and bake 35-40 minutes until a toothpick comes out clean. Cool completely on racks.
  4. Make the Chocolate Cream Cheese Frosting: Beat cream cheese until smooth. In a separate bowl, whip heavy cream, powdered sugar, cocoa, and vanilla on high until soft peaks form. Fold cream cheese into whipped cream on medium-low speed until thick and smooth.
  5. Assemble the Cake: Use a serrated knife to level cake domes if needed. Place one cake layer on a serving plate. Spread about 1 cup frosting evenly over this layer. Lift the chilled cheesecake out of the foil liner and place it on top of the first cake layer. Spread another cup of frosting over the cheesecake. Top with the second chocolate cake layer, trimming edges if uneven. Frost the entire outside of the cake with remaining frosting.
  6. Decorate: Optionally press chocolate chips around the base. Pipe frosting shells around the top edge using a piping tip like Ateco 847. Garnish with candy pumpkins for a festive autumn look. Refrigerate in an airtight container until serving. Best enjoyed within 4-5 days.

Notes

  • Room temperature ingredients help achieve a smooth batter and prevent cracking in cheesecake.
  • Using a water bath during cheesecake baking ensures gentle, even heat to prevent cracks.
  • Slowly cooling the cheesecake in the oven reduces cracking dramatically.
  • If the cake layers have domes, trimming them creates a more stable, even cake stack.
  • The frosting should be whipped until it holds shape but still spreadable.
  • Use a large serrated knife for cleanly slicing and leveling cake layers.
  • Store cake refrigerated in an airtight container to maintain freshness.
  • Allow the cheesecake to chill fully before assembly to ensure firmness.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/chocolate-pumpkin-cheesecake-cake-recipe/