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Pumpkin Cheesecake Cake with Cream Cheese Frosting

Pumpkin Cheesecake Cake 2 I know what you’re thinking…why do these photos look so weird? It’s because I took them at 11 pm at night at my friends birthday party. I made a cake for her, not thinking about posting it on the blog. When EVERYONE wouldn’t stop talking about it and asked if I was going to post the recipe, I thought, “why not?”. So excuse my not so profesh photos today.

BUT, just because they don’t look extra fancy doesn’t mean this cake isn’t very good. QUITE the contrary, friends. This cake is the definition of ridiculous and is the start to The Cheesecake Factory going out of business. Just kidding. I love The Cheesecake Factory. Please oh please let them stay in business until I can figure out how to replicate their mushroom soup. 

Anyways, this cake is nothing short of amazing, incredible and downright scrumptious. I was super full from dinner when I started shoveling my piece of cake into my big fatty mouth and seriously had the hardest time stopping. It’s one of THOSE kinds of cakes.

Pumpkin Cheesecake Cake To make this cake is pretty simple too. I know it doesn’t look it, but I promise you can make this….and well in advance if need be! Lasts a few days in the fridge if it’s all wrapped up. Also, I used a vanilla cake mix that I pimped out with pumpkin and spices. SO easy!! Flexibility is the name of the game. Looks fancy, but it pretty simple!

No need to put any frosting between the layers because they all stuck together just fine. Also, I love that the cheesecake layer was so big! I just have a soft spot for cheesecake. And pumpkin cake. And cream cheese frosting. So basically, I almost ate this entire thing myself before we even GOT to the party.

What a good friend I am.

Pumpkin Cheesecake Cake 1 Anyways, moral of the story: if you’re looking for something showstopping that will make your family and friends’ jaws drop, then this is a sure bet.

Here’s the printable:

Make sure you print a few because EVERYONE will be harrassing you for the recipe.

Print

Pumpkin Cheesecake Cake with Cream Cheese Frosting

Yield: 12 servings

Ingredients:

for the cheesecake layer-
3-8 oz packages softened cream cheese
1 cup granulated sugar
1 tablespoon vanilla
3 whole eggs
1/2 cup sour cream

for the pumpkin cake-
1-15.25 oz Vanilla Cake Mix
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-
14 oz softened cream cheese
6 tablespoons softened butter
2 teaspoons vanilla
2 1/2 cups powdered sugar

Directions:

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. 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.

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! 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.} Cool 15-20 minutes, then remove from warm pans and transfer cakes to cooling racks. Cool completely.

For the 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. Continue whipping frosting until it's smooth and well mixed. Set aside.

For assembly--cut small dome shape off cooled pumpkin cakes, if present, to create flat cakes. Place one pumpkin layer onto cake stand. Top with chilled cheesecake and then other pumpkin layer. {No need to frost the layers in between!} Using the cream cheese frosting, start at the top and work down the sides of the cake until the cake is completely covered. Refrigerate until ready to serve.


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24 Comments

  1. Cheesecake + cake photos always make my mouth water, even if they’re taken at 11 p.m. with no natural light! This looks totally, totally divine.

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  2. I think we’re all glad you took the pictures! 11pm pics or not… it still looks so good Lauren!

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  3. Oh my goodness, this looks delicious!! I love all the “fall inspired” recipes you’ve been posting lately with pumpkin or apple in the title! hehe :) I’m a sucker for all things fall!

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  4. This looks amazing. I am going to make this for Thanksgiving.

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  5. This looks so delicious! Can’t wait to try it!

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  6. This looks amazing! I believe I will be making this soon. Thanks!!!!

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  7. This cake is ridonkulous. I love pimped out vanilla cake. I’m already thinking about how I can make this a Lemon Cheesecake Cake. WHAT.

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  8. And here I was just talking about how I will be shunned from the blog world b/c I am not a fan of pumpkin and I see this and instantly want to just shove my face in it. I wonder if it is good enough or (not slap you in the face pumpkin enough) to convert me to a pumpkin lover???

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  9. WOW! That is amazing! YUM! 😀

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  10. Ooohh, I can almost taste this!! I want to make this, but there are no instructions for getting the cheescake out of the pan. Are there any tricks to ckeeping in one piece from pan to cake layer??!!

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    • Lauren — October 14th, 2012 @ 12:38 pm

      Because you lightly greased the pan and lined the bottom with parchment paper, the cheesecake should pop right out after it’s completely chilled.

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      • Yanica — October 14th, 2012 @ 9:59 pm

        thank you!!

      • Angela — October 16th, 2012 @ 6:32 pm

        Why do you recommend to not use a springform pan?

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  11. This looks amazing! I love pumpkin cake with anything cream cheese!

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  12. Oh this looks super delish! I am definitely going to need to make this one soon. I havent made a cheesecake cake before. And tis the season for pumpkin so this looks like a great recipe to start with :)

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  13. It took me 2 days, but I finally completed this cake! It is FANTASTIC! There was quite a celebration dance in my kitchen last night after tasting the final product. Thanks for such a great recipe!!

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  14. I was just wondering if you use a white cake mix or a yellow cake mix?

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    • Lauren — November 25th, 2014 @ 8:27 am

      Either is fine to use!

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