This Pumpkin Cheesecake Layer Cake is the ultimate fall dessert! Made with two layers of moist, perfectly spiced pumpkin cake, a thick and creamy homemade cheesecake center, and a rich cinnamon cream cheese frosting, this beautiful three-layer cake is the perfect combination of pumpkin spice and classic cheesecake.
Whether you're making it for Thanksgiving, a fall gathering, or simply because you're craving something sweet, this homemade pumpkin cheesecake cake is sure to impress. Every bite is filled with warm fall spices, creamy cheesecake, and delicious cinnamon cream cheese frosting!
Why You'll Love This Pumpkin Cheesecake Cake
Two Desserts in One: Combines homemade pumpkin cake and creamy cheesecake into one beautiful layered dessert.
Incredibly Moist: Pumpkin puree, vegetable oil, and whole milk help create tender, moist pumpkin cake layers.
Perfect for Fall: Warm pumpkin pie spice and cinnamon cream cheese frosting give this cake all the cozy fall flavors.
Great for Holidays: A beautiful showstopping dessert for Thanksgiving, fall celebrations, and family gatherings.
Make-Ahead Friendly: The cheesecake layer can be prepared ahead of time and frozen, making assembly easier.
Pumpkin Cheesecake Layer Cake Recipe
This homemade Pumpkin Cheesecake Layer Cake features two soft pumpkin spice cake layers with a rich cheesecake center, finished with a smooth cinnamon cream cheese frosting. It's a delicious and impressive fall dessert that's perfect for special occasions!
Recipe Details
Category: Dessert
Cakes Prep Time: 40 minutes
Cook Time: Approximately 1 hour 35 minutes (cake and cheesecake baked separately)
Chilling/Freezing Time: At least 5 hours
Total Time: Approximately 9-10 hours, including cooling and chilling
Servings: 14–16 slices
Cake Pan Size: Two 9-inch round cake pans and one 9-inch springform pan
Ingredients
For the Pumpkin Cake Layers
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
1 cup light brown sugar, packed
½ cup granulated sugar
1 ½ cups pumpkin puree
¾ cup vegetable oil
3 large eggs, room temperature
2 teaspoons vanilla extract
½ cup buttermilk, room temperature
For the Cheesecake Layer
24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
2 tablespoons all-purpose flour
Pinch of salt
2 teaspoons vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream, room temperature
3 large eggs, room temperature
For the Cinnamon Cream Cheese Frosting
16 ounces cream cheese, softened to room temperature
½ cup salted butter, softened to room temperature
2 teaspoons vanilla extract
1 tablespoons heavy cream
5 cups powdered sugar
½ teaspoon ground cinnamon
Directions
1. Prepare the Cheesecake Layer
Place a 13x9-inch baking pan on the lower oven rack and fill it halfway with water. This creates steam in the oven and helps reduce the chance of cracks in the cheesecake.
Place another oven rack directly above the water pan.
Preheat the oven to 300°F.
Spray a 9-inch springform pan with nonstick cooking spray.
In a large mixing bowl, beat the cream cheese, sugar, flour, and salt on low speed until smooth and creamy. Avoid overmixing, which can incorporate too much air into the batter.
Scrape down the sides of the bowl.
Add the sour cream, heavy cream, and vanilla extract. Mix on low speed until combined.
Add the eggs one at a time, mixing slowly after each addition just until incorporated.
Pour the cheesecake batter into the prepared springform pan.
Place the cheesecake on the oven rack above the water pan and bake for 1 hour.
Once the hour is complete, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
After 30 minutes, crack the oven door slightly and allow the cheesecake to remain in the oven for another 30 minutes.
Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour.
If desired, carefully trim the edges of the cheesecake for a smoother appearance.
Cover the cheesecake with foil and place it in the freezer for at least 4 hours or overnight, until completely frozen.
2. Prepare the Pumpkin Cake Layers
Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a separate large mixing bowl, whisk together the light brown sugar, granulated sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter.
Divide the batter evenly between the two prepared 9-inch cake pans.
Bake for approximately 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for 10–15 minutes before transferring them to a wire rack to cool completely.
Once completely cooled, wrap the cake layers in plastic wrap and refrigerate until you're ready to assemble.
3. Make the Cinnamon Cream Cheese Frosting
In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the vanilla extract and 1 tablespoon of heavy cream. Mix until combined.
Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed.
Add ½ teaspoon cinnamon and mix until evenly incorporated.
Beat on medium speed briefly until smooth and fluffy.
If the frosting is too soft, refrigerate for 20–30 minutes before assembling the cake.
4. Assemble the Pumpkin Cheesecake Layer Cake
Place one pumpkin cake layer on a cake plate or cake stand.
Spread a layer of cinnamon cream cheese frosting evenly over the top.
Remove the frozen cheesecake from the freezer and carefully loosen it from the springform pan. If needed, run a knife around the edge to help release it.
Carefully place the cheesecake layer on top of the frosted pumpkin cake layer.
Spread another layer of cinnamon cream cheese frosting over the cheesecake.
Place the second pumpkin cake layer on top.
5. Frost the Cake
Apply a thin layer of cinnamon cream cheese frosting around the entire cake. This is your crumb coat, which helps keep pumpkin cake crumbs from mixing into the final layer of frosting.
Refrigerate the cake for 30 minutes to allow the crumb coat to set.
Once chilled, frost the top and sides of the cake evenly with the remaining cinnamon cream cheese frosting.
Decorate as desired with additional frosting, a light dusting of cinnamon, or a simple piped border.
Refrigerate the assembled cake until the cheesecake center is fully thawed, then slice and enjoy!
Tips for the Best Pumpkin Cheesecake Layer Cake
Use pure pumpkin puree. Make sure you're using 100% pumpkin puree and not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of your cake.
Measure your flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Adding too much flour can make your pumpkin cake dense or dry.
Use room-temperature ingredients. Room-temperature eggs, milk, and cream cheese help the ingredients combine more smoothly and create a better texture.
Don't overmix the pumpkin cake batter. Once you add the flour mixture, stir just until combined. Overmixing can create a tougher cake instead of the soft, tender texture you want.
Freeze the cheesecake layer before assembling. A frozen cheesecake layer is much easier to handle and stack between the pumpkin cake layers without cracking or breaking.
Make sure the pumpkin cake layers are completely cool. Warm cake layers can cause the cream cheese frosting to melt and make the cake difficult to assemble.
Start with a little cinnamon in the frosting. I recommend beginning with ½ teaspoon cinnamon and adding more to taste. You want the frosting to complement the pumpkin cake without overpowering the cheesecake.
How to Store Pumpkin Cheesecake Layer Cake
Refrigerator: Since this cake contains cheesecake and cream cheese frosting, it must be stored in the refrigerator. Keep it covered or in an airtight cake container for up to 4 days.
Freezer: You can freeze individual slices of the finished cake. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container for up to 2 months for best quality.
Serving: For the best flavor and texture, allow refrigerated slices to sit at room temperature for approximately 15–20 minutes before serving. Keep the cake refrigerated when not serving and avoid leaving it at room temperature for longer than 2 hours.
Frequently Asked Questions
Can I make this Pumpkin Cheesecake Layer Cake ahead of time?
Absolutely! This cake is perfect for preparing ahead of time. I recommend making the cheesecake layer the day before and allowing it to freeze overnight. You can also bake the pumpkin cake layers ahead of time and refrigerate them until you're ready to assemble.
Can I use whole milk instead of buttermilk in pumpkin cake?
Yes! Whole milk works in this recipe and adds moisture to the pumpkin cake. Buttermilk gives cakes a slightly tangier flavor, but whole milk creates a delicious, tender cake as well.
Do I have to freeze the cheesecake layer?
Freezing is highly recommended because it makes the cheesecake much easier to remove from the springform pan and stack between the pumpkin cake layers. It also helps prevent the cheesecake from cracking during assembly.
Can I use pumpkin pie filling instead of pumpkin puree?
No, I recommend using pure pumpkin puree. Pumpkin pie filling contains additional sugar and spices that can affect the sweetness, flavor, and consistency of the cake.
Can I make this cake without cinnamon in the frosting?
Of course! If you prefer traditional cream cheese frosting, simply leave out the cinnamon. The pumpkin cake already contains plenty of warm fall spice, so either version will be delicious.
How do I keep the pumpkin cake moist?
The combination of pumpkin puree, vegetable oil, and whole milk helps keep the cake soft and moist. Avoid overbaking the cake layers, and be sure to measure your flour correctly for the best results.
Final Thoughts
This Pumpkin Cheesecake Layer Cake with Cinnamon Cream Cheese Frosting is the ultimate dessert for pumpkin lovers! With two layers of moist pumpkin spice cake, a rich and creamy cheesecake center, and homemade cinnamon cream cheese frosting, every bite is full of delicious fall flavor.
It's the perfect dessert for Thanksgiving, fall gatherings, birthdays, or any occasion that calls for something a little extra special. If you love pumpkin cake and cheesecake, this beautiful layered dessert brings together the best of both worlds!
Pumpkin Cheesecake Layer Cake Recipe
This homemade Pumpkin Cheesecake Layer Cake features two soft pumpkin spice cake layers with a rich cheesecake center, finished with a smooth cinnamon cream cheese frosting. It's a delicious and impressive fall dessert that's perfect for special occasions!
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 ½ cups pumpkin puree
- ¾ cup vegetable oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup buttermilk, room temperature
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- 2 teaspoons vanilla extract
- ½ cup sour cream, room temperature
- ½ cup heavy cream, room temperature
- 3 large eggs, room temperature
- 16 ounces cream cheese, softened to room temperature
- ½ cup salted butter, softened to room temperature
- 2 teaspoons vanilla extract
- 1 tablespoons heavy cream
- 5 cups powdered sugar
- ½ teaspoon ground cinnamon
Instructions
- Place a 13x9-inch baking pan on the lower oven rack and fill it halfway with water. This creates steam in the oven and helps reduce the chance of cracks in the cheesecake.
- Place another oven rack directly above the water pan.
- Preheat the oven to 300°F.
- Spray a 9-inch springform pan with nonstick cooking spray.
- In a large mixing bowl, beat the cream cheese, sugar, flour, and salt on low speed until smooth and creamy. Avoid overmixing, which can incorporate too much air into the batter.
- Scrape down the sides of the bowl.
- Add the sour cream, heavy cream, and vanilla extract. Mix on low speed until combined.
- Add the eggs one at a time, mixing slowly after each addition just until incorporated.
- Pour the cheesecake batter into the prepared springform pan.
- Place the cheesecake on the oven rack above the water pan and bake for 1 hour.
- Once the hour is complete, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- After 30 minutes, crack the oven door slightly and allow the cheesecake to remain in the oven for another 30 minutes.
- Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour.
- If desired, carefully trim the edges of the cheesecake for a smoother appearance.
- Cover the cheesecake with foil and place it in the freezer for at least 4 hours or overnight, until completely frozen.
- Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a separate large mixing bowl, whisk together the light brown sugar, granulated sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter.
- Divide the batter evenly between the two prepared 9-inch cake pans.
- Bake for approximately 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for 10–15 minutes before transferring them to a wire rack to cool completely.
- Once completely cooled, wrap the cake layers in plastic wrap and refrigerate until you're ready to assemble.
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add the vanilla extract and 1 tablespoon of heavy cream. Mix until combined.
- Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed.
- Add ½ teaspoon cinnamon and mix until evenly incorporated.
- Beat on medium speed briefly until smooth and fluffy.
- If the frosting is too soft, refrigerate for 20–30 minutes before assembling the cake.
- Place one pumpkin cake layer on a cake plate or cake stand.
- Spread a layer of cinnamon cream cheese frosting evenly over the top.
- Remove the frozen cheesecake from the freezer and carefully loosen it from the springform pan. If needed, run a knife around the edge to help release it.
- Carefully place the cheesecake layer on top of the frosted pumpkin cake layer.
- Spread another layer of cinnamon cream cheese frosting over the cheesecake.
- Place the second pumpkin cake layer on top.
- Apply a thin layer of cinnamon cream cheese frosting around the entire cake. This is your crumb coat, which helps keep pumpkin cake crumbs from mixing into the final layer of frosting.
- Refrigerate the cake for 30 minutes to allow the crumb coat to set.
- Once chilled, frost the top and sides of the cake evenly with the remaining cinnamon cream cheese frosting.
- Decorate as desired with additional frosting, a light dusting of cinnamon, or a simple piped border.
- Refrigerate the assembled cake until the cheesecake center is fully thawed, then slice and enjoy!
