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Cinnamon Pumpkin Cheesecake Cake

Indulge in a delightful dessert that combines creamy cheesecake with moist pumpkin cake and warm spices, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Pumpkin Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon nutmeg
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Cheesecake Layer
  • 16 ounces cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your 9-inch round cake pans by greasing them lightly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
Make the Cheesecake Layer
  1. In another bowl, beat the cream cheese until smooth and creamy, then add the sugar and mix again.
  2. Add the eggs and vanilla extract, followed by the cinnamon. Beat until well combined and fluffy.
Layering and Baking
  1. Pour half of the pumpkin cake batter into each prepared cake pan.
  2. Gently spread half of the cheesecake mixture on top of the pumpkin batter in each pan.
  3. Top with the remaining pumpkin batter and another layer of cheesecake batter.
  4. Place the cakes in the oven and bake for 30-35 minutes, or until a toothpick comes out clean.
Cooling and Serving
  1. Allow the cakes to cool in the pan for about 10 minutes, then gently remove from pans and transfer to a wire rack to cool completely.
  2. Once cooled, slice, serve, and savor every last bite. Optionally, top with whipped cream or a sprinkle of cinnamon.

Notes

Allowing the cheesecake layer to set properly will make all the difference. Optionally add chocolate chips or nuts to the pumpkin batter for an extra surprise. Store leftovers in an airtight container in the fridge for up to 3 days.