Pumpkin Cheesecake Layer Cake

5 from 1 vote

Pumpkin Cheesecake is a heavenly fusion of autumnal and traditional flavors. The creation combines cheesecake’s rich, creamy goodness with pumpkin’s warm and comforting flavors.

Course Cakes

Cuisine American

Keyword 120 minutes, Cake, Cheesecake, Christmas, desserts, Halloween, Layer Cake, Pumpkin, wedding

Prep Time 1

Cook Time 1

Decoration & Serving 4

Total Time 6

Author Adalynn Ward

Servings servings

Calories 616kcal

Ingredients

For the pumpkin cake layers

1 can pure pumpkin puree 15 ounces
1 cup granulated sugar
1 cup brown sugar packed
¾ cup applesauce
4 large eggs
2 ¼ cup all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 Tablespoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg

For the cheesecake layer

2 packages cream cheese softened (8 ounces each)
⅔ cup granulated sugar
1 pinch salt
2 large eggs
⅓ cup sour cream
⅓ cup heavy whipping cream
1 teaspoon vanilla extract

For the frosting

½ cup butter softened
8 ounce cream cheese softened
1 teaspoon vanilla extract
4 cups powdered sugar
3 Tablespoons heavy cream
3 Tablespoons chopped pecans
1 Tablespoon caramel sauce

Instructions

Preheat the oven to 325℉ (163°C).
Place a large roasting pan in the oven for later use.
Fill a saucepan with water and heat it on the stove.
In a clean bowl, mix sugar with cream cheese until they are fluffy.
Break their shells, then add eggs as you scramble them
Next, crack eggs into the beaten mixture, add sour and heavy cream, and whisk together again.
Blend using a spatula thoroughly after pouring in vanilla extract.
Before adding the batter of cream cheese, first oil up your 9” springform pan.
The next step is to place this springform pan in a baking tray filled with boiling water.
Bake for 45 minutes or until done
Once baked, cool for 30 minutes before removing it from the oven to prevent the cake from cracking.
After cooling it down completely, put it in the freezer for 2 hours, but it is best to keep it overnight.
Now, preheat oven at 350℉ (177°C).
To prepare pumpkin cake, pour pumpkin puree into a bowl and mix well with applesauce, sugar, and eggs.
Prepare light dough.
Slice cooled wrap each in wrap separately layer by layer and refrigerate for 5 minutes.
Finally, beat well heavy cream with powdered sugar plus vanilla ahead of mixing up everything with cheese batter.
Place one layer of pumpkin cake in the bottom, followed by the cheesecake layer; again, place the pumpkin cake layer over the remaining cheesecake layer.
Put frosting on sides as well as on top.
Topping: Sprinkle nutmegs for decorating.
Refrigerate this Pumpkin cheesecake for 2 hours before serving.

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