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pumpkin-cake-cheesecake-recipe

Pumpkin Cake Cheesecake

A delicious combination of pumpkin cake and cheesecake, perfect for fall gatherings.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 450 kcal

Ingredients 

Pumpkin Cake Layer

  • 1 cup Pumpkin puree
  • 1 cup Sugar
  • ½ cup Vegetable oil
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg

Cheesecake Layer

  • 16 oz Cream cheese softened
  • 1 cup Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Pour the pumpkin cake batter into the prepared pan and spread it evenly.
  5. In a separate bowl, beat the cream cheese until smooth. Add the sugar, eggs, and vanilla extract, and beat until well combined.
  6. Carefully spread the cheesecake batter over the pumpkin cake layer in the pan.
  7. Bake in the preheated oven for about 60 minutes, or until the cheesecake is set and the edges are lightly browned.
  8. Allow the cake to cool in the pan before removing the springform ring. Refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 450kcal | Carbohydrates: 50g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 300mg | Potassium: 200mg | Fiber: 2g | Sugar: 35g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

Keywords

Cheesecake, Fall, Pumpkin
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