Pumpkin Cake Cheesecake

Pumpkin Cake Cheesecake is what happens when I can’t decide between my favorite dessert and my favorite fall flavor. Cheesecake has always been my first choice, so instead of choosing between pumpkin cake and cheesecake, I combined them into one dessert that’s rich, creamy, perfectly spiced, and always the first to disappear.

I love serving this during the holidays because it’s a little unexpected. Everyone expects pumpkin pie, but this dessert always gets people talking. It’s one of my favorite make-ahead desserts for Thanksgiving and Christmas, and I can almost guarantee someone will ask for the recipe before the night is over.

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• Two desserts in one. Soft pumpkin cake and creamy cheesecake baked together.
• Perfect for the holidays. Great for Thanksgiving, Christmas, and fall gatherings.
• Easy to make ahead. It tastes even better after chilling overnight.
• Rich and creamy. Every bite is filled with warm pumpkin spice and silky cheesecake.
• Always a crowd favorite. It’s a fun change from traditional pumpkin pie,

• Pumpkin Cake
• All-purpose flour – Gives the pumpkin cake its soft texture.
• Salt – Balances the sweetness.
• Cream of tartar – Helps create the cake-like texture.
• Baking soda – Gives the cake lift.
• Granulated sugar – Sweetens the batter.
• Brown sugar – Adds moisture and a hint of caramel flavor.
• Egg – Helps bind the batter.
• Vanilla extract – Adds warmth and flavor.
• Pumpkin puree – Use 100% pumpkin puree, not pumpkin pie filling.
• Pumpkin pie spice – Brings all the classic fall flavors together.
• Butter – Adds richness and moisture.
• Cheesecake Filling
• Cream cheese – Full-fat cream cheese gives the best texture.
• Sour cream – Adds richness and keeps the filling smooth.
• Eggs and egg yolks – Help the cheesecake bake into a silky filling.
• Granulated sugar – Sweetens the cheesecake.
• Vanilla extract – Rounds out the flavor.

• Use room temperature ingredients. Cream cheese, sour cream, butter, and eggs mix together much more smoothly when they’re not cold.
• Chill the pumpkin dough. It helps keep the cookies thick and gives them their soft, cake-like texture.
• Don’t overmix the cheesecake filling. Mix just until everything is combined to help prevent cracks.
• Watch the center, not the timer. The cheesecake is done when the edges are set and the center still has a slight jiggle.
• Let it chill overnight. It’s hard to wait, but the flavor and texture are even better the next day.

• Preheat the oven to 350°F and line three baking sheets with parchment paper.
• In a large mixing bowl, beat the butter and sugars until light and fluffy, about 3 minutes. Mix in the egg, vanilla, pumpkin puree, and pumpkin spice. Add the flour, salt, cream of tartar, and baking soda, mixing just until combined.
• Cover the dough and refrigerate for 3 hours.
• Using a cookie scoop, portion the dough onto the prepared baking sheets. Bake for 8 to 10 minutes, then allow the cookies to cool completely.

• Reduce the oven temperature to 325°F.
• Beat the cream cheese until smooth. Add the sugar and sour cream and continue mixing until creamy. Mix in the eggs, egg yolks, and vanilla just until combined.
• Spray a 9-inch springform pan with nonstick baking spray.
• Break the cooled pumpkin cake cookies into bite-sized pieces and spread half across the bottom of the pan.
• Pour the cheesecake filling over the cookies.
• Scatter the remaining cookie pieces over the top, gently pressing them into the filling.

• Bake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
• Remove from the oven and let the cheesecake cool at room temperature for 1 hour.
• Transfer to the refrigerator and chill for at least 8 hours, preferably overnight, before slicing.

• The hardest part of baking cheesecake is knowing exactly when to take it out of the oven.
• Don’t wait until the center is completely firm. Instead, gently jiggle the pan. The edges should be set while the center still has a slight wobble. As the cheesecake cools, the residual heat will finish cooking the center, giving you that smooth, creamy texture instead of an overbaked cheesecake.
• If the top still looks wet and shiny, give it a few more minutes. Once the shine is gone and only the center jiggles, it’s ready to come out of the oven.

• Cream Cheese Frosting – Spread a thin layer around the outside before serving.
• Chopped Walnuts or Pecans – Press them into the frosting for extra crunch.
• Caramel Sauce – Drizzle over each slice just before serving.
• Whipped Cream – A simple dollop is all this cheesecake really needs.
• Extra Pumpkin Spice – Dust the top with a little pumpkin pie spice before serving.

• Fresh whipped cream
• Homemade caramel sauce
• Chopped pecans or walnuts
• Vanilla ice cream
• Hot coffee
• Chai latte
• Apple cider

• Storage: Cover the cheesecake tightly or transfer slices to an airtight container. Store in the refrigerator for up to 5 days. The flavor actually gets even better after the first day, making it a great make-ahead dessert for holidays.
• Freezing: Wrap the whole cheesecake or individual slices tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. If adding whipped cream or caramel sauce, wait until just before serving.