Pumpkin Cheesecake Cake Recipe for Fall Desserts

If you want a show-stopping fall dessert that brings together pumpkin cake and creamy cheesecake, this Pumpkin Cake Cheesecake is a must-try. It balances warm pumpkin spice flavors with a rich, silky cheesecake filling for a truly memorable treat.

This dessert is straightforward enough for home bakers of any skill level and makes a beautiful centerpiece for holidays, dinner parties, or cozy autumn gatherings. Expect a tender, cake-like cookie base infused with pumpkin and spice, layered with a luxuriously smooth cheesecake filling.

Why You’ll Love Pumpkin Cake Cheesecake

• Delicious flavor pairing: Pumpkin spice and cheesecake create a comforting, well-balanced dessert — warm spices, subtle sweetness, and creamy texture.
• Accessible recipe: The instructions are broken down into simple steps so even novice bakers can succeed.
• Great for special occasions: It looks impressive on a dessert table and offers a seasonal twist that stands out from typical pies and cakes.
• Cozy autumn aroma: Baking fills your kitchen with the familiar scents of fall, creating a welcoming atmosphere.
• Customizable: Serve plain or add toppings like cream cheese frosting, chopped walnuts, or a dollop of whipped cream for extra texture and flavor.

What You Need To Make Pumpkin Cake Cheesecake

• Mixing bowls
• Measuring cups and spoons
• 9″ springform pan
• Cookie sheets lined with parchment
• Hand mixer or stand mixer

Ingredients Needed to Make Pumpkin Cake Cheesecake

For the Pumpkin Cake Layer:

• Gluten-free flour (or regular flour if preferred)
• Salt
• Cream of tartar
• Baking soda
• Sugar
• Brown sugar (packed)
• Egg
• Vanilla extract
• Pumpkin puree
• Pumpkin spice
• Butter, room temperature

For the Cheesecake Filling:

• Cream cheese, room temperature
• Sour cream
• Eggs
• Egg yolks
• Sugar
• Vanilla extract

How To Make Pumpkin Cake Cheesecake

Below are clear, step-by-step instructions to assemble and bake the dessert.

Prepare the Pumpkin Cake Layer:

1. Preheat the oven to 350°F (175°C) and line three cookie sheets with parchment paper.
2. Cream the room-temperature butter with sugar on high for about 3 minutes until light and fluffy.
3. Add the egg, vanilla, pumpkin puree, and pumpkin spice. Fold in the dry ingredients (flour, salt, cream of tartar, baking soda) and mix until just combined.
4. Chill the dough in the refrigerator for 3 hours to prevent spreading and improve texture.
5. Portion the dough with an ice cream scoop onto the prepared cookie sheets so the cookies are uniform in size.
6. Bake for 8–10 minutes, then remove and cool completely before using in the cheesecake assembly.

Prepare the Cheesecake Filling:

1. Preheat the oven to 325°F (165°C).
2. Beat the room-temperature cream cheese until smooth, a couple of minutes with a mixer.
3. Add sugar and sour cream and mix until the batter is silky and free of lumps.
4. Mix in the eggs, egg yolks, and vanilla extract until just combined; avoid overmixing.

Assemble the Cheesecake:

Prepare a 9″ springform pan by spraying it with nonstick baking spray.

Break the cooled cookies into pieces. Add half of the broken cookies to the bottom of the springform pan to form the base.

Pour the cheesecake filling over the cookie base, then sprinkle the remaining broken cookies on top and press them down gently to combine.

Bake and Chill:

1. Bake in the center of the preheated oven for 55–65 minutes. The center should still have a slight jiggle while the edges are set; the top should not look overly shiny.
2. Remove from the oven and let the cheesecake cool at room temperature for 1 hour.
3. Refrigerate for at least 8 hours (overnight is best) to allow the filling to fully set before slicing and serving.

About the Cheesecake ‘Jiggle’

A slight jiggle in the center when the cheesecake comes out of the oven indicates the filling is set correctly; residual heat and chilling will finish the process. For dairy-free variations, expect a bit more movement while still following the same cooling and chilling steps. The top should not be shiny, and the edges should look set and slightly golden.

Commonly Asked Questions

Can I use regular flour instead of gluten-free flour for the pumpkin cake layer?

Yes. If you don’t need a gluten-free option, regular all-purpose flour works well and yields a similar texture.

Can I make this cheesecake in advance and freeze it?

Yes. Wrap the chilled cheesecake tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator when ready to serve.

Why chill the pumpkin cake dough for 3 hours?

Chilling firms the dough, reduces spreading during baking, and improves the cookie texture so it holds up well as a cheesecake base.

Pumpkin Cake Cheesecake

Danielle Cochran

A delicious, easy-to-make Pumpkin Cake Cheesecake that captures autumn flavors in a creamy, festive dessert.

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Prep Time 55 mins

Cook Time 1 hr 20 mins

Cool Time 9 hrs

Total Time 11 hrs 15 mins

Course Dessert

Cuisine American

Servings 6 people

Calories 374 kcal

Equipment

• Mixing bowls
• Measuring cups and spoons
• Springform pan (9″)
• Cookie sheets
• Hand mixer or stand mixer

Ingredients

• 1 1/4 cups gluten-free or all-purpose flour
• 1/4 tsp salt
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 cup sugar
• 1/8 cup packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup pumpkin puree
• 1 tsp pumpkin spice
• 1/2 cup butter, room temperature

Cheesecake Filling

• 24 ounces cream cheese, room temperature
• 12 ounces sour cream
• 2 eggs
• 2 egg yolks
• 1 2/3 cup sugar
• 2 tsp vanilla extract

Instructions

Prepare the Pumpkin Cake Layer:

• Preheat oven to 350°F and line three cookie sheets with parchment paper.
• Cream butter and sugar on high for about 3 minutes until light and fluffy.
• Add egg, vanilla, pumpkin puree, and pumpkin spice. Fold in dry ingredients until just combined.
• Chill the dough for 3 hours to firm it up.
• Portion dough with an ice cream scoop onto prepared sheets.
• Bake 8–10 minutes and cool completely.

Prepare the Cheesecake Filling:

• Preheat oven to 325°F.
• Beat cream cheese until smooth, then add sugar and sour cream and mix until silky.
• Add eggs, yolks, and vanilla; mix until just combined.

Assemble the Cheesecake:

• Spray a 9″ springform pan with nonstick spray.
• Add half the broken cookies to the pan base.
• Pour filling over the cookies, top with remaining cookie pieces and press gently.

Bake and Chill:

• Bake in center of oven 55–65 minutes. Center should jiggle slightly; top should not be shiny.
• Cool at room temperature 1 hour, then refrigerate at least 8 hours before serving.
• Note: The cookies used for the layers have a cake-like texture. For extra decoration, spread cream cheese frosting on the outside and press chopped walnuts into the frosting.

Nutrition

Serving: 1sliceCalories: 374kcalCarbohydrates: 49gProtein: 3gFat: 20g

Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

Pumpkin Cake Cheesecake is a dessert that combines the best of both worlds: warming pumpkin spice and smooth cheesecake. It’s impressive, satisfying, and perfect for fall menus. With basic equipment and a little patience for chilling and cooling, you’ll end up with a creamy, spiced dessert that guests will love.

Gather your ingredients, preheat the oven, and enjoy baking this comforting seasonal favorite. Each bite offers a creamy, spiced, and utterly delicious experience that captures the essence of autumn.