If you are looking for a show-stopping dessert that combines the rich, velvety decadence of chocolate and the warm, comforting flavors of pumpkin, I have just the thing for you. This Chocolate Pumpkin Cheesecake Cake Recipe brings together a moist chocolate cake base, a creamy pumpkin cheesecake layer, and luscious chocolate frosting, creating a layered masterpiece that’s perfect for fall gatherings or any celebration. The symphony of spices in the pumpkin cheesecake gently enhances the deep cocoa, making every bite a comforting, irresistible hug on a plate.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to crafting this delightful cake. Each component plays an essential role, whether it’s building that tender crumb, adding a rich creamy texture, or infusing those classic fall spices that make this dessert truly special.
- Cream cheese (16 oz, softened): The creamy base of the cheesecake layer that melts beautifully on your tongue.
- Canned pumpkin puree (1 cup): Adds moisture, natural sweetness, and that iconic autumn flavor.
- Granulated sugar (3/4 cup + 2 cups): Sweetens both the cheesecake and chocolate cake layers perfectly.
- Eggs (4 large): Bind ingredients and add structure to both the cheesecake and cake.
- Vanilla extract (3 tsp): Enhances all flavors with a warm, fragrant pop.
- Cinnamon, nutmeg, ground ginger (1/2 tsp, 1/4 tsp, 1/4 tsp): Spice trio that gives the pumpkin cheesecake its signature cozy taste.
- All-purpose flour (1 tbsp + 1 3/4 cups): Provides the backbone for the cake and a little structure to the cheesecake.
- Unsweetened cocoa powder (3/4 cup + 1/2 cup): Delivers deep chocolate flavor in the cake and frosting.
- Baking powder & baking soda (1 1/2 tsp each): Key to that tender, fluffy chocolate cake rise.
- Salt (1 tsp + pinch): Balances sweetness and enhances the overall flavor profile.
- Buttermilk (1 cup): Keeps the chocolate cake moist and tender with a subtle tang.
- Vegetable oil (1/2 cup): Adds richness and helps maintain moisture.
- Hot water (1 cup): Intensifies cocoa flavor and smooths cake batter.
- Unsalted butter (1 cup, softened): Creates a creamy, fluffy chocolate frosting to coat the cake.
- Powdered sugar (3 1/2 cups): Sweetens the frosting to luscious perfection.
- Heavy cream (1/4 cup): Lightens the frosting texture and lends richness.
How to Make Chocolate Pumpkin Cheesecake Cake Recipe
Step 1: Prepare the Pumpkin Cheesecake Layer
Begin by preheating your oven to 325°F and lining a 9-inch springform pan with parchment paper before greasing it—this ensures easy release without losing any delicate edges. Beat the cream cheese until silky smooth, then combine it with the pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and flour. Mixing this until fully combined creates a velvety, spiced cheesecake batter that’s ready to bake. Pour it into your prepared pan and bake for 45 to 50 minutes until set but still slightly jiggly in the center. Once out of the oven, let it cool completely and then refrigerate for at least 4 hours or overnight; this chilling step is crucial to help the layer firm up for easy assembly.
Step 2: Bake the Chocolate Cake Layers
While the pumpkin cheesecake chills, increase your oven temperature to 350°F and prepare two 9-inch round cake pans by greasing and lining them. Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl—dry ingredients are the foundation for a perfectly textured cake. Add eggs, buttermilk, vegetable oil, and vanilla, mixing until smooth. Slowly stir in the hot water until your batter is luscious and shimmering. Divide evenly into your pans and bake for 30 to 35 minutes, testing with a toothpick for doneness. Cool the cakes completely before moving to the next step.
Step 3: Whip Up the Chocolate Frosting
For frosting that ties this whole cake together, beat softened butter until creamy. Gradually blend in cocoa powder, powdered sugar, heavy cream, vanilla, and a pinch of salt. Continue beating until it’s fluffy and spreadable, perfect for coating the cake with a generous layer of rich chocolate delight.
Step 4: Assemble the Chocolate Pumpkin Cheesecake Cake Recipe
Place one chocolate cake layer on your serving plate as the sturdy base. Gently add the chilled pumpkin cheesecake layer next—this creamy middle is the star of the show. Top with the second chocolate cake layer to create an irresistible triple-layered beauty. Finally, slather the entire cake with your homemade chocolate frosting, covering the top and sides evenly. For best results, chill the assembled cake for at least an hour to let everything set beautifully before slicing.
How to Serve Chocolate Pumpkin Cheesecake Cake Recipe
Garnishes
Sprinkle the top with delicate chocolate shavings or dust cocoa powder for a sophisticated finish. You could even add a few spiced nuts or a drizzle of caramel sauce for layers of flavor and a stunning presentation. These simple touches make every slice feel like a festive treat.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance the rich chocolate and pumpkin flavors. Fresh berries on the side add a popping contrast, keeping the dessert feeling fresh and inviting.
Creative Ways to Present
Try serving individual slices in clear glass parfait cups layered with whipped cream and crushed gingersnaps for a charming twist at your next dinner party. Alternatively, for a rustic vibe, present thick wedges alongside edible autumn leaves or cinnamon sticks to amplify that cozy seasonal feel.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers covered tightly in the refrigerator to maintain freshness—this cake stays moist and delicious for up to 4 days. Make sure to use an airtight container or wrap it securely with plastic wrap to prevent it from absorbing other fridge scents.
Freezing
You can freeze this cheesecake cake successfully by wrapping it well in plastic wrap and then in foil, or storing it in an airtight container. It’s best to freeze it before frosting to make the process easier. When properly wrapped, it can last up to 2 months in the freezer.
Reheating
This cake is best enjoyed cold or at room temperature, as reheating can alter the cheesecake texture. However, if you prefer it slightly warm, let a slice sit out for 20 minutes or gently warm it in the microwave for 10–15 seconds, just enough to take the chill off without melting the frosting.
FAQs
Can I use fresh pumpkin instead of canned puree for this Chocolate Pumpkin Cheesecake Cake Recipe?
Absolutely! You can roast and puree fresh pumpkin yourself. Just be sure to cook it down enough so it’s thick and not watery, as excess moisture can affect the cheesecake texture.
Is it necessary to chill the pumpkin cheesecake layer before assembling?
Yes, chilling is essential. It helps the cheesecake set firmly, making assembly easier and ensuring clean, neat slices when serving.
Can I substitute the vegetable oil in the chocolate cake?
Yes, you can use melted butter or a neutral oil like canola. Using butter will add a richer flavor, but oil typically keeps the cake more moist.
How do I prevent the chocolate cake from drying out?
Make sure to measure your ingredients precisely, and don’t overbake. Use an oven thermometer to ensure correct temperature, and test with a toothpick just before the suggested baking time ends.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free baking blend designed to replace flour cup-for-cup, you can make a gluten-free version. Just be mindful of ingredient quality and texture variations.
Final Thoughts
I truly believe this Chocolate Pumpkin Cheesecake Cake Recipe is a must-try for anyone who loves the cozy flavors of fall wrapped in a decadent dessert. Its beautiful layers, warm spices, and rich chocolate come together in a way that feels both festive and comforting. I can’t wait for you to bake this at home and watch it become a new favorite for your family and friends!
Print
Chocolate Pumpkin Cheesecake Cake Recipe
- Total Time: 6 hours (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Chocolate Pumpkin Cheesecake Cake is a decadent, layered dessert perfect for fall and holiday celebrations. It combines a creamy pumpkin cheesecake layer infused with warm spices, rich and moist chocolate cake layers, and a luscious chocolate frosting. Chilling the cheesecake layer ensures perfect slices, while the chocolate frosting adds the ultimate finishing touch.
Ingredients
Pumpkin Cheesecake Layer
- 16 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 tbsp all-purpose flour
Chocolate Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water
Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Pumpkin Cheesecake Layer: Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper and grease it. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla extract, cinnamon, nutmeg, ground ginger, and flour. Beat until fully combined and smooth. Pour the batter into the prepared pan and bake for 45–50 minutes, or until set. Allow to cool completely, then refrigerate for at least 4 hours or overnight to firm up.
- Bake Chocolate Cake Layers: While the cheesecake layer chills, preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, buttermilk, vegetable oil, and vanilla extract; mix until combined. Gradually add the hot water and stir until smooth. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely on wire racks.
- Make Frosting: In a mixing bowl, beat the unsalted butter until creamy. Add cocoa powder, powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on medium speed until the frosting is fluffy and smooth, about 3–5 minutes.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Carefully top with the chilled pumpkin cheesecake layer. Add the second chocolate cake layer on top. Spread the chocolate frosting evenly over the top and sides of the assembled cake. Refrigerate the cake to set the frosting before slicing and serving.
Notes
- Chilling the cheesecake layer before assembly is essential to help it hold its shape when assembling and slicing.
- The cheesecake layer can be made a day in advance and kept refrigerated.
- For extra decoration, garnish the top of the cake with chocolate shavings or a light dusting of cocoa powder.
- Use room temperature ingredients for better mixing and texture.
- Ensure the cakes are completely cooled before assembly to prevent melting the frosting.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
