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
Scale
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
