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Chocolate Pumpkin Cheesecake Cake Recipe

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4.1 from 11 reviews

  • Author: Sara
  • Total Time: 8 hours 5 minutes
  • Yield: 14 servings

Description

This Chocolate Pumpkin Cheesecake Cake is a decadent layered dessert combining a creamy pumpkin-spiced cheesecake with rich chocolate cake layers, finished with luscious chocolate cream cheese whipped frosting. It features a water bath-baked pumpkin cheesecake base topped with moist cocoa cake layers, all enveloped in a smooth chocolate cream cheese frosting. This cake is perfect for fall celebrations or any festive occasion, delivering a harmonious blend of pumpkin spice and chocolate flavors.

Ingredients

Cheesecake

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (225g) packed light brown sugar
  • 3 tbsp (24g) all-purpose flour
  • 15 oz can pumpkin puree
  • 1/4 cup (58g) sour cream
  • 1/2 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 3/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 4 large eggs, room temperature

Chocolate Cake

  • 2 cups (260g) all-purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup (240ml) milk
  • 1 cup (240ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 cup (240ml) boiling water

Frosting

  • 16 oz (452g) cream cheese, room temperature
  • 2 1/2 cups (600ml) heavy whipping cream, cold
  • 1 cup (115g) powdered sugar
  • 1/2 cup (58g) cocoa powder
  • 1 tbsp vanilla extract

Optional Garnishes

  • Chocolate chips
  • Candy pumpkins

Instructions

  1. Make the cheesecake: Preheat oven to 300°F (148°C) and line a 9-inch cake pan with aluminum foil pressed flat for easy removal later. In a large bowl, beat cream cheese, brown sugar, and flour on low speed until smooth. Add pumpkin puree, sour cream, vanilla, and spices mixing until combined. Beat in eggs one at a time slowly. Pour batter into prepared pan.
  2. Bake cheesecake in water bath: Place cake pan into a larger roasting pan and fill larger pan halfway with warm water. Bake for 1 to 1 hour 10 minutes until set. Turn oven off and leave cheesecake inside with door closed for 30 minutes. Then crack the oven door and leave it for another 30 minutes to cool slowly.
  3. Chill cheesecake: Remove cheesecake from oven and water bath, peel off foil, and refrigerate for 4-5 hours until firm.
  4. Make the chocolate cake: Preheat oven to 350°F (176°C). Prepare two 9-inch cake pans by lining with parchment paper and greasing sides. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In another bowl, mix eggs, milk, oil, and vanilla. Combine wet and dry ingredients, then stir in boiling water until smooth and thin. Divide batter evenly and bake for 35-40 minutes until a toothpick comes out clean. Cool on a rack.
  5. Prepare whipped cream frosting: Beat cream cheese in a large mixer bowl until smooth. In another bowl, whip cold heavy cream with powdered sugar, cocoa powder, and vanilla on high speed until it just begins to hold shape. Fold the cream cheese into whipped cream mixture on medium-low speed until thickened and stable.
  6. Assemble the cake: Use a serrated knife to level the tops of the cakes if domed. Place one chocolate cake layer on serving plate and spread about 1 cup frosting evenly. Lift chilled cheesecake from foil and place on top. Spread another cup of frosting over cheesecake. Top with second chocolate cake layer, trim sides if needed for alignment.
  7. Finish frosting and decorate: Frost entire outside of cake with remaining frosting. Press chocolate chips around the base if desired. Pipe decorative shells of frosting along top edge using a piping tip. Garnish with candy pumpkins as desired.
  8. Store and serve: Refrigerate cake in an airtight container. Best consumed within 4-5 days for peak freshness.

Notes

  • Using a water bath for the cheesecake helps prevent cracking and ensures creamy texture.
  • Let the cheesecake cool gradually in the oven to avoid sudden temperature changes that cause cracks.
  • Make sure cream cheese and eggs are at room temperature for smooth batter.
  • Boiling water makes the chocolate cake batter thin but yields a moist cake.
  • Remove domes from cake tops for even layering.
  • Chill cheesecake thoroughly before assembling so it holds its shape well.
  • Store leftovers in refrigerator to maintain freshness of cream cheese frosting.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-pumpkin-cheesecake-cake-recipe/