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Chocolate Pumpkin Cheesecake Cake Recipe

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4 from 13 reviews

  • Author: Molly
  • Total Time: 8 hours 5 minutes
  • Yield: 14–16 slices

Description

This Chocolate Pumpkin Cheesecake Cake combines a moist, rich chocolate cake layered with a creamy pumpkin cheesecake for a decadent fall dessert. Featuring warm spices and a luscious chocolate cream cheese whipped frosting, this cake is perfect for celebrations or cozy gatherings.

Ingredients

Pumpkin 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

Chocolate Cream Cheese Whipped 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 your oven to 300°F (148°C). Line the inside of a 9-inch cake pan with aluminum foil, pressing it flat against the sides and bottom for easy removal later. In a large mixer bowl, beat cream cheese, brown sugar, and flour on low speed until smooth, scraping down the bowl to ensure even mixing. Add pumpkin puree, sour cream, vanilla extract, and spices, mixing again on low until combined. Incorporate eggs one at a time, beating slowly and scraping the bowl after each addition to prevent air bubbles. Pour the batter into the prepared pan.
  2. Bake the Cheesecake: Place the cake pan inside a larger pan filled halfway with warm water to create a water bath. Bake for 1 to 1 hour 10 minutes, until just set. Turn off the oven, leave the cheesecake inside with the door closed for 30 minutes, then crack the door open slightly and leave for another 30 minutes to cool gradually and minimize cracking. Remove the cheesecake from the oven, unwrap from foil, and chill in the refrigerator for at least 4 hours or until firm.
  3. Make the Chocolate Cake: Increase oven temperature to 350°F (176°C). Prepare two 9-inch cake pans by greasing the sides and lining bottoms with parchment paper. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract. Combine wet and dry ingredients until smooth. Add boiling water and whisk until fully incorporated; batter will be thin. Divide batter evenly between pans and bake for 35-40 minutes or until a toothpick comes out clean. Cool cakes completely on wire racks.
  4. Prepare the Frosting: Beat cream cheese in a large bowl until creamy. In another bowl, whip cold heavy cream with powdered sugar, cocoa powder, and vanilla extract on high until soft peaks form. Gradually add cream cheese and whip on medium-low until thick and stable.
  5. Assemble the Cake: If needed, level the cake layers by slicing off domed tops with a serrated knife. Place the first chocolate cake layer on your serving plate and spread about 1 cup of frosting evenly over it. Carefully lift the chilled pumpkin cheesecake out of the pan using the foil sling, remove the foil, and position the cheesecake layer on top of the cake. Spread another cup of frosting on the cheesecake layer, then top with the second chocolate cake layer. Trim the edges if layers do not align evenly.
  6. Frost and Decorate: Coat the entire cake with the remaining frosting. Optionally, press chocolate chips around the bottom edge. Pipe decorative shells around the top edge using a piping tip such as Ateco 847. Garnish with candy pumpkins if desired.
  7. Storage: Store the completed cake in an airtight container in the refrigerator. For best flavor and texture, consume within 4 to 5 days.

Notes

  • Ensure cream cheese and eggs are at room temperature for smooth batter.
  • Use a water bath when baking cheesecake to prevent cracking and promote even cooking.
  • Slowly cooling the cheesecake in the oven reduces the risk of cracks on the surface.
  • Level cake layers for a stable and visually pleasing cake assembly.
  • Chill cheesecake well before assembling to maintain its shape in the layered cake.
  • The frosting is lightened by whipped cream but holds well due to cream cheese incorporation.
  • For a dairy-free option, consider substituting dairy ingredients with plant-based alternatives, but this will alter texture and flavor.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 2 hours 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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