Pumpkin Cake with Cheesecake Swirl

Share on Facebook2Tweet about this on TwitterPin on Pinterest467Share on Yummly39Share on StumbleUpon200Email this to someone

Pumpkin cheesecake is usually a staple on my docket of fall recipes, so this year I wanted to try something slightly different.

Since I love both pumpkin cake and cheesecake, I decided to put them together into this Pumpkin Cake with Cheesecake Swirl. It doesn’t hurt that the whole thing is topped with a light and fluffy cream cheese frosting!

Pumpkin Cake with Cheesecake Swirl – This spiced, moist pumpkin cake is filled with a cheesecake swirl and topped with an easy cream cheese icing. Perfect for a party of Thanksgiving this unique fall treat is great for a crowd or an elegant occasion. This homemade cake is the best pumpkin cake and is the epitome of autumn dessert recipes! Complete with a gluten-free recipe variation, this is a must make dessert recipe this fall!

 Pumpkin Cake with Cheesecake Swirl – This spiced, moist pumpkin cake is filled with a cheesecake swirl and topped with an easy cream cheese icing. Perfect for a party of Thanksgiving this unique fall treat is great for a crowd or an elegant occasion. This homemade cake is the best pumpkin cake and is the epitome of autumn dessert recipes! Complete with a gluten-free recipe variation, this is a must make dessert recipe this fall!

Now that it is October (time flies!) and finally feeling more like fall, I am getting into the habit of adding cinnamon to absolutely everything. Yes, that includes cookies! This cake is filled with warm spices that enhance the pumpkin flavor and give off the classic fall aroma.

Pumpkin Cake with Cheesecake Swirl – This spiced, moist pumpkin cake is filled with a cheesecake swirl and topped with an easy cream cheese icing. Perfect for a party of Thanksgiving this unique fall treat is great for a crowd or an elegant occasion. This homemade cake is the best pumpkin cake and is the epitome of autumn dessert recipes! Complete with a gluten-free recipe variation, this is a must make dessert recipe this fall!

Do not be intimidated by the three different components in this cake. With the pumpkin cake itself not requiring a mixer, it is simple to put together. Add in the cheesecake swirl and cream cheese frosting and you have an elevated dessert that will impress your family and friends!

This cake, made with oil for extra moisture, is similar to the cake in these Pumpkin Spice Cake Pops, which are a perfect Haloween treat!

Pumpkin Cake with Cheesecake Swirl – This spiced, moist pumpkin cake is filled with a cheesecake swirl and topped with an easy cream cheese icing. Perfect for a party of Thanksgiving this unique fall treat is great for a crowd or an elegant occasion. This homemade cake is the best pumpkin cake and is the epitome of autumn dessert recipes! Complete with a gluten-free recipe variation, this is a must make dessert recipe this fall!

Here are a few important tips for an impressive and delicious pumpkin cake!

  • To remove as much water as possible from the pumpkin puree line a sieve with paper towels. Place the pumpkin over the paper towels. Using a paper towel to top, press as much water out of the pumpkin as possible, it will not be completely dry.
  • Be sure to use a 9-inch springform cake, which is larger than a 9-inch cake pan.
  • Do not swirl the cake and cheesecake filling.
  • The cake will brown on top. If it is getting too dark, you can place a piece of aluminum foil very loosely over the top. Do not worry if the top is uneven, that is why it will be covered in frosting!

Recipe Variation

Gluten-free: Use your favorite gluten-free pumpkin cake recipe (enough for one 9-inch round pan) and follow the directions above.

I am excited to be going apple picking again this weekend, so I will definitely be serving up many more apple recipes soon. But for now, let’s all enjoy this twist for a different take on pumpkin cheesecake.

Pumpkin Cake with Cheesecake Swirl – This spiced, moist pumpkin cake is filled with a cheesecake swirl and topped with an easy cream cheese icing. Perfect for a party of Thanksgiving this unique fall treat is great for a crowd or an elegant occasion. This homemade cake is the best pumpkin cake and is the epitome of autumn dessert recipes! Complete with a gluten-free recipe variation, this is a must make dessert recipe this fall!

If you love adding cheesecake to traditional recipes, then this Cheesecake Stuffed Banana Bread would be right up your alley. If a more traditional cheesecake is your dessert of choice, these Mini Raspberry Almond Cheesecakes are the perfect bite-size treats.

I got to go in for another bite, so I urge you to get in the kitchen and bake up this mouthwatering cake, enjoy!

Pumpkin Cake with Cheesecake Swirl – This spiced, moist pumpkin cake is filled with a cheesecake swirl and topped with an easy cream cheese icing. Perfect for a party of Thanksgiving this unique fall treat is great for a crowd or an elegant occasion. This homemade cake is the best pumpkin cake and is the epitome of autumn dessert recipes! Complete with a gluten-free recipe variation, this is a must make dessert recipe this fall!

The Ultimate Guide to Buttercream Frosting!
Instant access to this FREE guide including exclusive recipes, tips, and tricks to help you achieve the perfect buttercream every time!
We respect your privacy
5 from 5 votes
Pumpkin Cake with Cheesecake Swirl – This spiced, moist pumpkin cake is filled with a cheesecake swirl and topped with an easy cream cheese icing. Perfect for a party of Thanksgiving this unique fall treat is great for a crowd or an elegant occasion. This homemade cake is the best pumpkin cake and is the epitome of autumn dessert recipes! Complete with a gluten-free recipe variation, this is a must make dessert recipe this fall!
Print
Pumpkin Cake with Cheesecake Swirl
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

This spiced pumpkin cake is filled with a cheesecake swirl and topped with an easy cream cheese icing. Complete with a gluten-free recipe variation, this is a must make dessert recipe this fall!

Course: Dessert
Ingredients
Cheesecake Filling
  • 8 ounces cream cheese room temperature
  • 1/3 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
Pumpkin Cake
  • 1 cup canola oil
  • 4 large eggs
  • 1 cup pumpkin puree blotted dry (see note)
  • 1/4 cup granulated sugar
  • 1/4 cup light or dark brown sugar packed
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
Cream Cheese Frosting
  • 4 ounces cream cheese room temperature
  • 4 tablespoons (1/2 stick) unsalted butter room temperature
  • 1 cup powdered sugar sifted
  • 1/2 teaspoon vanilla extract
  • Walnut pieces (optional)
Instructions
Cheesecake Filling
  1. Using an electric mixer, beat the cream cheese until smooth. Add the sugar and vanilla, then mix in the eggs. Beat until the mixture is smooth. Set filling aside. 

Pumpkin Cake
  1. Preheat the oven to 350°F and grease a 9-inch springform pan. 

  2. Between two paper towels try and press as much of the excess moisture out of the pumpkin puree, it will not be completely dry. In a medium bowl whisk the oil, eggs, pumpkin, and sugars. 

  3. In a small bowl whisk all the dry ingredients. Add the dry ingredients to the wet ingredients and mix until incorporated. 

  4. Pour half of the batter into the prepared pan. Using a spoon, place half of the cheesecake filling over the batter. Pour remaining cake batter over filling and finish with the rest of the cheesecake filling. Do not swirl the cake and filling. Bake for 35-45 or until a toothpick inserted in the center comes out clean. Place cake on a wire rack until cool. 

Cream Cheese Frosting
  1. In the bowl of an electric mixer beat the cream cheese and butter until combined. Slowly add the powdered sugar and then vanilla. Beat frosting on medium-high for ~2 minutes until light and fluffy. 

  2. Frost the cake and top with walnut pieces, as desired. Store the cake in the refrigerator for 3-5 days. 

Recipe Notes
  • To remove as much water as possible from the pumpkin puree line a sieve with paper towels. Place the pumpkin over the paper towels. Using a paper towel to top, press as much water out of the pumpkin as possible, it will not be completely dry.
  • Be sure to use a 9-inch springform cake, which is larger than a 9-inch cake pan.
  • Do not swirl the cake and cheesecake filling.
  • The cake will brown on top. If it is getting too dark, you can place a piece of aluminum foil very loosely over the top. Do not worry if the top is uneven, that is why it will be covered in frosting!

 

 

Related posts:

Share on Facebook2Tweet about this on TwitterPin on Pinterest467Share on Yummly39Share on StumbleUpon200Email this to someone

Published by

78 thoughts on “Pumpkin Cake with Cheesecake Swirl

  1. Cheesecake is a favorite of my son and he would rather have a cheesecake over anything else. Will ask him if he would like a pumpkin cheesecake.

    1. I totally agree with your son, I am sure he would love this! Enjoy, I would love to hear how you like this recipe 🙂

    1. If only this shipped! I know it may be overwhelming with all the components but the cake itself requires no recipe and is very easy 🙂

  2. Thanks for the awesome recipe. This looks like a really delicious cake. I am adding this to my list of “must bake” this weekend. Adding the ingredients to my grocery list.

  3. Looks so good. Is it pumpkin puree from a can that you use? I’d like to make this weekend so wanted to check to make sure I have it right. Thanks!

  4. I love the idea of combining cheesecake and cake, clever! Your useful tips are great too, especially not to swirl the two together – id so do that if you didnt say.

    1. Thank you! I definitely swirled the cake the first few times and the cheesecake disappeared 😮 I definitely do not want others to wonder where the cheesecake went!

  5. First let me say I love your website! You have done a fantastic job!! Second I am going to make this for my son-in-law who loves loves loves pumpkin. Sorry to say I do not share his love for it but will make it for him!

    1. Thank you so much, I am glad you like my blog! I hope he likes the recipe, I am sure he will be pleased since it sounds like there will be plenty for him!I would love to hear how you like the recipe 🙂

  6. This looks SCRUMPTIOUSSSSS! For those of us who aren’t savvy bakers (but wanna be) what’s the point in taking out the excess water from the pumpkin puree? Is it because water effects the baking temp/time?

    1. That’s a great question! Pumpkin is great in baking because it adds moisture to cakes. But it can also add too much moisture, depending how much pumpkin you use. To get a good pumpkin flavor in this cake I use more pumpkin, but then there is too much moisture and the cake can become soggy. I hope that is helpful!

  7. I love baking much more than cooking, but I’m no where near as good as you. This looks like a delicious cake and so pretty too. Wow, I’m so craving sweets right now. Love reading about food.

    1. Thank you! You do not have to be perfect (I am surely not)! I bet you could make this if it is something you like to do. Enjoy 🙂

    1. Thank you, enjoy! I would love to hear what pumpkin cake recipe you use and how you and your husband like the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *