Chocolate Pumpkin Cheesecake Cake
Switch up your pumpkin dessert this year with this Chocolate Pumpkin Cheesecake Cake! This cheesecake cake has a homemade chocolate cake with a no-bake pumpkin cheesecake in the center of this layered cake. To make this cake even more decadent, pour a chocolate ganache over the top of the cheesecake! Check out the rest of the cheesecake cake recipes on the site too!
If you love chocolate I have a few more cheesecake recipes for you to check out. Check out these mini chocolate chip cheesecakes, mini s’mores cheesecakes, or check out my Oreo cheesecake.
Chocolate Pumpkin Cheesecake Cake
Whether you are looking for a dessert to serve your family, potluck event, or want to make a treat to give to a loved one, this cheesecake cake stands out from all the rest.
How to make Chocolate Pumpkin Cheesecake Cake
Chocolate Cake | I went with a homemade chocolate cake that I whipped up and poured into the round cake pans. The batter makes a light and fluffy cake that pairs beautifully with the pumpkin cheesecake layer.
To make the chocolate cake, add the water, sugar, oil, eggs and extract in a large mixing bowl. Whisk to combine.
Add in the flour, cocoa powder, baking soda, baking powder, and salt and continue to whisk until the batter is smooth and combined. Pour the batter into the prepared 8-inch cake pans and bake.
Pumpkin Cheesecake Layer | Whip up the pumpkin cheesecake layer and pour it into a greased and parchment-lined pan. You’ll need to let the cheesecake fully set up in the fridge. This is a crustless cheesecake that becomes the center of the cake.
To make the no bake pumpkin cheesecake, beat the cream cheese and sugar in a mixing bowl with a hand mixer until smooth.
Beat in the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves. Set aside and whip the heavy whipping cream to stiff peaks in a separate bowl.
Fold the whipped cream into the pumpkin cream cheese mixture until combined. Spread the pumpkin cheesecake batter into a prepared 9-inch pan and place in the fridge to set up.
Assemble Cake | Once your cake is fully cooled and cheesecake has set up you will assemble your cake. Instead of a classic frosting I made a chocolate ganache for between each layer and to pour over the top of the cake.
More Cheesecake Cake Recipes:
How to store Cheesecake Cake
This cheesecake cake needs to be stored in the refrigerator. You can buy a cake container that you can place your layered cake in or you can cover it with aluminum foil to ensure it is airtight.
Due to the cheesecake layer, you can not leave this cake out on the counter at room temperature.
How long does Chocolate Pumpkin Cheesecake Cake last
Store the cake in the fridge for up to 4-5 days. You will find as time goes the cake layers will dry out a bit. This cake is best when eaten within the first day or two of making it.
The biggest thing is ensuring your cake is covered well or it will dry out faster. Or take on other odors from the fridge.
Can you freeze Pumpkin Cheesecake Cake
Now, if you want to freeze leftover cake, go right ahead. Store in the proper container and then freeze for up to three months. Once frozen you can remove a slice or two at a time, or the whole cake.
Let it thaw in the fridge overnight before you plan to serve it up.
Can I Use A Boxed Cake Mix
Go right ahead and reach for a boxed chocolate cake mix in replace of homemade cake if you prefer. That will work just as well.
The only difference is you will find the flavor of the cake will be slightly different but overall still incredible!
Variations To Pumpkin Cheesecake Cake
- Add in some nuts like walnuts or pecans on top for added texture and flavor.
- Skip the chocolate ganache, and frost with a classic frosting.
- Consider serving up a naked cake
- You can use a white cake in place of chocolate cake if you would prefer or even do a spiced cake for added warm spices.
Chocolate Pumpkin Cheesecake Cake
Ingredients
Cake
- 1 1/2 cups hot water
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Pumpkin Cheesecake
- 3 (8 ounce packages) cream cheese room temperature
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup heavy whipping cream
Chocolate Ganache
- 1 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
Instructions
Cake
- Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray and line the bottom of each pan with a circle of parchment paper.
- Add the hot water, sugar, oil, eggs, and vanilla extract to a large mixing bowl. Whisk to combine.
- Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients. Whisk just until the dry ingredients are worked into the batter and smooth.
- Divide batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and let cool in the pans for 30 minutes to an hour.
- Turn the cake out onto a wire rack and level the tops of the cakes using a leveler to remove the curved top.
Cheesecake
- Cream together cream cheese and sugar until smooth, with a hand mixer on medium speed.
- Add in pumpkin, vanilla, and spices. Beat until incorporated.
- Using a separate mixing bowl, whip heavy cream until stiff peaks form.
- Add the whipped cream into the cream cheese and sugar mixture and fold with a spatula until smooth.
- Spray a 9-inch cake pan with non-stick cooking spray and place a parchment circle on the bottom of the pan.
- Pour the cheesecake batter into the pan and spread out evenly.
- Refrigerate the cheesecake layer for 4 hours or overnight and then put in the freezer for 20 minutes before assembling the cake.
Ganache
- Add the heavy whipping cream and chocolate chips to a medium saucepan and place over medium heat. Let it melt together while stirring frequently. Remove from the heat and let cool.
Assemble the Cake
- Add the first cake layer top side down on a cake plate.
- Add a small amount of ganache over the cake layer.
- Add the cheesecake layer on top of the ganache. With a knife, scrape away any excess cheesecake layer that hangs over the cake, so it is even with the cake.
- Add a small amount of ganache to the top of the cheesecake layer.
- Top with the remaining cake layer, top side down, and finish by pouring ganache over the cake.
