We all know that pumpkin and cheesecake separately are great, but once combined? Out of this world! This Pumpkin Cheesecake Cake with it's No-Bake Cheesecake Layer will have you wishing that it was fall all year round.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Servings 12servings
Calories 757kcal
Ingredients
Cake
1 ½cupsgranulated sugar
1cupvegetable oil
4eggs
2tsps.vanilla extract
115 oz.can pumpkin puree
2cupsall-purpose flour
2tsp.baking powder
1tsp.baking soda
1 ½tsp.ground cinnamon
¼tsp.ground cloves
¼tsp.ground nutmeg
No-Bake Cheese Cake Layer
38 oz. packages cream cheese, softened
½ cupgranulated sugar
2tsp.vanilla
1cupheavy whipping cream
Maple Cream Cheese Frosting
½cupunsalted butter, softened
8oz.cream cheese, softened
4cupspowdered sugar
2tbsp.pure maple syrup
Instructions
Preheat oven to 350 degrees
Combine first 5 ingredients in a large mixing bowl. Stir until combined
Add remaining cake ingredients to the wet ingredients. Mix until just incorporated, being careful not to overmix.
Spray 2 (9-inch) pans with non-stick cooking spray, and line the bottoms with a parchment paper circle. Pour batter evenly between the two cake pans. Bake cake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Remove cake from oven and let cool on a cooling rack.
To make the cheesecake layer, cream together cream cheese and sugar until smooth, with a hand-held mixer. Next, in a standing mixer, whip heavy cream until thick.
Stir whipped cream and vanilla into the cream cheese and sugar mixture until smooth. Spray a 9-inch cake pan with non-stick spray, and insert a parchment circle on the bottom of the pan. Scoop cheesecake filling into the pan and press down to flatten it. Refrigerate for a couple of hours to overnight to firm up before assembling the cake.
To make the frosting, beat the butter and cream cheese in a medium-sized mixing bowl until smooth. Add in the powdered sugar and mix to combine, and then mix in the maple syrup.
Remove the rounded tops of the cake layers with a cake leveler.
To assemble the cake, put the first cake layer top side down on a cake plate. Add a small amount of icing and spread that around the cake layer.
Top the cake layer with the cheesecake layer, another thin layer of icing, and then the second cake layer top side down. Decorate the top as desired with the remaining icing.
Notes
Let set for a couple of hours or overnight for best results.