Pumpkin Cheesecake Cake

This cake was inspired by the amazing Red Velvet Cheesecake Cake that I made at Christmas last year. I've been dying to make another, similar cake.  While looking for something to make for Thanksgiving, I found a lot of pumpkin cakes with cream cheese frosting. So, I thought, I bet that would be amazing with a layer of cheesecake in the middle!

This cake is moist and has the perfect amount of spice. It really goes well with the creamy cheesecake layer and sweet cream cheese frosting, garnished with pecans. I hope you get a chance to try this! 

Pumpkin Cheesecake Cake

Cheesecake:
- 2 1/2 bars of cream cheese (20 oz), softened
- 3/4 cups sugar
- 1/2 tsp finely grated lemon zest,
- 1 tablespoon fresh lemon juice
- 1 tsp vanilla extract

- 1/4 tsp coarse salt
- 2 eggs

- 1/2 cup sour cream

Pumpkin Cake:

- 1 cup granulated sugar

- 1/2 cup packed brown sugar

- 1/4 cup canola oil

- 4 large eggs

- 1 can pumpkin puree (15 oz)

- 2 cups all-purpose flour

- 1 tsp baking powder

- 1 tsp baking soda

- 1 tsp cinnamon

- 1/3 tsp nutmeg

- 1/3 tsp ginger

- 1/2 tsp salt

Frosting:

- 4 tbs butter

- 1 package cream cheese (8 oz)

- 1 lb powdered sugar

- 2 tsp vanilla extract
- 2 cups pecan pieces

Make the cheesecake
Preheat oven to 325 degrees. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Line the bottom of the cheesecake pan with parchment paper. Pour in filling and bake until just set in center, about 45 minutes. Remove pan and let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill for at least 2 hours. You may also wrap in plastic wrap and freeze if you'd like to assemble the cake another day.

Bake the cake

Preheat oven to 350 degrees.  Coat two 8" round cake pans with cooking spray and dust with flour.  

Combine granulated sugar, brown sugar, and oil in a bowl.  Beat with a mixer on  medium speed for 2 minutes.  Add eggs and beat until well blended. Add pumpkin puree and continue to beat until thoroughly blended. 

Combine flour, baking powder, baking soda, spices, and salt in a medium bowl.  Gradually add flour mixture to pumpkin mixture. Beat until well blended.  

Bake at 350 for 30 minutes or until a pick inserted in the center comes out clean.  Cool in pans for 10 minutes; then remove from pans and cool completely.  

Make the frosting
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add powdered sugar and beat until frosting is light and fluffy, about 5 minutes.

Assemble the cakePlace bottom layer on cake stand. Apply a thin layer of frosting. Remove cheesecake from freezer or fridge and unwrap. Place cheesecake layer on top of the frosted, bottom layer of the red velvet cake.

If the cheesecake is wider than the cake, and it is necessary to to trim it, use a serrated knife around the edge of the layer. Top with another layer of frosting. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting!

Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary.  Garnish sides of cake with pecan pieces.  Keep refrigerated before serving. 

Source: Original Creation, components modified from Beantown Baker and CookingLight

Pumpkin Cheesecake Cake on the dessert bar at Thanksgiving!

Ps, if you're not in the mood for pumpkin cake, try the original: Red Velvet Cheesecake Cake, mmmmmm! Perfect for Christmas!!