Irresistible Pumpkin Spice Cheesecake Cake Recipe to Savor This Fall

There’s a special kind of magic that happens when the flavors of fall start to mingle in the kitchen — the way cinnamon, nutmeg, and pumpkin come together, wrapping you in a warm, cozy hug from the inside out. That’s exactly what I found in this Pumpkin Spice Cheesecake Cake, a recipe that feels like a gentle nod to the seasons I grew up with, nestled in that old farmhouse in the Blue Ridge Mountains. Mama Lu never measured much, but she always knew how to make simple ingredients sing with soul, and this cake carries that same kind of heartfelt spirit. It’s rich, fragrant, and layered with memories, perfect for sharing on a crisp autumn afternoon or any time you want a little comfort baked right in.

Why You’ll Love This Pumpkin Spice Cheesecake Cake

When I first made this Pumpkin Spice Cheesecake Cake, it reminded me of those Sunday afternoons on the porch swing, where Mama Lu’s stories blended with the smell of baking bread and sweet jam. This cake isn’t just a dessert; it’s a celebration of those moments — the kind that bring us together. What makes it so special is the way the creamy cheesecake layer melts into the tender pumpkin cake, each bite bursting with warm spices that feel like a soft blanket on a chilly day.

This cake is the kind of recipe that doesn’t fuss over fancy techniques. It’s approachable, like the food Mama Lu made — honest and full of heart. Whether you’re baking for family, friends, or just to treat yourself after a long day, this cake delivers that perfect balance of sweet and spice without being overwhelming. Plus, it’s a great way to bring a little homemade comfort to your table when the air turns crisp and leaves start to fall.

Ingredients You’ll Need for This Pumpkin Spice Cheesecake Cake

• 1 1/2 cups all-purpose flour (or whole wheat pastry flour for a nuttier flavor)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup vegetable oil (or melted butter for a richer taste)
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/3 cup powdered sugar
• 1 tablespoon all-purpose flour (for cheesecake layer)
• Optional: 1/2 cup chopped pecans or walnuts for added texture

If you’re looking for substitutions, I’ve found that swapping vegetable oil for melted coconut oil adds a lovely depth without overwhelming the pumpkin’s natural sweetness. And if cream cheese isn’t your favorite, mascarpone works beautifully here, lending an even creamier texture that melts on the tongue. Mama Lu always said, “Use what you got, and make it yours.” That’s the spirit I bring to this recipe.

Nutrition Facts

• Calories: Approximately 380 per serving (based on 12 servings)
• Protein: 6g
• Fat: 22g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 26g
• Sodium: 220mg

These numbers will vary a bit depending on the exact ingredients you use, especially if you add nuts or opt for butter instead of oil. I always remind folks that while it’s important to be mindful, sometimes the joy of baking and sharing a slice with loved ones is nourishment enough for the soul.

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Steps to Create Your Pumpkin Spice Cheesecake Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This dry mixture is the foundation of your cake, so take a moment to breathe in those spices — it’s like autumn in a bowl.
3. In a large mixing bowl, combine the pumpkin puree, granulated sugar, oil, eggs, and vanilla extract. Beat well until the mixture is smooth and glossy. This reminds me of the times I’d stand at Mama Lu’s worn wooden counter, stirring and scraping with a wooden spoon, feeling the coolness of the eggs and the texture of the pumpkin.
4. Gradually add the dry ingredients to the wet, folding gently just until incorporated. Overmixing can make the cake tough, so treat it like a delicate conversation — gentle and patient.
5. In a separate bowl, beat the softened cream cheese, powdered sugar, and 1 tablespoon of flour until smooth and creamy. This cheesecake layer brings a tangy richness that balances the spices and sweetness.
6. Pour half of the pumpkin cake batter into your prepared pan, smoothing it evenly. Then, dollop the cream cheese mixture over the batter, spreading it gently but not perfectly — I like a little rustic charm in my cakes.
7. Top with the remaining pumpkin batter, carefully spreading to cover the cheesecake layer. If you’re adding nuts, sprinkle them on top now for a little crunch.
8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. The cake will be golden and fragrant, filling your kitchen with that familiar, comforting scent.
9. Allow the cake to cool in the pan on a wire rack for at least 30 minutes before removing. This patience pays off — the layers settle, and the flavors deepen.
10. Slice and serve slightly warm or at room temperature. I like mine with a cup of strong coffee, just like Mama Lu used to enjoy on chilly mornings.

Tips for Making the Best Pumpkin Spice Cheesecake Cake

One thing Mama Lu taught me was that cooking is as much about feeling as it is about following steps. Here are a few tips I’ve gathered over the years that help this cake shine: Learn more: Irresistible Oreo Cheesecake Cookie Cups You Have to Try

• Room temperature ingredients: Let your eggs and cream cheese warm up before mixing. It helps everything come together smoothly, just like a good story unfolds without rushing.
• Don’t overmix: When combining wet and dry, fold gently to keep the cake tender and light.
• Cheesecake layer texture: If your cream cheese is too cold, you’ll get lumps. Beat it until silky smooth for the best results.
• Watch the baking time: Every oven is a little different. Start checking around 50 minutes to avoid drying out the cake. It should be set but still moist.
• Spice it your way: Feel free to adjust the pumpkin pie spice blend to your liking — a bit more cinnamon, less nutmeg, whatever suits your taste. Remember, Mama Lu always said, “Cook with your heart, not just your hands.”

Serving Suggestions and Pairings

Back home in the mountains, we’d gather after church or harvest with plates piled high, usually accompanied by whatever Mama Lu had on hand — sometimes fresh blackberries, other times a simple drizzle of honey. This Pumpkin Spice Cheesecake Cake pairs beautifully with:

• A dollop of whipped cream or a scoop of vanilla bean ice cream
• A drizzle of warm caramel sauce for a little extra indulgence
• A hot cup of coffee or spiced chai tea, perfect for warming up after a brisk walk outside
• Fresh seasonal fruit like sliced pears or apples, which bring a crisp contrast

For a truly comforting experience, try serving it alongside a glass of warm apple cider, just like we did on those quiet autumn evenings under the Blue Ridge stars.

Storage and Reheating Tips

Like many family recipes, this cake tastes even better the next day, once the flavors have had time to mingle and settle. Here’s how to keep it just right:

• Store leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days.
• To reheat, warm individual slices gently in the microwave for 15-20 seconds or in a low oven (around 300°F) for 10 minutes. This brings back that fresh-baked warmth without drying the cake out.
• If you want to freeze the cake, wrap it well in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

I remember sneaking slices from the fridge, warmed just enough to soften the cream cheese layer — a small, quiet indulgence that felt like a secret hug from Mama Lu herself.

Frequently Asked Questions

What are the main ingredients for Pumpkin Spice Cheesecake Cake?

The main ingredients for Pumpkin Spice Cheesecake Cake include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Pumpkin Spice Cheesecake Cake?

The total time to make Pumpkin Spice Cheesecake Cake includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Pumpkin Spice Cheesecake Cake ahead of time?

Yes, Pumpkin Spice Cheesecake Cake can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Pumpkin Spice Cheesecake Cake?

Pumpkin Spice Cheesecake Cake pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Pumpkin Spice Cheesecake Cake suitable for special diets?

Depending on the ingredients used, Pumpkin Spice Cheesecake Cake may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

There’s something deeply satisfying about a recipe like this Pumpkin Spice Cheesecake Cake — it doesn’t just fill your belly, but it nourishes your heart and spirit. Growing up in that farmhouse, food was our way of speaking love without words, and every bite of this cake carries a little piece of that tradition forward.

“Recipes weren’t written,” Mama Lu used to say, “They were remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”

So whether you’re baking this cake for a holiday gathering, a quiet afternoon, or just because the season calls for something sweet and spiced, I hope it brings you the same comfort and joy it has brought me. From my kitchen in Portland to yours, happy baking and may your home always be filled with warmth and the smell of something good.