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Irresistible Pumpkin Spice Cheesecake Cake Recipe to Savor This Fall

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Learn how to make delicious Pumpkin Spice Cheesecake Cake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 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.

Instructions

  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.

Find it online: https://claracooking.com/pumpkin-spice-cheesecake-cake/