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Pumpkin Cheesecake Cake

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Rich and moist pumpkin cheesecake cake. When you are craving a fall pumpkin cake and cheesecake together! 

 

In case you haven’t noticed, I love baking. I am in my happy place when I am baking. I am so happy that it is fall and I can bake, bake, bake.

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I love everything pumpkin and I love Pumpkin Cheesecake, so this cake is the best combination of both.

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Bake the Pumpkin Bundt Cake.

Let cake cool and then slice off the top ¼.

Cut a trench in the cake about ¼ inch in on the inside and outside and scoop out a layer of cake.

Scoop the cream cheese mixture into the cake trench and fill to the top.

Put the top of the cake back on. Top with a cream cheese glaze if desired.

Tools that you will need to make this cake:

Bundt Pan

Hand Mixer

Ingredients

Pumpkin Cheesecake Cake

Pumpkin Cheesecake Cake

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup salted butter, softened
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 4 large eggs
  • 2 cups pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 (8 ounce) packages cream cheese
  • 8 ounce can sweetened condensed milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder, and salt in a medium bowl.
  3. In a large mixing bowl, cream together butter and sugars. 
  4. Add in vanilla and then eggs one at a time. 
  5. Blend in pumpkin.
  6. Add in the dry ingredients and seasonings half at a time and mix until well blended.
  7. Spray a bundt pan with non-stick cooking spray.
  8. Pour batter into the pan and bake for 45 -50 minutes and toothpick test comes out clean.
  9. Meanwhile, mix together cream cheese and sweetened condensed milk with a hand-held mixer.
  10. Let cake cool and then slice off the top ¼.
  11. Remove and set aside.
  12. Cut a trench in the cake about ¼ inch in on the inside and outside and scoop out a layer of cake.
  13. Scoop the cream cheese mixture into the cake trench and fill to the top.
  14. Put the top of the cake back on.
  15. Top with a cream cheese glaze if desired.
  16. Makes 12 servings.

Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self-trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST BLOGLOVIN INSTAGRAMFree email subscription

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Miz Helen

Tuesday 6th of November 2018

Your pumpkin-cheesecake cake looks delicious, we will really enjoy it! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday! Miz Helen

Nettie

Tuesday 6th of November 2018

Thank you Miz Helen! Have a great week! Nettie

Cydnee Knoth

Thursday 1st of November 2018

What a fabulous cake! Looks delicious. Can’t wait to make this.

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