Pumpkin Cheesecake Cake- soft and spiced pumpkin cake layers filled with a cream cheese cheesecake filling, frosted with a graham cracker buttercream.
This pumpkin cheesecake cake is a sophisticated version of just a regular pumpkin cheesecake. The graham cracker buttercream is made with fresh ground graham crackers and a burst of cinnamon. It might just be my favorite part of the cake!
Also, for more recipes like this one, here are some you need to try!
- Strawberry Cheesecake Cake
- Pumpkin Roll With Cream Cheese Frosting
- Blueberry Cream Cheese Cookies With Lemon Glaze
- The Most Splendid Caramel Pumpkin Sheet Cake
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Why you will love this Pumpkin Cheesecake Cake
- Pumpkin spice cake layers- The pumpkin spice layers of this cake are filled with cinnamon, ginger, nutmeg, and cardamom.
- Layered cake- This cake can be layered in four 6-inch cake pans or three 8-inch cake pans.
- Graham cracker buttercream- this graham cracker buttercream takes the cake with this one. It's incredibly easy to make, and will have your friends and family eating the slice of cake!
- Easy to make- This cake is so easy to make. It can be made by any level of baker!
- Perfect fall recipe- If you are searching for a great fall recipe, look no more! This is it!
- Cheesecake filling- made with cream cheese, whipped heavy cream, and sugar. This will be the only thing you need your life.
Ingredients you will need
Next, are some ingredients that you will need for this recipe that you may not have on hand. For a complete list of ingredients, check out the recipe card below.
- Canned pumpkin puree- Make sure you get the canned puree, not the canned pumpkin pie filling.
- Unsalted butter- You will need butter for the cinnamon swirl as well as for the buttercream. As always, I used unsalted butter.
- Ground spices- You will need cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice.
- Light brown sugar- I like light brown sugar, but feel free to use dark brown, if that is what you have on hand.
- Eggs- I use large or extra large eggs. They need to be at room temperature, so pull them out a few hours before you start baking.
- Heavy whipping cream- You will use this in the buttercream to make it creamy and smooth.
- Powdered sugar- Remember to always sift your powdered sugar to ensure you get a smooth buttercream.
- Graham crackers- if you use graham cracker crumb, you still have to pulverize them. The crumbs are too big and will make your buttercream come out a little chunky.
- Cream Cheese- I use full fat cream cheese, my favorite brand is philadelphia.
Step by step- pumpkin cheesecake cake
In addition, here is a detailed list on how to make and bake the pumpkin cake layers and the snickerdoodle buttercream. In this recipe I use a kitchen aid with the paddle attachment.
Step 1: Combine the dry ingredients. In a medium sized bowl, combine the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.
Step 2 Beat the sugar and eggs together. In a stand mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy. About 4 minutes.
Step 3: Mix in the oil. Add the oil and vanilla and beat on medium speed until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.
Step 4: Add the dry ingredients to the wet ingredients. With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
Step 5: Distribute to the pans. Evenly distribute the pumpkin batter to the prepped cake pans. With the back of a spoon, even out the batter to ensure it's smooth for baking.
Step 6: Bake the layers. Bake for 30-35 minutes. Check the cake by inserting a toothpick. It's done when it comes out with just a few moist crumbs on it.
Tips for assembly
Equally important, you can find some of my favorite cake decorating equipment that will be helpful while decorating
Turn table, offset spatula, cake scraper, cake leveler.
- Level cakes, if needed, and on a cake board, place a small dollop of frosting in the middle. This will act as "glue" for the cake.
- Make sure your cakes are cold or frozen.
- Take your time, don't rush this process, and fun while you do it!
- Place one of the pumpkin cake layers top side up on the cake board. Apply about 1 cup of the cheesecake filling and with an offset spatula, evenly distribute it around the cake. Repeat this step.
- Place the last pumpkin cake layer, top side down onto the cheesecake filling, and apply another cup of cheesecake filling.
- Apple a thin coat of the graham cracker buttercream around the cake and freeze for 10-15 minutes. This is your crumb coat, which helps secure the crumbs onto the cake.
- Apply the rest of the frosting to the cake and then garnish with the extra graham cracker crumbs. Serve at room temperature.
Expert baking tips
- Use high quality cake pans. This helps prevent your cake layers from browning on the sides. I always use Fat Daddios cake pans. You can find the ones I use here:
- I say this a lot because I think it's really important… USE ROOM TEMP ingredients! Making sure all of your ingredients are the same temp is a must!
- To get a creamy and smooth buttercream, add a Tablespoon of whipping cream once you finish mixing the buttercream. Then beat by hand with a rubber spatula to get all the air bubbles out.
- Do a crumb coat. Don't skip this step. It helps secure the crumbs onto the cake and makes decorating easier.
FAQ
Can I make this into a sheet cake?
Yes, this can be turned into a sheet cake, four 6-inch cake layers, or a 9×13 (if you do a 9×13, it will need to bake for 40-45 minutes).
Can these be made into cupcakes?
YES! You just need to reduce the baking time to 23-27 minutes.
Can I make this ahead of time?
I highly suggest making each element ahead of time and then decorating the next day.
Storing and freezing
Store this Pumpkin Cheesecake Cake in an airtight container or wrap in plastic wrap. I would leave uneaten portions in the fridge and then bring it to room temperature before serving.
Freezing Pumpkin Cheesecake Cake
Freeze individual cake slices in plastic wrap and freeze up to 3 months.
If you love this recipe, please remember to rate and review it!
For more recipes with graham cracker, here are some you need to add to your baking list!
- Graham Cracker S'mores Cake
- Graham Cracker Cake with Cake Batter Buttercream
- The Best Ever Chocolate Salted Caramel Cake
Recipe
Pumpkin Cheesecake Cake
Ingredients
FOR THE PUMPKIN CAKE LAYERS
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar packed
- 5 large eggs room temperature
- 1 cup vegetable oil
- 2 teaspoons pure vanilla
- 2 cups pumpkin purée not pumpkin pie filling
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cardamon
- 3 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
FOR THE CHEESECAKE FILLING
- 8 ounces cream cheese
- ¼ cup granulated sugar
- ½ cup heavy whipping cream
FOR THE BUTTERCREAM
- 2 cups unsalted butter slightly cold
- 5 ½ cups powdered sugar sifted
- ½ cup pulverized graham crackers 4-5 graham cracker rectangles
- ¼ cup heavy whipping cream
- 2 teaspoon cinnamon
- 1 ½ teaspoon vanilla extract
Instructions
FOR THE PUMPKIN CAKE LAYERS
- Preheat your oven to 325 degrees. Spray four 6-inch pans or three 8-inch pans with cooking spray, line with parchment paper, and spray again. Set aside.
- In a medium sized bowl, combined the flour, baking powder, cardamon, ground cinnamon, ginger, nutmeg, and salt. Set aside.
- In a stand sized mixer fitted with the paddle attachment, cream the sugar and eggs on medium speed until they are light and fluffy, about 4 minutes.
- Add the oil and vanilla and beat on medium until fully incorporated, about 30 seconds. Add the pumpkin puree and mix until combined, about 30 seconds.
- With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
- Evenly distribute the pumpkin batter to the prepped cake pans. About 20 ounces for 8 inch pans, and 15 ounces for 6 inch pans. With the back of a spoon, even out the batter to ensure it's smooth for baking.
- Bake until a toothpick inserted into the center comes out with little to no crumbs on it, about 30-35 minutes. Mine took about 32 minutes.After they are done baking, let the cakes cool for 20 minutes in the cake pans and then transfer them to a wire rack to finish cooling.
- Once they are room temperature, wrap them in plastic wrap and freeze them or put them in the fridge. (They only last 5 days wrapped up in the fridge and up to 6 months in the freezer).
CHEESECAKE FILLING
- In a medium sized mixing bowl, beat the cream cheese for about 2 minutes. Scrape down the bowl, and on medium speed, sprinkle in the granulated sugar.
- In a chilled stainless steel bowl, whisk the heavy whipping cream until stiff peaks form.
- With a rubber spatula, fold half of the heavy whipping cream into the cream cheese mixture. Then fold in the rest.
- Store in an airtight container in the refrigerator until ready to use.
FOR THE BUTTERCREAM
- In a food processor or blender pulverize the graham crackers until they are finely ground and the crackers look like fine salt.
- In a bowl of the stand size mixer fitted with the paddle attachment, beat the butter on medium high speed until light and fluffy, about 2 minutes. Scrape the sides, and beat on medium speed for 1 more minute.
- Add all the sifted powdered sugar, graham cracker crumbs, heavy cream, cinnamon, vanilla and salt, and mix on low just until incorporated.
- Once incorporated, turn the speed up to medium and beat for 3-4 minutes. Take some time and beat out the air pockets with a rubber spatula to create a smooth and creamy buttercream.
Assembly
- Level cakes, if needed, and on a cake board, place a small dollop of frosting in the middle. This will act as "glue" for the cake.
- Place one of the pumpkin cake layers top side up on the cake board. Apply about 1 cup of the cheesecake filling and with an offset spatula, evenly distribute it around the cake. Repeat this step.
- Place the last pumpkin cake layer, top side down onto the cheesecake filling, and apply another cup of cheesecake filling.
- Apple a thin coat of the graham cracker buttercream around the cake and freeze for 10-15 minutes. This is your crumb coat, which helps secure the crumbs onto the cake.
- Apply the rest of the frosting to the cake and then garnish with the extra graham cracker crumbs. Serve at room temperature.
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