If you’re searching for that absolute showstopper dessert with layers of creamy decadence and the warm, cozy flavors of autumn, this Caramel Pumpkin Cheesecake Cake Recipe will become your new obsession. Picture a tender pumpkin cake swirled with luscious caramel-spiked cheesecake, all topped with fluffy whipped cream and a drizzle of rich salted caramel sauce. This combo effortlessly blends the best of pumpkin spice season with the elegant texture of cheesecake, making it perfect for any celebration or cozy night in.
Ingredients You’ll Need
Gathering these ingredients is your first step to making magic happen. Each one plays a crucial role, from the luscious cream cheese that creates the silky cheesecake layer to the fragrant pumpkin pie spices that infuse the cake with festive goodness. Despite the multiple components, you’ll find all the ingredients straightforward and easy to work with, delivering maximum flavor and texture.
- Cream cheese (18 oz, softened): This provides the rich and creamy base for the cheesecake that melts in your mouth.
- Dark brown sugar (½ cup): Adds deep molasses notes and sweetness to the cheesecake batter for complexity.
- Eggs (3 large total): They bind ingredients and lend moisture and structure to both cake and cheesecake layers.
- Full fat sour cream (¼ cup): Brings tang and richness to the cheesecake, balancing the sweetness perfectly.
- Rich salted caramel sauce (3 tbsp): This is the secret star that gives an irresistible salty-sweet twist.
- Pure vanilla extract (1½ tsp): Enhances the aroma and flavor depth in both batter layers.
- Pure pumpkin puree (1 cup): The heart of the pumpkin cake, offering moistness and vibrant flavor.
- Granulated sugar (¾ cup): Sweetens the pumpkin cake just right for a tender crumb.
- Sunflower oil (â…“ cup): Keeps the cake moist and tender without overpowering flavors.
- All-purpose flour (1 â…“ cups): The structure of the cake, providing just the right crumb and rise.
- Baking powder (1 tsp) and baking soda (¼ tsp): Help the cake rise beautifully and stay light.
- Salt (½ tsp): Balances the sweetness while enhancing flavors overall.
- Pumpkin pie spice (1 ½ tsp) and ground cinnamon (½ tsp): The cozy warmth of spices that make the cake irresistibly seasonal.
- Whole milk (â…“ cup): Adds moisture and tenderness to the pumpkin cake batter.
- Heavy whipping cream (¾ cup, 35%): Whipped to soft peaks for a luscious topping over the cake.
- Granulated sugar (1 tsp) and skim milk powder (2 tsp): Sweeten and stabilize the whipped cream for perfect texture.
How to Make Caramel Pumpkin Cheesecake Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. To ensure your cake comes out perfectly and doesn’t stick, spray a high-sided 8-inch springform pan with nonstick spray and line the bottom with a round piece of parchment paper. This simple prep makes cleanup a breeze and guarantees a smooth release.
Step 2: Whip Up the Cheesecake Batter
In a large bowl, beat the softened cream cheese until it’s smooth and creamy — this step is key for that irresistible cheesecake texture. Gradually add the brown sugar and blend until glossy. Incorporate the eggs one at a time to maintain a luscious, smooth consistency. Mix in the sour cream, caramel sauce, and vanilla until perfectly combined. Set this delicious cheesecake batter aside while you prepare the pumpkin cake.
Step 3: Mix the Pumpkin Cake Batter
Combine the pumpkin puree, granulated sugar, egg, oil, and vanilla in a separate bowl and whisk until smooth. Sift the flour, baking powder, baking soda, salt, and spices into another bowl, then gradually fold into the pumpkin mixture. Before the batter fully comes together and thickens, add the milk and fold it in gently to achieve the ideal silky texture.
Step 4: Layer and Swirl the Batters
Pour one-third of your pumpkin batter into the prepared pan, spreading it evenly. Dollop half of the cheesecake batter on top and gently spread it out. Add another third of pumpkin batter over the cheesecake layer and swirl it just a few times for a beautiful marbled effect. Follow that with the remainder of the cheesecake batter, letting it fall naturally for distinct layers, and finish by dolloping the last third of pumpkin batter on top, swirling lightly. This layering technique ensures every bite has the perfect balance of pumpkin and creamy cheesecake.
Step 5: Bake to Perfection
Bake at 350°F for 15 minutes, then lower the oven temperature to 325°F and bake for another 35 minutes. Your kitchen will fill with that autumnal aroma as the cake turns golden and puffs slightly. It’s normal for a few cracks to appear since we’re baking without a water bath; these only add charm. Let it rest in the oven for 5 minutes before transferring to a wire rack to cool completely in the pan.
Step 6: Chill and Finish with Whipped Cream
Once the cake has cooled to room temperature, refrigerate it for at least 4 hours to let those layers set beautifully. Before serving, whip the heavy cream with sugar and skim milk powder until soft peaks form, then spread it gently over the cake. The final touch is a generous drizzle of salted caramel sauce on top, adding that irresistible glossy finish and flavor boost.
How to Serve Caramel Pumpkin Cheesecake Cake Recipe
Garnishes
For an elegant presentation, sprinkle some crushed toasted pecans or walnuts over the whipped cream. A light dusting of cinnamon or pumpkin pie spice adds warmth and a hint of color, making the cake look as festive as it tastes. Freshly grated nutmeg or chocolate shavings also work beautifully if you’re aiming for a special touch.
Side Dishes
This cake pairs wonderfully with a cup of rich coffee or spiced chai tea, balancing its sweetness with warm, cozy sips. You might also serve it alongside a simple vanilla bean ice cream or a scoop of cinnamon-spiced whipped yogurt for an extra creamy contrast that cuts through the sweetness.
Creative Ways to Present
For a stunning slice presentation, serve each wedge on a decorative plate and drizzle additional salted caramel sauce around the edge. You can also assemble mini versions of this cake in mason jars, layering the cake and cheesecake with whipped cream for a portable, layered dessert that’s as fun to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Caramel Pumpkin Cheesecake Cake Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it easy to enjoy multiple days of cozy decadence.
Freezing
If you want to keep this cake for longer, wrap it securely in plastic wrap and aluminum foil, then place it in the freezer. It will maintain its texture and flavor for up to 2 months. When you’re ready to indulge, thaw it overnight in the fridge for the best results.
Reheating
This cake is best enjoyed cold or at room temperature. If you prefer it slightly warm, let slices sit out for 30 minutes before serving. Avoid microwaving as it can affect the texture of the cheesecake and whipped cream layers.
FAQs
Can I use canned pumpkin instead of fresh pumpkin puree?
Absolutely! Using canned pure pumpkin is a convenient and reliable alternative that works perfectly in this Caramel Pumpkin Cheesecake Cake Recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains extra spices and sugar.
What can I substitute if I don’t have sour cream?
You can use an equal amount of Greek yogurt as a tangy alternative. It will maintain the creamy texture and add a subtle tang similar to sour cream.
How do I avoid cracks in the cheesecake layer?
This recipe doesn’t use a water bath, so some cracking is normal and adds character. To minimize cracks, avoid overmixing the cheesecake batter and let the cake cool gradually in the oven for a few minutes before removing it.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. Ensure your baking powder and other ingredients are gluten-free as well for a safe and delicious twist on the recipe.
Is there a way to make this cake less sweet?
Certainly. You can reduce the granulated and brown sugar by about a quarter cup overall without drastically changing the texture. The salted caramel sauce provides a nice balance with its salty notes, so tasting as you go is key.
Final Thoughts
This Caramel Pumpkin Cheesecake Cake Recipe is truly one of those irresistible desserts that feels both comforting and elegant. Its layered flavors and textures make it a crowd-pleaser for every occasion, from holiday dinners to casual weekend treats. I can’t wait for you to try it and fall in love with the perfect marriage of pumpkin spice and caramel cheesecake — it’s a slice of autumn you’ll treasure all year long.
Print
Caramel Pumpkin Cheesecake Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Caramel Pumpkin Cake Cheesecake is a delightful layered dessert combining the creamy richness of cheesecake with the warm, spiced flavors of pumpkin cake. Marbled with luscious salted caramel sauce and topped with a fluffy whipped cream topping, this cake brings a perfect balance of textures and tastes ideal for autumn or any special occasion.
Ingredients
Cheesecake Batter
- 18 oz (500g) brick cream cheese, softened
- ½ cup (110g) packed dark brown sugar
- 2 large eggs
- ¼ cup (60ml) full fat sour cream
- 3 tbsp (45ml) Rich Salted Caramel Sauce
- 1 tsp (5ml) pure vanilla extract
Pumpkin Cake Batter
- 1 cup (227ml) pure pumpkin puree
- ¾ cup (150g) granulated sugar
- 1 large egg
- â…“ cup (80ml) sunflower oil
- ½ tsp (5ml) pure vanilla extract
- 1 â…“ cups (190g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- â…“ cup (80ml) whole milk
Topping
- ¾ cup (180ml) 35% heavy whipping cream
- 1 tsp (4g) granulated sugar
- 2 tsp skim milk powder
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a high-sided 8-inch round springform pan with nonstick baking spray and line the bottom with a parchment paper round to prevent sticking.
- Make Cheesecake Batter: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add brown sugar and continue beating on medium-high speed for 1-2 minutes until the mixture is smooth and glossy. Scrape the bowl with a spatula to ensure even mixing. Add eggs one at a time, blending each fully. Stir in sour cream, caramel sauce, and vanilla extract until incorporated and smooth. Set aside.
- Make Pumpkin Cake Batter: In another large bowl, whisk together pumpkin puree, granulated sugar, egg, sunflower oil, and vanilla until smooth and uniform.
- Combine Dry Ingredients: Sift the all-purpose flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt into a bowl. Whisk to blend evenly.
- Mix Pumpkin Batter: Add the dry ingredients to the pumpkin mixture and fold gently until partially incorporated and thick. Add the whole milk and fold in carefully until the batter is fully combined.
- Layer Batters in Pan: Pour one-third of the pumpkin batter evenly over the bottom of the prepared pan. Dollop or spoon about half of the cheesecake batter on top and spread gently to almost cover the pumpkin layer. Add another third of pumpkin batter on top and swirl it gently a few times. Add the remaining half of cheesecake batter and allow it to flow naturally without swirling. Finally, dollop the remaining pumpkin batter on top and swirl lightly with a few strokes to create a marbled effect while maintaining distinct layers.
- Bake: Bake at 350°F for 15 minutes. Then reduce oven temperature to 325°F (163°C) and continue baking for another 35 minutes until golden on top and puffed. The cake may crack slightly without a water bath, which is normal. Turn off the oven and leave the cake inside for an additional 5 minutes. Transfer the pan to a wire rack to cool completely.
- Refrigerate: Once cooled to room temperature, refrigerate the cake in the pan for at least 4 hours or overnight for best results. When ready to serve, run an offset spatula around the edges to loosen and carefully remove the sides of the springform pan.
- Prepare Topping: In a chilled bowl, beat the heavy whipping cream, granulated sugar, and skim milk powder with an electric mixer on medium speed until soft peaks form.
- Serve: Dollop the whipped cream topping evenly over the chilled cake and spread gently to cover the surface. Drizzle with additional salted caramel sauce if desired. For clean slices, use a sharp knife dipped in hot water and wiped dry before each cut. Enjoy!
Notes
- The slight cracking on the cheesecake top is normal and does not affect flavor or texture.
- You can prepare the cake the day before and refrigerate overnight for enhanced flavor development and easier slicing.
- Use full-fat sour cream and cream cheese for best richness and texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Be careful not to over-swirl the batters in the pan to maintain the marbled visual effect.
- Using room temperature eggs and cream cheese helps achieve a smoother batter.
