Pumpkin Cake Cheesecake

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Simply divine pumpkin cake swirled with rich and creamy cheesecake. This is something every pumpkin lover should try this fall!

Sally's Baking Addiction recipe for Pumpkin Cheesecake

Hi! Thank you so much for all of your well wishes, congrats, emails, messages, tweets, comments, gifts, cards, and everything else you have all done to make our wedding so special. Kevin and I are blessed to have had so much love surrounding us.

Before we leave for our honeymoon next week, let’s talk about pumpkin cake. I made this pumpkin cheesecake about a month ago and have been obsessing about it since. I allowed myself only one slice due to the above wedding dress and froze the rest. Thinking about having a piece for breakfast this morning. Acceptable?

This cake is the farthest thing from diet food but who the heck cares. It’s dessert. And it’s one of the best desserts I’ve ever made. Why? You get two in one. The creamiest cheesecake and the moistest, cinnamoniest (?) pumpkin cake.

Because the only thing better than dessert is a double dessert.

Pumpkin Swirl Cheesecake on sallysbakingaddiction.com

And and and! If all that wasn’t enough, there is cream cheese frosting on top of this divine monstrosity. You are welcome!

This recipe was inspired by my favorite pumpkin cheesecake muffins. They’ve been quite popular with all you pumpkin lovers and, well, anyone with tastebuds. I decided a funky little change would be interesting. I also got a new springform pan, so consider it pumpkin cheesecake destiny. Delicious, delicious destiny.

A couple things first. I spent quite a bit of time – and pumpkin – perfecting this recipe. There is so much moisture in the main ingredients used (pumpkin, cream cheese, eggs), that I had to work a few things in and a few things out in my recipe testing. My oven certainly got a workout that day. All the “test” cakes were undoubtedly tasty (also in my freezer), but the final cake was just perfect. You’re absolutely going to love it. Be sure to follow my tip regarding the pumpkin’s moisture in my recipe notes.

Because of all the moisture, this pumpkin cake cheesecake takes a very very very long time in the oven. Not a problem for those of you with patience, but if you are looking for a quick pumpkin recipe this fall  – this isn’t it. Bake for at least 1 hour, then let it rest in the oven (one of my tricks to avoid cheesecake cracks), then chill until firm.

But it’s all worth it.

Pumpkin Cake Cheesecake

One bowl for cheesecake, two bowls for the pumpkin cake. Layer the cheesecake batter and pumpkin batter by the large spoonful into the springform pan. It does not have to look perfect going into the oven. Randomness adds to its charm.

Pumpkin Cake Cheesecake on sallysbakingaddiction.com This is something every pumpkin lover should try this fall!

This cake is such a fun alternative to traditional pumpkin pie. And it’s quite the show-stopper! Everyone gathered around the table will be impressed. I highly recommend you bake this tempting cake for company and not just for… yourself.

“Double trouble” is what I’ve coined it.

Pumpkin Cake Cheesecake-- this is one of my favorite desserts to make in the Fall!

Pumpkin Cake Cheesecake

Simply divine pumpkin cake swirled with rich and creamy cheesecake. This is something every pumpkin lover should try this fall!



  • 16 ounces (448g) full-fat cream cheese, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) plain yogurt or sour cream1
  • 1 teaspoon vanilla extract
  • 1 Tablespoon (8g) all-purpose flour
  • 3 large eggs

Pumpkin Cake

  • 3/4 cup (180ml) canola or vegetable oil
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)2
  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice3
  • 1/4 teaspoon salt

Cream Cheese Frosting

  • 4 ounces (112g) full-fat cream cheese, softened to room temperature
  • 2 Tablespoons (16g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-2 Tablespoons (15-30ml) milk
  • chopped pecans, optional


  1. Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos on my How to Prevent Cheesecake Cracks page. Set aside.
  2. Make the cheesecake first: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, vanilla, and flour and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Set aside.
  3. Make the pumpkin cake: In a medium bowl, whisk the oil, brown sugar, eggs, vanilla, and blotted-dry pumpkin (see notes) together until combined and uniform in texture. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Pour the wet ingredients into the dry ingredients and whisk until no large lumps remain. Avoid overmixing the pumpkin cake batter.
  4. Spread 1 and 1/2 cups of the pumpkin cake batter over bottom of prepared pan. On top of the pumpkin batter, drop large spoonfuls of the cheesecake batter. Top with large spoonfuls of remaining pumpkin cake batter. Repeat with remaining cream cheese batter. It does not have to be neat and perfect. Do not swirl with a knife. See photo above of what my cake looked like before going into the oven.
  5. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
  6. Bake for 65-75 minutes or until the center is almost set.4 If you find the edges are browning, loosely place aluminum foil on top of the cake as it bakes. Once done, turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim.
  7. Make the cream cheese frosting (this can be made up to 2 day sin advance - cover and store in the refrigerator until ready to use.) Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a medium bowl until smooth and creamy.  Add the confectioners sugar, vanilla, and salt. Beat on low speed for 30 seconds, then turn up to high speed and beat until smooth and creamy. Beat in 1-2 Tablespoons of milk, depending how thick or thin you want the frosting. Spread onto chilled cheesecake. Top with pecans, if desired.
  8. Cut into slices and serve cheesecake chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
  9. Make ahead tip: This pumpkin cake cheesecake freezes well up to 2 months, covered tightly. Thaw overnight in the refrigerator. The cream cheese frosting can be made in advance-- see step #7.

Recipe Notes:

  1. I used plain, low fat Greek yogurt. Any plain yogurt (nonfat, low fat, full fat, Greek, regular) or (low-fat, full-fat) sour cream will be fine.
  2. Pumpkin is an extremely wet ingredient. In my recipe testing, I found that in order to get enough pumpkin flavor you need the amount of pumpkin listed. However, this will weigh down your cake and even make it a little soggy. So, before adding the pumpkin to the mixing bowl in step 3 - place your measured out pumpkin into a bowl lined with a paper towel. Place two more paper towels on top of it. Blot the pumpkin dry. Squeeze out some moisture. Then, add the blotted-dry pumpkin to the wet ingredients as instructed.
  3. Instead of pumpkin pie spice, you can use 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon all-spice.
  4. When the cheesecake is done, there will still be a 2 inch wobbly spot in the center; the texture will smooth out as it cools.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | KitchenAid Hand Mixer | Colorful Mixing Bowls | Whisk | Spatula | Libby’s Pure Pumpkin | Pumpkin Pie Spice | 9-inch Springform Pan

Try my Pumpkin Cheesecake Muffins next!

Pumpkin muffins filled with cream cheese filling and topped with sweet cinnamon brown sugar streusel!

And my favorite pumpkin spice cupcakes.

Pumpkin Cupcakes with Cream Cheese Frosting

Happy fall, everyone! See more pumpkin recipes.

Pumpkin Cake Cheesecake-- this is one of my favorite desserts to make in the Fall!

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


  1. Hi, Sally! I LOVE your recipes! I made this one last year and it was SO good. Everyone loved it! I want to make it again for Thanksgiving this year. My dilemma is I will have to travel 4 hours to get to where I will be and once I get there, I don’t want to tie his mom’s kitchen up to bake because she will be cooking. She does have refrigerator space for me. I have a cooler this will fit in for the trip. My question is, if I make it Tuesday night before the trip Wednesday AM, I am sure it will still be good for Thursday. To be safe, should I make it earlier and freeze it, then take it out Wednesday morning to pack to ship, or skip the freezer step? I have frozen cheesecakes before with good results. Thank you so much!

    1. Mandy– no need to freeze beforehand. You can make it on Tuesday and keep it in the fridge until you need to leave then put it into the cooler.

  2. Hi Sally, 

    Last year I made your pumpkin swirl cheesecake and was in love with it! Any advice to make just the pumpkin bread? Maybe double the cake portion and put in a bundt or loaf pan?  Thanks for your help! Happy thanksgiving!

  3. Hey Sally!

    I feel like I am commenting like crazy on your blog right now lol but I am basically perusing every single one of your pumpkin recipes because I can’t quite decide which one to make!

    I was wondering that for this pumpkin cake cheesecake recipe, if I wanted a higher cake ratio to cheesecake ratio, could I make the full pumpkin cake batter and make the full cream cheese batter, but only end up using about 3/4 of the cheesecake batter? Would this majorly affect the outcome of the dessert? Or would I just need to bake for a little less time? 

    Thanks Sally! Happy Thanksgiving and hope you have a great holiday! What are you baking for tomorrow?

  4. Hey Sally!

    I was reading through the comments to see if I could find something about this but I was wondering if you could use some Fage Greek Yogurt in place of some of the cream cheese bars to make the cheesecake batter? I only have one 8 ounce bar of cream cheese in the fridge but a whole tub of Fage Greek Yogurt so just wanted to double check!

    If I wanted to combine brick cream cheese with Fage Greek Yogurt for this recipe, is there a ratio that I could use for the cheesecake batter? 


  5. Just made this.. I kind of screwed up the layers on it, so the whole top of the cake is cheese cake.. It cake rose to the top of the spring form pan and is so cracked! We are at 4100ft elevation so I am not sure if that caused some issues.. And it browned while I was trying to get my little on to bed… Grr what’s the best way to help this.. Just make a little more of the frosting so that is fills the cracks and covers the browning? Or should I try to take the top layer of brown off? 

    First time to make this and I am super excited to try it!! 

    1. The amount of frosting listed should be enough to cover the cracks and browned top. I wouldn’t take it off. It’s still tasty. Happy Thanksgiving.

  6. Hey Sally. 

    I tried making this last week and I had a question about the consistency of the cake. I am not sure if some water got in the bottom of my pan even though I wrapped it in foil (like condensation from the water bath collecting in the foil wrapped around my springform pan, but I wanted to know if the middle portion of the bottom layer of cake should be actually cake-y? Like I noticed that my cake in the middle of the cheesecake or mostly on the bottom and in the middle seems wet or overly moist? The cake around the edges of the cheesecake (even the bottom part) seems ok. I was just wondering if it was possibly undercooked or not safe to eat even though we cooked it the whole time you said to. Is that just how the cake portion of the cheesecake turned out? Just wanted to check if yours comes out super moist or drier. Like the cake isn’t so wet it is crumbling but it was sticking to my spatula when I tried slicing and the cake and taking it off the bottom of the springform pan. Thanks!

    1. Taylor, were you sure to “blot” the pumpkin as suggested in my recipe notes? Pumpkin is VERY wet and I fear that maybe there was just too much moisture in the cake portion. It’s supposed to be moist, of course, but not wet. Do you think the cheesecake cake was underbaked as a whole as well? It sounds like that too.

      1. Hey Sally!

        Yes, I blotted the pumpkin dry just as your instructions said but maybe I could’ve used an extra paper towel? And I actually think I baked the cheesecake too long? The cheesecake portion was pretty stiff while the cake potion looked like it was undercooked (that is probably the best way to describe it). Not undercooked like the batter was still jiggling but like a majorly undercooked brownie. 

        Is it possible too much water in the water bath  could have prevented the cake from firming up and baking the way it should? I used one of those deep dish pans people make their turkeys in and filled that with an inch of water and then put the springform pan wrapped in foil into the deep dish pan of water. Maybe I needed to use a more shallow pan for the water bath? 

      2. It DOES sound like water seeped in! Use a more shallow pan. Or, skip the waterbath completely in this case. I only suggest this because you are covering the cake with a layer of cream cheese frosting. And that will cover up any potential cracks.

  7. Hey Sally!

    Thanks for the quick reply! I really wanted to try making it again but wanted to get some feedback from you first. But yes, I think this next time I will try it without the water bath because even with this water bath my cheesecake was still pretty cracked =/ might have been my layering technique? Either way, I am crossing my fingers the next one will turn out better!

  8. In making cheesecakes in a water bath, instead of aluminum foil, which is prone to leaking, try crock pot liners, they work GREAT!

  9. Hi Sally. I fell madly in love with this cake last fall. Like, stalker/restraining order lovestruck. But… can the pumpkin cake be made as a stand-alone? Is this enough batter for 8×8 pan, maybe, or should I double? Neighbor boy can’t have any dairy at all, but loves pumpkin, and I wanted to make him a treat for first-day of school. Thanks for putting so much goodness in the world!

  10. This cheesecake is very good, BUT the frosting is way to sweet. I would reduce the powdered sugar to 1-1/4 – 1 1/2 cups. Also, the pumpkin cake needs more pumpkin spice. Next time, I will double the amount. It also needs some more sweetness, which adding about 1/4 cup granulated sugar. Draining and blotting the pumpkin is a must! Mine came out perfect because I did follow the directions, but it was tedious. Next time, I think I’ll try some cheesecloth to drain it and then blot if needed! 
    Thank- you for sharing this recipe and all the important tips!

  11. I made this last weekend and it was delicious. Followed the instructions exactly and it worked perfectly. Thank you!

  12. I had a dream last night about a pumpkin dessert, which had a pumpkin bread base (bottom and walls) and a pie like filling and a strudel top…only while dieting could your brain come up with these types of concoctions! Anyway, I decided to see if something like that exists…this is what I got! Sally, you are my go to for SO many recipes. Looking to try this out after reaching my goal (or for Thanksgiving). Would there ever be a chance to combine a bread and pie type texture? My dream is inspiring me. 🙂

  13. Hi Sally!
    I’ve made this recipe twice, and both times, it was amazing. I am really interested in developing a red velvet cheesecake cake recipe that involves swirling the two batters like you did here. Do you have any pointers or recommendations? Thank you!

    1. Jenny, I was wondering the same thing!! I want to make a Black Forest Cheesecake Cake and want to know if I could just adapt this?  Did you find nd any answers?  Lil

  14. Hi Sally,

    Thank you for the amazing recipes!! I am a long time follower of yours. Quick question about this recipe-you mention the cake will last 4 days in the fridge, 2 months in the freezer, and that the icing can also be made in advance. Can the icing be frozen as well? I’d like to make both cake and icing one week prior to serving, if possible. Let me know what you think. Thank you so much!

  15. Hi Sally.

    I’m not a big fan of adding frosting/glaze to things, so whenever I bake something I tend to leave them out. Sometimes it works, sometimes I realize the sweetness of the baked good really depended on the frosting! If I leave it out here, how much sugar do you think I should add to the recipe to make up for it?

  16. I made this cheesecake a few years ago and loved it so much!! Now every year in the fall, my co-workers and my family ask me when I’m going to make it again!! Thanks so much for such a delicious recipe!

  17. Hi Sally I have way more Cheesecake batter then pumpkin batter and the the cheesecake batter is runny! Should I use less cheesecake batter or pour the whole amount in and try to swirl the pumpkin up to the top? Right now my 9” springform pan is only a 3rd full… and my cheesecake batter has a couple lumps in it! Should I scratch it and start again or can this be saved? 

  18. Hi Sally,

    Wow this recipe looks amazing! 
    I am making two this eve for an upcoming company Christmas party. I did have a few questions though and hopefully you will be able to answer them for me in time. 

    1. Is there a gramh cracker base/crust or is it just the cake as the base? 

    2. How would a fresh whipped cream frosting do over the cream cheese frosting. 

    Thank you so much! 

    1. Hi Mariah! 1) The cake is the base. and 2) I think that sounds wonderful. Some readers have enjoyed a lighter “frosting” on top like whipped cream.

  19. I usually line my springform pan with parchment paper so I can lift the cheesecake out of the pan. Can I use this technique with this cheesecake?

  20. Hey! Im obsessed with your recipes! I just made the chocolate cream cheese bunt cake! Love it! I wish i could send you a picture of how mine turned out!! My next one is your pumpkin cake cheesecake!!!!

  21. LOVE this!!
    Made it for a pumpkin dessert baking contest at my work and I won!

    I followed the directions exactly, I did use way more paper towels to squeeze out the wetness from the pumpkin. I really got it good. (And the cake was moist!)
    Mine did crack even with water bath. But it ended up being fine bc the icing covered it.

    Mine ended up like another posters where o must have put too much cake on the bottom and not had enough to drop pieces, and the Cheesecake part was runny so the whole top was covered. I used 1.5 Cups like it said but next time I will do less for the “crust” then just pour in some cheesecake then drop the cake part in … Basically when I’m putting it together next time I’ll change a little.

    It still tasted amazing though!!! Can’t wait to make again!

  22. Hi Sally,

    I have made this recipe many times and I love it! I have recently moved to Germany and they don’t have brick cream cheese here, only cream cheese spread. Would I need to alter the recipe if I try to make this with the spread, or can I simply substitute the spread for the brick cream cheese?


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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally