Chocolate Pumpkin Cheesecake Cake Recipe
If you’re searching for a showstopper that seamlessly blends the cozy warmth of pumpkin spice with the irresistible richness of chocolate, look no further than this Chocolate Pumpkin Cheesecake Cake. Each slice features a fluffy, spice-kissed pumpkin cheesecake sandwiched between two decadent chocolate cake layers, all finished with a glossy chocolate ganache. Whether you’re celebrating a fall holiday, hosting a family gathering, or simply looking to treat yourself, this layered masterpiece promises to impress and delight every chocolate and pumpkin lover at the table.
Ingredients You’ll Need
Gathering your ingredients for Chocolate Pumpkin Cheesecake Cake couldn’t be easier, and each one brings something unique to this luscious dessert. From creamy dairy to bold spices and, of course, rich chocolate, these components work in harmony to create vibrant layers of flavor and texture.
- Cream Cheese: Provides the luxurious, creamy base that makes the cheesecake layer so irresistibly smooth.
- Granulated Sugar: Adds balanced sweetness, enhancing both the cream cheese and pumpkin flavors.
- Canned Pumpkin Purée: Gives the cheesecake its beautiful earthy flavor and lovely orange hue.
- Pumpkin Pie Spice: Infuses warmth and autumnal spice throughout the cheesecake.
- Cinnamon: Rounds out the spice blend, contributing extra depth and coziness.
- Vanilla Extract: Lifts and enhances the cheesecake’s sweet aroma.
- Eggs: Bind the cheesecake layer for a perfectly set, sliceable texture.
- Chocolate Cake Mix: No-fuss and dependable, this forms the fudgy, chocolaty layers that sandwich the cheesecake.
- Box Cake Add-Ins: Follow the box instructions for eggs, oil, and water—these ensure moist, tender chocolate cake layers.
- Semi-Sweet Chocolate Chips (for Ganache): Bring deep chocolate flavor and a beautiful glossy finish.
- Heavy Cream (for Ganache): Creates a luxurious, pourable ganache that cascades over the cake.
How to Make Chocolate Pumpkin Cheesecake Cake
Step 1: Prepare the Pumpkin Cheesecake Layer
Start by preheating your oven to 325°F and lining the bottom of a 9-inch springform pan with parchment paper. Generously grease the sides to ensure an easy release later on. In a large bowl, beat your softened cream cheese and sugar together until the mixture is seamless and smooth. Next, blend in the pumpkin purée, pumpkin pie spice, cinnamon, and vanilla for that signature autumn aroma and color. One at a time, gently incorporate the eggs on low speed—overbeating can lead to a cracked cheesecake, so go easy! Pour this luscious batter into your prepared pan and bake for 45–50 minutes. The center should be just slightly wobbly. Let the cheesecake cool completely on the counter, then refrigerate for at least 4 hours, or overnight if planning ahead.
Step 2: Bake the Chocolate Cake Layers
While your cheesecake chills, prepare the chocolate cake mix according to the package directions. Divide the batter evenly between two 9-inch round cake pans lined with parchment and greased for easy release. Bake as directed, then cool the cakes completely on a wire rack. If your cake domes in the oven, feel free to level each layer using a serrated knife for a truly impressive, professional look when assembling your Chocolate Pumpkin Cheesecake Cake.
Step 3: Assemble the Chocolate Pumpkin Cheesecake Cake
Set your first cooled chocolate cake layer on a pretty serving plate. Carefully run a thin knife around the edge of your chilled cheesecake to loosen it, then unlatch and lift away the springform rim. Gently place the cheesecake round atop the cake base. Now, position the second chocolate cake layer on top, creating a neat, three-tiered masterpiece. If using ganache, it’s time to make that glossy chocolate crown—see the next step!
Step 4: Make and Pour the Chocolate Ganache (Optional)
If you’d like an extra touch of decadence, bring your heavy cream to just a simmer (don’t let it boil!) and pour it over the chocolate chips in a heatproof bowl. Let the mixture sit undisturbed for about 2 minutes, then stir until completely smooth and shiny. Pour the ganache over the assembled cake, letting it drip romantically over the edges. Chill the finished cake for at least 1 hour to set the layers before slicing and serving.
How to Serve Chocolate Pumpkin Cheesecake Cake
Garnishes
This cake is already a stunner, but a little flourish can make each slice feel even more special. Try a sprinkle of mini chocolate chips, a dusting of cinnamon, or a swirl of whipped cream on each piece. For a festive autumn touch, add candy pumpkins or shards of caramelized sugar just before serving.
Side Dishes
To balance this rich dessert, keep sides on the lighter side. Offer bowls of fresh berries, a fruit salad, or even a scoop of vanilla ice cream—these options bring refreshing contrast and make your Chocolate Pumpkin Cheesecake Cake the star of the show.
Creative Ways to Present
If you’re feeling playful, consider presenting the cake as individually assembled mini cakes using cookie cutters, or serve generous wedges on vintage plates for a nostalgic vibe. A drizzle of caramel sauce or a sprinkle of sea salt right before serving underscores the flavors and adds dramatic flair.
Make Ahead and Storage
Storing Leftovers
Thanks to its creamy cheesecake layer and moist cake, Chocolate Pumpkin Cheesecake Cake keeps beautifully in the fridge. Store leftover slices in an airtight container for up to 3 days. The flavors actually deepen as the cake chills, making your second day slice even more irresistible.
Freezing
If you want to get a jump on your holiday baking, this cake freezes well! Simply wrap each individual slice tightly in plastic wrap and then in foil, or store the whole (un-ganached) cake in a freezer-safe container. Freeze for up to one month—just thaw overnight in the refrigerator before serving.
Reheating
While this cake is best enjoyed chilled or at room temperature, if you’d prefer it slightly warmer, gently bring individual slices to room temperature on the counter for about 30 minutes. Avoid the microwave to maintain the integrity of the cheesecake and ganache layers.
FAQs
Can I make the cheesecake layer ahead of time?
Absolutely! The pumpkin cheesecake component can be made a day or two in advance. Simply cool completely, then chill it in the refrigerator (in its pan, covered) until you’re ready to assemble the full Chocolate Pumpkin Cheesecake Cake.
What if I don’t have pumpkin pie spice?
No problem! You can create your own blend by mixing cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. Adjust to taste for a homemade pumpkin spice in your cheesecake layer.
Can I use homemade chocolate cake instead of a box mix?
Of course! Use your favorite from-scratch chocolate cake recipe and bake in two 9-inch pans. The store-bought mix just saves time and ensures consistency, but homemade works wonderfully in this Cake.
How long can the assembled Chocolate Pumpkin Cheesecake Cake sit out at a party?
Since it contains cream cheese, do not leave the cake out longer than 2 hours at room temperature. After that, pop it back in the fridge for food safety and best texture.
Is it possible to substitute the ganache with another frosting?
Definitely! If you prefer a sweeter finish, a luscious cream cheese frosting pairs beautifully with the spiced cheesecake and chocolate layers. Even a simple chocolate buttercream or whipped topping would work for a lighter twist.
Final Thoughts
Chocolate Pumpkin Cheesecake Cake is a true celebration of pumpkin season and chocolatey goodness in every memorable bite. I hope you’ll find as much joy baking, sharing, and savoring this cake as I do. Don’t be surprised when you’re asked for the recipe at every gathering—it’s just that magical. Give it a try and let it become one of your seasonal favorites!
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Chocolate Pumpkin Cheesecake Cake Recipe
- Total Time: 2 hours (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of rich chocolate cake and creamy pumpkin cheesecake with this show-stopping Chocolate Pumpkin Cheesecake Cake. This decadent dessert is sure to impress at any fall gathering or special occasion.
Ingredients
For the pumpkin cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup canned pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 large eggs
For the chocolate cake layers:
- 1 box chocolate cake mix (plus eggs, oil, and water as called for on the box)
For the chocolate ganache (optional topping):
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Make the pumpkin cheesecake: Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a large bowl, beat the cream cheese and sugar until smooth. Mix in the pumpkin, spices, and vanilla. Add eggs one at a time, mixing on low speed just until combined. Pour into the pan and bake for 45–50 minutes, or until set with a slight jiggle in the center. Cool completely, then refrigerate for at least 4 hours or overnight.
- Make the chocolate cake: Prepare the cake mix according to package directions and divide the batter evenly between two 9-inch round cake pans. Bake and cool completely. Level the tops if needed.
- Assemble the cake: Place one chocolate cake layer on a serving plate. Carefully remove the cheesecake from the springform pan and place on top. Add the second chocolate cake layer. If using ganache, heat heavy cream until just simmering and pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth. Pour over the assembled cake and let it drip down the sides. Chill for at least 1 hour before slicing and serving.
Notes
- This layered dessert is perfect for fall holidays or special occasions.
- Make ahead and refrigerate for up to 3 days.
- You can also frost with cream cheese frosting instead of ganache for a sweeter finish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes (total for cheesecake and cake)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 390mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg
