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Caramel Pumpkin Cheesecake Cake Recipe

Indulge in This Irresistible Caramel Pumpkin Cheesecake Cake Recipe

Experience the magical flavors of autumn with this Caramel Pumpkin Cheesecake Cake, combining creamy cheesecake and spiced pumpkin cake for a delightful dessert.
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Prep Time 20 minutes
Cook Time 50 minutes
Refrigeration Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Layer
  • 16 ounces Cream Cheese Softened, can substitute with Greek yogurt
  • 1 cup Brown Sugar Coconut sugar is a lower glycemic substitute
  • 3 large Eggs Flax eggs work for a vegan option
  • 1 cup Sour Cream Greek yogurt can be used instead
  • ½ cup Caramel Sauce Store-bought is fine for convenience
  • 1 teaspoon Vanilla Extract Real vanilla is best
Pumpkin Cake Layer
  • 1 cup Pumpkin Puree Canned is a great option
  • 1 cup Granulated Sugar Can reduce by ¼ cup with little impact
  • 1 large Egg
  • ½ cup Vegetable Oil Melted coconut oil is a suitable substitute
  • 1½ cups All-Purpose Flour Gluten-free blend works beautifully
  • 1 teaspoon Baking Powder Ensure it's gluten-free if needed
  • ½ teaspoon Baking Soda Ensure it's gluten-free if needed
  • ½ teaspoon Salt Diamond Crystal kosher salt recommended
  • 2 teaspoons Pumpkin Pie Spice Ground cinnamon can be used alone
  • ½ cup Milk Almond or oat milk for dairy-free option
Whipped Cream
  • 1 cup Heavy Cream Coconut cream is a great dairy-free alternative
Finishing Touch
  • ½ cup Salted Caramel Sauce Homemade or store-bought

Equipment

  • Electric mixer
  • 8-inch Springform Pan
  • Mixing bowls
  • Spatula
  • Sifter
  • wire rack
  • Chilled Bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch springform pan by spraying it with non-stick spray and lining with parchment paper.
Cheesecake Layer
  1. In a large bowl, beat cream cheese until smooth, then gradually add brown sugar, eggs, sour cream, caramel sauce, and vanilla extract until blended.
Pumpkin Cake Layer
  1. In another bowl, mix pumpkin puree, sugar, egg, vegetable oil, and vanilla extract until smooth.
Combine Dry Ingredients
  1. Sift all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice into the pumpkin batter and gently fold in. Then add milk and mix until combined.
Layering
  1. Pour half the pumpkin batter into the prepared pan, add the cheesecake layer, then top with remaining pumpkin batter and swirl with a knife.
Baking
  1. Bake for 15 minutes at 350°F, reduce to 325°F and bake another 35 minutes until the cake is puffed with slight cracks.
Cooling
  1. Cool the cake in the oven with the door cracked for 5 minutes, then transfer to a wire rack to cool completely.
Refrigeration
  1. Cover the cooled cake with plastic wrap and refrigerate for at least 4 hours or overnight.
Whipping Cream
  1. Whip heavy cream in a chilled bowl until soft peaks form, add sugar if desired.
Serving
  1. Spread whipped cream over the chilled cake and drizzle with salted caramel sauce before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 52gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 240mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 2mgCalcium: 75mgIron: 1mg

Notes

For best results, avoid overmixing the cheesecake batter and use high-quality ingredients.

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