If you are on the lookout for a dessert that perfectly combines rich chocolate with the warm, cozy flavors of autumn, you have to try this Chocolate Pumpkin Cheesecake Cake Recipe. It’s a luscious, multi-layered masterpiece where moist chocolate cake layers hug a smooth, spiced pumpkin cheesecake filling, all topped with a glossy chocolate ganache. Every forkful delivers a harmonious blend of deep cocoa flavors and creamy pumpkin goodness that feels like a cozy hug in dessert form. This cake is definitely one of my absolute favorites to make when I want to impress guests or treat myself to something incredibly special.
Ingredients You’ll Need
For this Chocolate Pumpkin Cheesecake Cake Recipe, the ingredients may seem classic, but each one plays a crucial role. They come together to craft multiple textures and layers that make this dessert truly unforgettable—rich cake, creamy cheesecake, and silky ganache.
- All-purpose flour: Provides the structure and crumb for the chocolate cake layers, ensuring they’re tender yet sturdy enough to hold the cheesecake filling.
- Granulated sugar: Sweetens both cake and cheesecake parts perfectly without overpowering the natural pumpkin and chocolate flavors.
- Unsweetened cocoa powder: Adds that deep, chocolatey richness essential for the cake layers’ intense flavor.
- Baking powder and baking soda: These leavening agents help the cake rise so it’s light and fluffy, balancing the denser cheesecake layers.
- Salt: A pinch enhances all the other flavors, especially the chocolate.
- Buttermilk: Adds moisture and subtle tang that brightens the chocolate cake’s flavor.
- Vegetable oil: Keeps the cake super moist and tender.
- Large eggs: Bind all the ingredients together and add richness.
- Vanilla extract: Brings warmth and depth to both cake and cheesecake layers.
- Hot water: Intensifies the cocoa flavor and helps achieve a smooth batter.
- Cream cheese: The star of the cheesecake filling, creating a luscious, creamy texture.
- Pumpkin puree: Infuses the cheesecake with that classic fall flavor and lovely moisture.
- Pumpkin pie spice: The magical blend that makes pumpkin taste like autumn in every bite.
- Semi-sweet chocolate chips: Melted into the ganache for that glossy, decadent topping.
- Heavy cream: Combined with chocolate chips to make a rich ganache that seals this cake with elegance.
How to Make Chocolate Pumpkin Cheesecake Cake Recipe
Step 1: Prepare the Cake Layers
Starting with preheating your oven to 350°F (175°C) and greasing three 8-inch round pans will set you up for success. Mixing the dry ingredients first creates an even base, and incorporating the buttermilk, oil, eggs, and vanilla results in a smooth, velvety chocolate batter. The addition of hot water deepens the chocolate flavor and keeps the batter silky. Dividing the batter evenly spreads love to each layer, which, after baking and cooling, become the sturdy foundation for the cheesecake filling.
Step 2: Make the Pumpkin Cheesecake Filling
Whipping cream cheese and sugar until silky smooth is the key to a velvety cheesecake layer. Adding eggs one by one ensures the mixture stays well incorporated without lumps. Stirring in pumpkin puree, pumpkin pie spice, and vanilla creates that iconic pumpkin cheesecake flavor that tastes like fall wrapped in creamy perfection. This filling is going to make the cake sing with seasonal magic.
Step 3: Assemble the Cake
Layering is where your dessert dreams start to take shape. Place one chocolate cake layer down and slather half of the pumpkin cheesecake filling on top with gentle care. Topping it with a second cake layer and the remaining filling creates a beautiful contrast of chocolate and pumpkin cream. Finally, crown your cake with the last chocolate layer, ready for the luscious ganache.
Step 4: Make and Pour the Chocolate Ganache
Heating cream just until it simmers and pouring it over chocolate chips creates a glossy, decadent ganache that is the crowning glory of this cake. Stir until perfectly smooth and pour generously over the top, letting it cascade down the edges for that irresistible, elegant look. This finishing touch adds creaminess and rich chocolate flavor that complements every bite.
Step 5: Refrigerate to Set
Patience pays off with this step. Chilling the assembled cake for at least four hours allows the pumpkin cheesecake filling to firm up and the ganache to set beautifully. The flavors meld even more during this time, making each slice a harmonious blend of all the delicious layers you’ve created.
How to Serve Chocolate Pumpkin Cheesecake Cake Recipe
Garnishes
To heighten the visual appeal and add subtle flavor notes, sprinkle the cake with a dusting of powdered sugar or cocoa powder just before serving. A few toasted pumpkin seeds or a dollop of freshly whipped cream can add lovely texture and richness. For an extra festive touch, consider edible gold leaf or a scattering of cinnamon sticks on the side—simple adornments that make your cake feel like a true centerpiece.
Side Dishes
Serving slices alongside a scoop of vanilla bean ice cream or a drizzle of caramel sauce creates a delightful contrast to the rich cake, amplifying the dessert experience. Freshly brewed coffee or spiced chai pairs perfectly and balances the sweetness while complementing the pumpkin spices. If you’re serving at a party, small bowls of fresh berries add brightness and a refreshing contrast to the dense, creamy cake.
Creative Ways to Present
Try cutting the cake into elegant mini squares for a stunning dessert platter or layering it in clear glass trifle bowls for guests to admire its layers before digging in. Individual parfait-style servings with alternating cake, cheesecake filling, and ganache can bring a fun twist to this classic recipe. Whether plated traditionally or served creatively, this Chocolate Pumpkin Cheesecake Cake Recipe always impresses.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed your first slice, wrap the remaining cake tightly with plastic wrap or keep it in an airtight container and refrigerate. This cake stays fresh for up to 4 days, during which the flavors continue to deepen and soften beautifully. Proper storage helps maintain the creaminess of the cheesecake and the moist texture of the chocolate cake layers.
Freezing
If you want to make ahead or save some for later, this cake freezes wonderfully. Wrap it carefully in plastic wrap and then foil, or place it in a freezer-safe container to prevent freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for the best texture and flavor preservation.
Reheating
Since this cake has a cheesecake filling that’s best served chilled, reheating is not recommended. Instead, remove it from the fridge about 15 to 20 minutes before serving to allow it to soften slightly at room temperature. This subtle warming enhances the texture and flavor without compromising the creamy layers.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used but requires roasting and pureeing beforehand. Make sure to cook it until very soft and drain any excess moisture so the filling doesn’t become watery. Canned pumpkin puree is often more convenient and provides consistent moisture and flavor.
Is it necessary to use three cake pans?
Using three pans helps create even, manageable layers that are easier to assemble and perfect for sandwiching the cheesecake filling. If you only have two pans, bake the batter in batches or divide the layers accordingly, but expect the cake to be thicker and take longer to bake.
Can I make this cake dairy-free or vegan?
While you can try substitutions like dairy-free cream cheese and plant-based milk, the texture and flavor of the cheesecake filling might be different. Experimenting with these may require adjustments in baking time and ingredients, so it’s best if you’re comfortable adapting recipes.
How long should I let the cheesecake filling set before serving?
Refrigerating the entire cake for at least 4 hours is essential. This resting time allows the cheesecake layer to firm up and the flavors to meld wonderfully. Overnight chilling is even better if you have the time.
What’s the best way to get clean slices when cutting this cake?
Use a sharp knife that has been warmed under hot water and wiped dry before slicing. Clean the knife between cuts to maintain neat slices and showcase those gorgeous layers perfectly.
Final Thoughts
This Chocolate Pumpkin Cheesecake Cake Recipe is truly a celebration of rich chocolate and velvety pumpkin cheesecake nestled together in one showstopping dessert. Every bite promises warmth and indulgence, perfect for holidays, special occasions, or any day when you want to treat yourself like royalty. I can’t wait for you to try making and sharing this cake—it’s the kind of recipe that brings smiles, comfort, and pure delight around the table.
Print
Chocolate Pumpkin Cheesecake Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and decadent Chocolate Pumpkin Cheesecake Cake combines layers of moist chocolate cake with creamy pumpkin cheesecake filling and a luscious chocolate ganache topping. Perfect for fall or any special occasion, this dessert offers the comforting flavors of pumpkin spice and chocolate in a beautifully layered cake.
Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
Pumpkin Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is thoroughly combined and smooth.
- Add Hot Water: Gradually pour in the hot water while mixing; this step helps to create a moist, tender cake batter. Mix until fully incorporated.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks and cool completely.
- Prepare Pumpkin Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until fully combined.
- Assemble the Cake: Place one chocolate cake layer on your serving platter or cake stand. Spread half of the pumpkin cheesecake filling evenly over the cake. Top with the second chocolate cake layer and spread the remaining cheesecake filling. Complete the assembly by placing the final chocolate cake layer on top.
- Make Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan just until it begins to simmer, then pour it over the chocolate chips. Let it sit for 1-2 minutes to melt the chocolate, then stir gently until you have a smooth, glossy ganache.
- Glaze the Cake: Pour the ganache over the top of the assembled cake, allowing it to drip down the sides naturally for an elegant look.
- Chill to Set: Refrigerate the cake for at least 4 hours to allow the pumpkin cheesecake filling to firm up and the ganache to set before serving. This enhances the flavors and texture.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Use fresh pumpkin puree or canned for authentic pumpkin flavor.
- Allow cakes to cool completely before assembling to prevent melting the cheesecake layer.
- Refrigeration time is crucial for proper cheesecake filling texture and ganache setting.
- For a more intense chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
- This cake can be made a day ahead and stored covered in the refrigerator.
