Chocolate Pumpkin Cheesecake Cake

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This Chocolate Pumpkin Cheesecake Cake is the perfect mix of moist chocolate cake and creamy pumpkin cheesecake! The combination of flavors and textures is incredibly delicious and the perfect addition to any fall celebration.

Why You’ll Love This Cake

Have you ever noticed that cake makes almost everything better? When it comes to fall, this cake definitely makes it even better – and tastier. There are just so many things to love about it. Trust me — this cake has a few steps, but they’re worth it for the end result.

• Super moist chocolate cake. This cake starts out with my favorite moist chocolate cake. It’s the most tender, delicious chocolate cake ever, and it stays moist for daaaaaays. No joke.
• Creamy pumpkin cheesecake. The pumpkin cheesecake rocks. It’s the same as my classic pumpkin cheesecake, without a crust. You’ll bake it in a simple water bath to make a rich and creamy, pumpkin spiced layer for the center of the cake.
• Whipped chocolate cream cheese frosting. It doesn’t get any better than this frosting! It’s made with cream cheese and whipped cream so it pairs beautifully with the cheesecake and has a light, fluffy texture. So tasty!
• Easier than it looks. Seriously, while the directions might look complicated at first glance, this cake really isn’t that hard to make. The cake and cheesecake layers are nice and solid, so they stack easily without the use of a springform pan. Just stack them with thin layers of frosting to hold them together. Easy peasy!

What You’ll Need

Here are a few tips to keep in mind when preparing this recipe. Check out the recipe card toward the bottom of this post for the full amounts.

For the Pumpkin Cheesecake

• Cream cheese. Use full-fat, brick-style cream cheese. Don’t use low-fat, whipped or tub varieties of cream cheese because they are too soft.
• Light brown sugar. Using brown sugar in the cheesecake gives it a richer flavor.
• All-purpose flour. Helps to make the cheesecake creamy and helps prevent cracking.
• Pumpkin puree. Use canned pumpkin puree (not pumpkin pie mix). Homemade puree can sometimes have too much moisture.
• Sour cream. Adds to the creamy, smooth texture of the cheesecake and boosts the tangy flavor. Use full-fat sour cream for the best results.
• Vanilla extract
• Spices. For perfectly spiced flavor, you’ll need ground cinnamon, ground nutmeg, ground gloves and ground ginger.
• Eggs. Make sure to use large eggs and give them time to come to room temperature before beginning the cheesecake filling.

For the Chocolate Cake

• All-purpose flour. To ensure your cake turns out nice and moist, make sure to measure the flour correctly. Use a food scale if you have one or use the spoon and level method.
• Sugar.
• Cocoa powder. I use natural, unsweetened cocoa powder. You could also use Dutch-process cocoa powder.
• Baking soda. To help the cake rise and have a tender texture.
• Salt. For flavor. Without it, you’d have a bland cake.
• Eggs. Use large eggs (not medium or extra large).
• Milk. I like to use 2% or whole milk for the best flavor, but you can use any percentage you have on hand.
• Vegetable oil. Using oil instead of butter makes the cake super moist and fluffy.
• Vanilla extract
• Boiling water – The hot water makes the cocoa “bloom” to bring out the chocolate flavor. You could also use hot coffee.

For the Frosting

• Cream cheese. Use full-fat, brick-style cream cheese. To prevent lumps, give it time to soften to room temperature before mixing the frosting.
• Heavy whipping cream. Keep the cream cold until it’s time to whip it. Cold cream whips faster and stays fluffier for longer.
• Powdered sugar. For sweetness and to stabilize the whipped cream.
• Cocoa powder.
• Vanilla extract
• Toppings. I decorated my cake with mini chocolate chips and candy pumpkins.

How to Make Chocolate Pumpkin Cheesecake Cake

Check out the step-by-step photos for a quick overview of the directions. More comprehensive directions can be found in the recipe card below.

Make the Pumpkin Cheesecake

• Prepare pan. Preheat oven to 300°F (148°C). Line the inside of a 9-inch cake pan with aluminum foil and leave some extra length that folds over the top of the pan.
• Make cheesecake batter. In a large bowl, blend the cream cheese, brown sugar and flour with an electric mixer on low speed. Add the pumpkin puree, sour cream, vanilla extract and spices and mix until well combined. Then add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
• Fill pan, make water bath. Fill the pan with the cheesecake batter. Make a water bath by placing the cake pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan.
• Bake low and slow. Bake for 60-70 minutes (see how to tell when your cheesecake is done baking). Turn off the heat, but leave the cheesecake in the oven with the door closed for an additional 30 minutes.

• Cool slowly. Crack the oven door open, but don’t take the cheesecake out yet. Let it cool in the cracked oven for another 30 minute (this helps to prevent cracks).
• Chill. Take the cheesecake out of the oven, remove the water bath and chill the foil-wrapped cheesecake in the fridge until firm, 4-5 hours.

Make the Chocolate Cake

• Prepare to bake. Preheat the oven to 350°F (176°C). Prepare two 9-inch (23cm) cake pans with parchment paper circles in the bottom, and grease the sides.
• Make cake batter. Whisk all the dry ingredients together in a large bowl. Set aside. Combine the eggs, milk, vegetable oil and vanilla in a mixing bowl. Add the dry ingredients to the wet and mix well. Then add the boiling water, whisking well to make a thin batter.
• Bake. Fill the cake pans with batter and bake for about 35-40 minutes, or until a toothpick comes out clean.
• Cool. Take the cakes from the oven and allow them to cool in the pan for about 10 minutes. Then remove the pans and place the cakes on wire racks to cool completely.

Make the Whipped Chocolate Cream Cheese Frosting

• Beat cream cheese. Add softened cream cheese to a large mixer bowl and beat until smooth. Set aside.
• Whip cream. In a large mixer bowl, whip the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract on high speed just until the cream begins to hold shape.
• Combine. Add the cream cheese and whip on medium-low speed until the frosting is thick and holds its shape.

Finish the Cake

• Build the cake. Remove cake domes from the top of each cake with a large serrated knife. Place the first chocolate cake layer on a cake plate or stand. Spread about 1 cup of frosting evenly on top of the cake layer. Place the cool, firm cheesecake on top of the frosting. Spread another cup of chocolate frosting on top of the cheesecake and cover it with the second layer of chocolate cake.
• Frost cake. Frost the outside of the cake and finish it by piping shells around the top edge. I used Ateco tip 847. Press some mini chocolate chips around the bottom of the cake and garnish with candy pumpkins, if desired.

Tips for Success

• Room temperature ingredients. The cream cheese, sour cream, and eggs should all be room temperature. The only exception is the heavy cream for the whipped cream, which needs to be chilled.
• Use low speed. Beat on low when making the cheesecake filling to prevent extra air from being added to the batter and causing cracks.
• Don’t over mix. You only need to mix the cheesecake filling until it is just combined. Over mixing the filling will also add excess air into the cheesecake and can cause the top to crack while baking.
• Line cake pan with foil. Since we aren’t using a springform pan for the cheesecake, its important to line the baking pan with foil and press it into the bottom in a smooth layer. Make sure to leave a little excess foil around the top of the pan to lift the cake out of the pan later.
• Use a water bath. It might seem like a hassle, but you won’t regret using a water bath. Steam from the water bath will fill the oven, helping to ensure that the cheesecake cooks evenly and stays nice and moist.
• Use the same cake pan. I recommend using the same cake pan for the cheesecake and cake layers. Different brands or styles of pans can vary slightly in their size. If you use the same pan for each layer, they’ll all be the same size and easier to layer and frost.

Storage Information

• Refrigerator. If you find yourself with leftover cake, store it in an airtight container in the refrigerator until ready to serve. The cake tastes best when eaten within 4-5 days.
• Freezer. Alternatively, you can freeze the cake (whole or in slices) for up to 3 months. Flash freeze the cake/slices for about an hour and then wrap well in a double layer of plastic. They can also be placed in an airtight container in the freezer. Thaw in the refrigerator before serving.
• Make ahead. This is a great make ahead recipe. Make the cheesecake and the cake layers a day or two in advance and assemble the day before you plan to serve the cake. It’ll hold up great!

More Perfectly Pumpkin Recipes

When it’s pumpkin season you know it’s time to start baking! Check out these swoon-worthy pumpkin desserts.

• Pumpkin Chocolate Chip Layer Cake
• Pumpkin Cheesecake
• Pumpkin Cookies with Cinnamon Glaze
• Pumpkin Cupcakes with Cream Cheese Frosting
• Pumpkin Chocolate Chip Cupcakes
• Chocolate Chip Pumpkin Cheesecake

This recipe was updated 11/19/2024. The cheesecake has been updated with some additional spices and brown sugar (instead of white sugar) and the frosting has changed. For the old version, download the recipe PDF.

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