Chocolate Pumpkin Cheesecake Cake

This Chocolate Pumpkin Cheesecake Cake is a dreamy blend of moist chocolate cake layered with rich, creamy pumpkin cheesecake. The flavors and textures come together in such a comforting way perfect for cozy fall gatherings or just because you deserve something tasty!

Why You’ll Love This Cake

Let’s be honest cake just makes everything better, right? Especially when fall rolls around, and you want something comforting and special. This cake hits all the right notes. Sure, it has a few parts you’ll need to pay attention to, but every step is worth it for this delicious result.

• Ultra moist chocolate cake. This recipe uses my go-to chocolate cake that stays soft and tender for days. Seriously, you’ll want to bake it again just for the cake!
• Silky pumpkin cheesecake. The cheesecake layer is just like my classic pumpkin cheesecake, but without the crust. Baking it in a simple water bath ensures this pumpkin-spiced layer turns out smooth, creamy, and full of flavor.
• Light and fluffy whipped chocolate cream cheese frosting. Made with cream cheese and whipped cream, this frosting perfectly balances out the cheesecake and adds a cloud-like finish that’s so tempting.
• Easy to pull off. Don’t let the steps scare you. The layers hold up well so you don’t need a fancy springform pan. Just stack them gently with frosting in between and you’re good to go. Simple and satisfying!

What You’ll Need

Before you start, here are some pointers to keep in mind. For exact amounts, check the recipe card towards the bottom of this post.

For the Pumpkin Cheesecake

• Cream cheese. Use the full-fat, brick-style kind. Skip the low-fat or whipped tubs because they’re too soft and can affect the texture.
• Light brown sugar. This adds a deeper richness and subtle molasses flavor to the cheesecake.
• All-purpose flour. Just a bit helps keep the cheesecake creamy and prevents those annoying cracks on top.
• Pumpkin puree. Canned pumpkin puree works best stay away from pumpkin pie filling, which has extra spices and sugar. Homemade pumpkin puree can sometimes be watery, so stick to canned for consistent results.
• Sour cream. Adds velvety smoothness and a lovely tang. For best results, go for full-fat sour cream.
• Vanilla extract. A splash enriches the overall flavor.
• Spices. The perfect blend includes ground cinnamon, nutmeg, cloves, and ginger. They bring that cozy, warm pumpkin spice vibe.
• Eggs. Use large eggs, and let them come up to room temperature before mixing for a smoother batter.

For the Chocolate Cake

• All-purpose flour. Measure carefully for moist cake use a kitchen scale or the spoon-and-level method if you don’t have one.
• Sugar. Regular granulated sugar works just fine here.
• Cocoa powder. I use natural, unsweetened cocoa powder to get that rich chocolate flavor. Dutch-process cocoa powder is a good alternative.
• Baking soda. Helps the cake rise and stay tender.
• Salt. Enhances the chocolate flavor, so don’t skip it!
• Eggs. Use large eggs so the cake has the right structure.
• Milk. I prefer 2% or whole milk for richness, but any milk you have on hand works.
• Vegetable oil. Oil is the secret for keeping the cake moist and fluffy much better than butter for this recipe.
• Vanilla extract. Adds that classic warm flavor.
• Boiling water. It might sound odd, but hot water helps “bloom” the cocoa, making the chocolate flavor pop. You can swap with hot coffee if you want an extra depth of flavor.

For the Frosting

• Cream cheese. Again, full-fat brick style, softened to room temperature so your frosting will be smooth and lump-free.
• Heavy whipping cream. Keep it chilled until you’re ready to whip it whips up faster and stays fluffy longer that way.
• Powdered sugar. Sweetens and stabilizes the whipped cream so it holds its shape.
• Cocoa powder. Adds a touch of chocolatey goodness.
• Vanilla extract. For a warm note that rounds out the frosting.
• Toppings – I went with a festive look using mini chocolate chips and adorable candy pumpkins to add a seasonal vibe.

How to Make Chocolate Pumpkin Cheesecake Cake

Scroll through the photos below for a quick look at the process. Full details are in the recipe card at the bottom.

Make the Pumpkin Cheesecake

• Get your pan ready. Preheat your oven to 300°F (148°C). Line a 9-inch cake pan with aluminum foil, making sure to leave extra foil hanging over the edges that way, you can lift the cheesecake out easily later.
• Make the cheesecake batter. In a large bowl, mix the cream cheese, brown sugar, and flour on low speed until smooth and well combined. Add pumpkin puree, sour cream, vanilla, and spices and mix well. Then, add eggs one at a time, beating slowly and scraping the bowl between additions to keep everything well combined.
• Fill the pan and prepare the water bath. Pour the batter into the prepared pan. Place this pan inside a larger pan and pour warm water around it so it reaches halfway up the sides this water bath keeps the cheesecake moist and helps prevent cracks.
• Bake low and slow. Bake the cheesecake for 60-70 minutes (see tips below for checking doneness). When time’s up, turn off the oven but keep the cheesecake inside with the door closed for 30 more minutes. This gentle cooling helps prevent cracks.

Mixing that creamy pumpkin cheesecake filling.

Baking the cheesecake in a foil-lined pan.

Let it chill until firm before peeling off the foil.

• Slowly cool. Crack the oven door open after baking but don’t remove the cheesecake just yet. Let it rest in the warm oven for 30 minutes to cool gradually and avoid cracking.
• Chill. Pull the cheesecake out, remove it from the water bath, wrap the foil securely, and chill in the fridge for four to five hours until it’s nice and firm.

Make the Chocolate Cake

• Prep your pans and oven. Heat the oven to 350°F (176°C). Grease two 9-inch pans and line them with parchment paper circles so the cake layers come out perfectly.
• Mix the batter. Whisk dry ingredients together in one bowl. In another bowl, beat eggs, milk, oil, and vanilla. Gradually add the dry mix into the wet ingredients and mix well. Then stir in boiling water carefully this will make the batter super thin but that’s how you get that moist crumb.
• Bake. Divide the batter evenly between the pans and bake for 35-40 minutes. Test doneness by inserting a toothpick; it should come out clean or with just a few crumbs.
• Cool the cakes. Let the cakes rest in their pans for 10 minutes after baking, then transfer to wire racks to cool completely before frosting.

Whisking up the cake batter.

Freshly baked chocolate cake rounds cooling.

Make the Whipped Chocolate Cream Cheese Frosting

• Beat cream cheese. Place softened cream cheese in a large bowl and mix until smooth and creamy. Set aside while you whip the cream.
• Whip the cream. In a separate bowl, whip the cold heavy cream with powdered sugar, cocoa powder, and vanilla on high speed until soft peaks form. Be careful not to over whip.
• Combine. Gently fold the whipped cream into the cream cheese mixture on medium-low speed until you get a thick, fluffy frosting that holds its shape.

Whipping up the fluffy chocolate frosting.

Layering and crumb-coating the cake.

Finish the Cake

• Stack it up. Use a serrated knife to trim the domes off the tops of your cakes, so they’re flat. Start with a chocolate cake layer on your plate or cake stand, spread about 1 cup of frosting evenly over it. Place the chilled pumpkin cheesecake on top, then spread another cup of frosting on the cheesecake before adding the second chocolate cake layer on top.
• Frost the outside. Coat the entire outside of the cake with the remaining frosting. For a pretty finish, pipe shell borders around the top edge using an Ateco tip 847. Finish by pressing mini chocolate chips around the bottom edge and adding candy pumpkins for a festive look.

Tips for Success

• Bring ingredients to room temp. Make sure your cream cheese, sour cream, and eggs are at room temperature for smooth mixing. The exception is the heavy cream you want to keep it cold until whipping for the best volume.
• Mix cheesecake on low speed. This helps avoid adding excess air, which can cause cracks during baking.
• Don’t overmix. Stop as soon as everything is just combined. Overmixing adds air and can lead to cracks in your cheesecake.
• Line your cake pan with foil. Since we’re skipping a springform pan, lining your pan with foil makes it easy to lift out the cheesecake after baking. Press the foil flat to avoid any gaps and leave some extra overhang for lifting.
• Use a water bath. It’s a little extra step but really makes a difference. The steam helps your cheesecake bake gently and stay creamy instead of drying out.
• Use the same pan for all layers. This way, your cake layers and cheesecake will be exactly the same size, making stacking and frosting so much easier.

Storage Information

• Keep it chilled. Store any leftover cake in an airtight container in the refrigerator. It stays fresh and tasty for about 4-5 days perfect for sneaky second helpings!
• Freeze for longer storage. You can freeze the whole cake or individual slices for up to 3 months. Just flash freeze on a tray for an hour, then wrap tightly with plastic wrap or place in an airtight container. Thaw in the fridge before serving.
• Make-ahead friendly. This recipe is great for prepping early! Bake the cheesecake and cake layers up to two days ahead. Assemble the cake the day before you want to serve it will hold up beautifully and give the flavors time to meld.