Pumpkin Cheesecake Layer Cake -

As the leaves turn vibrant shades of orange and gold, the culinary world embraces a delightful seasonal star: pumpkin. From lattes to pies, pumpkin desserts capture the essence of fall, making them a staple for gatherings and special occasions. Among these treats, the Pumpkin Cheesecake Layer Cake stands out, marrying the warm, spiced flavors of pumpkin cake with the rich, creamy decadence of cheesecake. This impressive dessert is not only visually stunning but also satisfies a variety of palates, making it the perfect centerpiece for your autumn celebrations.

Pumpkin Cheesecake Layer Cake

Celebrate the essence of fall with a stunning Pumpkin Cheesecake Layer Cake that combines spiced pumpkin cake with rich, creamy cheesecake. Perfect for autumn gatherings, this multi-layered dessert features moist pumpkin cake infused with warm spices, a luscious cheesecake filling, and a smooth cream cheese frosting. It's a delightful blend of flavors and textures that will impress your guests and make any occasion memorable. Discover the joy of baking this seasonal treat and elevate your dessert game this autumn!

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Ingredients

For the Pumpkin Cake Layers:

2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup granulated sugar

½ cup brown sugar, packed

1 cup vegetable oil

4 large eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

For the Cheesecake Filling:

16 ounces cream cheese, softened to room temperature

1 cup granulated sugar

2 teaspoons vanilla extract

2 large eggs

1 cup pumpkin puree

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

For the Cream Cheese Frosting:

8 ounces cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract

1-2 tablespoons milk (as needed for consistency)

For Garnish:

Whipped cream

Ground cinnamon or pumpkin pie spice

Optional: caramel sauce or pecans for a decorative topping

Instructions

Prepare the Pumpkin Cake Layers:

- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, ensuring an even coat to prevent sticking.

- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended. Set this mixture aside.

- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat these ingredients together until the mixture is smooth and fully incorporated.

- Add eggs one at a time, ensuring each is well integrated before adding the next. Once the eggs are mixed in, add the pumpkin puree and vanilla extract, mixing until the batter is smooth.

- Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until just incorporated. Be careful not to overmix.

- Evenly distribute the batter among the prepared cake pans. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Cheesecake Filling:

- Lower the oven temperature to 325°F (160°C). Prepare an 8-inch springform pan by lining the bottom with parchment paper and lightly greasing the sides.

- In a large mixing bowl, blend softened cream cheese using an electric mixer until creamy and smooth.

- Gradually add the granulated sugar while mixing until the mixture is light and fluffy. Then, mix in the vanilla extract.

- Add the eggs one at a time, ensuring full incorporation after each addition. Fold in the pumpkin puree, cinnamon, nutmeg, ginger, and salt until everything is combined.

- Pour this cheesecake filling into the prepared springform pan. Bake for 50-60 minutes, until the edges are firm but the center still has a slight jiggle. Turn off the oven and let it cool inside with the door slightly ajar, then refrigerate for at least 4 hours or overnight for best results.

Prepare the Cream Cheese Frosting:

- Beat the softened cream cheese and butter together in a mixing bowl until the mixture is smooth and fully incorporated.

- Gradually mix in the powdered sugar until well combined. Then, add the vanilla extract, and if necessary, stir in milk until the frosting reaches your desired consistency.

Assemble the Cake:

- Once the pumpkin cake layers have completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.

- Carefully remove the cheesecake from the springform pan and place it over the first cake layer. Spread more cream cheese frosting on top of the cheesecake.

- Add the second pumpkin cake layer on top of the cheesecake, repeating the frosting process. Finish with the final pumpkin cake layer.

- Apply a thin crumb coat of cream cheese frosting around the sides and top of the entire cake to seal in crumbs. Chill for 30 minutes to set the crumb coat.

- Frost the top and sides of the cake with the remaining cream cheese frosting, making it as smooth or textured as you prefer. Garnish with dollops of whipped cream, a sprinkle of ground cinnamon or pumpkin pie spice, and add any optional toppings like caramel sauce or pecans for flair.

Serve and Enjoy:

- Slice the layers of this delightful Pumpkin Cheesecake Layer Cake and savor the rich flavors of each bite. This cake is perfect for fall gatherings, celebrations, or as a comforting treat during chilly days!

Prep Time: 40 minutes | Bake Time: 2 hours | Servings: 12 servings