Incredible Chocolate Pumpkin Cheesecake Cake
- Makes 1 cake
- Prep 10 mins
- Cook 30 mins
- Total 4 hrs 40 mins
Chocolate pumpkin cheesecake cake is one pumpkin dessert. A homemade chocolate cake that has a layer of pumpkin cheesecake in the center. This is the most decadent chocolate cake we have ever had.
If you are a fan of pumpkin and chocolate then you will love this chocolate cake with a cheesecake layer that has pumpkin inside it.
Chocolate Pumpkin Cheesecake Cake
The combination of cake and cheesecake is unique! It gives a rich and creamy decency to this dessert that makes it outstanding. While it looks difficult, it is simple to make.
What Type of Frosting Is On This Chocolate Cake
We used a chocolate ganache to pour over the top of the cake. It adds a nice rich glaze over the cake that is outstanding! You could easily make a buttercream frosting if you would prefer or even a cream cheese based frosting.
No Bake Pumpkin Cheesecake Layer
This has a no-bake pumpkin cheesecake layer that you will put in the center of this chocolate cake. You will use pumpkin puree to pair with cream cheese and other ingredients, to provide a velvety-smooth cheesecake.
Searching for more cake and cheesecake combinations?
- Pumpkin Cheesecake Cake Recipe | A pumpkin spice based cake with a layer of no-bake cheesecake in the center. Then smothered in a rich creamy frosting.
- Carrot Cake Cheesecake Cake | Transform your carrot cake with a layer of cheesecake in the center. Then top with a cream cheese based frosting for the ultimate carrot cake recipe.
Chocolate Cake
A homemade chocolate cake that is moist, rich, decadent and rather simple to whip up. Bake in a round pan and then allow it to cool before you assemble your cake.
Pumpkin Spice Cheesecake
This cheesecake is velvety smooth, and you will whip this up ahead of time and store in the fridge until you are ready to assemble. This will allow the cheesecake to set up well.
Ingredients
Makes 1 cake
Cake
- • 2 cups granulated sugar
- • 1 cup vegetable oil
- • 4 eggs
- • 2 teaspoons vanilla extract
- • 3 cups all-purpose flour
- • 1/3 cup cocoa powder
- • 1 1/2 cups hot water
- • 2 teaspoons baking powder
- • 1 teaspoon baking soda
No-Bake Pumpkin Cheesecake Filling
- • 3, 8 ounce packages cream cheese, softened
- • ½ cup granulated sugar
- • 1 cup pumpkin puree
- • 2 teaspoons vanilla
- • 1 cup heavy whipping cream
- • 2 teaspoons ground cinnamon
- • ½ teaspoon ground nutmeg
- • ½ teaspoon ground cloves
Chocolate Ganache (some whipped, some to pour)
- • 1 cup heavy whipping cream
- • 2 cups semi-sweet chocolate chips
Equipment
- 9 inch Cake Pan
- 9 inch parchment paper rounds
- Measuring Cups
- Stand Mixer
- Stainless Steel Multipurpose Pastry Scraper
- Wilton Cake Leveler
Method
- Preheat oven to 350 degrees. Spray 6 8-inch round cake pans with non-stickcooking spray and line the bottom of each pan with a circle of parchment paper.
- Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix.
- Divide batter evenly between the six cake pans and bake for 25-30 minutes,or until a toothpick inserted into the middle of the cake comes out clean.
- Set cake aside to let it cool in the pans for 30 minutes to an hour, andthen drag a knife along the outside of the cake to make sure it isn’t sticking to the pan at all before removing the cake from the pan.
- Level the cakes using a leveler to remove the curved top. Toss top, or usein another recipe like cake pops or cake truffles.
- Cream together cream cheese and sugar until smooth, with a hand-heldmixer. Add in pumpkin, vanilla, and spices and mix again until completely smooth.
- In a standing mixer, using a separate mixing bowl, whip heavy cream until thick. Stir whipped cream into the cream cheese and sugar mixture until smooth.
- Spray a 9-inch cake pan with non-stick cooking spray and place a parchmentcircle on the bottom of the pan. Pour the cheesecake batter into thepan and spread out evenly. Refrigerate the cheesecake layer for 4hours or overnight, and then put in the freezer for 20 minutes beforeassembling the cake.
- To make the ganache, heat heavy whipping cream with chocolate chipsover medium heat, while stirring frequently. Remove from burner andlet cool.
- To assemble the cake, start with one of the layers top side down on acake plate. Add a small amount of ganache over the cake layer, and then add the cheesecake layer. With a knife, scrape away any excess cheesecake layer that hangs over the cake, so it is even with the cake.
- Add a small amount of ganache to the top of the cheesecake layer andthen top with the remaining cake layer, top side down, and finish by pouring ganache over the cake as desired.
- Optional toppings to add to the top of the cake: walnuts, caramel, pecans,chocolate ganache, etc.
