If you are on the hunt for a decadent dessert that masterfully blends rich chocolate with the cozy warmth of pumpkin spice, look no further. This Chocolate Pumpkin Cheesecake Cake Recipe is pure magic on a plate, layering moist chocolate cake and creamy pumpkin cheesecake, all crowned with a luscious chocolate ganache. It’s a showstopper for any occasion, guaranteed to bring smiles and compliments from everyone lucky enough to have a slice.
Ingredients You’ll Need
Every ingredient in this Chocolate Pumpkin Cheesecake Cake Recipe plays a starring role, from the cocoa powder that delivers deep chocolate flavor to the pumpkin puree that infuses the cheesecake with autumnal charm. These are simple, pantry-friendly ingredients that come together to create extraordinary taste and texture.
- 2 cups all-purpose flour: The structural base of the cake, providing tenderness and crumb.
- 2 cups granulated sugar: Adds sweetness and helps the cake brown beautifully.
- 3/4 cup unsweetened cocoa powder: Brings intense chocolate flavor and a rich color to the cake layers.
- 2 teaspoons baking powder: Ensures the cake rises with a light, fluffy texture.
- 1 1/2 teaspoons baking soda: Works alongside baking powder for lift and moisture.
- 1 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup buttermilk: Adds tang and tenderness to the cake, making each bite moist.
- 1/2 cup vegetable oil: Keeps the cake soft and rich without heaviness.
- 2 large eggs: Bind the ingredients and contribute to cake structure and richness.
- 2 teaspoons vanilla extract: Elevates all the flavors with its warm aroma.
- 1 cup hot water: Deepens the cocoa flavor and creates a smooth batter.
- 24 oz cream cheese, softened: The creamy foundation for the pumpkin cheesecake filling.
- 1 cup granulated sugar: Sweetens the cheesecake to perfection.
- 3 large eggs: Give body and creaminess to the cheesecake layer.
- 1 cup canned pumpkin puree: Adds seasonal flavor and moist texture to the cheesecake.
- 1 teaspoon pumpkin pie spice: A fragrant blend of warming spices that make the pumpkin filling irresistible.
- 1 teaspoon vanilla extract: Complements the pumpkin and spices beautifully.
- 1 cup semi-sweet chocolate chips: For the glossy ganache topping, introducing a silky chocolate finish.
- 1/2 cup heavy cream: The key to a smooth, rich ganache that envelopes the cake in chocolate velvet.
How to Make Chocolate Pumpkin Cheesecake Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C) and greasing and flouring three 8-inch round cake pans, ensuring your cakes release perfectly after baking. In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Next, add in the buttermilk, vegetable oil, eggs, and vanilla extract. Beat the mixture on medium speed until smooth and combined. Gradually pour in the hot water, mixing continuously to achieve a luscious, thin batter that promises moist layers.
Step 2: Bake the Chocolate Cake Layers
Divide the batter evenly among your prepared pans to guarantee even layers. Bake for 25-30 minutes or until a toothpick inserted in the center emerges clean. After baking, allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, preventing any sogginess when layering.
Step 3: Make the Pumpkin Cheesecake Filling
While the cakes cool, prepare that creamy pumpkin cheesecake filling. Beat softened cream cheese and sugar together until silky and lump-free. Beat in eggs, one at a time, to maintain a smooth texture. Then blend in the pumpkin puree, pumpkin pie spice, and vanilla extract for that unmistakable seasonal flavor that blends so elegantly with chocolate.
Step 4: Assemble the Cake Layers
Place one chocolate cake layer on your cake stand or serving plate. Spread half of the pumpkin cheesecake filling evenly over this base to create a luscious layer of flavor. Add the second chocolate cake layer on top, then spread the remaining cheesecake filling. Top with the final cake layer to complete your beautiful stack.
Step 5: Make the Chocolate Ganache
For the final indulgent touch, place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream until it just starts to simmer, then pour it over the chocolate. Let it stand for a minute or two, allowing the chocolate to soften. Stir gently until the ganache is perfectly smooth and glossy, the perfect finish for your cake.
Step 6: Finish and Chill the Cake
Pour the chocolate ganache evenly over the top of your layered cake, letting it drip sensuously down the sides. This not only adds flavor but also a stunning look. Refrigerate the cake for at least 4 hours to allow the pumpkin cheesecake filling to set firmly, making it easier to slice and more enjoyable to eat.
How to Serve Chocolate Pumpkin Cheesecake Cake Recipe
Garnishes
Add an extra-special touch by garnishing your cake with a dusting of powdered sugar or a sprinkle of finely chopped toasted pecans or walnuts. A dollop of freshly whipped cream on each slice provides a creamy contrast that highlights the richness of the chocolate and pumpkin layers.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a scoop of cinnamon-spiced frozen yogurt for a refreshing complement. For a beverage, try a cup of warm spiced chai or freshly brewed coffee to balance the richness.
Creative Ways to Present
Make your presentation memorable by serving the Chocolate Pumpkin Cheesecake Cake Recipe on a rustic wooden board or a vibrant fall-themed plate. You can even decorate the serving platter with small sprigs of fresh rosemary or cinnamon sticks to add fragrance and a visual nod to the pumpkin spice.
Make Ahead and Storage
Storing Leftovers
Wrap the cake tightly in plastic wrap and store it in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, maintaining its moist texture and rich flavors so you can savor it over time.
Freezing
This cake freezes very well. To freeze, first chill the fully assembled and ganache-covered cake for a few hours, then wrap it tightly in plastic wrap followed by foil. Store it in the freezer for up to 2 months. Thaw overnight in the refrigerator when ready to enjoy, and you’ll have a nearly fresh-from-the-oven dessert.
Reheating
Because this is a rich, chilled cake with cheesecake filling, it’s best served cold or at room temperature rather than reheated. Removing it from the fridge about 30 minutes before serving is perfect to bring out all the flavors and soften the ganache slightly.
FAQs
Can I use fresh pumpkin instead of canned for this Chocolate Pumpkin Cheesecake Cake Recipe?
Yes! Fresh pumpkin can absolutely be used but make sure to roast and puree it first, then reduce the moisture by cooking down the puree if needed. This ensures your cheesecake filling isn’t too watery and sets beautifully.
Is it possible to make this cake gluten-free?
Definitely. Swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. Just be mindful that some blends behave differently, so you might need to adjust liquids slightly for the best texture.
How do I prevent cracks in the pumpkin cheesecake layer?
Be sure not to overbeat the filling and bake just until the edges are set but the center still jiggles slightly before cooling. Also, avoid overbaking the cake layers themselves, as overbaked cake can dry out and cause cracks when layered.
Can I make the ganache ahead of time?
Yes, the ganache can be made a day in advance. Once cooled, cover it tightly and refrigerate. Before pouring over the cake, warm it gently to restore its pourable texture.
What is the best way to slice this rich layered cake?
Use a sharp serrated knife and dip it in hot water before slicing. Wipe the blade clean between cuts to get those perfect, clean slices without mixing layers.
Final Thoughts
This Chocolate Pumpkin Cheesecake Cake Recipe is truly a celebration of flavors working in harmony—chocolate meets pumpkin in one unforgettable dessert. Once you try it, this will become your go-to special occasion cake, impressing guests and delighting family alike. Don’t wait for a holiday to whip up this beauty; treat yourself anytime you want a slice of heaven.
Print
Chocolate Pumpkin Cheesecake Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes + 4 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This decadent Chocolate Pumpkin Cheesecake Cake combines rich chocolate layers with a creamy spiced pumpkin cheesecake filling, topped with a luscious chocolate ganache. Perfect for autumn celebrations or any occasion that calls for a show-stopping dessert with seasonal flavors.
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 the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and evenly combined. Gradually pour in the hot water while mixing to achieve a smooth, thin batter.
- 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. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks and cool completely.
- Prepare the Pumpkin Cheesecake Filling: In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in pumpkin puree, pumpkin pie spice, and vanilla extract until fully incorporated.
- Assemble the Cake – First Layer: Place one chocolate cake layer on a cake stand or serving plate. Spread half of the pumpkin cheesecake filling evenly over the layer.
- Assemble the Cake – Second Layer: Place the second chocolate cake layer over the cheesecake filling. Spread the remaining pumpkin cheesecake filling evenly on top.
- Finish Cake Assembly: Place the final chocolate cake layer on top, gently pressing down to secure the layers.
- Make Chocolate Ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream until it begins to simmer, then pour it over the chocolate chips. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Apply Ganache and Chill: Pour the prepared ganache over the top of the assembled cake, allowing some to drip down the sides for an elegant finish. Refrigerate the cake for at least 4 hours to allow the cheesecake filling to set before serving.
Notes
- Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
- Use room temperature eggs and buttermilk for better batter consistency.
- To speed up chilling, refrigerate the cake uncovered initially, then cover once set.
- Leftover cake should be stored in the refrigerator and consumed within 3-4 days.
- For extra decoration, top with whipped cream or a dusting of cocoa powder before serving.
