This stunning pumpkin cheesecake cake combines a creamy cheesecake center with ultra‑moist pumpkin spice cake layers, all filled and frosted with a silky pumpkin‑cheesecake mousse and stabilized whipped cream. It’s an elegant, crowd‑pleasing alternative to pumpkin pie for Thanksgiving or any fall celebration.
Instead of choosing between pumpkin pie, pumpkin cake, or cupcakes this year, try a layered dessert that brings them all together. The center cheesecake layer adds richness and a subtle vanilla note that balances the warm spices in the cake and mousse. The result is a showstopping fall dessert with deep pumpkin flavor and a light, airy finish from stabilized whipped cream.
Equipment Checklist
Because this recipe includes cheesecake, cake, and mousse, a few specific tools make the process easier and help achieve professional results.
8″ round pans (3)
Bake the cheesecake and both cake layers in the same size pans so they stack perfectly.
Parchment paper
Line the pan bottoms with pre-cut circles and add parchment strips around the sides to make removing the cakes and cheesecake much easier.
Offset spatula
Use an offset spatula to spread mousse and whipped cream for a smooth finish.
Stand mixer with paddle and whisk
A stand mixer (or handheld mixer) speeds up mixing the cheesecake, mousse, and stabilized whipped cream.
Why You’ll Love This Pumpkin Cheesecake Cake
- Rich pumpkin flavor: Between the cake, cheesecake layer, and pumpkin mousse, this dessert offers concentrated autumn spice in every bite.
- Impressive presentation: It’s a centerpiece dessert that looks and tastes bakery‑made—perfect for holiday gatherings.
- Make‑ahead friendly: Both the cake layers and cheesecake can be baked in advance and chilled or frozen. Assemble after making the mousse and refrigerate to set for clean slices.
Ingredients
This recipe has three main components—cheesecake, pumpkin cake, and pumpkin mousse—so collect ingredients for each before you start. The recipe card below contains exact measurements and baking details.
Pumpkin Cake – Dry Ingredients
- All‑purpose flour
- Baking powder and baking soda
- Salt
- Instant Clearjel (optional; helps keep cake extra moist)
- Ground cinnamon, nutmeg, ginger, and cloves
- Brown sugar
Pumpkin Cake – Wet Ingredients
- Eggs
- Canned pumpkin puree (100% pumpkin)
- Buttermilk
- Vegetable oil
- Vanilla extract
Cheesecake Ingredients
- Full‑fat cream cheese
- Sugar
- Eggs and egg yolks
- Vanilla (and optional almond extract)
- Heavy cream
Baker’s Tip
Use room‑temperature cream cheese for the smoothest cheesecake batter and to avoid lumps.
Mousse Base and Stabilized Whipped Cream
- Powdered sugar
- Instant Clearjel (used as a stabilizer)
- Cinnamon
- Cream cheese
- Canned pumpkin puree
- Vanilla extract
- Heavy whipping cream
Fold stabilized whipped cream (whipped with powdered sugar and a small amount of Instant Clearjel) into the pumpkin‑cream cheese base for a light, stable mousse. For finishing touches, garnish with a simple caramel drizzle and seasonal candies if desired.
Important Note
This version uses all vegetable oil (no butter) in the cake layers to keep the cake tender and enjoyable straight from the fridge.
How to Make the Cake – Overview
For best results, bake the cheesecake and cake layers the day before serving. Chill the layers overnight, then assemble with the pumpkin mousse while everything is cold. Allow the assembled cake to chill again so slices hold cleanly.
Make the Cheesecake
Prepare an 8″ cheesecake, bake it in a water bath until mostly set, cool completely, then refrigerate overnight or freeze before assembling.
Make the Pumpkin Cake
Bake two moist pumpkin cake layers in 8″ pans. Once cool, brush lightly with simple syrup, then wrap and chill or freeze until ready to assemble.
Make the Pumpkin Mousse
Whip cream cheese and pumpkin puree with spices and powdered sugar, then gently fold in stabilized whipped cream to create a light, fluffy mousse.
Make Stabilized Whipped Cream
Whip heavy cream with powdered sugar, Instant Clearjel, and vanilla until thick and stable. Reserve a portion for folding into the mousse and the remainder for frosting and piping.
Layer the Cake
Place one pumpkin cake layer pan‑side down on your serving board, spread half the mousse, add the chilled cheesecake, top with the remaining mousse and the second cake layer. Finish with a light whipped cream outer coat or a naked finish to show the layers.
Decorate and Chill
Pipe whipped cream swirls, drizzle caramel if desired, and chill the assembled cake at least 2 hours or overnight for the best texture and clean slices.
Variations
Trifle: Cut chilled layers into cubes and layer them with mousse and whipped cream in individual glasses for a quick trifle presentation.
Naked cake: Skip the full outer frosting and pipe mousse between layers to display the pretty cross‑section of cake, mousse, and cheesecake.
Storage
Keep the assembled dessert refrigerated until serving. Store in a large airtight container or loosely cover with a bowl if a container won’t fit. The cake can be frozen after assembly; thaw overnight in the refrigerator before serving.
Pro Tip
Freeze the finished cake for longer storage and thaw overnight the day before serving to save holiday time.
Key Recipe Notes
- Place the bottom pumpkin cake layer pan‑side down on the board before layering; this helps prevent sticking and makes slicing neater.
- An 8″ regular cake pan is used here for a stable water bath. If you use a springform pan, wrap the outside and bottom thoroughly with heavy foil to prevent leaks.
- You’ll need a 9×13 (or larger) pan to cradle the cheesecake pan for the water bath.
- Using measured individual spices rather than pre‑blended pumpkin pie spice gives a more consistent and tailored flavor.
Related Recipes
If you enjoy bakery‑style fall baking, try other layered cakes, crumb cakes, or spiced cookies for holiday menus and coffee hours.
The Best Pumpkin Cheesecake Cake: a Bakery‑Tested Recipe-
Moist Applesauce Crumb Cake (the Perfect Coffee Cake!)
-
Soft & Chewy Frosted Snickerdoodle Cookies
-
Peach Crumble Pie
This pumpkin cheesecake cake is an unforgettable holiday dessert that combines the best textures and flavors of pumpkin season. If you try it, take photos and enjoy sharing it with friends and family.
Thanks for reading. ❤️
📖 Recipe & Step‑by‑Step Instructions
Pumpkin Cheesecake Cake
Equipment
Ingredients
Cheesecake Ingredients
- 16 ounces (2 × 8‑oz blocks) cream cheese
- 142 grams (⅓ +) sugar
- 1 egg
- 2 egg yolks
- 1½ tsp vanilla extract
- 60 g (¼ cup) heavy cream
Pumpkin Cake Dry Ingredients
- 117 g all‑purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 8 g (1 Tbsp) Instant Clearjel (optional)
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 127 g brown sugar
Pumpkin Cake Wet Ingredients
- 1 large egg
- 127 g (½ cup) canned pumpkin puree
- 121 g (½ cup) buttermilk
- 62 g vegetable oil
- 1 tsp vanilla extract
Pumpkin Mousse Base
- 128 g powdered sugar
- 2 tsp Instant Clearjel
- 2 tsp cinnamon
- 8 oz cream cheese (room temp)
- 85 g canned pumpkin puree
- 1 Tbsp vanilla extract
Stabilized Whipped Cream
- 84 g (¾ cup) powdered sugar
- 1 Tbsp Instant Clearjel
- 720 g (3 cups) heavy whipping cream
- 2¼ tsp pure vanilla extract
Decorations (optional)
- 1 batch caramel drizzle (optional)
Instructions
Prepare for a Water Bath
- Preheat oven to 325°F. Line an 8″ pan with a parchment circle and add 1.5–2″ parchment strips around the sides. Have a larger pan (9×13 or similar) ready for the water bath.
- Bring water to a boil a few minutes before baking; you’ll pour it into the larger pan to reach about 1″ up the cheesecake pan sides.
Make the Cheesecake Batter
- Beat room‑temperature cream cheese and sugar until smooth. Mix eggs, yolks, vanilla, and heavy cream, then add slowly to the cream cheese mixture on low speed. Pour into the prepared pan.
- Place the cheesecake pan inside the larger pan, pour boiling water into the larger pan to reach 1″ up the sides, and bake for about 40 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven, prop the door open about 4″, and let the cheesecake rest in the oven for 20 minutes to cool slowly. Remove, cool completely, then refrigerate overnight or freeze before assembling.
Make Pumpkin Cake Layers
- Preheat oven to 325°F. Line two 8″ pans with parchment circles and side strips. Sift dry ingredients (except brown sugar), whisk in brown sugar, and combine wet ingredients separately.
- Combine wet and dry until smooth. Divide batter evenly between pans and bake 14–18 minutes. Test with a toothpick; a few moist crumbs are OK but not wet batter.
- Brush layers lightly with simple syrup while warm, then cool completely. Refrigerate or freeze before assembling for easier handling.
Make Pumpkin Mousse Base
- Whisk powdered sugar, Instant Clearjel, and cinnamon. Beat softened cream cheese until smooth, then add the powdered sugar mixture, pumpkin puree, and vanilla until creamy and lump‑free. Set aside.
Make Stabilized Whipped Cream
- Whisk powdered sugar and Instant Clearjel together. Whip heavy cream with vanilla to stiff peaks, then slowly add the powdered sugar/Clearjel mixture to stabilize. Reserve about one third of the whipped cream for folding into the mousse; keep the rest for frosting and piping.
Finish the Pumpkin Mousse
- Gently fold half of the reserved whipped cream into the pumpkin‑cream cheese base, then fold in the remaining half until no streaks remain. Keep the mousse chilled until assembly.
Layer and Finish
- Remove parchment circles from the bottoms of chilled cake layers and cheesecake. Place one cake layer pan‑side down on a cake board, spread half the mousse, add the cheesecake (pan‑side up), add remaining mousse, then top with the second cake layer pan‑side up.
- Frost lightly with the reserved whipped cream for a semi‑naked finish or fully frost and pipe edges with a star tip. Chill at least 2 hours or overnight. Drizzle caramel and add decorations before serving, if desired.
Notes
Simple syrup: Combine equal parts water and sugar (or 1 Tbsp each for a small amount). Heat until the sugar dissolves and brush onto warm cake layers to add moisture.
Instant Clearjel: A pantry stabilizer that helps keep mousse and whipped cream stable. Always whisk it with dry ingredients before adding to liquids to avoid lumps.