If you’re looking for a show-stopping dessert that brings together the cozy warmth of fall and the deep decadence of chocolate, look no further than this Chocolate Pumpkin Cheesecake Cake. With layers of rich, moist chocolate cake and creamy pumpkin cheesecake, all enveloped in a chocolate cream cheese frosting, this cake is a real crowd-pleaser. It’s the kind of bake that makes any gathering feel special, and it never fails to get rave reviews. Whether you’re making it for a holiday, a birthday, or just because, the flavors and textures in this cake are pure magic.

Chocolate Pumpkin Cheesecake Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list may look long, but each element plays a crucial role in building the beautiful flavor and texture of this Chocolate Pumpkin Cheesecake Cake. Don’t be intimidated—every item adds something essential, from the silky smoothness of the cream cheese to the deep chocolatey richness of the cocoa powder.

Cream Cheese (16 oz, softened): The backbone of the pumpkin cheesecake layer, providing a smooth, tangy base.
Granulated Sugar (1 cup + 2 cups): Sweetens both the cheesecake and chocolate cake layers perfectly without overpowering.
Canned Pumpkin Puree (1 cup): Adds moistness, vibrant color, and that signature autumn flavor to the cheesecake.
Eggs (3 for cheesecake, 2 for cake): Bind the batters and give structure to both cake and cheesecake layers.
Vanilla Extract (1 tsp for cheesecake, 2 tsp for cake, 2 tsp for frosting): Adds warmth and depth to each component of the cake.
Ground Cinnamon (1 tsp): Infuses the cheesecake with classic pumpkin spice warmth.
Ground Nutmeg (1/2 tsp): Adds a subtle, earthy aroma in the cheesecake layer.
Ground Cloves (1/4 tsp): Rounds out the pumpkin spice profile for a cozy finish.
All-Purpose Flour (2 tbsp for cheesecake, 2 cups for cake): Provides structure and helps the cake and cheesecake layers hold together beautifully.
Unsweetened Cocoa Powder (3/4 cup for cake, 1/2 cup for frosting): Delivers that irresistible chocolate depth and a hint of bitterness to balance the sweetness.
Baking Powder (2 tsp) & Baking Soda (1 1/2 tsp): Ensure the chocolate cake rises perfectly for a light, fluffy texture.
Salt (1 tsp): Balances and enhances all the flavors in the cake.
Buttermilk (1 cup, room temperature): Brings tenderness and a slight tang to the chocolate cake layers.
Vegetable Oil (1/2 cup): Keeps the cake layers incredibly moist.
Hot Coffee (1 cup): Intensifies the chocolate flavor and creates an extra tender crumb.
Unsalted Butter (1 cup, softened): The base of the luscious chocolate cream cheese frosting.
Powdered Sugar (5 cups): Sweetens and thickens the frosting to just the right consistency.
Heavy Cream (1/4 cup): Makes the frosting silky and spreadable.

How to Make Chocolate Pumpkin Cheesecake Cake

Step 1: Make the Pumpkin Cheesecake Layer

Begin by preheating your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and generously grease the sides. In a large bowl, beat together the softened cream cheese and 1 cup of granulated sugar until the mixture is completely smooth and creamy. Add the pumpkin puree, eggs, vanilla, cinnamon, nutmeg, cloves, and flour, then mix until everything is just combined. Pour the batter into your prepared pan and bake for 45 to 50 minutes. You’ll know it’s ready when the center is set and just slightly wobbly. Let the cheesecake cool completely, then pop it in the fridge for at least 4 hours (overnight is even better for flavor and texture).

Step 2: Bake the Chocolate Cake Layers

While your cheesecake chills, prepare the chocolate cake. Preheat your oven to 350°F (175°C), then grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, 2 cups of granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until you have a smooth, thick batter. Next, stir in the hot coffee; this will make the batter quite thin, but don’t worry—this is the secret to a moist, tender crumb. Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely before assembling.

Step 3: Prepare the Chocolate Cream Cheese Frosting

For the ultimate finishing touch, make the chocolate cream cheese frosting. In a large bowl, beat the unsalted butter and cream cheese together until light and fluffy. Gradually add in the powdered sugar and cocoa powder, mixing well after each addition to avoid lumps. Pour in the heavy cream and vanilla extract, and beat until the frosting is smooth, creamy, and spreadable. If it feels too thick, add a splash more cream; if it’s too thin, add a bit more powdered sugar.

Step 4: Assemble the Chocolate Pumpkin Cheesecake Cake

Now comes the fun part! Place one chocolate cake layer on your serving plate. Carefully remove the chilled pumpkin cheesecake from its springform pan (freezing it for an hour beforehand makes this step easier). Set the cheesecake layer on top of the first cake layer, then top with the second chocolate cake round. Spread the chocolate cream cheese frosting over the top and around the sides, using a spatula to create swoops and swirls. Chill the assembled cake for at least 1 hour so the layers set together beautifully before slicing.

How to Serve Chocolate Pumpkin Cheesecake Cake

Garnishes

A little extra flair can make your Chocolate Pumpkin Cheesecake Cake absolutely irresistible. Try a sprinkle of chocolate shavings or curls for a decadent look, or dust the top with a bit of cinnamon for a warm, autumnal finish. Dollops of whipped cream piped around the edges or a drizzle of chocolate sauce also add a professional touch without much effort.

Side Dishes

Since this cake is rich and indulgent, it pairs wonderfully with something a little lighter. Serve thin slices alongside fresh berries, a scoop of vanilla ice cream, or a simple fruit compote. A cup of coffee or chai tea on the side is perfect for balancing the sweetness and bringing out the warm spice notes in the cake.

Creative Ways to Present

For special occasions, you can turn this Chocolate Pumpkin Cheesecake Cake into a true centerpiece. Try decorating with edible gold leaf, autumnal sugar decorations, or even seasonal flowers. For a fun twist, cut the cake into mini squares or bars for an elegant dessert platter at parties, or stack individual slices with a swirl of frosting and a dusting of cocoa powder for a dramatic plated presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Pumpkin Cheesecake Cake should be covered and stored in the refrigerator. It will keep beautifully for up to 5 days, and you might even find the flavors deepen and meld even more after a day or two. Just be sure to use an airtight container or wrap it well to prevent the cake from drying out or picking up any fridge odors.

Freezing

If you want to get ahead, you can freeze the cake (whole or in slices) for up to two months. Wrap each slice tightly in plastic wrap and then in foil, or store in a freezer-safe container. Thaw overnight in the refrigerator before serving. The texture may soften slightly, but the flavors will still shine.

Reheating

Since this is a cheesecake cake, it’s best served chilled or at room temperature. If you prefer a slightly warmer slice, let it sit out for about 30 minutes before serving. Avoid microwaving, as it can affect the creamy texture of both the cheesecake and the frosting.

FAQs

Can I make the Chocolate Pumpkin Cheesecake Cake ahead of time?

Absolutely! In fact, this cake is even better when made a day ahead. The flavors have time to meld and the texture holds up beautifully, making it perfect for entertaining or holidays.

Do I need a springform pan for the cheesecake layer?

A springform pan is highly recommended for easy removal of the cheesecake layer, but if you don’t have one, you can use a regular cake pan lined with parchment paper, leaving plenty of overhang to lift the cheesecake out carefully.

Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works wonderfully in this recipe. Just make sure it’s well-drained and not too watery to ensure the cheesecake sets properly.

How do I keep the cake layers from sliding?

Chilling each component thoroughly before assembly is key. Freezing the cheesecake layer briefly and chilling the entire assembled cake for at least an hour before slicing will help the layers stay put.

What kind of cocoa powder is best for this cake?

Use unsweetened natural cocoa powder for a deep chocolate flavor. Dutch-process cocoa can be used for a smoother, darker color, but either type Dessert, Cake.

Final Thoughts

If you’re ready to wow your friends and family, give this Chocolate Pumpkin Cheesecake Cake a try. It’s the ultimate mash-up of chocolatey richness and pumpkin spice comfort, all wrapped up in one gorgeous, unforgettable dessert. You’ll love every decadent bite!

Chocolate Pumpkin Cheesecake Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: Emma
Total Time: 7 hours (including chilling and cooling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This decadent Chocolate Pumpkin Cheesecake Cake combines rich chocolate cake layers with a creamy, spiced pumpkin cheesecake center, all enveloped in a luscious chocolate cream cheese frosting. Perfect for fall or holiday celebrations, this show-stopping dessert blends the warmth of autumn spices with indulgent chocolate flavors.

Ingredients

Scale

For the Pumpkin Cheesecake Layer:

16 oz cream cheese, softened
1 cup granulated sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons all-purpose flour

For the Chocolate Cake Layers:

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, room temperature
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee

For the Frosting:

1 cup unsalted butter, softened
8 oz cream cheese, softened
5 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup heavy cream
2 teaspoons vanilla extract

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Instructions

Prepare the Pumpkin Cheesecake Layer: Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, cloves, and flour; mix until well combined. Pour the mixture into the prepared pan and bake for 45 to 50 minutes, or until the center is set. Allow to cool completely, then refrigerate for at least 4 hours or overnight for best results.
Bake the Chocolate Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, vegetable oil, eggs, and vanilla extract, mixing until smooth. Stir in hot coffee gradually until the batter is thin and combined. Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
Make the Frosting: In a large bowl, beat the softened butter and cream cheese together until fluffy and smooth. Gradually add powdered sugar and cocoa powder while continuing to beat. Mix in heavy cream and vanilla extract until the frosting is smooth and spreadable.
Assemble the Cake: Place one chocolate cake layer on a serving plate. Carefully remove the chilled pumpkin cheesecake from the springform pan and place it atop the first chocolate cake layer. Add the second chocolate cake layer on top of the cheesecake. Spread the chocolate cream cheese frosting evenly over the entire cake, covering the top and sides. Chill the assembled cake for at least 1 hour before slicing to allow the frosting to set.

Notes

This cake is best made a day ahead to allow the flavors to meld and develop fully.
For easier handling when layering, freeze the pumpkin cheesecake for 1 hour prior to assembling.
Decorate the cake with chocolate shavings, whipped cream, or a light dusting of cinnamon for an elegant presentation.
Use good quality cocoa powder and fresh spices to maximize flavor.
Make sure all ingredients are at room temperature for smooth blending and even baking.

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American