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Pumpkin Cheesecake Layer Cake with Caramel Frosting

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Pumpkin cheesecake layer cake with caramel frosting is a show-stopping Thanksgiving dessert, and delicious all season long.

slice of pumpkin cheesecake layer cake on a plate with the rest of the cake in the background

I feel like this is the most controversial of cakes. Pumpkin? Controversy. Cheesecake? Controversy times 10.

My sister is one of those cheesecake haters, to such an extent that I have to warn her to avoid my Insta feed on days when I’m posting a cheesecake pic. (If you look at the pics from days when I forgot to warn her you’ll see a lovely blond girl commenting NOOOOOOOOOOO.)

Sometimes I wonder how she and I are actually related, such is the extent of my love for the tangy and creamy deliciousness that is the cheesecake.

And pumpkin? Well, I used to be able to take it or leave it, but now I’m firmly in the GIMME ALL THE PUMPKIN camp. So for me this pumpkin cheesecake layer cake is combining two of my favorite things.

But for some it’s just a nightmare disguised as dessert. And to you I apologize. Never would I want to be the cause of someone gagging. You have my permission to stop reading right now and erase the last few paragraphs of text from your brain.

unfrosted pumpkin cheesecake layer cake with all of the layers stacked

(The above is why I don’t do naked cakes. Buttercream covers a multitude of sins.)

Obviously since I’ve made a cheesecake cake for pretty much every holiday this year excluding Arbor Day, I had to make one for Thanksgiving. (I might do one for Arbor Day next year. Thoughts?)

And this pumpkin version of cheesecake layer cake comes complete with plenty of caramel frosting. Plus, this time it’s not three, not four, but FIVE layers!

Don’t worry, five layers isn’t more complicated than three. It just requires more batter and more frosting—never a bad thing.

The pumpkin cake layers are ever-so-lightly spiced and full of pumpkin flavor. The cheesecake layers, as always, are creamy, dreamy, and their tang is an ohhhhh so welcome contrast to the sweet pumpkin and caramel flavors we have going on.

In short, if you’re looking for a show-stopping dessert to serve for Thanksgiving—or any time this holiday season—I think you’ve found it.

Don’t forget! The cheesecake layers have to chill overnight in the fridge. After having made countless cheesecake cakes in recent months, I can say without question that’s a necessary step. Don’t ask me how I know that your cheesecake layers will fall apart if they aren’t sufficiently cold. Just trust me. . .I make these mistakes so you don’t have to :).

slice of pumpkin cheesecake layer cake on a plate with another slice in the background

Pumpkin cheesecake layer cake with caramel frosting is a show-stopping Thanksgiving dessert, and delicious all season long. #Thanksgiving #pumpkin #cheesecake
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Pumpkin Cheesecake Layer Cake with Caramel Frosting
Prep Time
40 mins
Cook Time
1 hr 8 mins
Chilling time
8 hrs
Total Time
9 hrs 48 mins
 

This pumpkin cheesecake layer cake is a show-stopping Thanksgiving dessert!

Course: Dessert
Cuisine: American
Servings: 10
Author: Kelsie
Ingredients
Cheesecake layers:
  • 4 8-ounce packages cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 4 large eggs at room temperature
  • 2 large egg yolk
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
Pumpkin layers:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2/3 cup vegetable oil
  • 3 large eggs
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 1/3 cup buttermilk
  • 2 teaspoons vanilla extract
Caramel frosting:
  • 2 cups unsalted butter at room temperature
  • 6 to 7 cups powdered sugar plus more as needed for consistency
  • 4 to 6 tablespoons milk or heavy cream as needed for consistency
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup caramel sauce at room temperature*
Instructions
Cheesecake layers:
  1. Preheat the oven to 350 degrees. Spray two 8-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, then generously spray the pans with cooking spray again. Set aside.
  2. Beat the cream cheese, sugar, and flour together with an electric mixer set to medium speed. Beat in eggs and egg yolks one at a time, mixing until eggs are just incorporated. Scrape down the sides and bottom of the bowl. Turn mixer to low and beat in the sour cream, heavy cream, vanilla, cinnamon, and ginger.
  3. Divide batter evenly between the prepared pans and smooth the tops. Set pans in a roasting pan (or any large baking pan) and carry over to the oven. Pour a couple inches of water into the roasting pan, then carefully transfer to the oven. Bake 38 to 44 minutes, until the center of the cheesecakes barely wobbles. Remove from the oven and immediately run a knife between the cake and the edge of the pan. Cool cheesecakes to room temperature. Once cooled, cover with plastic wrap and refrigerate overnight.
  4. After the cheesecake layers have refrigerated, dip the pan in a bowl of hot water for about 15 seconds. Run a knife around the edge of the cake again, then set a large plate or a cake circle on top of the pan. Invert the cakes onto the plate. Keep refrigerated until you assemble the cake.
Pumpkin layers:
  1. Preheat the oven to 350 degrees. Spray 3 8-inch round cake pans with cooking spray. Lightly dust with flour; tap out the excess flour and set pans aside.
  2. Whisk the flour, baking powder, baking soda, salt, and spices together in a medium mixing bowl.
  3. In another large mixing bowl, combine the oil, eggs, sugars, pumpkin, buttermilk, and vanilla. Beat with an electric mixer set to medium speed until smooth. Fold the flour mixture into the pumpkin mixture until just combined. Divide batter evenly between the prepared pans and bake until a cake tester inserted into the center of the cakes comes out clean, 30 to 40 minutes. Cool for 10 minutes in the pans, then carefully invert onto wire racks to cool completely before assembling your cake.
Caramel frosting:
  1. Place the butter in a medium mixing bowl and beat with an electric mixer until very smooth. Beat in 4 cups of the sugar, mixing until well incorporated. Beat in an additional 4 cups sugar along with the vanilla and the salt. Mix until smooth, then beat in the caramel sauce until well combined. Add milk to thin the frosting or powdered sugar to thicken it.
To assemble your cake:
  1. Place one of the cooled pumpkin layers on a cardboard cake circle or a cake stand. Spread a thin layer of frosting over the top. Top with one of the cheesecake layers. Spread a thin layer of frosting over the cheesecake, then top with another pumpkin layer; repeat with remaining cheesecake and cake layers.
  2. If your cheesecake layers are a little wider than your pumpkin layers, run a sharp paring knife around the edge of the cake to trim the excess cheesecake. Frost your cake with a thin layer of the remaining caramel frosting and refrigerate until frosting sets (this is your crumb coat and will prevent crumbs from getting into the final layer of frosting). Frost with remaining frosting and decorate as desired. Serve and enjoy.
Recipe Notes

*If your caramel sauce isn’t at room temperature your frosting will not come together properly.

Pumpkin layers and frosting adapted from How to Bake Everything
Cheesecake layers adapted from The Baker’s Manual

Comments

  1. Ben|Havocinthekitchen says

    What? Do people who don’t like cheesecakes exist? Sorry to hear about your sister, Kelsie. It’s not your fault:) But I think there’re some grounds of what you’re talking. Many years ago, before I tried an actual cheesecake, I rejected to try it cause I didn’t like the name…Indeed I would think it was made with hard kinds of cheese like cheddar. Back to those years, I clearly couldn’t imagine sweet&savory desserts would be a my thing haha. And I do like savory cheesecakes too now. As for pumpkins and pumpkin desserts, they do have a bad reputation among some people. I was this way too. The good thing is that I’m clear of these issues now, and this cake sounds and looks fantastic to me! And the last thing…if any of your relatives refuse a dessert/cake you’ve made, please send the unwanted leftovers to me:)

    Reply

    • Kelsie says

      Ugh. Now I’m thinking of a sweet cheesecake made with cheddar and sugar. No thank you! It’s no wonder you thought you didn’t like them! Have a great week Ben!

      Reply

      • Ben|Havocinthekitchen says

        Nope, when it comes to a savory cheesecake, no sugar is involved. Basically, you use cream cheese, hard cheese, nuts, herbs, or whatever you wish…kind of a fancy appetizer with a cheesecake texture. That’s not that bad 🙂

        Reply

  2. Deepika|TheLoveOfCakes says

    You are officially the Cheesecake Queen from now on!! Seriously?!! You already have so many amazing cheesecakes on your blog Kelsie and now this one is just so gorgeous! A perfect showstopper for the Thanksgiving table!!

    Reply

  3. Carlee says

    That’s one heck of a diversion if she can’t even see it on your insta feed! That’s fine, I’ll take her slice every time! This looks soooooo good!

    Reply

    • Kelsie says

      Thank you, Agness! I can’t say for sure whether subbing coconut oil would work, as I haven’t tried it that way. But after some googling, it looks like people have had success using coconut oil in baked goods rather than vegetable oil. The one thing I would say, having baked with coconut oil in other recipes, is be sure ALL of your ingredients (eggs, for example) are at room temperature or your coconut oil will harden and won’t mix in properly. This would certainly affect your final outcome. Have a great weekend, and let me know if you make this with coconut oil!

      Reply

  5. Ashika | Gardening Foodie says

    My son is the one who is the biggest Cheesecake fan in the family…I mean he would eat it at every meal if he could. I love it as well but could never compete with him. This looks amazing ? …love the caramel frosting. The hardest part of making Cheesecake is waiting for it to set overnight….but so worth it ?

    Reply

  6. Katherine | Love In My Ovenk says

    Cheesecake is totally controversial! You either love it or hate it. I’m so proud to call myself a lover 😉 I think this is pure genius, Kelsie!! I love the pumpkin as well as the caramel frosting. Beautiful layers. You’ve outdone yourself (and your sis has no idea what she’s talking about)!

    Reply

  12. Milena Perrine says

    My lucky day:) I love cheesecake and I applaud this creative take on a layer cake. You can always send me your sister’s share. BTW, I really love cakes that look homemade imperfect (cozy feelings). I would not mind one bit if the layers are not symmetrical etc. No need to cover them with frosting. On the other hand…why give up the frosting, better have that too. I mean…why exclude the caramel, just ties the other two layers together..Love this one. Pinned.
    PS. Are you hosting for Thanksgiving?

    Reply

  14. Miriam @londonkitchendiaries says

    There is absolutely nothing controversial about this cheesecake! I am so impressed with all the flavour combinations you come up with for cheesecakes – incredible! The five layers look very impressive indeed. Have a fantastic weekend, Kelsie!

    Reply

  16. wearenotmartha says

    Ohhhh yum, this looks SO crazy good!! I grew up not liking cheesecake, but my sister is actually the person responsible for convincing me to come to the other side and give it another chance. Now I LOVE it and especially one that’s layered between delicious cake!

    Sues

    Reply

  17. Dawn @ Girl Heart Food says

    What?! I absolutely love cheesecake!! And paired with pumpkin. Um – YES!!! I particularly love cheesecake with coffee, but, then again, there is not much dessert that I don’t love with coffee, lol 😀 Cheers to a fab weekend, my friend 🙂

    Reply

  18. David | Spiced says

    More batter and more frosting makes everything better! While my 8-year-old self would’ve agreed with your sister, my much-older-self definitely agrees with you. Cheesecake is the best! Pumpkin cheesecake is even better. And then pumpkin cheesecake mushed with regular cake? Amazing! (And, yes, ‘mushed’ is not the right term here as your cake looks like something out of a bakery…but I just kinda wanted to say ‘mushed.’ So there. Mushed.) 🙂 Seriously, though, I love everything about this cake, Kelsie! Can you just move out here to NY, please?

    Reply

    • Kelsie says

      I really want to see what happens if I take Cookie someplace snowy. . .so I might just move up your way! Or at least head up there for a visit. If I do I’ll be sure to bring allllll the cake I have in my freezer! Have a great weekend, David 🙂

      Reply

  19. Katherine says

    I get the pumpkin controversy. I enjoy pumpkin, but personally prefer to bake with butternut squash because I think it has more flavor. Cheesecake though? There should be no controversy. Cheesecake is amazing. Enough said.
    Btw, you’re killing me with all these amazing looking desserts, Kelsie!

    Reply

  20. Thao @ In Good Flavor says

    I’m sure your sister is a lively person, but I’m in your camp on this. I love cheesecake! And I love this cake- ’cause pumpkin, cheesecake, and caramel is an amazing sounding combo! The 5 layers are beautiful, my friend!

    Reply

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