If you love the cozy flavors of fall and decadent chocolate desserts, you are in for an absolute treat with this Chocolate Pumpkin Cheesecake Cake Recipe. It beautifully marries moist, rich chocolate cake layers with a luscious pumpkin cheesecake filling, all topped with a silky chocolate ganache. This stunning dessert offers the perfect balance of creamy, chocolaty, and spiced pumpkin goodness, making it an irresistible centerpiece for any celebration or a special weekend indulgence. Trust me, once you try this Chocolate Pumpkin Cheesecake Cake Recipe, it will become a beloved staple in your dessert repertoire.
Ingredients You’ll Need
Every ingredient in this Chocolate Pumpkin Cheesecake Cake Recipe plays a key role in building layers of flavor and texture. From the rich cocoa powder that gives the cake its deep chocolate notes to the creamy pumpkin spiced cheesecake that adds moistness and warmth, each component is simple but essential.
- 2 cups all-purpose flour: Gives the cake structure and helps create that perfect fluffy crumb.
- 2 cups granulated sugar: Balances sweetness throughout both the cake and cheesecake layers.
- 3/4 cup unsweetened cocoa powder: Delivers intense, bittersweet chocolate flavor to the cake layers.
- 2 teaspoons baking powder: Ensures the cake rises beautifully and stays light.
- 1 1/2 teaspoons baking soda: Works with the buttermilk to tenderize the crumb perfectly.
- 1 teaspoon salt: Enhances all the flavors in the cake and filling.
- 1 cup buttermilk: Adds moisture and a slight tang to the chocolate cake.
- 1/2 cup vegetable oil: Keeps the cake moist and tender long after baking.
- 2 large eggs: Bind ingredients together and add richness.
- 2 teaspoons vanilla extract: Provides a subtle, sweet aroma that complements both chocolate and pumpkin.
- 1 cup hot water: Intensifies cocoa flavor and helps the batter come together smoothly.
- 24 oz cream cheese, softened: Key for that creamy, dreamy pumpkin cheesecake layer.
- 1 cup granulated sugar (for cheesecake): Sweetens the cheesecake filling to perfection.
- 3 large eggs (for cheesecake): Help set the cheesecake filling flawlessly.
- 1 cup canned pumpkin puree: Provides natural sweetness and classic pumpkin flavor.
- 1 teaspoon pumpkin pie spice: Brings cozy, festive spices like cinnamon and nutmeg.
- 1 teaspoon vanilla extract (for cheesecake): Enhances the warm spices and pumpkin notes.
- 1 cup semi-sweet chocolate chips: For the rich, shiny ganache topping.
- 1/2 cup heavy cream: Creates a smooth and luscious ganache when combined with chocolate chips.
How to Make Chocolate Pumpkin Cheesecake Cake Recipe
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F (175°C), and grease and flour three 8-inch round cake pans. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully combined. Then add the buttermilk, vegetable oil, eggs, and vanilla extract, mixing on medium speed until just combined. Gradually pour in the hot water while continuing to mix—this step really deepens the chocolate flavor and loosens the batter to create a moist texture.
Step 2: Bake the Cake
Divide the batter evenly among the three prepared pans, smoothing the tops. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. This cooling step is crucial so that the cheesecake filling doesn’t melt when layered.
Step 3: Make the Pumpkin Cheesecake Filling
While the cake layers cool, beat the softened cream cheese and sugar in a mixing bowl until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until the filling is velvety and fragrant—this blend gives the cheesecake its iconic, cozy flavor.
Step 4: Assemble the Cake
Place one chocolate cake layer on your cake stand or serving plate. Spread half of the pumpkin cheesecake filling evenly over this layer, gently smoothing it out. Carefully top with the second cake layer, then spread the remaining cheesecake filling on top. Finally, place the last chocolate cake layer on top, pressing down lightly to secure all the layers together.
Step 5: Prepare the Chocolate Ganache
Put the semi-sweet chocolate chips into a heatproof bowl. In a small saucepan, heat the heavy cream until it just starts to simmer—be careful not to boil it. Pour the hot cream over the chocolate chips and let sit for a minute or two to soften, then stir gently until the ganache is perfectly smooth and glossy.
Step 6: Finish Your Chocolate Pumpkin Cheesecake Cake Recipe
Pour the ganache over the top of the cake, allowing it to drip beautifully down the sides for a luscious finish. Set the cake in the refrigerator to chill and firm up the cheesecake filling for at least 4 hours before serving. This resting period ensures clean slices and the perfect taste harmony.
How to Serve Chocolate Pumpkin Cheesecake Cake Recipe
Garnishes
To elevate your Chocolate Pumpkin Cheesecake Cake Recipe even further, sprinkle some toasted pecans or walnuts on top for a delightful crunch that complements the velvety texture. A light dusting of cinnamon or a few dollops of freshly whipped cream adds a lovely visual appeal and an extra touch of flavor that ties the whole dessert together beautifully.
Side Dishes
This cake pairs wonderfully with simple sides like a scoop of vanilla bean ice cream or a cup of hot coffee or spiced chai. The creaminess of the ice cream enhances the cake’s richness, while warm beverages balance the decadent chocolate and spiced pumpkin flavors with soothing warmth.
Creative Ways to Present
For an impressive presentation, serve individual slices on decorative plates with a drizzle of caramel or a sprinkle of edible gold dust to match the fall theme. You can also offer mini versions of this cake layered in clear dessert cups, showcasing the beautiful layers of chocolate and pumpkin cheesecake to wow your guests visually.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chocolate Pumpkin Cheesecake Cake Recipe in an airtight container in the refrigerator. The cake will keep fresh and moist for up to 5 days, allowing you to enjoy slices for several days after your initial celebration without losing any flavor or texture.
Freezing
This cake freezes beautifully if you want to prepare it in advance. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator for the best texture and flavor.
Reheating
While this cake is best enjoyed chilled, if you prefer a slightly warmer slice, allow it to sit at room temperature for 30 minutes before serving. Avoid using the microwave as it may alter the texture of the cheesecake layer. Instead, a gentle warming on a plate at room temp keeps the flavors intact and the ganache glossy.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can, but fresh pumpkin needs to be cooked and pureed until smooth and drained of excess liquid to match the texture of canned pumpkin. Using fresh pumpkin may slightly alter the moisture content, so keep an eye on the cheesecake filling consistency.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking flour blend, making sure it includes xanthan gum for structure. The cake layers should turn out just as moist and flavorful with this swap.
Can I make this cake ahead of time for a party?
Yes, this cake is fantastic for making ahead! Just assemble it a day before your event and refrigerate for the best flavor and texture. The cheesecake filling firms up nicely and the ganache sets perfectly overnight.
What can I substitute for buttermilk if I don’t have any?
You can easily make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe; this creates the acidity needed to tenderize the cake and react with the baking soda.
Can I use a different type of chocolate for the ganache?
Yes, you can use dark, milk, or even white chocolate, depending on your preference. Keep in mind that flavor and sweetness will vary; semi-sweet chocolate offers the best balance for this particular recipe.
Final Thoughts
This Chocolate Pumpkin Cheesecake Cake Recipe is a true showstopper that brings the best of both worlds: the deep richness of chocolate and the seasonal magic of pumpkin. It may seem like a special-occasion dessert, but once you taste that creamy pumpkin cheesecake nestled between layers of chocolate cake and ganache, you’ll find yourself craving it all year round. I encourage you to give it a try and see why it’s become one of my absolute favorites. Trust me: your friends and family will be begging for seconds!
Print
Chocolate Pumpkin Cheesecake Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus 4 hours chilling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A decadent Chocolate Pumpkin Cheesecake Cake combines rich chocolate layers with creamy pumpkin-spiced cheesecake filling, crowned with a luscious chocolate ganache. Perfect for autumn celebrations or any special occasion, this layered cake marries the warm flavors of pumpkin and spices with the indulgence of chocolate.
Ingredients
Cake Ingredients
- 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 your 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, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry mix. Using an electric mixer on medium speed, blend until smooth and well incorporated. Gradually pour in the hot water while mixing to achieve a smooth batter.
- Bake the Cake Layers: Divide the batter evenly among the prepared pans and spread out smoothly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Pumpkin Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Blend in the canned pumpkin puree, pumpkin pie spice, and vanilla extract to create a smooth filling.
- Assemble the Cake: Place one chocolate cake layer on your cake stand or serving plate. Evenly spread half of the pumpkin cheesecake filling over this layer. Top it with the second chocolate cake layer and spread the remaining cheesecake filling on top. Finally, place the last chocolate cake layer over the filling.
- Make the Chocolate Ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate chips. Let this sit for 1-2 minutes to melt the chocolate, then stir gently until the ganache is smooth and glossy.
- Finish the Cake: Pour the ganache over the top of the assembled cake, allowing it to drip naturally down the sides for an elegant look.
- Chill to Set: Refrigerate the cake for at least 4 hours to allow the pumpkin cheesecake filling to set properly before serving. This chilling step ensures clean slices and enhances flavor melding.
Notes
- Use room temperature cream cheese for a smoother cheesecake filling.
- Ensure the cakes are completely cooled before assembling to prevent melting the filling.
- For an extra rich ganache, use high-quality semi-sweet chocolate chips.
- Keep the cake refrigerated after assembling to maintain freshness and texture.
- Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.
