Cinnamon Pumpkin Cheesecake Cake

The Cinnamon Pumpkin Cheesecake Cake is a decadent dessert that combines the best of both worlds: the rich, creamy texture of cheesecake and the moist, spiced goodness of pumpkin cake. Layered to perfection,

this cake is not only a treat for the taste buds but also a stunning centerpiece for any dessert table. It’s perfect for autumn gatherings, holiday feasts, or whenever you’re craving a slice of comforting indulgence.


### Tips and Variations:
– **Pumpkin Puree:** Ensure you use pure pumpkin puree and not pumpkin pie filling, which has added spices and sugar.
– **Consistency:** For a lighter frosting, whip the cream cheese and butter mixture longer to incorporate more air.

– **Garnish Ideas:** Decorate with chopped nuts, caramel drizzle, or a sprinkle of cinnamon on top.

### Experience:
The Cinnamon Pumpkin Cheesecake Cake is a showstopper with its layers of moist pumpkin cake and creamy cheesecake. Each bite delivers a harmonious blend of autumn spices,

creamy textures, and a hint of cinnamon in the frosting. It’s the perfect dessert to impress your guests and indulge your sweet tooth, making it a beloved addition to any festive celebration or cozy evening treat.



  • For the Cake:
  • 4 large eggs, separated 🥚
  • 3/4 cup granulated sugar, divided 🍬
  • 1 tsp vanilla extract 🌿
  • 1/2 cup pumpkin puree 🎃
  • 1/2 cup all-purpose flour 🌾
  • 1/2 tsp baking powder 🥄
  • 1/2 tsp baking soda 🧂
  • 1/2 tsp ground cinnamon 🍂
  • 1/4 tsp ground nutmeg 🌰
  • 1/4 tsp ground ginger 🧄
  • Pinch of salt 🧂
  • Orange food coloring (optional)
  • Powdered sugar, for dusting

  • For the Cheesecake Filling:
  • 8 oz cream cheese, softened 🧀
  • 1/2 cup powdered sugar 🍬
  • 1 tsp vanilla extract 🌿
  • 1 cup heavy cream 🥛

  • For the Pumpkin Topping:
  • 1 1/2 cups pumpkin puree 🎃
  • 1/4 cup brown sugar 🍬
  • 1 tsp ground cinnamon 🍂
  • 1/4 tsp ground nutmeg 🌰
  • 1/4 tsp ground ginger 🧄
  • 1/4 tsp ground cloves 🍂


Preheat Oven and Prepare Pan:
1️⃣ Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.

Make the Cake:
2️⃣ In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract, pumpkin puree, and a few drops of orange food coloring (if using).
3️⃣ In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4️⃣ Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.

Whip Egg Whites:
5️⃣ In a clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.

Combine Batter:
6️⃣ Gently fold the beaten egg whites into the pumpkin batter, a third at a time, until well combined and no streaks remain.

Bake the Cake:
7️⃣ Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
8️⃣ Bake for 12-15 minutes, or until the cake springs back when lightly touched.

Prepare for Rolling:
9️⃣ While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
🔟 When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.

Roll the Cake:
1️⃣1️⃣ Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.

Make the Cheesecake Filling:
1️⃣2️⃣ In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
1️⃣3️⃣ In another bowl, whip the heavy cream until stiff peaks form.
1️⃣4️⃣ Gently fold the whipped cream into the cream cheese mixture until fully combined.

Make the Pumpkin Topping:
1️⃣5️⃣ In a small saucepan, combine pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Cook over medium heat until the mixture thickens slightly. Remove from heat and let cool completely.

Assemble the Cake:
1️⃣6️⃣ Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
1️⃣7️⃣ Evenly spread the cooled pumpkin topping over the cheesecake filling.

Roll the Cake Again:
1️⃣8️⃣ Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.

Chill and Serve:
1️⃣9️⃣ Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
2️⃣0️⃣ Before serving, dust with powdered sugar if desired. Slice and serve chilled.

This recipe makes a delightful Cinnamon Pumpkin Cheesecake Cake, perfect for 8-10 servings.

Enjoy the warm and comforting flavors of cinnamon and pumpkin in this decadent cheesecake cake, ideal for autumn gatherings!


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