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Chocolate Pumpkin Cheesecake Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 90 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 50 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Chocolate Pumpkin Cheesecake Cake combines rich, moist chocolate cake layers with a creamy pumpkin cheesecake filling, all topped with a smooth chocolate ganache. Perfect for fall or any celebration, this dessert offers a delightful blend of chocolate and seasonal pumpkin flavors in every bite.

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

  1. Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Add Wet Ingredients: Incorporate the buttermilk, vegetable oil, eggs, and vanilla extract into the dry ingredients. Beat on medium speed until the batter is smooth and well mixed. Slowly add the hot water while mixing continuously to ensure a smooth consistency.
  4. Bake the Cakes: Distribute the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  5. Make the Pumpkin Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth. Add eggs one at a time, fully incorporating each before adding the next. Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until well blended.
  6. Assemble the Cake: Place one chocolate cake layer on a cake stand or serving plate. Spread half of the pumpkin cheesecake filling evenly over the layer.
  7. Add Second Layer: Place the second chocolate cake layer on top of the cheesecake filling, then spread the remaining pumpkin cheesecake filling over this layer.
  8. Top with Final Cake Layer: Cover the cheesecake filling with the last chocolate cake layer, pressing gently to level the cake.
  9. Prepare the Chocolate Ganache: Put the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let it sit for 1 to 2 minutes, then stir until the ganache is smooth and glossy.
  10. Glaze the Cake: Pour the ganache over the top of the assembled cake, allowing it to drip enticingly down the sides for a beautiful finish.
  11. Chill to Set: Refrigerate the cake for at least 4 hours to allow the pumpkin cheesecake filling to set firmly before slicing and serving.

Notes

  • Make sure the cream cheese is softened to room temperature to achieve a smooth cheesecake filling.
  • Use freshly canned pumpkin puree rather than pumpkin pie filling to control the sweetness and spice.
  • Allow the cake layers to cool completely to prevent the cheesecake filling from melting.
  • The ganache can be poured slightly warm for a smooth finish; cool slightly if too hot to avoid melting the filling.
  • For easier slicing, chill the cake thoroughly and use a sharp, hot knife for clean cuts.

Find it online: https://slsrecipes.com/chocolate-pumpkin-cheesecake-cake-recipe/