Pumpkin Cheesecake Cake — soft, spiced pumpkin cake layers filled with a cream cheese cheesecake filling and finished with a graham cracker buttercream.
This pumpkin cheesecake cake elevates a classic pumpkin dessert into a layered showstopper. The cake layers are tender and warmly spiced, the center is a light cream cheese cheesecake, and the graham cracker buttercream—made with finely ground graham crackers and a touch of cinnamon—ties everything together.
If you enjoy this cake, try other similar recipes for more inspiration.
- Strawberry Cheesecake Cake
- Pumpkin Roll with Cream Cheese Frosting
- Blueberry Cream Cheese Cookies with Lemon Glaze
- Caramel Pumpkin Sheet Cake
Why you will love this Pumpkin Cheesecake Cake
- Pumpkin spice cake layers — richly flavored with cinnamon, ginger, nutmeg, cardamom, and pumpkin pie spice for a balanced fall profile.
- Layered design — assemble as four 6-inch layers or three 8-inch layers depending on your pans.
- Graham cracker buttercream — made with pulverized graham crackers and cinnamon for a toasty, slightly crunchy finish.
- Beginner-friendly — straightforward steps make this accessible to bakers of all levels.
- Perfect for autumn — a seasonal cake ideal for gatherings and special occasions.
- Creamy cheesecake filling — lightened with whipped cream for a luscious, not-too-heavy layer.
Ingredients you will need
Below are key ingredients to have on hand. For full measurements and the complete list, see the recipe card.
- Canned pumpkin purée — use purée, not pumpkin pie filling.
- Unsalted butter — for the buttercream and cinnamon swirl; use unsalted to control salt levels.
- Ground spices — cardamom, cinnamon, ginger, nutmeg, and pumpkin pie spice create the cake’s warm flavor.
- Light brown sugar — adds moisture and depth; dark brown can be used if preferred.
- Eggs — large or extra-large at room temperature for best texture.
- Heavy whipping cream — used in the cheesecake filling and buttercream for richness and stability.
- Powdered sugar — sifted for a smooth buttercream.
- Graham crackers — pulverize to a fine powder for a silky buttercream without grittiness.
- Cream cheese — full-fat cream cheese gives the filling the best texture and flavor.
Step by step — pumpkin cheesecake cake
The process covers baking the pumpkin layers, preparing the cheesecake filling, making the graham cracker buttercream, and assembling the cake. A stand mixer with a paddle attachment is helpful but not required.
Step 1: Combine dry ingredients. In a medium bowl, whisk together the flour, baking powder, cardamom, cinnamon, ginger, nutmeg, and salt; set aside.
Step 2: Beat sugar and eggs. In a stand mixer fitted with the paddle, cream the granulated and brown sugars with the eggs on medium speed until light and fluffy, about 4 minutes.
Step 3: Add oil, vanilla, and pumpkin. Mix in the oil and vanilla until incorporated, then add the pumpkin purée and blend until combined.
Step 4: Add dry ingredients. On low speed, gradually add the dry mixture to the wet ingredients until just combined.
Step 5: Divide batter into pans. Evenly distribute the batter among prepared pans (about 20 ounces per 8-inch pan or 15 ounces per 6-inch pan). Smooth the tops with the back of a spoon.
Step 6: Bake layers. Bake at 325°F (163°C) for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pans 20 minutes, then transfer to a wire rack to finish cooling.
Tips for assembly
Chill your layers before stacking; cold or frozen cakes are easier to level and decorate. Use a small dollop of frosting on the cake board to anchor the first layer. Take your time when filling and crumb-coating for a cleaner finish.
- Level cake layers if necessary. Place a small spoonful of frosting on the cake board to act as glue.
- Place the first layer top-side up, spread about 1 cup of cheesecake filling, and smooth. Repeat for remaining layers.
- Top the stack with the final layer, add another cup of filling, then apply a thin crumb coat of buttercream and chill 10–15 minutes.
- Apply the final coat of graham cracker buttercream and garnish with extra pulverized graham crackers. Serve at room temperature.
Expert baking tips
- Use quality, heavy-duty cake pans to ensure even baking and minimal side browning.
- Always use room-temperature ingredients for consistent texture and proper emulsification.
- Add a tablespoon of heavy cream to the buttercream after mixing and then fold by hand to remove excess air and create a silky finish.
- Never skip the crumb coat — it secures crumbs and makes decorating easier.
FAQ
Can I make this into a sheet cake?
Yes. You can adapt the batter for a 9×13-inch pan (bake time around 40–45 minutes) or keep it as multiple smaller layers.
Can these be made into cupcakes?
Yes. Bake cupcakes for about 23–27 minutes and adjust filling amounts to taste.
Can I make this ahead of time?
Yes. Prepare the cake layers, filling, and buttercream ahead and assemble the day you plan to serve for the best texture and freshness.
Storing and freezing
Store the cake covered in the refrigerator. Bring slices to room temperature before serving for the best flavor and texture.
Freezing Pumpkin Cheesecake Cake
Individually wrap cake slices in plastic wrap and freeze up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.
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More graham cracker–forward recipes to try:
- Graham Cracker S’mores Cake
- Graham Cracker Cake with Cake Batter Buttercream
- Chocolate Salted Caramel Cake
Recipe
Pumpkin Cheesecake Cake
Molly Murphy
Ingredients
FOR THE PUMPKIN CAKE LAYERS
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 5 large eggs, room temperature
- 1 cup vegetable oil
- 2 teaspoons pure vanilla
- 2 cups pumpkin purée (not pumpkin pie filling)
- 3 cups all-purpose flour
- 2 Tablespoons baking powder
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cardamom
- 3 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon salt
FOR THE CHEESECAKE FILLING
- 8 ounces cream cheese
- 1/4 cup granulated sugar
- 1/2 cup heavy whipping cream
FOR THE BUTTERCREAM
- 2 cups unsalted butter, slightly cold
- 5 1/2 cups powdered sugar, sifted
- 1/2 cup pulverized graham crackers (about 4–5 rectangles)
- 1/4 cup heavy whipping cream
- 2 teaspoons cinnamon
- 1 1/2 teaspoons vanilla extract
Instructions
FOR THE PUMPKIN CAKE LAYERS
- Preheat oven to 325°F. Spray four 6-inch pans or three 8-inch pans with cooking spray, line with parchment, and spray again.
- Whisk the flour, baking powder, cardamom, cinnamon, ginger, nutmeg, and salt in a medium bowl; set aside.
- In a stand mixer, beat sugars and eggs on medium until light and fluffy, about 4 minutes.
- Add oil and vanilla and mix until incorporated. Stir in pumpkin purée.
- With mixer on low, add dry ingredients gradually until combined.
- Divide batter among pans (about 20 oz per 8-inch pan or 15 oz per 6-inch). Smooth tops and bake 30–35 minutes until a toothpick comes out with few crumbs. Cool 20 minutes in pans, then transfer to a rack to finish cooling.
- Once room temperature, wrap layers and refrigerate or freeze. Stored in the fridge up to 5 days or frozen up to 6 months.
CHEESECAKE FILLING
- Beat cream cheese in a medium bowl about 2 minutes. Add granulated sugar and mix until smooth.
- Whip heavy cream in a chilled bowl until stiff peaks form.
- Fold half the whipped cream into the cream cheese mixture, then fold in the remaining cream until uniform. Store in an airtight container in the fridge until ready to use.
FOR THE BUTTERCREAM
- Pulverize graham crackers in a food processor until very fine.
- Beat butter in a stand mixer on medium-high until light and fluffy, about 2 minutes. Scrape sides and beat 1 more minute.
- Add sifted powdered sugar, graham cracker crumbs, heavy cream, cinnamon, vanilla, and salt. Mix on low until incorporated.
- Increase speed to medium and beat 3–4 minutes. Remove air pockets by folding with a rubber spatula for a smooth, creamy buttercream.
Assembly
- Level cakes if needed. Place a small dollop of frosting on the cake board to anchor the first layer.
- Place the first layer, spread about 1 cup cheesecake filling, smooth, and repeat for remaining layers.
- Top with final layer, spread another cup of filling, then apply a thin crumb coat of buttercream and chill 10–15 minutes.
- Finish with the remaining buttercream and garnish with extra graham cracker crumbs. Serve at room temperature.
Let us know how it was!