Pumpkin Cheesecake Confection is a succulent savor and texture philharmonic of smooth pumpkin cheesecake, soft-hued white confection layers dotted with pecans, and silky surf cheese buttercream frosting.
If you are looking for a show-stopping dessert to make for Thanksgiving, Christmas, or other Holiday gatherings, this fall-flavored confection is the one. It will be a hit with everyone at your holiday party.
Pumpkin Cheesecake and Pecan Confection Combo
This wondrous fall dessert is a philharmonic of traditional pumpkin cheesecake and pecan cake.
It has two layers of moist white confection upgraded with toasted pecans into an amazing, soft, and crunchy flavorful treat. The linty part-way is pumpkin spiced cheesecake! However, one ultimate dessert must be all covered in silky surf cheese buttercream frosting, right?! This is a winning combo. It’s going to be your new favorite Thanksgiving dessert.
No Thanksgiving would be well-constructed without a slice of pumpkin cheesecake, but if you are bored with traditional dessert, I bring you a special cheesecake confection recipe for the upcoming holidays.
All the flavors and textures in this dessert are so wonderful together – it’s such a unconfined holiday recipe!
What is a Cheesecake Cake?
If you’ve never had a cheesecake cake, you must try it. It’s like two favorite treats, packed into one wondrous dessert. Cheesecake cakes consist of a layer of crust-free cheesecake sandwiched between two layers of a traditional cake. The confection layers and cheesecake layer are stacked, and then they’re covered in frosting that takes a regular layer confection to the next level.
If you are not the first time on this blog, you might know that cheesecake confection is something of a specialty virtually here. Maybe you once saw my Lemon Blueberry cheesecake Cake, Raspberry Cheesecake Cake, Chocolate Cheesecake Cake, and Blueberry Cheesecake Cake, and for the fall and winter holiday season, I have White Chocolate Cranberry Cheesecake Cake, too.
Since it’s pumpkin season I must try it with pumpkin cheesecake. You’ll love all the layers in this recipe! But, be sure to plan superiority though, it is very time-consuming since there is a long sultry and cooling time.
How To Make Pumpkin Cheesecake Cake?
The confection layers are super simple to make since they start with a boxed confection mix. I used a white confection mix and add a heaping cup of toasted pecans. Crunchy pieces of pecans requite unconfined unrelatedness to the soft cake. and not to mention the flavor. Pumpkin and pecans make the perfect match.
Making crust-free pumpkin cheesecake is moreover very simple, but sultry at 325 F and waiting for the cheesecake to tomfool in the oven, then at room temperature and finally in the fridge, requires a lot of time.
Beat softened surf cheese with sugar, light brown sugar, flour, and vanilla until smooth. Mix in sour surf and spices. Running your mixer on low speed, add eggs and mix to combine. Scrape the marrow with the spatula as needed. Finally, mix in pumpkin puree and pour the mixture into a springform pan, smooth the top, and torch for well-nigh 60-70 minutes or until the part-way has set. Turn off the oven and leave the cheesecake inside with the door croaky unshut for 30 minutes. Remove from the oven, tomfool to room temperature, then nippy in the fridge for 4 hours or overnight.
For surf cheese buttercream frosting, mix the butter and surf cheese, vanilla, and salt on medium speed until no lumps remain. Do not overbeat surpassing the sugar was widow or may end up with runny frosting. Gradually add powdered sugar until desired sweetness and thickness are reached. Scrape lanugo the sides of the trencher and write-up until smooth.
To hoke the cake, place one layer of confection onto a serving plate and top with 1 cup of surf cheese frosting. Place pumpkin cheesecake layer and top with 1 cup of frosting. Finally, top with the second confection layer and frost the confection with the remaining frosting. Reserve some frosting for decoration. Place the confection in the fridge to set the frosting surpassing decoration.
This Pumpkin Cheesecake Confection is the perfect combination of fall flavors.: pumpkin, spices, and pecans…What increasingly could you want in a decadent fall dessert?
Happy baking!
PrintPumpkin Cheesecake Cake
Prep Time: 2 hours- Cook Time: 1 hour and 30 minutes
- Total Time: 6 hours
Yield: 12-16
Category: dessert
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Pumpkin Cheesecake Confection is a succulent savor and texture philharmonic of smooth pumpkin cheesecake, soft-hued white confection layers dotted with pecans, and silky surf cheese buttercream frosting.
Ingredients
Pecan Cake:
- 1 (15.25 oz.) box white confection mix
- Ingredients listed on the box (water, oil, egg whites)
- 1 cup finely chopped toasted pecans
Pumpkin Cheesecake:
- 20 oz. brick style surf cheese-room temperature
- 2/3 cup sugar
- 1/3 cup light brown sugar
- 1 1/2 teaspoon vanilla
- 1/4 cup flour
- 1 cup tuckered pumpkin puree (place well-nigh 1 1/2 cup pumpkin puree on 4-5 layers of paper towel and imbricate with 4-5 increasingly layers of paper towel, gently printing and let it sit for half an hour to phlebotomize the glut of a liquid)
- 1/4 cup sour cream
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon cinnamon
- 2 large eggs 3 egg yolks-slightly tamed with the fork
Cream Cheese Buttercream Frosting:
- 12 oz. full-fat brick style surf cheese-room temperature
- 1 cup unsalted butter-room temperature
- 4–5 cups powdered sugar-sifted
- dash of salt
- 2 teaspoon vanilla
For Garnish:
- 4–5 Tablespoons chopped toasted pecans
- caramel sauce
Instructions
To Make the Cake:
- Preheat the oven to 325 F.
- Grease two 9-inches round confection pans with sultry spray and line the bottoms with parchment paper, set aside.
- In a large mixing trencher place white confection mix, oil, and egg whites. Mix for 2 minutes, scraping lanugo the marrow with a spatula as needed. Fold in 1 cup of chopped pecans and divide the mixture equally into prepared pans. Torch for well-nigh 25 minutes or until the toothpick inserted in the part-way comes out clean.
To Make the Pumpkin Cheesecake:
- Preheat the oven to 325 F.
- Grease a 9-inch springform pan with sultry spray and line the marrow with parchment paper.
- Beat softened surf cheese with sugar, light brown sugar, flour, and vanilla until smooth. Mix in sour surf and spices.
- Running your mixer on low speed, add eggs and mix to combine. Scrape the marrow with the spatula as needed.
- Finally, mix in pumpkin puree and pour the mixture into the springform pan, smooth the top, and torch for well-nigh 60-70 minutes or until the part-way has set. Turn off the oven and leave the cheesecake inside with the door croaky unshut for 30 minutes.
- Remove from the oven, tomfool to room temperature, then nippy in the fridge for 4 hours or overnight.
To Make the Frosting:
- Mix the butter and surf cheese, vanilla, and salt on medium speed until no lumps remain. Do not overbeat surpassing the sugar was widow or may end up with runny frosting.
- Gradually add powdered sugar until desired sweetness and thickness are reached. Scrape lanugo the sides of the trencher and write-up until smooth.
Assembling the Cake:
- Place one layer of confection onto a serving plate and top with 1 cup of surf cheese frosting. Place pumpkin cheesecake layer and top with 1 cup of frosting. Finally, top with the second confection layer and frost the confection with the remaining frosting. Reserve some frosting for decoration. Place the confection in the fridge to set the frosting surpassing decoration.
- Drizzle caramel sauce on the edges, sprinkle chopped pecans on top, transfer the remaining frosting in a piping bag with a 1M tip and make the swirls.
- Store in the fridge.
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