Pumpkin cheesecake layer cake with caramel frosting is a show-stopping Thanksgiving dessert, delicious throughout the fall season.
This cake combines two beloved dessert elements: creamy cheesecake and spiced pumpkin cake. For many it’s the ultimate holiday mash-up; for a few it’s oddly controversial. Whether you love cheesecake passionately or prefer to pass, this layered dessert deserves a place on the Thanksgiving table because it balances richness, texture, and seasonal flavor.
If you enjoy bold dessert moments, the contrast between the tangy, silky cheesecake layers and the tender, warmly spiced pumpkin cake layers is where the magic happens. The caramel buttercream frosting ties everything together with sweetness and a buttery finish. While the idea of five layers may sound ambitious, the assembly is straightforward—it simply takes more batter and more frosting, which most bakers will welcome.
One important note: the cheesecake layers must chill overnight. Proper chilling firms the cheesecakes so they slice and stack cleanly without cracking or sagging. This resting step is essential and prevents common problems that happen when cheesecake layers are assembled while still too warm.
The pumpkin cake layers are lightly spiced and moist, showcasing pumpkin flavor without being overly dense. The cheesecake layers are rich and silky, providing a pleasant tang that contrasts the sweet caramel frosting. A thin crumb coat of frosting chilled before the final coat keeps crumbs out of the final finish and improves the cake’s presentation.
This pumpkin cheesecake layer cake is a show-stopping dessert for Thanksgiving and the entire holiday season.
Dessert
American
- 4 8-ounce packages cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs, at room temperature
- 2 large egg yolks
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2/3 cup vegetable oil
- 3 large eggs
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups unsalted butter, at room temperature
- 6 to 7 cups powdered sugar, plus more as needed
- 4 to 6 tablespoons milk or heavy cream, as needed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup caramel sauce, at room temperature*
- Preheat oven to 350°F. Spray two 8-inch round cake pans with cooking spray. Line the bottoms with parchment paper and spray again.
- Beat cream cheese, sugar, and flour on medium until smooth. Add eggs and yolks one at a time, mixing just until incorporated. Scrape the bowl, then on low speed beat in sour cream, heavy cream, vanilla, cinnamon, and ginger.
- Divide batter evenly between the pans and smooth the tops. Place pans in a large roasting pan, add a couple inches of water to the roasting pan, and bake 38–44 minutes until centers barely wobble. Run a knife around the edges immediately after removing from oven. Cool to room temperature, then cover and refrigerate overnight.
- After chilling, dip each pan in hot water for about 15 seconds, run a knife around the cake, invert onto a plate, and keep refrigerated until assembly.
- Preheat oven to 350°F. Spray three 8-inch round cake pans and lightly dust with flour.
- Whisk flour, baking powder, baking soda, salt, and spices in a medium bowl.
- In a large bowl combine oil, eggs, sugars, pumpkin, buttermilk, and vanilla. Beat until smooth. Fold in dry ingredients until just combined. Divide batter among pans and bake 30–40 minutes, until a tester comes out clean. Cool 10 minutes in pans, then invert onto wire racks to cool completely.
- Beat butter until very smooth. Gradually beat in powdered sugar until combined, then add vanilla and salt. Mix in caramel sauce until smooth. Use milk or extra powdered sugar to reach desired consistency.
- Place one cooled pumpkin layer on a cake circle or stand. Spread a thin layer of frosting, top with a cheesecake layer, then another thin layer of frosting and a pumpkin layer. Repeat with remaining cheesecake and pumpkin layers.
- If a cheesecake layer is wider than the pumpkin layers, trim the edges with a sharp knife. Apply a thin crumb coat of frosting and chill until set. Finish with the remaining frosting, decorate as desired, slice, and serve.
*If the caramel sauce is not at room temperature, the frosting may not come together properly.
This layered pumpkin cheesecake cake is an impressive centerpiece for holiday dessert—rich, balanced, and full of seasonal flavor. Allow time for chilling and proper assembly for best results, and enjoy a dessert that highlights both creamy cheesecake and warmly spiced pumpkin with a luscious caramel finish.