Description
Rich Pumpkin Caramel Cheesecake Layer Cake – a creamy pumpkin cake with smooth cheesecake and gooey caramel. A dessert for special moments.
Ingredients
Scale
- Pumpkin Cake Layers:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (360g) pumpkin puree (100% pumpkin, not pie filling)
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) buttermilk, room temperature
- Cheesecake Layer:
- 8 oz (226g) full-fat cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- Caramel Sauce:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream, warmed slightly
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- Cream Cheese Frosting:
- 12 oz (340g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream (as needed for consistency)
Instructions
- Bake the Pumpkin Cake Layers: Preheat your oven to 350°F (175°C) and prep two 8-inch round cake pans with parchment paper circles and baking spray. In a big bowl, whisk together your flour, sugars, pumpkin pie spice, baking soda, baking powder, and salt. It’s so satisfying to see all those dry ingredients mingle, hon. In another bowl, whisk the pumpkin puree, eggs, oil, and buttermilk until smooth. Pour the wet into the dry, mix gently until just combined. Overmixing? No thanks, that makes tough cake! Divide the batter evenly and bake for 25-30 minutes, or until a toothpick comes out clean. My kitchen smells amazing at this point, every single time.
- Make the Cheesecake Layer: While the cake layers cool, reduce your oven temperature to 325°F (160°C). Grease and line a 6-inch springform pan with parchment. Beat softened cream cheese and sugar together until light and fluffy – this is where you want to scrape down the bowl, like, three times, to make sure it’s all incorporated. Mix in the egg yolk and vanilla extract until just combined. Pour into your prepared springform pan and bake for 20-25 minutes. It should be mostly set but still have a slight jiggle in the center. I always peek through the oven door, hoping for that perfect jiggle! Let it cool completely on a wire rack, then chill in the fridge for at least 2 hours, or until firm. This step is crucial for slicing later, trust me.
- Prepare the Caramel Sauce for Your Pumpkin Caramel Cheesecake Layer Cake: In a medium saucepan, combine sugar and water. Cook over medium heat, stirring just until the sugar dissolves. Once it boils, stop stirring! Let it bubble away, watching closely, until it turns a deep amber color. This is the moment, friends – don’t walk away! Mine once went from perfect to burnt in literally 10 seconds. Carefully, slowly pour in the warm heavy cream (it will bubble up violently, so be ready!), then whisk in the butter and salt until smooth. Let it cool completely. It’ll thicken as it cools, I promise. This smells like pure autumn magic.
- Whip Up the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until super smooth and creamy. This takes a few minutes, so be patient. Gradually add the sifted powdered sugar, a cup at a time, beating until fully incorporated after each addition. Finally, mix in the vanilla extract and a splash of milk or cream until you reach your desired frosting consistency. I like mine thick but spreadable. Taste it! Does it need more vanilla? A tiny pinch of salt? Make it yours!
- Assemble Your Pumpkin Caramel Cheesecake Layer Cake: Once all your components are completely cooled (this is critical, no warm parts!), level your pumpkin cake layers if needed. Place one cake layer on your serving plate. Spread about half of the caramel sauce over it, leaving a small border. Carefully place the chilled cheesecake layer on top of the caramel. Spread the remaining caramel over the cheesecake. Place the second pumpkin cake layer on top. Now, for the frosting!
- Frost and Decorate the Pumpkin Caramel Cheesecake Layer Cake: Use an offset spatula to spread a thin crumb coat of frosting all over the cake – sides and top. This traps any loose crumbs. Chill the cake in the fridge for about 15-20 minutes to set the crumb coat. Then, apply the remaining frosting, smoothing it out for a beautiful finish. I sometimes make little swirls on top, or just go for a rustic look. Drizzle with extra caramel if you like, or maybe some toasted pecans. It should look, and smell, absolutely irresistible.