Chocolate Pumpkin Cheesecake Cake

This Chocolate Pumpkin Cheesecake Cake is the perfect mix of moist chocolate cake and creamy pumpkin cheesecake. The combination of flavors and textures is delicious – even better than I expected! I think chocolate & pumpkin is my new favorite flavor combination thanks to this tasty layer cake!

Hungry for another delicious pumpkin and chocolate treat? You should try my Pumpkin Chocolate Chip Cupcakes!

Pumpkin Chocolate Cheesecake Cake slice on a plate

Pumpkin Chocolate Cheesecake Cake on a white plate

Chocolate Pumpkin Cheesecake Cake

So after our trip, it has been good to be back in the gym the last couple of days. I hadn’t worked out for almost a week, and I have absolutely no control when on vacay, so it has been much needed.

The only problem is that I’m a bit sore. Not from the gym, but from the trip. My niece was really into doing handstands while were there and it reminded me not only of my younger self, but of my cheerleading days. I cheered competitively for 8 years and it had me missing it.

So I made the brilliant decision to get up and do handstands with her. Which then turned into cartwheeling into a handstand. I hadn’t done those in like, a long time. It was actually a lot of fun and I could’ve kept on doing it. But surely I should have stretched or something first. My 29 year old body has clearly decided to punish me. That was Thursday, and my hamstring in my one leg is still sore. My shoulders are finally getting better. #ImNot10Anymore #ThisIs29Almost30 #Dangit #WhatHappenedToMyBody

Pumpkin Chocolate Cheesecake Cake on a white cake tray with a couple slices removed
Overhead view of a slice of Pumpkin Chocolate Cheesecake Cake on a plate

Oh well! Cake makes it all better. And this cake in particular. Oh. Em. Gee. There are so man things about it to love.

Why I Love This Pumpkin Cake

First of all, it uses my favorite chocolate cake. It’s the moistest, most delicious chocolate cake ever. Moist for daaaaaays.

And the pumpkin cheesecake rocks. It tastes awesome and baking it is a breeze because it doesn’t need a water bath. Normally, I’d advise to use one because it makes a bigs a difference in the way a cheesecake bakes. This cheesecake is the one exception that I know of. And because it’s getting stacked into a cake, you don’t even have to make a crust. #winning

Pumpkin Chocolate Cheesecake Cake slice on a plate with a bite on a fork
Pumpkin Chocolate Cheesecake Cake with a couple slices removed

And then the pumpkin icing. It doesn’t get any better than this icing. So pumpkin-y but still thick and perfect for icing a cake. It’s so good I’m trying to think up a mother recipe to use it in so that I can make it again. Mmmmm…

If you’ve made some of my ice cream cakes or millionaire cakes, then it must be said that stacking this cake is even easier than those. Because the cake and cheesecake layers are nice and solid, you stack them just like any other cake. No need to stack them in a springform pan or anything like that. Just stack then with the ganache between the layers to help hold them together. Easy peasy.

Seriously, while the directions look like they might be tough at first glance, this cake really isn’t hard to make. There’s just more steps involved. Just trust me – it’s worth it. When you combine the delicious chocolate cake with the creamy pumpkin cheesecake and then add the pumpkin icing? Whoa. Just whoa. So good.

Pumpkin Chocolate Cheesecake Cake on a white cake stand
Pumpkin Chocolate Cheesecake Cake slice on a plate

You might also like

Pumpkin Chocolate Chip Layer Cake
Pumpkin Cheesecake with Cream Cheese Whipped Cream
Pumpkin Cookies with Cinnamon Glaze
Pumpkin Cupcakes with Cream Cheese Frosting
Butterscotch Pumpkin Cake

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Chocolate Pumpkin Cheesecake Cake on white stand with slice missing
Recipe

Chocolate Pumpkin Cheesecake Cake

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 53 minutes
  • Total Time: 2 hours 18 minutes
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Chocolate Pumpkin Cheesecake Cake is the perfect mix of moist chocolate cake and creamy pumpkin cheesecake. The combination of flavors and textures is delicious – even better than I expected! I think chocolate & pumpkin is my new favorite flavor combination thanks to this tasty layer cake!


Scale

Ingredients

CHOCOLATE CAKE 

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup Hershey’s Special Dark Cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 1 cup boiling water

PUMPKIN CHEESECAKE

  • 3 8-ounce packages of cream cheese, softened
  • 1 cup sugar
  • 3 tbsp flour
  • 1 tsp pumpkin pie spice
  • 1 cup canned pumpkin
  • 4 eggs
  • 1/2 tsp vanilla extract

PUMPKIN ICING

  • 3/4 cup butter
  • 3/4 cup shortening
  • 6 cups powdered sugar
  • 1/4 + 1/8 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • Hot fudge sauce, if desired (I used Hershey’s Fudge Topping)

CHOCOLATE GANACHE

  • 4 oz chocolate chips
  • 1/3 cup heavy cream

Instructions

TO MAKE THE CHOCOLATE CAKES:
1. Prepare two 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.
2. Add all dry ingredients to a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.
4. Add vanilla to boiling water and add to mixture. Mix well.
5. Pour into cakes pans and bake at 300 degrees for about 38-40 minutes, or until a toothpick comes out with a few crumbs.
6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
TO MAKE THE PUMPKIN CHEESECAKE:
1. Preheat oven to 300 degrees. Line the entire inside of a 9 inch cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In a large bowl, blend the cream cheese, sugar, flour and pumpkin pie spice with an electric mixer (Use low speed to keep less air from getting into the batter, which can cause cracks).
3. Add the pumpkin, eggs and vanilla extract. Beat until well combined.
4. Pour the filling into the pan. Drop onto the counter a few times to release any air bubbles.
5. Bake for 1 hour and 15 minutes. Turn off heat and leave in oven with door closed for 15 minutes. Crack door and allow to cool another 15 minutes
6. Remove from oven and chill until completely cool.
TO MAKE THE PUMPKIN ICING:
1. Beat together butter and shortening until smooth.
2. Slowly add 4 cups of powdered sugar and mix until smooth.
3. Add pumpkin puree and pumpkin pie spice and mix until smooth.
4. Add remaining 2 cups of powdered sugar and mix until smooth.
TO ASSEMBLE THE CAKE:
1. First make the chocolate ganache. Place chocolate chips in a metal bowl.
2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Remove domes from the tops of the two chocolate cakes.
6. Place first chocolate cake layer on a cake plate or stand. Spread half of chocolate ganache onto cake.
7. Remove the cheesecake from the pan and carefully peel off the aluminum foil. Place cheesecake on the first chocolate cake layer. It may be a bit bigger than your cake, depending on your cake pans. Use a large serrated knife to trim edges, if desired.
8. Spread remaining chocolate ganache on top of cheesecake.
9. Place second layer of chocolate cake on top of cheesecake.
10. Ice cake with pumpkin icing.
11. Drizzle edges of cake with hot fudge and add sprinkles, if desired.

Keywords: pumpkin cheesecake recipe, pumpkin cake recipe, pumpkin cake, chocolate cheesecake recipe, best pumpkin cheesecake, layer cake, layer cake recipe

Enjoy!

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Recipe rating

116 Comments
  1. Joe

    This looks amazing … can’t wait to try it.

    On a different subject, all of the photos of your cheesecake and cakes after they are cut look so perfect. How do you get such clean cuts?

  2. Sharlene Baker 😎

    Hi, Lindsay! I have made this cake about 2 years ago for Thanksgiving. After I put the cake on the dessert table, the entire cake was gone in about 10 minutes with about 25 guests. I just had a quick question… I was wondering if…
    1. You would recommend using sour cream in the cheesecake recipe and if so, how much? AND…
    2. Would you suggest separating the egg yolks and the egg whites, putting in the yolks when you add the eggs, mixing the egg whites separately until peaks form and then at the last minute, folding it into the cheesecake mixture before placing it in the springform pan to create a “lighter textured” cheesecake?

    The cake is AMAZING either way, just asking your opinion. Thanks, Lindsay!

  3. Carol Thebus

    Hi Lindsay. I love your recipes. How on this wonderful earth, do you come up with all these fabulous recipes. I mean, each one has a deliciousness of it’s own, it’s unearthly, but in a wonderful way,

  4. David Ford

    Hello! I wanted to make this tomorrow before Thanksgiving, and I wanted to know this: since this recipe uses Dutch-processed cocoa, could I replace the baking soda and buttermilk with baking powder? If so, how much would I need?

  5. Linda Curtis

    I made this cake for my mom’s 88th birthday (9/26) and it turned out great! I even impressed myself! Thankfully I allowed myself plenty of time to make this chocolate/pumpkin cheesecake keeping in mind, like household projects, they always take longer than anticipated.

    The cake was moist and flavorful! Definitely use parchment paper in the cake pans. The cheesecake filling was good but not great. The flavor just didn’t “pop” with pumpkin spice flavor, but that may just be me. The guests loved it, and the cake was devoured in short order.

  6. Marie-Eve

    I made the chocolate cake part only of that cake and it is now my go-to recipe. The mixture was really watery and since my cake was to be carved I added a cup of flour to the mix. Not only was it firm enough to carve, but it was still incredibly moist. Plus it tastes awesome and is so easy and quick to make.

  7. Donna

    How do you remove cheesecake without breaking from pan when making Chocolate Pumpkin Cheesecake Cake?
    It needs to be placed on top of one layer of chocolate cake, so how to accomplish this without breaking the cheesecake? Would you bake the cheesecake with a piece of parchment paper underneath the cheesecake, then freeze it so it can be easily removed and placed atop the bottom chocolate layer of cake? Please let me know how you accomplished this feat!.

    1. Lindsay

      I have updated the instructions a bit to help with that. It is a very thick cheesecake, so as long as it’s completely cold (not frozen) and you’re careful with it, it should be fine to handle it.

  8. Linda Vanfossan

    Ive been baking for many years, but this site is absolutely the greatest recipes ever! So spectacular

    looking and easy to make!

    I have never found the answer to this problem with cheesecakes:

    How do I remove the baked cheesecake from the bottom of the pan to a serving tray? If I have parchment paper on the bottom, it must be cut exactly the same size so as not to protrude around the edges of the cake, making it extremely difficult, if not impossible, to remove. Any suggestions?

    1. Lindsay

      Thanks so much Linda! Here is a tutorial showing how I set my pan up for cheesecakes. I do use parchment paper to help prevent sticking and I’m able to remove them from the pan. Sometimes I have to loosen the parchment a bit by running my small offset spatula round the bottom.

  9. Mel

    This looks absolutely Devine. I’m trying to make a Black Forest cake like this – cherry cheesecake inside of two layers of cake. Any ideas on how to make an icing that’s the same consistency of yours? 

    1. Lindsay

      Just leave out the pumpkin puree and add another flavoring, like vanilla extract. You might also need to add some other liquid, like milk or water, to thin it out a bit.

  10. Maria

    How did you put the cheesecake on the chocolate cake layer without making a big mess? It’s not like cheesecake slides easily off the springform….. please share your secret!

    1. Lindsay

      Definitely be sure to grease the pan. You can also put parchment paper in the bottom of the pan, which will help it not stick. Once the cheesecake releases from the pan, it’s nice and firm and should be relatively easy to move around.

    1. Lindsay

      I’d say a day or two in advance should be fine. The cheesecake holds up well and the chocolate cake is crazy moist. The ganache and frosting would be fine for a week or so.

  11. Brittany

    Hey Lindsay!! Wow!! This cake is next on my list to make!! I do have a question for you about the pumpkin pie spice – do you use a powder pumpkin pie spice for the cheesecake and pumpkin pie spice extract (liquid) for the frosting? Or are they both liquid or powder?

    Thanks so much! Looking forward to making this!!

  12. Melanie Potter

    I made the chocolate pumpkin cheesecake last year for my nieces Thanksgiving birthday. Ever since then my stepdaughter has wanted this for her birthday too. Since then i’ve gotten a job at a bakery so I asked her what kind of cake she wanted since her birthday is coming up next month. Still, she remembers your recipe from a year ago. It’d be nice to have someone else make it so save time but nonetheless I am flattered. Thanks for the recipes! They are clearly memorable 🙂

  13. LaShanta Harris

    I made this for Thanksgiving last week. It was a huge hit! It was nice to venture away from traditional desserts and make something fun and dramatic. A few things……..
    1. The pumpkin cheesecake was too thick for me. It did crack a bit in the middle, but I didn’t worry about that too much. But the texture was not light and fluffy and it could have used more pumpkin flavor.
    2. The chocolate cake batter was VERY watery. This made me nervous. But I pushed ahead and was rewarded. The cake came out perfectly light and fluffy. It was not dry or dense at all.
    3. I did not do the ganache layers in between because i thought it would result in TOO much chocolate. I will add it next time. The layers definitely needed something to help them stick together.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12