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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!
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
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
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.
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
Shop the recipe:
PrintChocolate Pumpkin Cheesecake Cake
- 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!
Ingredients
CHOCOLATE CAKEÂ
- 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
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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What a gorgeous cake and totally loving the pumpkin chocolate combo!
this cake looks fantastic – love it!!
This is beyond fabulous. Love love love this
This cake is gorgeous! The cake part looks rich and decadent and pairs perfectly with the cheesecake! Shared on FB and pinning. 🙂
Thanks for sharing it Julie! 🙂
Why oh why must you live so far from me? I seriously want to raid your kitchen every time I see a new post! Chocolate and pumpkin is my all time favorite combo! Love love love this fun cake!!!
Such a gorgeous cake I think I’m drooling. This one looks delicious, like always!
This may sound like a really dumb question, but I just want to make sure…the recipe calls for 2 cups of flour but does not specify, cake flour, all-purpose, or self -rising. I see there is no baking powder in the recipe so does that mean use self-rising?
It’s all purpose flour. The recipe uses baking soda, not baking powder.
Oh my word that cake is glorious. So similar in look, yet so different in flavor from the salted caramel one I shared! Now I think I need this one in my life ASAP!
Hey, the fact that you can still do all that cheer stuff is pretty impressive!
And this cake is beyond impressive. I need to camp out on your doorstep with a giant plate. I’d never visit a bakery again!