Chocolate Pumpkin Cheesecake Cake

This post may contain affiliate sales links. Please read my disclosure policy.

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 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

Shop the recipe:

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Chocolate Pumpkin Cheesecake Cake on white stand with slice missing

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
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!



  • 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


  • 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


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


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


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.
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.
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.
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 chocolate sauce and add sprinkles, if desired.


  • Serving Size: 1 Slice
  • Calories: 1052
  • Sugar: 97 g
  • Sodium: 592.3 mg
  • Fat: 62 g
  • Carbohydrates: 121.1 g
  • Protein: 10.7 g
  • Cholesterol: 163.5 mg

Filed Under:


This post contains affiliate links.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Carla

    Your cheesecake cakes are so amazing. This will be the 5th one I’ve tried.

    For this one, I’m wondering why you use oil? Can you just increase the butter instead of using oil in the cake mix and frosting? Just curious as to what difference it makes when you use butter only. Thanks!

    1. Lindsay

      I’m so glad you enjoy the cheesecakes!

      As for oil in the cake, it’s just an oil-based cake. Oil-based cakes are often more moist and while I don’t always prefer that with a vanilla cake, I tend to prefer it with a chocolate cake. This is a super moist chocolate cake. If you were to use butter instead of the oil, it would completely change the texture of the cake, and it would likely be much more dense. I hope that helps!

  2. Lauren M

    Hi! Can this be made in 8” pans? Do you have suggestions for how long to bake them in 8” pans? Thank you so much

    1. Lindsay

      They could, I’m just not sure if all the cheesecake batter would fit in that size pan. You may not be able to use it all. And I’m not sure on bake times.

  3. Alex Higgins

    Question for you what type of shortening are you using for the pumpkin icing. Im about to try this recipe for thanksgiving instead of pumpkin pie. Want to make sure i use the proper shortening in the recipe. Crisco, liquid? Not sure what is used thank you

  4. Anne Jernigan

    Another winner!
    I made this for our annual”Friendsgiving” dinner and it was a stunner. The dark chocolate cake is absolutely delicious . I liked the “subtle” pumpkin flavor of the cheesecake and the frosting. Was gone by the next day. Everyone loved it! Thank you for another fabulous recipe.

  5. Anne Jernigan

    I am going to make this for a birthday this weekend. Is there a difference between canned pumpkin and pumpkin puree?

  6. 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?

  7. 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!

  8. 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,

  9. 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?

  10. 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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

  16. 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!!

  17. 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 🙂

  18. 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.

  19. Dakota

    I made this for 2015’s Thanksgiving after searching through gazillions of other autumnal desserts and am glad I ultimately landed on this one. It was super delicious, moist, interestingly flavorful and well received by my family. It does take some time to make the multiple components, but all of the parts are pretty straightforward. If I made it again (which I plan to), I would probably double the ganache and maybe experiment with a different frosting (mine was fine but not stellar).

  20. Sheila

    Thanks so much for this recipe. I made this for Thanksgiving dessert. It was declared as one of the best cakes I have made.

  21. Ashlee

    Was in charge of bringing a dessert to my future mother in laws house for Thanksgiving! I love baking and this just looks amazing!! Can’t wait to try it out! Will most likely comment later about how amazing it tasted!!

  22. Rachel

    I am in the process of making this amazing cake as we speak for Thanksgiving tomorrow. I’m wondering if the cheesecake layer needs to be refrigerated? Would it be best to wrap up the cakes, put the cheesecake in the fridge and then assemble tomorrow morning or could I assemble the whole thing and leave it covered on the counter till tomorrow?


      The cheesecake definitely should be refrigerated. This cake actually will do well if you make it ahead and refrigerate it for tomorrow.

  23. Lorrie

    This looks so good, I am. Planning on making this for Thanksgiving this year. What is the difference between pumpkin pie purée and pumpkin pie filling?


      Hmm, I’m not sure that there is a difference. You want plain canned pumpkin – nothing that already has sweeteners or anything added.

  24. Rosselle

    Hello, I’m exploring cheesecake recipes til I stumbled on your website and found this wonderful recipe. I have the cheesecake part baking in the oven now. I ran out of pumpkin purée because I made 2 recipes of the cheesecake since I had 6 8 oz cream cheese on the counter at room temperature. I have 1 set of chocolate cake already done and it looked denser than I was expecting. I think I’ll prepare the second set of chocolate cake differently. Instead of putting all the ingredients together, I’ll beat the oil and sugar first til fluffy, before adding the other ingredients, slowly, ala red velvet style . I’m also thinking of adding some cracked roasted pumpkin seeds on top instead of the chocolate sprinkles. I will be making SMBC with pumpkin purée for one cake and do your pumpkin frosting for the other since your cake is so smooth. I’m so excited to taste this cake since thanksgiving is just 2 weeks away from today. This would be the perfect cake to bring to my work when I go to work on thanksgiving day. Thank you for this. Your website has become my first stop when looking for something the holidays ahead. Looking forward to making your amaretto cheesecake too. Thanks again


      I would think that should be fine, but I haven’t done it. As long as there isn’t too much more or less moisture, it should be fine.


      I have used both all purpose flour and cake flour and both work great. I typically use all purpose, since I have more of that on hand.

  25. Cheri

    Hi Lindsay,

    You must be a pro baker bc this might be one of the most perfectly gorgeous cakes I’ve ever seen!
    I can’t eat refined/processed sugar…is there an alternative sweetener I can make this with? I want to make it sooo badly!



      Hi Cheri! I’m sorry, but I don’t have a lot of experience working with alternative sweeteners in baking so I’m not sure how to advise you.

  26. Andrew

    I’m going to make this and I have a question. When the cheesecake is done, step 6 says to chill. Am I suppose to put it in the fridge or can I just leave it on a rack till cool?


      You’ll want to refrigerate it. Not only will it cool faster, but it’ll get firmer in the fridge which will make it easier to handle when stacking with the cake layers.

  27. Denise Wales

    Thought I’d let you know that I am making the cake today (I’ve going to make and keep these as 2 separate desserts so it’ll fit in the fridge!). I made it the first time for Thanksgiving, and it was well received. Found the recipe via Pinterest and have shared your recipe with friends.

  28. julie

    Going to make this cake this weekend for a Sunday night party. Can I make it on Saturday afternoon and it be just as good as freshly baked on Sunday? It looks wonderful!

  29. Sharlene

    I made this cake for Thanksgiving. What a cake!!! Out of all the desserts displayed at the “Vienese Table”, this cake was the first to go. Everyone who ate it, loved it. It is fresh tasting and soooooooooo sinfully delicious! I did everything except for the chocolate sprinkles. I found that if you do the ganache dripping down the sides, it worked better than the hot fudge. The fudge was too thick, but perfect for the top of the cake. All I can say is…thank you, Thank You, THANK YOU for sharing such a wonderful recipe! If you haven’t baked this cake, you gotta try it. Trust me, you won’t be disappointed!!! 🙂

  30. DC

    Was pretty good, but I think the instructions should be changed to shorten the cooking time for the cheesecake by at least 15 minutes, to make it creamier. The 1:30 total is too long and dries out the cheesecake. Was really disappointed in the outcome (although, might just be perfect with the cake and frosting alone!) The frosting is awesome.

    1. Lubina

      I made the cake today, and I must have done something wrong I think. It is such a heavy cake?! We are not used to oz and cups, so I specially bought maesuring cups for this. But when I measured e.g. the amount of powdered sugar in 1 cup, it was 160 g, so in total for the icing it was almost 1 kg powdered sugar (for 340 gr of butter&shortening)? And for the cheesecake 685 grams of cream cheese? I must have been doing something wrong, right? The taste is delicious, but it is as heavy on your stomach as the cake weights itself. So please help me out: what did I do wrong?


        I’m not very familiar with weight measurements, so I’m not sure about that. I will say that the chocolate cake isn’t a real heavy cake (I don’t think so anyways), but the cheesecake is pretty heavy, weight-wise. Certainly this cake will be heavy, weight-wise, when put together. But I don’t usually find that it’s heavy tasting. However everyone has a difference opinion on what that means, I’m sure.

      2. Lubina

        Thanks for the reply. And no matter how heavy the cakes weights or tastes, everybody enjoyed the cake very much! I just served small slices 🙂

  31. CeCelia

    I made this in October to celebrateHalloween an it was a raving success. My family ate the whole cake in just one day, and there were only four of us. To this day, this is the best chocolate cake recipe I’ve ever had and come back to it every time I whip up a batch, may it be for this recipe or just simple chocolate cupcakes. Everyone always wants to know my recipes now and always look forward to the holidays to see what I bring. I always tell them if they like what I make, they should check out this blog. Haven’t made anything I didn’t like. 🙂


      Thank you so much CeCelia! I’m so glad you enjoy the recipes and I appreciate you sharing the blog with people!! You rock! 🙂

  32. Jessie

    I just made this for my Granny’s 90th birthday party. It was awesome, thank you! I would recommend making an extra half batch of the frosting if you like a lot of frosting *and* fun decorative stars and things, I didn’t have quite enough for what I wanted to do. But had I been prepared, which I totally wasn’t, I could have fixed that. Instead I was flying by the seat of my pants as usual! Great cake- thanks again!

  33. milly

    Im really sorry but I’m confused with the canned pumpkin and puree are they the same thing sorry for the dumb question lol


      Not dumb at all – yes I believe they are the same. Pumpkin puree comes in a can, and that’s what I use.

  34. Nancy J Jackson

    I found this recipe online. My son asked for it to be made for his birthday cake this week. I cannot wait to eat it, it looks delicious sitting in our refrigerator. Thank you!

  35. Amy

    This is GORGEOUS! I’m hoping to make this in a few days to bring into work – just one question: For the frosting, what kind of shortening are you using? Thanks!

  36. Jessica+H

    Made the cake part of this recipe this weekend. o-m-gee amazing! tried to make my own cheese cake frosting, not so amazing. Lesson learned get all my dessert recipes from you!

  37. Julie+@+Julie's+Eats+&+Treats

    Have I ever told you how much your cakes amaze me!? I’m always so jealous of the perfection in them 🙂 This one looks like the perfect fall treat!

  38. Kathleen+Richardson

    Made it. Ate it. Shared it (really shared it–with lots of neighbors). It’s beautiful and scrumptiously delicious.

  39. Brittney Grant

    Hello!!! Let me just say I have been baking for many years and my family owns a restaurant that I bake for and design/make all of our speciality cakes. I have been to many sites and yours by far is my favorite. I made this cake yesterday and served it today at the grill. It was a huge hit as I knew it would be and I also had to try it!!! (I normally dont try the things i bake) or I would be extra huge! LOL it may be one of my very new favorites. who all eats all your yummy treats you bake so often? Thank you so much for sharing!!!

    love one happy custome cake designer!


      Thank you Brittney! I’m so glad you liked it and it was a hit! I definitely have to give away most of what I make – usually to our friends and my coworkers. 🙂

  40. Kimmie

    I’m not sure if I’m missing something. But for the ganache, are we just using half the recipe and not doing anything with the rest of it? It says to use half amount of chocolate chips and half of heavy cream, heat and melt. And spread half of that ganache on the chocolate layer and the other half on top of Cheesecake. What happens to the rest of it?


      I’m sorry, I thought I’d taken that out of the instructions. You’ll make all of the ganache at once.

  41. Monthly Mixer- September

    […]  Chocolate Pumpkin Cake | No- Bake Pumpkin Mousse |Chocolate Pumpkin Cheesecake Cake […]

  42. Kathleen Richardson

    Tell us, please, how you managed to make such beautifully clean cuts in this cake! Is is all due to an extra sharp knife, or is there more to it. What a gorgeous cake! I’m going to make it (and pin it).

  43. Amy+@+Amy's+Healthy+Baking

    Ohh my goodness… You’re my hero for doing handstands with your niece like that!! Seriously the Best Aunt Ever award right there! I was never very good at those — balance and flexibility weren’t my thing — so I had to use a wall or a door to do them as a kid. But cartwheels were always fun, and my younger brother and I taught ourselves to do them from both the right and left foot. Such fun memories! 🙂 P.S. Can I please please pretty please be your neighbor?? You always post the most impressive decadent cakes, and I’m always dying to try just one tiny bite!! Pinned!


      I would do cartwheels from both feet too – I think I actually got an award or something in a gymnastics class when I was really little for it, haha. 🙂

  44. Mariya

    I am not too big on pumpkin, can I substitute the pumpkin for something else? This cake looks amazing and I want some now.


      You can substitute it for sour cream and add vanilla to have a vanilla layer, if you’d prefer.

      1. Joyce S

        I was wondering if I could substitute it with peanut butter in the same measurements as the pumpkin called for?

  45. Friday Favorites | Spoonful of FlavorSpoonful of Flavor

    […] just wow! How amazing does this Chocolate Pumpkin Cheesecake Cake […]

  46. Michele

    Well.. I Made this cake tonight. Mine turned out NO WHERE near as pretty as yours, but this was also my first time making a “tiered” cake, and my first time making a Cheese cake, i’m just hoping it atleast taste good lol.

  47. Lindsey @ American Heritage Cooking

    Ahhh cartwheels! Is there anything better? I was the first person to move into a condo on my floor and I used to sometime feel compelled to cartwheel down the hall…yes, I am 30. No, this was not 25 years ago! But this CAKE! Why is in not sitting on a plate in front of me! It’s taunting me, calling my name. Oh, the unfairness.

  48. Jess+@+On+Sugar+Mountain

    I’m sitting here with my first cold of the season and all I want to do is wrap myself up in blankets and eat this whole cake. Chocolate and pumpkin sounds so warm and soothing of a combo, any change you deliver to sick food bloggers? 😉

  49. Julia+@+Sprinkled+With+Jules

    This is amazing! I love that you used ganache instead of frosting in between the layers. I’m going to have to try that some time. I’m slowly starting to like pumpkin more and more, but pumpkin and chocolate is definitely my favorite option!

  50. Julianne+@+Beyond+Frosting

    I am literally speechless. I was going to make just your chocolate cake this weekend (finally) when we go visit my family in Colorado, but I might have to make this instead. The pumpkin icing looks to die for.

  51. Julie @ Tastes of Lizzy T

    This cake is gorgeous! The cake part looks rich and decadent and pairs perfectly with the cheesecake! Shared on FB and pinning. 🙂

  52. Jocelyn+@BruCrew+Life

    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!!!

    1. John Barge

      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?

  53. Aimee+@+ShugarySweets

    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!

  54. Mir

    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!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29