Chocolate Pumpkin Cheesecake Cake
A homemade chocolate cake with a no-bake pumpkin cheesecake layer nestled right in the middle and smothered with a 2-ingredient chocolate ganache, today’s Chocolate Pumpkin Cheesecake Cake ensures that you can have your cake – and eat your cheesecake, too!
(Check out the rest of the cheesecake cake recipes on the site!)
Layered Pumpkin Cheesecake Cake Recipe
If you’re sensing a theme here, you’re not wrong.
While we have made sure to develop some classic fall cheesecakes for sharing (like our Pumpkin Cheesecake and our Caramel Apple Cheesecake), I’ll be honest that I have a lot more fun developing fun twists on classic recipes or mash-up recipes, like today’s Chocolate Cake meets Pumpkin Cheesecake recipe.
What you’ll love about this cake:
- Its two desserts in one, letting the cake lovers and the cheesecake fans both have exactly what they want.
- Super simple to make – the pumpkin cheesecake is no-bake, the ganache is just 2 ingredients – and if you want to make this recipe even easier, you can use a boxed chocolate cake mix, too!
- Looks fancy while taking less than an hour to whip up.
- Oh, and did we mention it tastes delicious??
Chocolate and pumpkin is one of those flavor combinations that sounds bizarre the first time you hear it, but it has quickly become one of my personal favorites! Plus the warming spices of cinnamon, nutmeg and cloves helps to tie the two flavor profiles together to form one satisfying, sweet treat with just a hint of bitterness from the chocolate and earthiness from the pumpkin.
(However, if you’re too nervous to try this flavor combo, you can swap out the chocolate cake for a spice cake or vanilla cake.)
I hope your family loves this easy layered chocolate pumpkin cheesecake cake as much as mine does!
— Jennifer
Chocolate Pumpkin Cheesecake Cake Ingredients
For your convenience, I’ve provided ad links to supplies used to make this recipe; see our disclosure policy here.
For the Chocolate Cake:
- Hot water
- White granulated sugar
- Vegetable oil
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
For the Pumpkin Cheesecake:
- Cream cheese, room temperature
- White granulated sugar
- Pumpkin puree
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Heavy whipping cream
For the Chocolate Ganache:
- Heavy whipping cream
- Semi-sweet chocolate chips
Scroll down to the printable recipe card for full measurements.
Tip: swap out the homemade chocolate cake for boxed chocolate cake, if desired.
Helpful Kitchen Tools
- Two 8” Round Cake Pans
- Parchment Paper
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Electric Mixer
- Saucepan
- Knife
How to make Chocolate Pumpkin Cheesecake Cake
To Prep: Preheat oven to 350F. Spray two 8-inch round cake pans with nonstick baking spray and line the bottom of each pan with a circle of parchment paper.
- Prepare the Chocolate Cake | follow our homemade recipe or prepare a boxed chocolate cake mix.
- Prepare the Cheesecake Layer | whip all ingredients together and pour into one of the prepared pans to set up in the fridge until the chocolate cake is baked and cooled.
- Assemble the Cake | Sandwich the pumpkin cheesecake layer in between the two chocolate cake layers, using a bit of chocolate ganache to help secure the layers, if needed.
- Finish with Chocolate Ganache | Pour the remaining 2-ingredient chocolate ganache over the whole cheesecake cake. Allow to set before serving.
Chocolate Pumpkin Cheesecake Cake FAQs
How to store Cheesecake Cake? This cheesecake cake needs to be stored in the refrigerator. You can buy a cake container that you can place your layered cake in or you can cover it with aluminum foil to ensure it is airtight.
Due to the cheesecake layer, you can not leave this cake out on the counter at room temperature.
How long does Chocolate Pumpkin Cheesecake Cake last? Store the cake in the fridge for up to 4-5 days. This cake is best when eaten within the first day or two of making it.
The biggest thing is ensuring your cake is covered well or it will dry out faster or take on other odors from the fridge.
Can you freeze Pumpkin Cheesecake Cake? Now, if you want to freeze leftover cake, store in an airtight freezer container and then freeze for up to three months. Once frozen you can remove a slice or two at a time, or the whole cake.
Let it thaw in the fridge overnight before you plan to serve or enjoy.
Can I Use A Boxed Cake Mix? Absolutely! While our homemade chocolate cake recipe is super simple to make, we are big fans of boxed cake mix over here – and this recipe will work just as well with it as it does with from-scratch batter.
Variations To Pumpkin Cheesecake Cake
- Add in some nuts like walnuts or pecans on top for added texture and flavor.
- Skip the chocolate ganache, and frost with a classic chocolate frosting.
- Consider serving up a naked cake to really show off the layers.
- You can use a white cake in place of chocolate cake if you would prefer, or even do a spiced cake for added flavor.
More Cheesecake Cake Recipes:
- Red Velvet Cheesecake Cake
- Carrot Cake Cheesecake Cake
- Salted Caramel Chocolate Cheesecake Cake
- Halloween Funfetti Cheesecake from Sugar, Spice and Glitter
- Funfetti Cheesecake with Cake Crust from The Soccer Mom Blog
Chocolate Pumpkin Cheesecake Cake Recipe (Printable Recipe Card)
If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.
Chocolate Pumpkin Cheesecake Cake
Ingredients
Cake
- 1 1/2 cups hot water
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Pumpkin Cheesecake
- 3 (8 ounce packages) cream cheese room temperature
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup heavy whipping cream
Chocolate Ganache
- 1 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
Instructions
Cake
- Preheat oven to 350 degrees F. Spray two 8-inch round cake pans with nonstick baking spray and line the bottom of each pan with a circle of parchment paper.
- Add the hot water, sugar, oil, eggs, and vanilla extract to a large mixing bowl. Whisk to combine.
- Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients. Whisk just until the dry ingredients are worked into the batter and smooth.
- Divide batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and let cool in the pans for 30 minutes to an hour.
- Turn the cake out onto a wire rack and level the tops of the cakes using a leveler to remove the curved top.
Cheesecake
- Cream together cream cheese and sugar until smooth, with a hand mixer on medium speed.
- Add in pumpkin, vanilla, and spices. Beat until incorporated.
- Using a separate mixing bowl, whip heavy cream until stiff peaks form.
- Add the whipped cream into the cream cheese and sugar mixture and fold with a spatula until smooth.
- Spray a 9-inch cake pan with non-stick cooking spray and place a parchment circle on the bottom of the pan.
- Pour the cheesecake batter into the pan and spread out evenly.
- Refrigerate the cheesecake layer for 4 hours or overnight and then put in the freezer for 20 minutes before assembling the cake.
Ganache
- Add the heavy whipping cream and chocolate chips to a medium saucepan and place over medium heat. Let it melt together while stirring frequently. Remove from the heat and let cool.
Assemble the Cake
- Add the first cake layer top side down on a cake plate.
- Add a small amount of ganache over the cake layer.
- Add the cheesecake layer on top of the ganache. With a knife, scrape away any excess cheesecake layer that hangs over the cake, so it is even with the cake.
- Add a small amount of ganache to the top of the cheesecake layer.
- Top with the remaining cake layer, top side down, and finish by pouring ganache over the cake.
Notes
Nutrition
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Instant Pot Caramel Apple Cheesecake
