Pumpkin Cheesecake Cake

This pumpkin cheesecake cake is so easy and is made in as a sheet cake, and is the pumpkin flavor you’re looking for in the fall. Tender pumpkin spice cake is swirled with sweet, slightly tangy cheesecake.

Why You'll Love This Recipe

• Easier than cheesecake - no water bath, no springform pan, and different from pumpkin cheesecake bars!
• Swirled beauty - the cheesecake swirl makes this cake look stunning with minimal effort.
• Feeds a crowd - perfect for Thanksgiving, potlucks, or holiday parties.
• Optional topping - serve with or without the creamy Cool Whip topping.

Ingredients (with Notes)

Ingredients for the Cheesecake Swirl

• Cream cheese - full-fat works best for structure and flavor.
• Granulated sugar - keeps the cheesecake layer sweet and smooth.
• Almond extract - adds a delicate flavor (or swap for vanilla).
• 1 egg - binds everything together.

For the Pumpkin Cake

• All-purpose flour - the base of the cake.
• Pumpkin pie spice + cinnamon - warm, cozy autumn flavors.
• Salt + baking powder - for balance and lift.
• Pumpkin puree - make sure it's 100% pumpkin, not pie filling.
• Granulated & brown sugar - both sweetness and moisture.
• Salted butter - adds richness.
• Whole milk - keeps the batter tender.
• Eggs - provide structure.

For the Topping (Optional)

• Cool Whip - light, fluffy shortcut topping.
• Cream cheese - makes the topping extra rich.
• Granulated sugar - a touch of sweetness.

Instructions

• Prepare your baking sheet. Preheat oven to 350°F. Spray a 9×13 lipped baking sheet with nonstick spray.
• Make the cheesecake mixture. In a medium bowl, beat cream cheese, sugar, almond extract, and egg until smooth. Transfer to a piping bag.

• Mix the dry ingredients. In a large bowl, whisk flour, pumpkin pie spice, cinnamon, salt, and baking powder.

• Combine the wet ingredients. In another bowl, stir pumpkin puree, sugars, butter, and milk. Beat in eggs until fluffy.

• Mix wet and dry. Fold the wet mixture into the dry until no streaks remain.

• Layer and swirl. Spread half the cake batter into the pan. Pipe cheesecake mixture in lines and swirls. Top with remaining batter and swirl gently with a skewer.

• Bake. Bake uncovered for 30 minutes or until a toothpick comes out clean.

• Make the topping. Mix Cool Whip, cream cheese, and sugar until smooth. Refrigerate until ready.

• Cool & serve. Let the cake cool completely, then serve with topping if desired.

Tips & Notes

• Don't over-swirl the cheesecake mixture-less is more for those beautiful ribbons.
• For a richer topping, use homemade whipped cream instead of Cool Whip.
• Lightly grease your piping bag before filling-it helps prevent sticking.

FAQs

Topping Ideas for Pumpkin Cheesecake Cake

• A drizzle of caramel sauce.
• Chopped pecans for crunch.
• Extra cinnamon for bold spice.
• Raisins for texture.

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

This cake is a showstopper for:

• Thanksgiving dessert tables
• Potlucks and church gatherings
• Fall birthday celebrations
• Cozy weeknight treats

More Pumpkin Recipes

Recipe

Pumpkin Cheesecake Cake

Jessica Burgess

This pumpkin cheesecake sheet cake combines tender pumpkin spice cake with a creamy cheesecake swirl and optional whipped topping-easy, festive, and perfect for fall gatherings.

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Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 454 kcal

Video

Ingredients

For the cheesecake swirl:

• ▢ 8 ounce cream cheese block, softened
• ▢ ½ cup granulated sugar
• ▢ ½ teaspoon almond extract
• ▢ 1 large egg

For the pumpkin cake:

• ▢ 2 ⅓ cups all-purpose flour
• ▢ 3 teaspoons pumpkin pie spice
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon baking powder
• ▢ 15 ounces can pumpkin puree (not pumpkin pie filling)
• ▢ 1 ½ cup granulated sugar
• ▢ 1 cup light brown sugar
• ▢ ½ cup salted butter softened
• ▢ ¼ cup whole milk
• ▢ 2 large eggs

For the topping:

• ▢ 18 ounces Cool Whip
• ▢ 4 ounces block cream cheese softened to room temp (very soft)
• ▢ 1 Tablespoon granulated sugar

Instructions

 

• Prepare your baking sheet. Preheat your oven to 350°F and spray a 9×13 lipped baking sheet with nonstick cooking spray.
• Make the cheesecake mixture. In a medium bowl, use a hand or stand mixer to combine the cream cheese with the sugar, almond extract, and egg. Beat until smooth and creamy.
• Transfer to a piping bag. Transfer the mixture into a piping bag and set it aside. Clean your medium bowl for the cake mix step.
• Mix the dry ingredients. In a large bowl, stir together the flour, pumpkin pie spice, ground cinnamon, salt, and baking powder, and set aside.
• Combine the wet ingredients. In your cleaned-out medium bowl, combine the pumpkin puree with the granulated sugar, brown sugar, butter, and whole milk.
• Beat in the eggs. Add the eggs to the mixture and beat until well mixed and fluffy.
• Add the wet to the dry. Pour the wet ingredients into the dry ingredients and use a rubber spatula to fold the wet into the dry until well incorporated and there are no dry bits remaining.
• Add a layer of cake batter to the baking sheet. Pour half of the batter into the prepared baking dish and spread it into an even layer.
• Pipe in the cheesecake. Use the cream cheese mixture in the piping bag to pipe lines and swirls into the batter.
• Top with more cake mix. Pour the remaining cake mix into the dish and smooth it out to the edges of the dish.
• Swirl. Use a skewer or thin spoon handle to swirl the cake mixture around until the cheesecake mix is evenly swirled but not entirely mixed in.
• Bake. Bake uncovered for 30 minutes or until a toothpick inserted into the center comes out clean.
• Make the topping. While the cake bakes, make the topping by combining the Cool Whip, cream cheese, and granulated sugar until smooth and placing it in the refrigerator until ready to serve.
• Cool and serve. Allow the cake to cool before serving with the topping.

Nutrition

Serving: 1slice | Calories: 454kcal | Carbohydrates: 75g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 81mg | Sodium: 357mg | Potassium: 178mg | Fiber: 2g | Sugar: 53g | Vitamin A: 6075IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 2mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Keywords fall recipes, pumpkin cake, pumpkin dessert recipes

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