Pumpkin Cheesecake Bundt Cake
This Pumpkin Cheesecake Bundt Cake is the perfect mix of pumpkin cake and creamy cheesecake. It’s baked in a bundt pan, with layers of pumpkin batter and cheesecake filling swirled together. It tastes amazing both warm and chilled. :)
This Pumpkin Cheesecake Bundt Cake is soft, moist and delicious. What makes it stand out is the creamy cheesecake layer scooped between the layers. It tastes amazing both warm and chilled. When it’s warm, the texture is extra soft and comforting. When it’s cold, it firms up slightly and reminds me of a mix between pumpkin bread and cheesecake.
It’s a great recipe for fall gatherings, cozy weekends or even as a Thanksgiving dessert if you want something a bit different. You can serve it as is or dust a bit of powdered sugar on top for a simple finish.
WHY YOU’LL LOVE THIS RECIPE
🧡 Two desserts in one - You get the best of both worlds: a soft, spiced pumpkin cake and a creamy cheesecake baked together in one cake.
🧡 Moist and tender texture - Thanks to the pumpkin puree, this cake stays moist for days without drying out.
🧡 Beautiful swirl inside - When you slice it, you’ll see a gorgeous marbled pattern of pumpkin and cheesecake.
🧡 Perfect balance of flavors - The tangy cheesecake layer balances out the spiced pumpkin cake perfectly.
🧡 Tastes great warm or chilled - Enjoy it freshly baked and soft; or chilled from the fridge like a cheesecake.
🧡 Easy to make - No fancy techniques here.
🧡 A cozy fall treat - It’s everything you want in an autumn dessert.
Frequently asked questions
1. What size bundt pan did you use?
I used a 22 cm bundt pan for this recipe. If yours is slightly bigger or smaller make sure to adjust baking time accordingly, as it might need a few minutes more or less.
2. How do I store the cake?
Keep it covered in the fridge for up to 4 days. Because of the cheesecake layer, it’s best stored chilled.
3. Can I serve it warm?
It tastes amazing warm, but make sure it has cooled down enough to slice properly.
4. Can I use homemade pumpkin puree?
Yes, homemade puree works great! Click here for the recipe.
5. My cake stuck to the pan. What did I do wrong?
Make sure to grease every corner of your bundt pan really well with butter or oil and dust with a bit of flour. A good non stick pan helps a lot too.
6. Can I make this in a regular loaf or round pan?
Yes, but baking time will change. A loaf pan might need longer and a regular round tin will bake faster.
7. Can I skip the cheesecake layer?
You can, but it won’t really be the same dessert. You’ll just get a delicious pumpkin bundt cake instead!
8. How do I know when it’s done baking?
Insert a toothpick, it should come out mostly clean with a few moist crumbs. The top should be golden and slightly springy.
Ingredients you will need for this recipe
For the Pumpkin Cake
Eggs: Give structure and help the cake hold together.
Granulated sugar: Sweetens the cake. Caster sugar works too.
Brown sugar: Adds a caramel like flavor and keeps the cake moist.
Pumpkin purée: Makes the cake soft and moist with that cozy pumpkin taste.
Milk: Adds moisture and lightness.
Sunflower oil: Keeps the cake soft and tender. You can use vegetable oil or any other neutral tasting oil.
Vanilla extract: Vanilla bean paste works too.
All purpose flour: The base of the cake.
Baking powder: Helps the cake rise.
Cinnamon & nutmeg: Give that cozy fall flavor. Pumpkin pie spice works perfectly too.
For the Cheesecake layer
Cream cheese: The creamy base of the cheesecake layer. I used Philadelphia cream cheese.
Sugar: Sweetens the cheesecake layer. You can use light brown sugar instead for a deeper taste.
Vanilla bean paste or powder: Adds that lovely vanilla flavor.
Egg: Helps the cheesecake set as it bakes.
Heavy cream: Makes the cheesecake layer creamy and smooth.
Step by step instructions with photos
1. Preheat your oven to 180•C.
2. Generously grease your Bundt cake pan with butter and lightly dust it with flour. Set aside.
3. For the pumpkin cake batter, combine the sugar, brown sugar, eggs and pumpkin purée.
4. Next mix in the oil, milk and vanilla extract.
5. Sift in the flour, baking powder, cinnamon and nutmeg. Mix until well combined, then set aside.
6. For the cheesecake layer, mix the cream cheese with the sugar until smooth.
7. Add the egg and mix again until fully combined.
8. Lastly stir in the heavy cream and vanilla extract.
9. Pour a layer of the pumpkin batter into your prepared Bundt pan.
10. Add a layer of the cheesecake batter, then continue alternating the two until you run out of both.
11. Make sure to finish with a layer of pumpkin batter on top.
12. Bake in the preheated oven for about 45 minutes.
13. If it starts browning too quickly, cover it loosely with foil halfway through.
14. *NOTE*: my oven runs hot, so keep an eye on your cake and increase the baking time if needed.
15. Once baked, let the cake cool in the pan for 15 minutes.
16. Then carefully turn it out and let it release from the pan.
17. Allow it to cool for about an hour before slicing. Enjoy!
Pumpkin Cheesecake Bundt Cake
This Pumpkin Cheesecake Bundt Cake is the perfect mix of pumpkin cake and creamy cheesecake. It’s baked in a bundt pan, with layers of pumpkin batter and cheesecake filling swirled together. It tastes amazing both warm and chilled. :)
Ingredients
- 2 large eggs
- 100g granulated sugar - 1/2 cup
- 80g brown sugar - 1/3 cup 1 teaspoon
- 200g pumpkin puree - 3/4 cup + 1 tablespoon
- 150g milk - 1/2 cup + 2 tablespoons
- 50g sunflower oil - 1/4 cup
- 1 teaspoon vanilla extract
- 250g all purpose flour - 2 cups
- 8g baking powder - 1 teaspoon + 1/2 teaspoon
- 1 tablespoon cinnamon and 1/2 teaspoon nutmeg
- 300g cream cheese - 1 cup + 1/4 cup
- 80g sugar -1/3 cup + 1 tablespoon
- 1 teaspoon vanilla bean paste or ground vanilla bean powder
- 1 large egg
- 50g heavy cream (32% fat content) - 1/4 cup
Instructions
- Preheat your oven to 180•C.
- Generously grease your Bundt cake pan with butter and lightly dust it with flour. Set aside.
- For the pumpkin cake batter, combine the sugar, brown sugar, eggs and pumpkin purée.
- Next mix in the oil, milk and vanilla extract.
- Sift in the flour, baking powder, cinnamon and nutmeg. Mix until well combined, then set aside.
- For the cheesecake layer, mix the cream cheese with the sugar until smooth.
- Add the egg and mix again until fully combined.
- Lastly stir in the heavy cream and vanilla extract.
- Pour a layer of the pumpkin batter into your prepared Bundt pan.
- Add a layer of the cheesecake batter, then continue alternating the two until you run out of both.
- Make sure to finish with a layer of pumpkin batter on top.
- Bake in the preheated oven for about 45 minutes.
- If it starts browning too quickly, cover it loosely with foil halfway through.
- NOTE: my oven runs hot, so keep an eye on your cake and increase the baking time if needed.
- Once baked, let the cake cool in the pan for 15 minutes.
- Then carefully turn it out and let it release from the pan.
- Allow it to cool for about an hour before slicing. Enjoy!
Nutrition Facts
Calories
235Fat
31 gSat. Fat
7 gCarbs
41 gFiber
1 gNet Carbs
40 gSugar
23 gProtein
4 gSodium
171 mgCholesterol
76 mg
