Chocolate Pumpkin Cheesecake Cake

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This Chocolate Pumpkin Cheesecake Cake is the proper mixture of moist chocolate cake and creamy pumpkin cheesecake! The mixture of flavors and textures is extremely scrumptious and the proper addition to any fall celebration.

Why You’ll Love This Cake

Have you ever ever observed that cake makes nearly every thing higher? Relating to fall, this cake undoubtedly makes it even higher – and tastier. There are simply so many issues to like about it. Belief me — this cake has just a few steps, however they’re price it for the tip consequence.

• Tremendous moist chocolate cake. This cake begins out with my favourite moist chocolate cake. It’s probably the most tender, scrumptious chocolate cake ever, and it stays moist for daaaaaays. No joke.
• Creamy pumpkin cheesecake. The pumpkin cheesecake rocks. It’s the identical as my basic pumpkin cheesecake, with no crust. You’ll bake it in a easy water tub to make a wealthy and creamy, pumpkin spiced layer for the middle of the cake.
• Whipped chocolate cream cheese frosting. It doesn’t get any higher than this frosting! It’s made with cream cheese and whipped cream so it pairs fantastically with the cheesecake and has a light-weight, fluffy texture. So tasty!
• Simpler than it appears. Severely, whereas the instructions may look difficult at first look, this cake actually isn’t that arduous to make. The cake and cheesecake layers are good and strong, so that they stack simply with out the usage of a springform pan. Simply stack them with skinny layers of frosting to carry them collectively. Straightforward peasy!

What You’ll Want

Listed here are just a few ideas to remember when getting ready this recipe. Take a look at the recipe card towards the underside of this submit for the total quantities.

For the Pumpkin Cheesecake

• Cream cheese. Use full-fat, brick-style cream cheese. Don’t use low-fat, whipped or tub styles of cream cheese as a result of they’re too tender.
• Mild brown sugar. Utilizing brown sugar within the cheesecake offers it a richer taste.
• All-purpose flour. Helps to make the cheesecake creamy and helps forestall cracking.
• Pumpkin puree. Use canned pumpkin puree (not pumpkin pie combine). Selfmade puree can generally have an excessive amount of moisture.
• Bitter cream. Provides to the creamy, clean texture of the cheesecake and boosts the tangy taste. Use full-fat bitter cream for the very best outcomes.
• Vanilla extract
• Spices. For completely spiced taste, you’ll want floor cinnamon, floor nutmeg, floor gloves and floor ginger.
• Eggs. Make certain to make use of giant eggs and provides them time to return to room temperature earlier than starting the cheesecake filling.

For the Chocolate Cake

• All-purpose flour. To make sure your cake seems good and moist, ensure to measure the flour accurately. Use a meals scale in case you have one or use the spoon and stage technique.
• Sugar.
• Cocoa powder. I exploit pure, unsweetened cocoa powder. You possibly can additionally use Dutch-process cocoa powder.
• Baking soda. To assist the cake rise and have a young texture.
• Salt. For taste. With out it, you’d have a bland cake.
• Eggs. Use giant eggs (not medium or additional giant).
• Milk. I like to make use of 2% or complete milk for the very best taste, however you should utilize any share you’ve got readily available.
• Vegetable oil. Utilizing oil as a substitute of butter makes the cake tremendous moist and fluffy.
• Vanilla extract
• Boiling water – The recent water makes the cocoa “bloom” to convey out the chocolate taste. You possibly can additionally use scorching espresso.

For the Frosting

• Cream cheese. Use full-fat, brick-style cream cheese. To stop lumps, give it time to melt to room temperature earlier than mixing the frosting.
• Heavy whipping cream. Hold the cream chilly till it’s time to whip it. Chilly cream whips sooner and stays fluffier for longer.
• Powdered sugar. For sweetness and to stabilize the whipped cream.
• Cocoa powder.
• Vanilla extract
• Toppings. I embellished my cake with mini chocolate chips and sweet pumpkins.

How one can Make Chocolate Pumpkin Cheesecake Cake

Take a look at the step-by-step photographs for a fast overview of the instructions. Extra complete instructions may be discovered within the recipe card beneath.

Make the Pumpkin Cheesecake

• Put together pan. Preheat oven to 300°F (148°C). Line the within of a 9-inch cake pan with aluminum foil and depart some additional size that folds excessive of the pan.
• Make cheesecake batter. In a big bowl, mix the cream cheese, brown sugar and flour with an electrical mixer on low velocity. Add the pumpkin puree, bitter cream, vanilla extract and spices and blend till effectively mixed. Then add the eggs separately, beating slowly and scraping the edges of the bowl after every addition.
• Fill pan, make water tub. Fill the pan with the cheesecake batter. Make a water tub by inserting the cake pan inside one other bigger pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the cake pan.
• Bake low and gradual. Bake for 60-70 minutes (see tips on how to inform when your cheesecake is completed baking). Flip off the warmth, however depart the cheesecake within the oven with the door closed for an extra half-hour.

• Cool slowly. Crack the oven door open, however don’t take the cheesecake out but. Let it cool within the cracked oven for an additional 30 minute (this helps to stop cracks).
• Chill. Take the cheesecake out of the oven, take away the water tub and chill the foil-wrapped cheesecake within the fridge till agency, 4-5 hours.

Make the Chocolate Cake

• Put together to bake. Preheat the oven to 350°F (176°C). Put together two 9-inch (23cm) cake pans with parchment paper circles within the backside, and grease the edges.
• Make cake batter. Whisk all of the dry elements collectively in a big bowl. Put aside. Mix the eggs, milk, vegetable oil and vanilla in a mixing bowl. Add the dry elements to the moist and blend effectively. Then add the boiling water, whisking effectively to make a skinny batter.
• Bake. Fill the cake pans with batter and bake for about 35-40 minutes, or till a toothpick comes out clear.
• Cool. Take the truffles from the oven and permit them to chill within the pan for about 10 minutes. Then take away the pans and place the truffles on wire racks to chill fully.

Make the Whipped Chocolate Cream Cheese Frosting

• Beat cream cheese. Add softened cream cheese to a big mixer bowl and beat till clean. Put aside.
• Whip cream. In a big mixer bowl, whip the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract on excessive velocity simply till the cream begins to carry form.
• Mix. Add the cream cheese and whip on medium-low velocity till the frosting is thick and holds its form.

End the Cake

• Construct the cake. Take away cake domes from the highest of every cake with a big serrated knife. Place the primary chocolate cake layer on a cake plate or stand. Unfold about 1 cup of frosting evenly on high of the cake layer. Place the cool, agency cheesecake on high of the frosting. Unfold one other cup of chocolate frosting on high of the cheesecake and canopy it with the second layer of chocolate cake.
• Frost cake. Frost the surface of the cake and end it by piping shells across the high edge. I used Ateco tip 847. Press some mini chocolate chips across the backside of the cake and garnish with sweet pumpkins, if desired.

Suggestions for Success

• Room temperature elements. The cream cheese, bitter cream, and eggs ought to all be room temperature. The one exception is the heavy cream for the whipped cream, which must be chilled.
• Use low velocity. Beat on low when making the cheesecake filling to stop additional air from being added to the batter and inflicting cracks.
• Don’t over combine. You solely want to combine the cheesecake filling till it’s simply mixed. Over mixing the filling will even add extra air into the cheesecake and may trigger the highest to crack whereas baking.
• Line cake pan with foil. Since we aren’t utilizing a springform pan for the cheesecake, its necessary to line the baking pan with foil and press it into the underside in a clean layer. Make certain to go away just a little extra foil across the high of the pan to carry the cake out of the pan later.
• Use a water tub. It’d appear to be a trouble, however you gained’t remorse utilizing a water tub. Steam from the water tub will fill the oven, serving to to make sure that the cheesecake cooks evenly and stays good and moist.
• Use the identical cake pan. I like to recommend utilizing the identical cake pan for the cheesecake and cake layers. Totally different manufacturers or types of pans can fluctuate barely of their dimension. In the event you use the identical pan for every layer, they’ll all be the identical dimension and simpler to layer and frost.

Storage Info

• Fridge. If you end up with leftover cake, retailer it in an hermetic container within the fridge till able to serve. The cake tastes finest when eaten inside 4-5 days.
• Freezer. Alternatively, you’ll be able to freeze the cake (complete or in slices) for as much as 3 months. Flash freeze the cake/slices for about an hour after which wrap effectively in a double layer of plastic. They can be positioned in an hermetic container within the freezer. Thaw within the fridge earlier than serving.
• Make forward. It is a nice make forward recipe. Make the cheesecake and the cake layers a day or two prematurely and assemble the day earlier than you propose to serve the cake. It’ll maintain up nice!

Extra Completely Pumpkin Recipes

When it’s pumpkin season you realize it’s time to start out baking! Take a look at these swoon-worthy pumpkin desserts.

This recipe was up to date 11/19/2024. The cheesecake has been up to date with some extra spices and brown sugar (as a substitute of white sugar) and the frosting has modified. For the previous model, obtain the recipe PDF.

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Recipe

Chocolate Pumpkin Cheesecake Cake

• 
  Writer: Lindsay Conchar
• 
  Prep Time: 1 hour half-hour
• 
  Chill Time: 4 hours
• 
  Cook dinner Time: 2 hours 35 minutes
• 
  Complete Time: 8 hours 5 minutes
• 
  Yield: 14-16 Slices
• 
  Class: Dessert
• 
  Methodology: Oven
• 
  Delicacies: American

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Description

This Chocolate Pumpkin Cheesecake Cake is the proper mixture of moist chocolate cake and creamy pumpkin cheesecake! The mixture of flavors and textures is extremely scrumptious and the proper addition to any fall celebration.

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Elements

Pumpkin Cheesecake

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (225g) packed mild brown sugar
• 3 tbsp (24g) all-purpose flour
• 15 oz can pumpkin puree
• 1/4 cup (58g) bitter cream
• 1/2 tbsp vanilla extract
• 2 tsp floor cinnamon
• 3/4 tsp floor nutmeg
• 3/4 tsp floor cloves
• 1/4 tsp floor ginger
• 4 giant eggs, room temperature

Chocolate Cake

• 2 cups (260g) all-purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) pure unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 giant eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla
• 1 cup (240ml) boiling water

Chocolate Cream Cheese Whipped Frosting

• 16oz (452g) cream cheese, room temperature
• 2 1/2 cups (600ml) heavy whipping cream, chilly
• 1 cup (115g) powdered sugar
• 1/2 cup (58g) cocoa powder
• 1 tbsp vanilla extract
• Chocolate chips, non-obligatory
• Sweet pumpkins, non-obligatory

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Directions

Make the cheesecake

1. Preheat oven to 300°F (148°C). Line your entire inside a 9-inch cake pan with aluminum foil. Press it into the pan to get it as flat as you’ll be able to. You’ll use the aluminum foil to carry the cheesecake out of the pan when it’s baked and cooled.
2. In a big mixer bowl, combine the cream cheese, brown sugar and flour collectively till effectively mixed. Use low velocity to maintain much less air from stepping into the batter, which may trigger cracks. Scrape down the edges of the bowl.
3. Add the pumpkin puree, bitter cream, vanilla extract and spices and blend on low velocity till effectively mixed.
4. Add the eggs separately, beating slowly and scraping the edges of the bowl after every addition.
5. Pour the cheesecake batter into the lined cake pan.
6. Place the cake pan inside one other bigger pan. I exploit a bigger cake pan, however you should utilize a roasting pan or another bigger baking pan. Fill the surface pan with sufficient heat water to go about midway up the edges of the cake pan. Bake for 1 hour to 1 hour and 10 minutes. See tips on how to inform when your cheesecake is completed baking.
7. Flip off the oven and depart the cheesecake within the oven with the door closed for half-hour. Don’t open the door otherwise you’ll launch the warmth.
8. Crack oven door and depart the cheesecake within the oven for an additional half-hour. This cooling course of helps the cheesecake cool slowly to stop cracks.
9. Take away cheesecake from oven, take away from water tub wrapping and chill till agency, 4-5 hours.

Make the chocolate cake

1. Preheat oven to 350°F (176°C). Line two 9-inch (23cm) cake pans with parchment paper within the backside and grease the edges.
2. In a medium sized bowl, mix the flour, sugar, cocoa powder, baking soda and salt. Whisk till effectively mixed.
3. In one other medium sized bowl, mix the eggs, milk, vegetable oil and vanilla extract. Whisk till effectively mixed.
4. Add the dry elements to the moist elements and whisk collectively till effectively mixed.
5. Add the water and whisk till effectively mixed. The batter shall be skinny.
6. Divide the batter between the cake pans and bake for 35-40 minutes, or till a toothpick inserted within the center comes out clear.
7. Take away truffles from the pans and put aside on a cooling rack to chill fully.

Make the whipped cream frosting and construct the cake

1. Add the cream cheese to a big mixer bowl and beat till clean and creamy, then put aside.
2. Add the heavy whipping cream, powdered sugar, cocoa powder and vanilla extract to a big mixer bowl and whip on excessive velocity simply till the cream begins to carry form.
3. Add the cream cheese and whip on medium-low velocity till it thickens and holds form.
4. Use a big serrated knife to take away the domes from the highest of the 2 truffles, if wanted.
5. Place the primary layer of cake on a serving plate or a cardboard cake spherical. Unfold about 1 cup of frosting evenly on high of the cake layer.
6. Use the aluminum foil to carry the cheesecake out of the cake pan, take away the foil and place the cheesecake on high of the cake. The cheesecake needs to be agency and strong and straightforward to maneuver round.
7. Unfold one other cup of frosting evenly on high of the cheesecake, then add the second layer of cake on high. If the edges of the cake don’t line up, use a serrated knife to trim off the surplus cake or cheesecake.
8. Frost the surface of the cake, then press some chocolate chips across the backside of the cake, if desired.
9. Pipe shells of the frosting across the high fringe of the cake. I used the Ateco 847 icing tip. End off the cake with some sweet pumpkins, if desired.
10. Retailer the cake (in an hermetic container, if potential) within the fridge till able to serve. Greatest if eaten with 4-5 days.

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Diet

• Serving Measurement: 1 Slice
• Energy: 734
• Sugar: 49.7 g
• Sodium: 573.8 mg
• Fats: 48.3 g
• Carbohydrates: 70 g
• Protein: 11.4 g
• Ldl cholesterol: 164.1 mg