Last Updated on January 22, 2024 by Allison Lancaster
When cooler weather hits, it’ll be time for all things pumpkin! This no bake cheesecake layered pumpkin cake is a great treat!
Who doesn’t love all things pumpkin? If you’re craving a pumpkin dessert – I have the perfect treat for you! Pumpkin cake with a no bake cheesecake layer!
Seriously, it’s got it all in one delicious dessert. Pumpkin, cheesecake, cake, and loads of frosting. It’s a dessert you will want to hide to enjoy, simply because you won’t want to share. Okay, maybe you’ll share with your husband, but not the kids.
Okay, you’ll share with the kids, but only 1 piece. Fine, they will each get their own small slice. It’s just how moms roll, right?
Don’t let the number of steps to this dessert overwhelm you. It goes together very quickly once you have all the ingredients out. You can mix together the no bake cheesecake layer while the cake is baking, and whip the frosting as the cake is cooling.
You will want to make sure to whip that no bake cream cheese layer well, to make sure there are no lumps. When you allow the cream cheese to come to room temperature for at least 20 minutes before, that will help immensely. Plan on scraping the sides down 2-3 times while mixing to ensure even mixing as well.
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The frosting layer will whip up better and faster if the cream cheese and butter are also at room temperature. Make sure to use powdered sugar, not granulated, to keep it from becoming grainy. If you are out of powdered sugar simply add granulated sugar to a high speed blender or food processor to grind into a powder.
Pumpkin Layer Cake
- 11/2 cups granulated sugar
- 1 cup vegetable oil
- 1 15 ounce can pumpkin puree
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 8 ounce packages cream cheese
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup unsalted butter
- 8 ounces cream cheese
- 4 cups powdered sugar
- 2 Tablespoons pure maple syrup
Preheat oven to 350 degrees.Combine first 5 ingredients in a large mixing bowl. Stir until combined.
Add remaining cake ingredients to the wet ingredients. Mix until just incorporated, being careful not to overmix.
Spray 2 (9-inch) pans with non-stick cooking spray, and line the bottoms with a parchment paper circle. Pour batter evenly between the two cake pans.
Bake cake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove cake from oven and let cool on a cooling rack.
To make the cheesecake layer, cream together cream cheese and sugar until smooth, with a hand-held mixer. Next, in a standing mixer, whip heavy cream until thick.Stir whipped cream and vanilla into the cream cheese and sugar mixture until smooth.
Spray a 9-inch cake pan with non-stick spray, and insert a parchment circle on the bottom of the pan. Scoop cheesecake filling into the pan and press down to flatten it. Refrigerate for a couple of hours to overnight to firm up before assembling the cake.
To make the frosting, beat the butter and cream cheese in a medium-sized mixing bowl until smooth. Add in the powdered sugar and mix to combine, and then mix in the maple syrup.
To assemble the cake, put the first cake layer top side down on a cake plate. Add a small amount of icing and spread that around the cake layer. Top the cake layer with the cheesecake layer, another thin layer of icing, and then the second cake layer top side down. Decorate the top as desired with the remaining icing.