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There’s just something about this Spice Cake Pumpkin Cheesecake that will make you feel at home. Maybe it’s the delicious pumpkin spice flavor that reminds us of the holidays or the warm and comforting scent. Whatever it might be, this decadent dessert is perfect for any time of the year but, it is a perfect way to mix up your traditional pumpkin pie.
To make Spiced Pumpkin Cheesecake you will need the following ingredients: Spiced cake mix, cream cheese, canned pumpkin, pumpkin spice, eggs, heavy whipping cream, oil, flour, water, brown sugar, white sugar, powdered sugar, and vanilla.
This Spice Cake Pumpkin Cheesecake recipe is one simple way to really enjoy your fall experience. I mean, what’s fall without having pumpkin pie, or pumpkin spice mixed in at some point? It’s also a fun way to bring fall to your home even if it’s the middle of summer.
You’ll find that most of the ingredients listed are already in your cabinets. This makes it pretty easy to toss together this recipe without a lot of fuss. It’s probably one of my favorite ways to eat pumpkin pie since it it mixes three of my favorite things: Cheesecake, cake, and pumpkin pie.
How Do You Make Spiced Cake Pumpkin Cheesecake
First Layer: The Cake
Preheat oven to 350 degrees. Spay springform pan and set aside. Follow the directions on the cake mix box to prepare the cake. Pour the cake batter halfway into the springform pan bake for 25-35 minutes or until a toothpick comes out clean. While the cake is baking, prep the cheesecake mixture.
Second Layer: The Cheesecake
In a medium bowl, combine the flour, pumpkin spice, and pumpkin – mix until combined, set aside. In a standing mixer, beat the cream cheese until smooth. Add in the brown sugar and 2/3 c sugar – mix until combined. While mixing on low speed, add in 1 egg at a time, mixing well after each egg added. Slowly mix in the pumpkin mix and set the oven to 325 degrees.
Once the cake is baked and cooled, add in 3/4 of the cheesecake mixture on top of the cake. Bake for 1 hour and 15 minutes. Once that time is up, turn off the oven and leave the oven door cracked open for 45 minutes. After this, place the cheesecake on a wire rack to cool for 1 hour. Place the cheesecake into the fridge for 4 hours or overnight. After the cheesecake has been in the fridge for 4 hours or overnight, it’s time to prep the whipped cream and remove the cheesecake from the springform pan.
Third Layer: The Whipped Cream
In a standing mixer, combine the heavy whipping cream, powdered sugar, and vanilla – mix on medium speed until stiff peaks form. Scoop whipped cream into a piping bag fitted with a star tip. Pipe the whipped cream onto the edging of the cheesecake and finish by topping with pecans.
Tips & Tricks to Making Cheesecake
- Making sure your cream cheese is at room temperature makes it easier to whip up. Just don’t heat it in the microwave or you will melt it and ruin the consistency desired for this recipe.
- If you think it’s taking too long to form stiff peaks in your whipped cream, be patient, they will come. If you follow the portions closely in this recipe, your peaks will form after a few minutes, it just feels like it takes forever, I promise, it isn’t.
- Making sure your heavy whipping cream is really cold will help form the peaks quicker.
Common Questions About Pumpkin Cheesecake
Here are some of the most frequently asked questions about making a spiced pumpkin cheesecake:
What is a Spice Cake Mix and Where Do I Find One?
Spice cake is actually a pretty common cake found in your average grocery store. Some stores may even carry pumpkin spice cake mixes which could be used as a substitute. Other names that you might find spice cake mixes under are sponge cake, jumble cake, or ginger cake.
Can I Substitute Frosting for the Whipped Cream?
Of course! The great thing about any recipe is being able to adjust it to your own preferences. If you want to skip the whipped cream portion and use frosting instead, that’s definitely doable. A great frosting choice commonly used with this flavor of dessert is cream cheese frosting.
Other Pumpkin Recipes To Make
Spiced Pumpkin Cheesecake
It might seem like there’s a long process to making this Spice Cake Pumpkin Cheesecake. However, it’s well worth the time and it’s so rich and pleasing that, you’ll most likely not want too big of a slice and will have plenty to share.
If you loved this Spiced Pumpkin Cheesecake let me know with a 5 star rating!
- 1 box of spice cake mix
- 3 eggs
- 1 c water
- 1/2 c oil
- 1/4 c flour
- 2 tsp pumpkin spice
- 1 can (15 oz) pumpkin
- 4 - 8 oz packages of cream cheese, softened
- 1 c packed brown sugar
- 2/3 c sugar
- 5 large eggs
- 1 c heavy whipping cream
- 1/2 c powder sugar
- 1 tsp vanilla
Peheat oven to 350 degrees
Spay springform pan and set aside
Follow the directions on the cake mix box to prepare the cake
Pour the cake batter half way into the springform pan
Bake for 25-35 minutes or until a tooth pick comes out clean
While cake is baking prep the cheesecake
In a medium bowl, combine the flour, pumpkin spice and pumpkin and mix until combined
In a standing mixer beat the cream cheese until smooth
Add in the brown sugar and 2/3 c sugar and mix until combined
While mixing on low speed, add in 1 egg at a time, mixing well after each egg added
Slowly mix in the pumpkin mix
Set oven to 325
Once cake is baked and cooled, add in 3/4 of the cheesecake mixture on top of the cake
Bake for 1 hour and 15 minutes
Once that time is up, turn off the oven and leave the oven door cracked open for 45 minutes
Once that time is up place cheesecake on a wire rack to cool for 1 hour
Place cheesecake into fridge for 4 hour to overnight
After the cheesecake has been in the fridge for 4 hours or overnight prep the whipped cream remove cheesecake from springform pan
In a standing mixer, combine the heavy whipping cream, powder sugar and vanilla and mix on medium speed until stiff peaks form
Scoop whipped cream into a piping bag fitted with a star tip
Pipe whipped cream onto the edging of the cheesecake and top with pecans.