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Home » RECIPE » Desserts » Cakes » Pumpkin Cheesecake Cake

Pumpkin Cheesecake Cake

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By: Shinee Published: 10/20/2016Updated: 6/08/2021

This post may contain affiliate links. Read full disclosure

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Incredibly delicious marbled pumpkin cheesecake cake – your next new favorite dessert this season! Perfect for potlucks, holiday gatherings, and well, just because!

Incredibly delicious marbled pumpkin cheesecake cake - your next new favorite dessert this season! Perfect for potlucks, holiday gatherings, and well, just because!

It’s your turn to bring a treat to the office. And you’re bored of same old, same old. Pumpkin muffins – done and done. Pumpkin bread is overrated! And you can’t stomach yet another slice of pumpkin pie. (Wait, is that even possible??)

Oh my, my!

Today, you’re in for a treat, my friend!!!! I just can’t hide my excitement for this GIANT pumpkin cheesecake cake!! Also, I can’t wait for you to try it!

Super soft and moist pumpkin cake meets creamy sweet cheesecake, marbled together for an absolutely irresistible fall dessert that you’ll fall in love with in seconds!

Incredibly delicious marbled pumpkin cheesecake cake - your next new favorite dessert this season! Perfect for potlucks, holiday gatherings, and well, just because!

This effortlessly gorgeous sheet cake comes together quick and easy!

All the steps are laid out here for you, and you’ll find the printable recipe down below as per usual.

Giant Pumpkin Cheesecake Cake - True Crowd-Pleaser. Step by step photo directions...

Incredibly delicious marbled pumpkin cheesecake cake - your next new favorite dessert this season! Perfect for potlucks, holiday gatherings, and well, just because!

Incredibly delicious marbled pumpkin cheesecake cake - your next new favorite dessert this season! Perfect for potlucks, holiday gatherings, and well, just because!

And conveniently, it’s one ginormous cake! Enough to make everyone in the office happy and satisfied.

I really hope you give this beautiful marbled pumpkin sheet cake a try. And if you do, don’t forget to submit your photo to be featured on my blog.

Thank you so much for stopping by!

Pumpkin Cheesecake Cake

Incredibly delicious marbled pumpkin cheesecake cake – your next new favorite dessert this season! Perfect for potlucks, holiday gatherings, and well, just because!
5 from 2 votes
serves: 24 squares
Prep: 15 minutes
Cook: 30 minutes
Total : 45 minutes
Print
Leave a Review

Ingredients

Cheesecake:

  • 16 oz 450gr cream cheese, softened
  • ½ cup 145gr sweetened condensed milk
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract

Cake:

  • 2 cups 250gr all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs at room temperature
  • ½ cup 100gr brown sugar
  • ½ cup 120ml vegetable, or canola oil
  • 1 can 15oz/425gr pure pumpkin puree
  • ¾ cup 245gr sweetened condensed milk
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 350°F (177°C).
  • To make the cheesecake, beat cream cheese, sweetened condensed milk, egg and vanilla extract until nice and smooth.
  • To make the cake, whisk flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
  • In a mixing bowl with paddle attachment, beat eggs, sugar, oil, pumpkin puree and sweetened condensed milk until combined.
  • Add dry ingredients and mix just until combined.
  • Pour most of the batter into an ungreased 15x10x2-inch baking pan. Reserve about a cup or so batter for later.
  • Drop the cheesecake mixture in random pattern over the cake batter, as pictured above. Using a toothpick or knife, swirl around to even out the mixture.
  • Spoon the reserved cake batter over the cheesecake mixture and run a toothpick, or knife to just level the whole mixture.
  • Bake 28-35 minutes or until set. Cool completely on wire rack.
  • Once the cake is completely cooled, cut into squares and serve. If desired, sprinkle some fall sprinkles for decoration.
  • Store the leftovers in the refrigerator.

Tips & Notes:

For step-by-step photos and additional notes, read the post above.

Nutrition Facts:

Calories: 224kcal (11%) Carbohydrates: 22g (7%) Protein: 4g (8%) Fat: 13g (20%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 53mg (18%) Sodium: 222mg (10%) Potassium: 114mg (3%) Fiber: 1g (4%) Sugar: 14g (16%) Vitamin A: 336IU (7%) Vitamin C: 1mg (1%) Calcium: 95mg (10%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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Incredibly delicious marbled pumpkin cheesecake cake - your next new favorite dessert this season! Perfect for potlucks, holiday gatherings, and well, just because!

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  1. Betty says

    Posted on 7 October 2021 at 8:41 pm

    5 stars
    I’ve been making this recipe every year for the past three years. I’ve given out the recipe to multiple people! This is delicious! And so quick to make.

    Reply
  2. Maggie says

    Posted on 23 November 2018 at 7:01 pm

    Any ideas on which gluten-free cake mix to substitute for the flour, etc?

    Reply
    • Shinee says

      Posted on 26 November 2018 at 10:12 pm

      Hi, Maggie. Unfortunately, I have no experience with gluten-free cake mixes to give you an educated advice.

      Reply
  3. Morgan Vinthers says

    Posted on 26 September 2018 at 2:55 pm

    I want to make this for a dinner in a few days, I am wondering how far ahead I can make this as I’m not sure I’ll have time the day of…..

    Reply
    • Shinee says

      Posted on 29 September 2018 at 10:26 am

      Hi, Morgan. Sorry for delayed response. I’d advice to make a day in advance.

      Reply
  4. Brittany says

    Posted on 26 September 2017 at 9:12 pm

    I made this tonight and it was GREAT! Its not too sweet (which I loved), with the right amount of creamy and pumpkiny goodness. I only needed to bake mine for about 21 minutes – but I have a very old oven so that might be why :). Thanks for the recipe!!! (found this on Pinterest).

    Reply
    • Shinee says

      Posted on 27 September 2017 at 9:02 pm

      Brittany, so glad you made and love it!! Thank you for your feedback!

      Reply
  5. Jackie says

    Posted on 13 September 2017 at 1:41 pm

    So what size pan for sure?  In the pictures you used a 9×13 but the recipe calls for a 15×10?

    Reply
    • Shinee says

      Posted on 13 September 2017 at 3:21 pm

      Hi, Jackie. You’ll need 15×10-inch pan for this recipe. In the picture, I used this 15x10x2 baking pan.

      Reply
  6. Julie says

    Posted on 21 November 2016 at 10:45 am

    For the cheesecake, should it be a stick of butter or condensed milk? I’m confused on this. I’d like to make it,  but this part isn’t clear. Thank you!

    Reply
    • Shinee says

      Posted on 21 November 2016 at 10:52 am

      Oh my goodness, I have no idea what I was thinking! Haha. It should be sweetened condensed milk, and not in a stick form! 🙂 I corrected the recipe now. Sorry for confusion and thanks for pointing it out, Julie! Hope you’ll enjoy, and let me know how it turns out.

      Reply

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