Cheesecake Swirl Pumpkin Cake

Cheesecake Swirl Pumpkin Cake

Cheesecake pumpkin cake is a moist and flavorful pumpkin cake loaded with warm pumpkin spices and has a sweet cheesecake swirl. Garnish with whipped cream and chopped pecans for a delicious pumpkin dessert. 

Course Dessert
Keyword dessert, pumpkin cake, pumpkin cheesecake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Calories 296 kcal
Author Jessica - Together as Family


Pumpkin Cake

  • 6 tablespoons butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 can (15 oz) pure pumpkin
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Cheesecake Swirl

  • 1 bar (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray. Set aside.

Make the Pumpkin Cake

  1. In a large bowl with a handheld blender, or bowl of a stand mixer, beat together the butter and sugar until fluffy. About 1-2 minutes. 
  2. Add eggs, pumpkin, milk and vanilla. Blend to combine.
  3. In a separate medium bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt. Stir with a wire whisk to break up any clumps. 

  4. Add the dry ingredients into the pumpkin mixture and beat on low speed just until combined. 

Make the Cheesecake Swirl

  1. In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add the egg, sugar and vanilla. Beat together until smooth and combined.

Prepare for Baking

  1. Pour 2/3 of the pumpkin cake batter into the prepared baking dish.
  2. Spread cream cheese filling evenly over pumpkin batter in pan. Spoon the remaining pumpkin batter over cream cheese layer and smooth out in an even layer.

    ** It won't be super easy to spread it, so you could also dollop spoonful's of the cheesecake mixture all over the pumpkin cake batter.

  3. Using a knife, trace the pan in a swirl motion to marble the cream cheese and pumpkin layers together. Be sure not to over swirl. If you want to clearly see the layers, just gently swirl the batters together.
  4. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean.
  5. Let cake cool completely before serving. Or make the night before and refrigerate until needed. We prefer this cake after it's been in the fridge for at least a few hours, preferably overnight. 

  6. Garnish with whipped cream and chopped pecans, if wanted.

Recipe Notes

Make sure the cream cheese is softened before using it. Otherwise there will be small lumps of cream cheese that won't fully blend. I unwrap the cream cheese, put it on a microwave-safe plate and microwave it for about 25-30 seconds until it's soft. 


This recipe was originally shared in October 2017. It has been updated and republished October 2018 (recipe remains the same as before).