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Creamy Swirled Pumpkin Caramel Cake

Featured in: Cakes and Cupcakes

This knockout Caramel Pumpkin Cake Cheesecake blends two favorite treats into one jaw-dropping dessert. The dish features layers of warm spiced pumpkin batter and sweet caramel cheesecake mix that swirl together for a beautiful marbled look. The pumpkin part stays soft and flavorful, while the cheesecake bits are smooth and rich with caramel flavor throughout. Add a fluffy layer of whipped cream and a drizzle of salty caramel on top, and you've got an amazing treat that'll wow everyone at fall parties.
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punchofyummy
Updated on Wed, 09 Apr 2025 19:21:47 GMT
Luxurious layered pumpkin dessert with caramel swirls and autumn spices. Pin it
Luxurious layered pumpkin dessert with caramel swirls and autumn spices. | pinchofyummy.com

Take your taste buds on a journey with this delightful treat - fork-tender pumpkin cake swirled with luscious caramel cheesecake ribbons. This indulgent dessert brings together cozy fall spices and creamy cheese, all topped with fluffy whipped cream and gorgeous golden salted caramel drizzles. Each mouthful offers an amazing mix of textures - from soft, spiced pumpkin cake to smooth, velvety caramel cheesecake, making for an unforgettable sweet that takes regular pumpkin cake to extraordinary levels.

I've tried so many versions of this sweet treat, and I've found that pumpkin and caramel together make something truly special. The way the spices open up while baking and mix with those caramel notes has made this the fall dessert everyone always asks me to bring, especially at Thanksgiving dinners.

Must-Have Ingredients Breakdown

  • Pure pumpkin from a can: Go for the plain stuff without added spices or sugar - its natural flavor makes the best base.
  • Cream cheese: Use full-fat blocks sitting at room temp for the creamiest, most luxurious cheesecake texture.
  • Dark brown sugar: The rich molasses taste makes both the pumpkin and caramel flavors pop.
  • Sunflower oil: This keeps your cake super moist, even after it's been in the fridge.
  • Sour cream: A bit of tang cuts through the sweetness and adds amazing creaminess.
  • Pumpkin pie spice: Mix your own for brighter, more lively warmth than store-bought blends.
  • Salted caramel sauce: That sweet-salty combo lifts all the other flavors to new heights.

Crafting Your Delicious Creation

Set Your Base:
Butter your 9-inch springform pan thoroughly, coating every corner for a clean release later.
Start Your Cheesecake:
Mix room temperature cream cheese until it's perfectly smooth with no lumps, making sure to scrape down the bowl often.
Mix The Caramel Layer:
Blend dark brown sugar with cream cheese until you get a shiny, lighter mixture.
Build Structure:
Put in eggs one by one, letting each one fully mix in before adding another, keeping that silky texture.
Prepare The Pumpkin:
Mix pumpkin puree with warm spices, letting them release their amazing scents.
Put It All Together:
Add layers of both batters, then make pretty swirls by pulling a knife through in figure-eight patterns.
Decadent pumpkin cheesecake with a moist cake base and gooey caramel drizzle. Pin it
Decadent pumpkin cheesecake with a moist cake base and gooey caramel drizzle. | pinchofyummy.com

I started making this cake as a family tradition five years ago when I wanted something different for Thanksgiving dessert. The pumpkin and caramel flavors actually get better during chilling time, which is why I always make it a day ahead.

Tasty Serving Ideas

Dust your slices with some cinnamon and add little dollops of fresh whipped cream. For fancy occasions, try adding a scoop of vanilla bean ice cream or serving with warm apple cider. You might also want to put out a bourbon caramel sauce so folks can add extra if they want.

Year-Round Twists

Change this dessert throughout the year by swapping in sweet potato for pumpkin in winter, adding a splash of maple extract for extra warmth, or mixing in crushed pecans for a nice crunch. In springtime, try adding lemon zest to brighten up the whole flavor profile.

Keeping It Fresh

Keep this beauty in your fridge, covered loosely with foil instead of plastic wrap to stop moisture from collecting on top. It stays good for up to five days. To freeze leftovers, wrap single slices in parchment paper and foil, then let them thaw in the fridge overnight.

Smooth pumpkin cheesecake swirled with caramel and a spiced cake layer. Pin it
Smooth pumpkin cheesecake swirled with caramel and a spiced cake layer. | pinchofyummy.com

Over years of tweaking this recipe, I've learned that taking your time is essential for those beautiful swirls and that silky-smooth texture. The excitement builds as the cake chills and the flavors blend into a picture-perfect treat. When I see my guests close their eyes in delight after the first bite, I know all the careful steps were worth it. This isn't just another pumpkin dessert - it's a celebration of fall that creates wonderful memories around the table.

Frequently Asked Questions

→ Why should I switch between the two batters?
Switching and lightly swirling makes pretty marble patterns and keeps the mixes from totally blending together.
→ Can I fix this up before my event?
Sure thing, the cake needs to cool for at least 4 hours and works great when made the day before.
→ What's the point of adding milk powder to the cream?
Milk powder keeps your whipped cream from going flat so it stays fluffy longer.
→ What if my cake gets cracks on top?
Don't worry, cracks happen without using a water bath, and your cream topping will hide them anyway.
→ Can I store this in the freezer?
Absolutely, just freeze it without any toppings and add fresh whipped cream after it thaws.

Swirled Pumpkin Caramel Cake

An eye-catching treat merging spiced pumpkin cake with silky caramel cheesecake in gorgeous ripples, crowned with fresh cream and sticky caramel.

Prep Time
30 Minutes
Cook Time
55 Minutes
Total Time
85 Minutes
By: Amelia

Category: Cakes and Cupcakes

Difficulty: Difficult

Cuisine: American

Yield: 12 Servings (1 8-inch cake)

Dietary: Vegetarian

Ingredients

→ Caramel Cheesecake Batter

01 2 blocks of softened cream cheese (500g total)
02 110g dark brown sugar (1/2 cup)
03 2 big eggs
04 60ml thick sour cream (1/4 cup)
05 45ml Decadent Salted Caramel Sauce (3 tbsp)
06 5ml pure vanilla extract (1 tsp)

→ Pumpkin Cake Batter

07 227ml canned pumpkin puree (1 cup)
08 150g white sugar (3/4 cup)
09 1 big egg
10 80ml sunflower oil (1/3 cup)
11 1/2 tsp vanilla extract
12 190g plain flour (1 1/3 cups)
13 1 tsp baking powder
14 1/4 tsp baking soda
15 1/2 tsp salt
16 1 1/2 tsp pumpkin pie spice
17 1/2 tsp ground cinnamon
18 80ml whole milk (1/3 cup)

→ Topping

19 180ml whipping cream (3/4 cup)
20 1 tsp white sugar
21 1 tsp skim milk powder
22 Decadent Salted Caramel Sauce for pouring over top

Instructions

Step 01

Heat your oven to 350°F. Put parchment in an 8-inch springform pan and give it a good spray with cooking oil.

Step 02

Whip the cream cheese with brown sugar till it's fluffy. Drop in eggs one by one, then stir in the sour cream, caramel, and vanilla.

Step 03

Combine all wet stuff first, then gently add the sifted dry ingredients. Stir in milk at the end without overmixing.

Step 04

Pour batters in different spots, making layers that overlap. Use a knife to create swirly designs throughout.

Step 05

Start at 350°F for 15 mins, then turn down to 325°F for another 35. Let it cool all the way before chilling for 4 hours.

Step 06

Beat the cream with sugar and milk powder until it forms light peaks. Smooth over your cake and add caramel drizzle on top.

Notes

  1. You can make this a day early and keep it cold
  2. Run your knife under hot water to get clean cuts

Tools You'll Need

  • 8-inch springform pan
  • Hand mixer
  • Baking paper
  • Cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy
  • Eggs
  • Wheat