Pumpkin Caramel Cheesecake Layer Cake

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Description
This Pumpkin Caramel Cheesecake Layer Cake features moist pumpkin spice cake layers, a smooth and creamy cheesecake filling, and a luscious caramel drizzle. It’s the ultimate fall dessert with a perfect balance of flavors — rich, sweet, and indulgent!

Origin
This cake is inspired by traditional fall desserts, with flavors like pumpkin, spice, and caramel taking center stage. Layer cakes have long been a favorite in American baking, and the idea of combining cheesecake with cake layers adds a fun twist to a classic.

Ingredients Quantity

For the pumpkin spice cake layers:

  • 2 cups (240g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ¼ cups (300g) canned pumpkin puree
  • ½ cup (120ml) buttermilk

For the cheesecake layer:

  • 3 packages (8 oz/225g each) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • ¼ cup (60ml) sour cream
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg

For the caramel sauce:

  • 1 cup (200g) granulated sugar
  • 6 tbsp (85g) unsalted butter
  • ½ cup (120ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

For the frosting:

  • 1 cup (240ml) heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Ingredients Optional

  • A pinch of sea salt for caramel sauce
  • Chopped pecans or walnuts for garnish
  • Extra cinnamon for dusting the top

Instruction

  1. Make the pumpkin spice cake layers:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
    In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
    Add the pumpkin puree and buttermilk to the mixture and stir until combined. Gradually add the dry ingredients and mix until just combined.
    Divide the batter evenly between the two cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before transferring to a wire rack.
  2. Make the cheesecake layer:
    Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch (23cm) springform pan.
    Beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    Add the flour, cinnamon, ginger, nutmeg, and sour cream, and mix until smooth.
    Pour the cheesecake batter into the prepared springform pan and smooth the top.
    Bake for 50-55 minutes, or until the center is slightly jiggly but set. Let the cheesecake cool in the oven with the door ajar for 1 hour, then transfer to the fridge and chill for at least 4 hours or overnight.
  3. Make the caramel sauce:
    In a medium saucepan, melt the sugar over medium heat. Stir constantly until it turns golden brown and begins to bubble (about 5-7 minutes).
    Add the butter and whisk until fully melted. Slowly pour in the heavy cream while stirring (be cautious as it may bubble up). Continue to stir until the sauce thickens, about 5 minutes.
    Remove from heat and stir in the vanilla extract and salt. Let the caramel sauce cool to room temperature.
  4. Make the whipped cream frosting:
    In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside for frosting.
  5. Assemble the cake:
    Once all layers are fully cooled, place one layer of the pumpkin spice cake onto a cake board or serving platter. Top with a generous layer of cheesecake. Place the second pumpkin spice cake layer on top of the cheesecake layer.
    Frost the top and sides of the cake with the whipped cream frosting. Drizzle the caramel sauce over the top of the cake, allowing it to cascade down the sides.
    Garnish with chopped pecans or walnuts, if desired.
  6. Serve:
    Slice and serve the cake, and enjoy the layers of pumpkin, cheesecake, and caramel in every bite!

Tips of Success
Let the cheesecake layer cool completely before assembling to prevent it from melting into the cake layers.
If you don’t have buttermilk, you can substitute with regular milk plus 1 tsp of vinegar or lemon juice.
For an extra rich caramel sauce, you can add a pinch of sea salt for a salted caramel twist.

Recommendation
Serve this cake with a hot cup of coffee or a glass of dessert wine, like a sweet Riesling or a spiced mulled wine. This cake also pairs perfectly with a scoop of vanilla ice cream for added indulgence.

Nutrition (per slice, approx. 12 servings)
Calories: ~550
Fat: 32g
Carbohydrates: 62g
Sugar: 50g
Protein: 6g
Sodium: 240mg

This Pumpkin Caramel Cheesecake Layer Cake is sure to be a hit for any fall gathering or celebration. Let me know if you’d like any adjustments or have any specific preferences!

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