Pumpkin Cheesecake Bundt Cake (Moist, Creamy & Perfect for Fall)

This Pumpkin Cheesecake Bundt Cake is the ultimate fall dessert — moist spiced pumpkin cake swirled with a rich, creamy cheesecake layer, all baked into a stunning Bundt shape. It’s soft, flavorful, and beautifully marbled inside, making it perfect for holidays, potlucks, or cozy weekends at home.

If you love pumpkin desserts and cheesecake, this recipe gives you the best of both worlds in one irresistible slice!

Why You’ll Love This Recipe

• Two desserts in one — pumpkin cake + cheesecake
• Moist, warmly spiced, and full of fall flavor
• Creamy cheesecake swirl in every bite
• Perfect for Thanksgiving, parties, and special occasions
• Simple ingredients and easy steps

Recipe Background / Story

Pumpkin desserts are a fall tradition, and cheesecake is a year-round favorite — so combining them into one cake just makes sense. This recipe creates beautiful layers inside the Bundt cake, giving every slice a marbled look and a balance of fluffy cake and creamy filling. It’s elegant enough for guests but easy enough for home bakers.

Ingredients

For the Pumpkin Cake:

• 2 large eggs
• 100g granulated sugar (½ cup)
• 80g brown sugar (⅓ cup + 1 teaspoon)
• 200g pumpkin puree (¾ cup + 1 tablespoon)
• 150g milk (½ cup + 2 tablespoons)
• 50g sunflower oil (¼ cup)
• 1 teaspoon vanilla extract
• 250g all-purpose flour (2 cups)
• 8g baking powder (1½ teaspoons)
• 1 tablespoon cinnamon
• ½ teaspoon nutmeg

For the Cheesecake Layer:

• 300g cream cheese (1¼ cups), softened
• 80g sugar (⅓ cup + 1 tablespoon)
• 1 teaspoon vanilla bean paste or ground vanilla bean powder
• 1 large egg
• 50g heavy cream (¼ cup, 32% fat)

Kitchen Tools Needed (With What They Do)

• Bundt Cake Pan – Gives the cake its beautiful ring shape and helps bake evenly.
• Mixing Bowls – One for the pumpkin batter and one for the cheesecake mixture to keep layers separate.
• Electric Mixer or Whisk – Helps cream the cheesecake layer smoothly and mix batters evenly.
• Sifter or Fine Mesh Strainer – Used to sift dry ingredients, removing lumps and ensuring a lighter cake texture.
• Spatula – Helps fold and scrape batters without overmixing.
• Measuring Cups & Spoons – Ensures accurate ingredient amounts for consistent results.
• Cooling Rack – Allows air to circulate around the cake so it cools evenly after baking.

Step-by-Step Instructions

1. Preheat the oven to 180°C (350°F).
2. Prepare the Bundt pan by generously greasing it with butter and lightly dusting with flour. This prevents sticking and ensures easy release.
3. In a large bowl, combine the granulated sugar, brown sugar, eggs, and pumpkin puree. Mix until smooth.
4. Add the oil, milk, and vanilla extract, and mix again until fully blended.
5. Sift in the flour, baking powder, cinnamon, and nutmeg. Mix just until combined — don’t overmix.
6. In another bowl, beat the cream cheese and sugar until smooth and creamy.
7. Add the egg and mix until fully incorporated.
8. Stir in the heavy cream and vanilla until smooth.
9. Pour a layer of pumpkin batter into the prepared Bundt pan.
10. Add a layer of cheesecake batter on top.
11. Continue alternating layers until both batters are used, finishing with pumpkin batter on top.
12. Bake for about 45 minutes in the preheated oven.
13. If the cake browns too quickly, loosely cover with foil halfway through baking.
14. Note: Oven temperatures vary. Check for doneness with a toothpick — it should come out mostly clean with a few moist crumbs.
15. Let the cake cool in the pan for 15 minutes.
16. Carefully invert onto a cooling rack and gently remove the pan.
17. Allow the cake to cool completely (about 1 hour) before slicing. Enjoy!

Pro Tips for Best Results

• Use room temperature cream cheese for a smoother cheesecake layer.
• Don’t overmix the batter — this keeps the cake tender.
• Grease every corner of your Bundt pan thoroughly to avoid sticking.
• Let the cake cool fully before slicing to keep clean layers.

Variations & Substitutions

• Add chocolate chips to the pumpkin batter for a chocolate twist.
• Use plant-based cream cheese and dairy-free milk for a dairy-free version.
• Swap nutmeg for pumpkin spice blend for deeper fall flavor.
• Make it gluten-free by using a 1:1 gluten-free flour blend.

What to Serve With This Cake

• A hot cup of coffee, chai, or pumpkin spice latte
• A scoop of vanilla ice cream
• Whipped cream with cinnamon dusting
• Caramel drizzle for extra indulgence

Storage & Reheating Instructions

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months.
• Reheating: Let slices sit at room temperature for 15–20 minutes or microwave for 10–15 seconds.

Nutrition Benefits

• Pumpkin is rich in vitamin A, fiber, and antioxidants.
• Eggs and cream cheese provide protein and healthy fats.
• This dessert offers a balanced indulgence with both flavor and nourishment.

Recipe Card (Quick Summary)

Pumpkin Cheesecake Bundt Cake

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10–12 slices

Ingredients:
(Same as listed above)

Instructions:

1. Preheat oven to 180°C (350°F).
2. Grease and flour Bundt pan.
3. Mix pumpkin cake ingredients.
4. Mix cheesecake layer ingredients.
5. Alternate layers in pan, ending with pumpkin batter.
6. Bake 45 minutes, covering if browning too fast.
7. Cool, unmold, slice, and serve.

Learn More:

• Croissant Smash Burgers Recipe – Juicy, Buttery & Irresistible
• Matcha Mille Crêpe Cake Recipe – Silky No-Bake Green Tea Layer Cake
• Thick & Gooey Bakery-Style Chocolate Chip Cookies (Big & Chewy!)

Call-to-Action

Did you try this Pumpkin Cheesecake Bundt Cake? Leave a comment below and let me know how it turned out.