Pumpkin Caramel Cheesecake Layer Cake
🎃🍰 Fall in love with the flavors of autumn in every bite of this Pumpkin Caramel Cheesecake Layer Cake! Soft pumpkin cake layers, creamy cheesecake filling, and a rich caramel drizzle – the perfect dessert for your seasonal celebrations! 🍂✨
Ingredients:
For the Pumpkin Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1/2 cup buttermilk
For the Cheesecake Layer:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
For the Caramel Sauce:
1/2 cup unsalted butter
1 cup brown sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, cream together the softened butter and sugar 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 and pumpkin puree.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
Divide the batter evenly between the two prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
While the cakes are cooling, make the cheesecake layer: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gradually add the heavy cream and mix until the filling is thick and fluffy.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread the cheesecake filling evenly over the top.
Place the second cake layer on top and press down gently.
To make the caramel sauce, melt the butter in a medium saucepan over medium heat. Add the brown sugar and stir until melted and smooth. Gradually add the heavy cream and bring to a simmer. Let it simmer for 3-5 minutes, until thickened. Remove from heat and stir in vanilla extract and salt.
Pour the warm caramel sauce over the top of the cake, allowing it to drip down the sides.
Serve and enjoy the perfect fall treat!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 15 minutes
Kcal: 420 kcal | Servings: 12 servings
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