Pumpkin Spice Cheesecake Cake is a layered spice cake with a no-bake pumpkin cheesecake filling topped off with a dusting of pumpkin pie spice. 

Pumpkin Spice Cheesecake Cake is a layered spice cake with a no-bake pumpkin cheesecake filling topped off with a dusting of pumpkin pie spice.  pumpkin-spice-cheesecake-cake-slice

I love anything pumpkin and not just during the fall but all year long. I do honestly feel a little overwhelmed by the amount of pumpkin spice everywhere, thanks to Starbucks. But when it comes down to it, I love it. Typically like many other folks, I make pumpkin spice everything. But this cake literally takes the cake.

Pumpkin Spice Cheesecake Cake is a layered spice cake with a no-ba ke pumpkin cheesecake filling topped off with a dusting of pumpkin pie spice. pumpkin-spice-cheesecake-cake-piece

My husband was a teacher for many years and loved every second of it, hence why he is still involved in education. He misses teaching, I know because it is just who he is. I kind of miss it too because I got to know so many of his students and some of these students or kids from his basketball teams have become like family to us. We have made some great friends from his job.

This cake was inspired because one of his past students, Ashley, and now my sweet friend has a birthday today. Her family has owned a local pumpkin patch since 1905 – Bartel’s Farm. We were out there this weekend and she told me that her birthday is coming up. Of course, I couldn’t resist when she told me that her favorite cake is a spice cake but to make her one.

Pumpkin Spice Cheesecake Cake is a layered spice cake with a no-bake pumpkin cheesecake filling topped off with a dusting of pumpkin pie spice. pumpkin-spice-cheesecake-cake-view

So Happy Birthday Ashley – here is a cake inspired just for your birthday. I hope you enjoyed it with your sweet family today.

Enjoy this Pumpkin Spice Cheesecake Cake- a layered cake of pumpkin, spice, and everything nice. XOXO San

How do you make Pumpkin Spice Cheesecake?

Prepare and bake spice cake according to package directions, allow to cool completely.

Prepare no-bake cheesecake filling.

In a large mixing bowl beat together cream cheese, pumpkin, sugar, cinnamon, nutmeg, and cloves with an electric mixer until combined and there are no cream cheese chunks.

Gently fold in the thawed whipped topping.

Set in the refrigerator until ready to layer cake.

Cut each round cake in half.

Place one layer on a cake plate or the serving plate you will be using.

Add around 1/4 of the no-bake cheesecake filling.

Then add another cake layer.

Repeat with remaining cake and no-bake cheesecake filling.

After the last cake layer add the remaining no-bake cheesecake filling and top with Cool Whip.

Garnish with pumpkin pie spice.

Set in the refrigerator for 4 hours, to allow the cheesecake filling to set.

Slice, serve and devour.

Store the remaining cake in the refrigerator, if there are any leftovers.

Love pumpkin spice? Be sure to check out the following recipes: Pumpkin Spice Sugar Cookies, Pumpkin Zucchini Cake, and Pumpkin Spice Mousse Cake.

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Pumpkin Spice Cheesecake Cake pinterest image

 

Pumpkin Spice Cheesecake Cake

Prep: 40 minutes
Cook: 25 minutes
Total: 5 hours
Servings: 12
Calories: 294 kcal
Pumpkin Spice Cheesecake Cake is a layered spice cake with a no-bake pumpkin cheesecake filling topped off with a dusting of pumpkin pie spice. 

Ingredients
 

  • 1 spice cake mix prepared according to package directions
  • 8 ounces cream cheese softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 8 ounces Cool Whip

Instructions
 

  • Bake cake in two - 8 inch cake pans, according to package directions.
  • Cool both cakes on a wire rack until completely cook.

Cheesecake Filling

  • In a large mixing bowl beat together cream cheese, pumpkin, sugar, cinnamon, nutmeg and cloves with an electric mixer until combined and there are no cream cheese chunks. Gently fold in Cool Whip.
  • Cut each round cake in half, creating 4 layers. Place one layer on a cake plate or the serving plate you will be using. Add about 1/4 of the no-bake cheesecake filling.
  • Then add another cake layer. Repeat with remaining cake and no-bake cheesecake filling. After the last cake layer add the remaining no-bake cheesecake filling and top with remaining Cool Whip. Garnish with a sprinkle of pumpkin pie spice.
  • Place the entire cake in the refrigerator and chill for 4 hour or until no-bake cheesecake filling is set.
  • Slice and serve. Store the leftovers (if there are any) in the refrigerator. Enjoy!

Notes

No-Bake Pumpkin Cheesecake from No-Bake Pumpkin Caramel Cheesecake Total time includes the time for the cake to chill.
Calories: 294kcalCarbohydrates: 48gProtein: 4gFat: 9gSaturated Fat: 3gCholesterol: 13mgSodium: 386mgPotassium: 256mgFiber: 1gSugar: 33gVitamin A: 3315IUVitamin C: 0.9mgCalcium: 94mgIron: 2.3mg
Tried this recipe?Let us know what you think!

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