Pumpkin Cream Cheese Cake Recipe : This easy and delicious pumpkin dessert recipe is a crowd-pleasing favorite! It’s layered with a creamy pumpkin cheesecake filling and topped with a cinnamon sugar crust.
Just Enough Pumpkin
My family loves a good dessert after dinner. However, my boys aren’t that big on pumpkin anything, so when it comes to fall desserts or dessert ideas around Thanksgiving, I’ve been known to just resort to my tried and true Easy Skillet Apple Pie– it is always a favorite- yum.
That is, until I started making this scrumptious pumpkin cream cheese cake recipe. It’s not too pumpkin-y, if you know what I mean. It has just enough cinnamon and pumpkin spice to give that warm fall feeling, but it’s not at all overpowering. And oh-so-creamy! So if your family loves a good cream cheese dessert, then they will love this one, too. You’ll want to serve it even after Thanksgiving and your fall festivities are over. It’s a keeper.
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Pumpkin Cream Cheese Cake Recipe
Pumpkin Layer:
1 can (29oz) pumpkin puree
1 can (12oz) evaporated milk
4 eggs
1 1/4 cup sugar
1 tsp. salt
1 Tablespoon pumpkin pie spice
Cream Cheese filling:
2 – 8oz. cream cheese softened
1 1/4 cup powdered sugar
4 tsp. milk
Cake Topping:
1 dry yellow cake mix
1 1/2 sticks of butter (melted)
1 Tablespoon of cinnamon sugar (I usually sprinkle on a little more)
1 can whipped topping (optional for topping)
Instructions
Preheat the oven to 350 degrees.
In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice.
Pour into a 9 x 14 greased pan.
Use a mixer to blend together the cream cheese, powdered sugar, and milk until smooth.
Put the cream cheese mixture into a cake piping bag or just in a Ziplock bag and snip off the tip to create your own.
Pipe the cream cheese mixture over the first layer of pumpkin filling.
Pour the dry cake mix over the cream cheese layer, completely covering, then make holes, just reaching to the cream cheese layer with a knife or the end of a wooden spoon.
Pour the melted butter over the cake mix layer.
Sprinkle with the cinnamon sugar. The butter and cinnamon gives a little crunch to the top, so I usually sprinkle on a little extra.
Bake for about 50 minutes or until the top layer is browned and an inserted knife comes out clean.
Allow the cake to cool and top each serving with whipped topping. Enjoy!
Other Recipes You May Enjoy
- 1 can (29oz) pumpkin puree
- 1 can (12oz) evaporated milk
- 4 eggs
- 1 1/4 cup sugar
- 1 tsp. salt
- 1 Tablespoon pumpkin pie spice
- 2 - 8oz. cream cheese softened
- 1 1/4 cup powdered sugar
- 4 tsp. milk
- 1 dry yellow cake mix
- 1 1/2 sticks of butter (melted)
- 1 Tablespoon of cinnamon sugar
- 1 can whipped topping (optional for topping)
- Preheat the oven to 350 degrees.
- In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice.
- Pour into a 9 x 14 greased pan.
- Use a mixer to blend together the cream cheese, powdered sugar, milk until smooth.
- Put the cream cheese mixture into a cake piping bag or just in a Ziplock bag and snip off the tip to create your own.
- Pipe the cream cheese mixture over the first layer of pumpkin filling.
- Pour the dry cake mix over the cream cheese layer, completely covering, then make holes, just reaching to the cream cheese layer with a knife or the end of a wooden spoon.
- Pour the melted butter over the cake mix layer.
- Sprinkle with the cinnamon sugar.
- Bake for about 50 minutes or until the top layer is browned and an inserted knife comes out clean.
- Allow the cake to cool and top each serving with whipped topping. Enjoy!