Sunday, October 6, 2013

Chocolate Pumpkin Cheesecake Cake {Recipe}



I decided to finally jump on the pumpkin bandwagon! The chocolate pumpkin bandwagon.

I like to hold on to Summer for as long as I can, but Fall is definitely here now. The leaves are all falling to the ground after changing their pretty colors. I guess this is my "Welcome Fall" cake.


I was at work the other day when these thoughts popped into my head: Chocolate pumpkin cheesecake cake! A chocolate cake with pumpkin cheesecake in the middle and pumpkin buttercream. With chocolate ganache!

I then got on the internet and Googled chocolate pumpkin cheesecake cakes. Nothing matched what I was looking for so I narrowed it down to just "pumpkin cheesecake cake." I found ones that were pumpkin cakes with plain cheesecake in the middle, but I wanted pumpkin cheesecake in the middle...with chocolate cake! I then thought, does chocolate and pumpkin even go together? Let me tell you: chocolate and pumpkin go together. No, they were made for each other.



I am so glad that I decided bring the Chocolate Pumpkin Cheesecake Cake to life. I really hope you will try it!

Chocolate Pumpkin Cheesecake Cake
{Printer Version Here}
Source: Once Upon a Tier. Cheesecake layer adapted from Lori Lange's many cheesecake cakes at RecipeGirl.com
Yields 12-14 servings

Ingredients:
Pumpkin Cheesecake Layer:
2 8-ounce packages cream cheese, softened
1 cup granulated sugar
Pinch of salt
2 large eggs
1 cup canned pumpkin, NOT pumpkin pie filling
1/4 cup sour cream
Rounded 1/4 teaspoon cinnamon
1/16 teaspoon ground nutmeg
1/16 teaspoon ground cloves
1/2 teaspoon vanilla

Chocolate Cake Layers:
1 box Duncan Hines chocolate cake mix
1 small (3.9 oz.) box chocolate pudding mix
4 large eggs
3/4 cup canola oil
3/4 cup water or milk

Pumpkin Buttercream Frosting:
1 cup (2 sticks) butter, softened
1/2 cup pumpkin
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Pinch ground nutmeg
Pinch ground cloves
Pinch salt
1 pound powdered sugar

Chocolate Ganache:
4 ounces semi-sweet chocolate chips
1/2 cup heavy whipping cream

Directions:
For the Cheesecake Layer:
1. Preheat oven to 325 degrees F. Fill a 13x9 pan with an inch of water and place it on the lowest oven rack. Place another oven rack on the level above the pan of water. Spray a 9-inch spring-form pan with nonstick spray.

2. Using an electric mixer beat the cream cheese until it is smooth and creamy, about 2 minutes.  Add in the sugar and salt and beat for 2 more minutes, scraping down the sides of the bowl halfway through. Add the eggs, one at a time, beating after each egg until incorporated. Mix in the sour cream, pumpkin, spices, and vanilla until smooth. Pour the batter into the prepared spring-form pan. Place the pan on the rack above the 13x9 pan. Bake the cheesecake for 40-45 minutes or until the cheesecake is set and doesn’t jiggle. Let the cheesecake cool on a wire rack. After it has completely cooled, put the pan in the freezer until the cheesecake is frozen through. This will take at least 3 hours and may be frozen overnight.

For the Chocolate Cake Layers:
3. Preheat oven to 350 degrees F. Spray two 9-inch cake pans with floured baking spray.

4. In the bowl of an electric mixer, add all of the ingredients. With the electric mixer fitted with the paddle attachment, mix on low speed until combined, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour half of the batter into each prepared pan and bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool on wire racks for about 10 minutes, then flip the cakes out of the pans and let them cool completely.

For the Pumpkin Buttercream:
5. With an electric mixer, mix the butter, pumpkin, and vanilla until smooth. Add the spices, salt, and powdered sugar and mix on low speed until smooth and combined.

For the Ganache:
6. Place the chocolate chips in a heatproof bowl; set aside.

7. In a small saucepan, bring the cream just to a boil over medium-high heat. Pour the hot cream over the chocolate. Whisk until all the chocolate is melted and the mixture is smooth. Let cool to room temperature.

Assembling the Cake:

 
1. Level the chocolate cakes by cutting off the crown. Place one of the chocolate cake layers onto a cake stand or cake board. Spread a thin layer of the pumpkin buttercream on top. 

2. Take the cheesecake out of the freezer and take off the sides of the pan. Slide a knife under the cheesecake to remove it from the pan. Place the cheesecake layer on top of the first cake layer. Spread another thin layer of buttercream on top of the cheesecake layer. 

3. Place the second cake layer on top of the cheesecake. 

4. Frost the entire cake with the pumpkin buttercream.

5. Pour the ganache onto the top of the cake. Using an offset spatula, spread the ganache towards the edge of the cake until it starts to drip down the sides.


You can leave the cake like this, or you can add the swirls like I did. To do this, fit a decorating bag with a Wilton 1M tip. Fill the bag with whatever pumpkin buttercream is leftover from frosting the cake. Pipe 8 evenly spaced swirls around the top of the cake. Place a chocolate chip upside down onto the tip of each swirl. Slice, eat, and enjoy!!

32 comments:

  1. This looks delicious! I can't wait to try it, but I will probably use sweet potato instead of pumpkin. Maybe.

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    1. Thank you! Oh, please let me know how it is if you try it with sweet potato!

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  2. Incredible job, Jenn. Great recipe, beautifully crafted and delicious cake!! :) Can't wait to see what you come up with next!

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    1. Thanks, Mom! :) I'm sure you'll be the first to hear my next idea!

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  3. Wow this looks good! Do you think it would work with sweet potato? Great job!!!! :) I want some now...

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    1. Thanks! I don't see why it wouldn't work with sweet potato!

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  4. I'm now on the CHOCOLATE pumpkin bandwagon! This tops plain pumpkin cheesecake any day of the week! Wow, its so pretty and I can only imagine how delicous. Thanks for the step by step photos - long baking lists for cakes can scare me off, but your pics helped me think, "okay, cake first, cheesecake second, frosting third, and thats it!" Looks incredible, Jenn, double thumbs up!

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    1. Chocolate and pumpkin is amazing together! I know what you mean about long recipes being intimidating. Although this one is long, it is actually quite simple! I'm glad the step by step photos help! Thanks, Mary Frances! xo

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  5. Beautifully crafted, I like the festive colors!

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    1. Thanks, Aunt Linda! You should try it!

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  7. Wow!!! This looks A-M-A-Z-I-N-G!!!!! I bet it tastes incredible too!!!

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    1. Thank you, Beth! It was so good. I ate way too much!!

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  8. Beautiful cheesecake cake, Jenn! I love that you paired a moist chocolate cake with a pumpkin cheesecake! I agree with you...chocolate and pumpkin definitely go together. Excellent job, girl! xo

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    1. Thanks so much, Stacy! I can't believe I had been missing out on eating chocolate and pumpkin together for so long! Your Carrot Cake Cheesecake Cake is what officially introduced me to the world of cheesecake cakes, so thank you!! <3

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  9. Wow. There's no other word for it. I need to make this!!!

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    1. Oh Sam, I hope you do make it! You won't regret it!
      Thanks for your comment!

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  10. What a looker this cake is! Those beautiful thick layers and that chocolate glaze just looks so mouthwatering!

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    1. Thank you, Monica! I appreciate your comment!

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  11. I love the look of this ganache on the sides, it gives a eerie October look which I'm loving! I also want a giant piece of this cake, really really big! :)

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    1. My sister had the same thoughts as you! She said it reminded her of Frankenstein's Monster's hair. Just make the frosting green, and there you go! Thanks, Pamela!

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  12. Wow this looks so delicious!! I totally want to try this cake!! YUM! pinning this!!
    Shamene@sayitwithcake.org

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    1. Thank you! It was SO good, I hope you try it! Thanks for the pin! :)

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  13. Holy cow, this cake looks incredible! I mean, you sandwiched a cheesecake inside a cake, so really what is there not to love :) So gorgeous too!!

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  14. Oh my cheesecake, this looks incredible! I'm not the biggest pumpkin fan, but I'm definitely okay with the chocolate + pumpkin flavor combo. And in cake + cheesecake form. :)

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    1. Thanks, Beth! The flavor combo was amazing! I can't believe I had never had pumpkin and chocolate together!

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  15. I made this for my daughters 16th birthday (2 of them actually!) and it was a HUGE hit! I was even accused of not actually making the cake! LOL!! I will be making this again for Thanksgiving and then for a church banquet in December. YUMMY!!!!

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    1. Yay!! :D I am SO glad you tried it and that it was a hit! I'm glad you had such a great experience with it! Thanks so much for leaving a comment on how it turned out! You made my day! <3

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  16. http://moonlake.hubpages.comNovember 23, 2013 at 11:04 AM

    Looks so good I love making cheese cakes may try this one.

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    1. Thanks!! I hope you try it! If you do, I would love to know how it turns out!

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