Below you will find tips and tricks to help achieve the best results possible!

If you are seeing this post anywhere besides vosshomebakery.com then it’s stolen content. Please consider visiting my official website and contact me if you see this recipe posted elsewhere.

Ingredients

Pumpkin – use canned pumpkin puree for this recipe. This is pure canned pumpkin and not pumpkin pie filling.

Supplies Needed

Baking pan – use a 9 x 13 inch pan that is greased or lined with parchment paper.

Mixing bowl

Stand mixer or hand mixer

Mixing spoon or whisk

Measuring cups and spoons or kitchen scale

Tips and Tricks

Parchment paper is helpful to lift the cake out of the cake pan when cooled. You can also prepare your pan with nonstick baking spray, such as Baker’s Joy.

Make sure that the cream cheese is at room temperature before making the cheesecake topping. This ensures that it will be easy to mix. I like to mix the cheesecake topping in my stand mixer fitted with the paddle attachment.

Variations

The cheesecake topping can be omitted, if you prefer, however you may have to adjust the baking time.

This cake recipe can also be made as just a pumpkin sheet cake and topped with cream cheese frosting, instead of baked cheesecake topping.

If you like your cake heavily spiced, you can increase the amount of spice used in both the pumpkin cake layer and cheesecake topping.