Cooked Cheesecake on Pumpkin Cake
Recipe for autumn cheesecake on pumpkin cake – aromatic and delicious!
Autumn is a time when the kitchen smells of cinnamon, roasted pumpkin, and home warmth. And if you’re looking for a dessert that perfectly captures the mood of this season, this cooked cheesecake on pumpkin cake will be a hit! This combination of moist, aromatic pumpkin cake and delicate, fried cheesecake with a hint of cinnamon creates an incredibly delicious duo that’s hard to resist. Every bite is the taste of autumn enclosed in a soft, creamy piece of cake. Try this recipe — I guarantee it will stay in your kitchen for longer!
Table of content
Cooked Cheesecake on Pumpkin Cake – an autumn hit with cinnamon
If you like aromatic, cinnamon cakes, and you also love cheesecakes, then you must try this autumn combination of flavors!
Cooked cheesecake on pumpkin crust recipe with video
Wyposażenie
- Forma do pieczenia o wielkości około 24/24 cm.
Składniki
ingredients for pumpkin cake
- 250 g all-purpose flour (1⅔ cups)
- 100 g sugar (½ cup)
- 3 teaspoons baking powder
- 1,5 teaspoons cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 400 g pumpkin puree
- 240 ml oil
- 4 eggs (size L)
- milk (optional – to consistency)
ingredients for cooked cheesecake
- 1 kg cream cheese (for cheesecakes)
- 4 eggs (size L)
- 200 g butter
- 200 g sugar (1 cup)
- 2 packages pudding (vanilla – for half a liter of milk each)
- 200 ml milk
- 1-2 teaspoons cinnamon
Instrukcja
How to make toasted cheesecake on pumpkin crust step by step
Step 1 – preparing the pumpkin dough
- Preheat the oven to 180℃ (top/bottom) or 170℃ (fan-assisted).
- Line the baking pan with parchment paper.
- In a large bowl, mix the dry ingredients for the cake.250 g all-purpose flour, 100 g sugar, 3 teaspoons baking powder, 1,5 teaspoons cinnamon, 0.5 teaspoon nutmeg, 0.5 teaspoon salt
- In a second bowl, mix the wet ingredients for the cake.400 g pumpkin puree, 240 ml oil, 4 eggs
- Pour the wet ingredients into the dry and mix – if you have trouble combining the ingredients well, add a little milk.milk
- Pour the batter into the prepared pan.
- Place in the preheated oven and bake for about 35 minutes – or until a wooden skewer comes out clean.
- After baking, let the cake cool slightly.
- Using a sharp knife, cut off the domed top to get a flat cake.
- Blend the trimmed cake or crumble it thoroughly into crumbs.
- Cut the remaining cake into two layers.
- Place the bottom layer of dough back into the baking pan with the baking paper.
Step 2 – preparing the roasted cinnamon cheesecake
- In a large pot, melt the butter, add sugar, and heat together until the sugar dissolves.200 g butter, 200 g sugar
- Add cream cheese to the pot and mix.1 kg cream cheese
- Add eggs one by one (!) and mix the mixture thoroughly after each addition.4 eggs
- Add cinnamon to the mixture – depending on how cinnamon-flavored you want it, add 1 or 2 teaspoons (I used 2).1-2 teaspoons cinnamon
- Place the pot with the cheesecake mixture back on the heat and cook until the mixture is hot.
- Mix the puddings with milk.2 packages pudding, 200 ml milk
- Pour the pudding into the cheesecake mixture and mix well – cook until the mixture thickens slightly.
Step 3 – Assembling the roasted cheesecake with pumpkin cake
- Pour about half of the cheesecake mixture onto the pumpkin base placed in the pan – you don’t need to cool it beforehand.
- Place the second layer of pumpkin cake on top of the cheesecake.
- Pour the remaining cinnamon cheesecake batter on top.
- Top the cheesecake with crumbs made from the leveled-off cake top.
- Refrigerate the cheesecake in the pan for a few hours, or ideally overnight.
Film
Uwagi
Wartości Odżywcze
Why bake this cheesecake on pumpkin cake?
If you like aromatic autumn bakes, then you absolutely must make this amazing cheesecake with pumpkin and cinnamon. This cake is a delicious combination of pumpkin, cheese, and cinnamon. I sliced the moist pumpkin cake, full of aromatic spices, and layered it with a delicious and easy-to-prepare cinnamon cheesecake that doesn’t require baking! Because this cooked cheesecake is prepared by frying/cooking in a pot on the stove. This ensures that such a cooked cheesecake won’t sink, because there’s nothing to sink here! If preparing cheesecake has been your nightmare until now, then you absolutely must make this fried cinnamon cheesecake! I’ll also add that this cinnamon cheesecake looks wonderful, so you can also prepare it for holidays or family celebrations.
Ingredients needed for cooked cheesecake with pumpkin
To make this cinnamon cheesecake with pumpkin cake, you will need a few basic ingredients. Below is a condensed list of products and possible substitutes.
- pumpkin – for the pumpkin cake, Hokkaido pumpkin will be best, as it’s ideal for sweet bakes; alternatively, you can also use butternut squash puree
- cream cheese – I used Pilos cream cheese from Lidl here – it’s one of the slightly thinner types, but you can also use full-fat quark from Piątnica (then the cheesecake’s calorie count will change slightly)
- butter – I used extra 82% butter, and it will be the best here (it ensures the stability of the cheesecake mixture later), but ultimately you can also use mixed-type butter.
- oil – you will need oil for the pumpkin cake, I used rapeseed oil, but any mild-flavored oil will be good.
- pudding – I used vanilla pudding here (sugar-free), but you can also use cream pudding, or even caramel :)
How to make pumpkin puree for pumpkin cake?
If you don’t know how to make pumpkin puree, be sure to check out my post on the topic. There you will find a detailed description of how to prepare it, as well as a short video showing how to do it.
How to fry the cheese mixture for cheesecake?
Frying, or sautéing cheesecake, means that instead of baking the cheesecake, we fry it. I recommend a large pot for this – a 5-liter pot works well for me. First, melt the butter, then heat the sugar with it. And to this mixture, add the quark cheese – I remove the pot from the stove here. I mix it all together and add one egg at a time, mixing thoroughly. Only then do I put the pot back on the stove and fry it over medium heat until the mixture significantly thickens and gets hotter. Then I add the pudding mixed with milk to the mixture and stir thoroughly. I continue to fry the cheesecake mixture over low heat, stirring frequently, until the mixture visibly thickens. At that point, the fried cheesecake is ready and can be poured onto the prepared cake in the pan.
How to serve fried cinnamon cheesecake?
Pumpkin cake with cinnamon cheesecake already looks so nice on its own that it doesn’t need any additions. But if you want to enhance its appearance even more, you can decorate the top of the cake with a little whipped cream before serving. Besides whipped cream, this cinnamon and pumpkin cheesecake will taste wonderful served with maple syrup or caramel sauce. You can prepare a delicious homemade caramel sauce from my recipe here :)
How to store fried cinnamon cheesecake?
Cheesecake with pumpkin cake is best stored in the refrigerator. It can also safely stay out for a few hours – especially if it’s not too hot. You can also freeze such a moist pumpkin cheesecake for about 3 months. If you want to freeze cinnamon cheesecake with pumpkin cake, first wrap it thoroughly with cling film, and then with aluminum foil. This will protect the cake from losing moisture.
Cinnamon and pumpkin cheesecake is best then thawed slowly in the refrigerator – so that it retains its unique moisture and creaminess.
How many calories does fried cheesecake with pumpkin cake have?
In the table below the recipe, I provided the calorie count for 100 g of cheesecake (with the products I used). If you cut the cake into approximately 24 similarly sized pieces, each of them will have about 332 kcal (carbohydrates – 20 g, fats – 17 g, proteins – 7 g).
Be sure to try my recipe and then share your impressions in the comments below the recipe.
By the way, I highly recommend following my Instagram profile, where you will find this and my other recipes in an easy-to-save-for-later format.
Recommended autumn baking recipes
This autumn, make sure to try my other recipes for delicious and aromatic cakes and treats. I’m recommending three of them here, but you can find many more on my blog – I warmly invite you to take a look!
Popularne Przepisy
Polecane przepisy
Fried Cheesecake with Pumpkin Cake Recipe
This cooked cheesecake with pumpkin cake is the true essence of autumn baking – aromatic, moist, and bursting with warm spices. The combination of a juicy pumpkin cake base with a creamy layer of "fried" cheesecake and a hint of cinnamon creates a dessert that will delight every homemade cake lover. It’s not just an idea for a unique autumn cheesecake, but also a way to fill your home with the scent of pumpkin, vanilla, and warming spices.
The recipe is simple and well-tested, complete with step-by-step photos and a short video to ensure you bake the perfect cake with ease – even if you are just starting your cheesecake journey. This treat is perfect for the weekend, family gatherings, or an autumn afternoon with a cup of coffee or tea. If you love cheesecakes, pumpkin cakes, and autumn desserts, this recipe is sure to enchant you!