Decadent Pumpkin Cheesecake Chocolate Bundt Cake with Caramel Drizzle
Indulge in the ultimate dessert experience with this Decadent Pumpkin Cheesecake Chocolate Bundt Cake. This innovative recipe layers a rich, moist chocolate cake with a creamy pumpkin cheesecake filling, creating a flavor explosion that perfectly harmonizes the warm, spiced notes of pumpkin with the deep richness of chocolate. Topped with a generous drizzle of dulce de leche, this showstopper is not just a cake; it’s a celebration of seasonal flavors that will delight and impress your family and friends. Perfect for any gathering or just a special treat, this cake actually becomes more flavorful and moist as it sits, making it an excellent make-ahead dessert option.
12
Servings
321
Calories
19
Ingredients
Ingredients
Cream Cheese
16 ounces (softened)
Granulated Sugar
1/2 cup (none)
Light Brown Sugar
1/3 cup (packed)
Eggs
4 (room temperature)
Canned Pumpkin
1 1/4 cups (none)
Cornstarch
1 1/2 tablespoons (none)
Vanilla Extract
2 teaspoons (none)
Pumpkin Pie Spice
1 teaspoon (or mix of cinnamon, ginger, cloves, nutmeg)
Cocoa Powder
6 tablespoons (natural unsweetened)
Semisweet Chocolate
3 ounces (chopped or chips)
Brewed Coffee
6 tablespoons (very hot)
Sour Cream
6 tablespoons (none)
All-Purpose Flour
3/4 cup (plus 2 tablespoons)
Salt
1/2 teaspoon (none)
Baking Soda
1/2 teaspoon (none)
Unsalted Butter
7 tablespoons (room temperature)
Light Brown Sugar
1 cup (packed)
Mini Chocolate Chips
1/3 cup (none)
Dulce De Leche
to drizzle (none)
Instructions
1
Preheat your oven to 350°F (175°C). Generously spray a 12-cup bundt pan with flour-added cooking spray to ensure easy release.
2
In a smaller mixing bowl, combine softened cream cheese, granulated sugar, and light brown sugar. Beat until smooth. Gently stir in the eggs, canned pumpkin, cornstarch, vanilla extract, and pumpkin pie spice until well combined. Set this cheesecake mixture aside.
3
While the cheesecake mixture is baking, prepare the chocolate cake batter. In a small saucepan, combine the cocoa powder and chopped semisweet chocolate. Pour the very hot brewed coffee over the mixture and whisk until smooth. If needed, heat gently to melt the chocolate completely. Once smooth, remove from heat and whisk in sour cream. Set aside.
4
In a separate mixing bowl, whisk together 3/4 cup flour, salt, and baking soda. In a large mixing bowl, using an electric mixer, beat together the room temperature butter, packed brown sugar, and vanilla on medium-high speed until the mixture is pale and fluffy, about 3 minutes. Add the eggs and mix for an additional minute.
5
Gradually stir in one-third of the flour mixture into the butter and sugar mixture, followed by half of the chocolate-sour cream mixture. Stir until fully incorporated. Repeat by adding the remaining flour mixture and the rest of the chocolate mixture, stirring gently until just combined. Fold in the mini chocolate chips.
6
Remove the bundt pan from the oven once the cheesecake layer has baked for 15 minutes. Carefully pour the prepared chocolate cake batter over the partially set pumpkin cheesecake layer. Return the pan to the oven and bake for an additional 42 minutes, or until a wooden skewer inserted in the center comes out with a few moist crumbs.
7
Allow the cake to cool in the pan for 30 minutes before inverting it onto a piece of parchment paper or a cake plate. Let the cake cool completely at room temperature for about an hour before transferring it to the refrigerator to chill.
8
Before serving, generously drizzle with dulce de leche or caramel sauce for an added touch of sweetness.
Nutrition Information
17g
Fat
36g
Carbs
4.7g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Pumpkin Cheesecake Chocolate Bundt Cake?
It is an innovative dessert that layers a rich, moist chocolate cake with a creamy pumpkin cheesecake filling, topped with a dulce de leche drizzle.
What size bundt pan is required for this recipe?
A 12-cup bundt pan is recommended for this recipe.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How many servings does this cake make?
This recipe yields approximately 12 servings.
Can I use pumpkin pie filling instead of canned pumpkin?
No, you should use canned pumpkin puree. Pumpkin pie filling has added sugar and spices that will change the recipe balance.
Why is hot coffee used in the chocolate cake batter?
Hot brewed coffee is used to bloom the cocoa powder and melt the semisweet chocolate, which intensifies the chocolate flavor.
How long should the pumpkin cheesecake layer bake before adding the chocolate batter?
The pumpkin cheesecake layer should be baked alone for 15 minutes before the chocolate batter is added.
What is the total baking time after adding the chocolate batter?
The cake should bake for an additional 42 minutes once the chocolate batter is added.
How do I know when the bundt cake is finished baking?
The cake is done when a wooden skewer inserted in the center comes out with just a few moist crumbs.
How long should the cake cool in the pan before inverting?
Allow the cake to cool in the pan for 30 minutes before inverting it onto a plate or parchment paper.
Does the cake need to be refrigerated?
Yes, after cooling at room temperature for an hour, the cake should be transferred to the refrigerator to chill.
What can I substitute for pumpkin pie spice?
You can use a custom mix of cinnamon, ginger, cloves, and nutmeg if you do not have pre-mixed pumpkin pie spice.
What should I use to drizzle over the finished cake?
The recipe suggests using dulce de leche or a high-quality caramel sauce.
Can I make this cake a day in advance?
Yes, this cake actually becomes more flavorful and moist as it sits, making it an excellent make-ahead dessert.
What are the nutritional statistics per serving?
Each serving contains approximately 321 calories, 17g of fat, 36g of carbohydrates, and 4.7g of protein.
How much cream cheese is needed?
You will need 16 ounces of softened cream cheese for the cheesecake layer.
What type of chocolate chips work best in the batter?
Mini chocolate chips are recommended as they distribute evenly throughout the cake batter.
Is there sour cream in the chocolate cake layer?
Yes, 6 tablespoons of sour cream are added to the chocolate-coffee mixture to add moisture and richness.
How much flour is required for the entire recipe?
The recipe calls for 3/4 cup plus 2 tablespoons of all-purpose flour.
Why is cornstarch used in the cheesecake mixture?
Cornstarch helps stabilize the pumpkin cheesecake layer and ensures it has a smooth, set texture.
Should the eggs be at room temperature?
Yes, using room temperature eggs helps them incorporate more easily into the cheesecake and cake mixtures.
What type of cocoa powder should I use?
Natural unsweetened cocoa powder is recommended for this recipe.
What kind of butter is used in the chocolate cake?
The recipe uses 7 tablespoons of unsalted butter at room temperature.
How long should I beat the butter and sugar?
Beat the butter, brown sugar, and vanilla on medium-high speed for about 3 minutes until pale and fluffy.
Can I use light brown sugar in the cheesecake layer?
Yes, the recipe uses a combination of 1/2 cup granulated sugar and 1/3 cup light brown sugar for the cheesecake layer.
What prevents the cake from sticking to the bundt pan?
Generously spraying the pan with a flour-added cooking spray is the best way to ensure an easy release.
Is there any salt in this recipe?
Yes, 1/2 teaspoon of salt is whisked into the flour and baking soda mixture.
How much pumpkin is required for the recipe?
You will need 1 1/4 cups of canned pumpkin puree.
How much fiber is in a serving of this cake?
Each serving contains approximately 1.5g of fiber.
What is the primary flavor profile of this dessert?
It features warm, spiced notes of pumpkin balanced by the deep, rich intensity of chocolate and sweet caramel.