This Pumpkin Cheesecake Swirl Bundt Cake is a light, moist pumpkin cake filled with swirls of rich, creamy cheesecake. It is the quintessential fall dessert containing the warm spices of cinnamon and nutmeg that pair perfectly with pumpkin. This cake is super simple to make and is sure to impress a crowd!
I love to use my “fancy” bundt cake pan when making this recipe. Its intricate design looks very sophisticated but it is actually ridiculously easy to use. The trick to making sure the cake releases perfectly every time is to use baking spray with flour to grease it. I have not had one cake stick to this pan and it has now become my favorite.
Pumpkin Cheesecake Swirl Bundt Cake Key Ingredients
Let’s take a closer look at the ingredients that make up this delicious dessert.
Pumpkin Puree
Pumpkin puree adds the delicious pumpkin flavor to the cake. Be sure you are using ‘canned pumpkin’ or ‘pumpkin puree’ and not ‘pumpkin pie filling.’ Pumpkin pie filling has added spices already mixed in which we do not want for this recipe. I love to use Libby’s Pumpkin Puree.
Vegetable Oil
Vegetable oil adds moisture to the cake evenly. A cake made with this oil will also stay moister longer than one made with butter.
Eggs
Eggs are important because they give your cake structure.
Vanilla Extract
Vanilla enhances all the other flavors in the cake.
Granulated Sugar
We use granulated sugar in this cake to not only add sweetness but to tenderize as well. When sugar is added, it results in the flour and eggs forming weaker bonds which produces a more tender cake crumb.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Baking Powder and Baking Soda
Baking powder and baking soda serve as a leavening agents.
Spices
We use cinnamon and nutmeg in this cake to enhance the pumpkin flavor and create those wonderful fall flavors.
Salt
Salt enhances the other flavors in the cake and balances the sweetness.
Walnuts
Chopped walnuts are optional in this recipe. I love them but feel free to leave them out for a nut-free version.
Cheesecake Swirl
For the cheesecake swirl, we use block-style cream cheese, granulated sugar, pure vanilla extract, and eggs. It is best to use room temperature, full-fat cream cheese for the best texture. Why does it have to be room temperature? This is important because softened cream cheese prevents lumps from forming in your cheesecake swirl. If it is too firm, it will not blend smoothly.
How Do You Test A Bundt Cake For Doneness?
Testing a bundt cake for doneness can be a little tricky due to its large size and density. Regular toothpicks are okay but do not test all the way through. I keep wooden skewers on hand specifically to test bundt cakes and they are super convenient.
How Did the Bundt Pan Get Its Name?
H. David Dalquist, the owner of Nordic Ware, first created the name ‘bundt’ in Minneapolis in the 1950’s. He derived it from the German word ‘bund,’ meaning “alliance” or “association.” Dalquist’s aim was to create a term for the pan that would mean ‘gathering’ or ‘coming together.’
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Over-mixing – Take care to not over-mix the cake batter once the eggs and dry ingredients have been added. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cake may be dense and chewy.
- Checking too early – Try to not open the oven door too often while baking as this could cause issues with the cake rising. The sudden influx of cool air could actually stop the rising process and cause the cake to collapse.
- Keeping cake fresh – To keep cake that has been cut fresh, stick a piece of wax paper on the exposed section prior to covering and storing.
- Bundt cake release – The trick to making sure the cake releases perfectly every time is to use baking spray with flour to grease it. (I like Pam or Baker’s Joy.)
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Bundt Pan – to bake cake
- Fall Plates – seasonal plates to serve cake
- Wooden Skewers – to test bundt cake for doneness
- Cooling Racks – to cool cake and dishwasher friendly!!
- Cake Boards – sturdy, cardboard cake boards used to pick up your cake
If you liked this recipe, try our
- Pumpkin Cheesecake with Salted Caramel
- Autumn Spice Cake with Pineapple Flowers
- Spiced Wafer Oatmeal Cookies
Pumpkin Cheesecake Swirl Bundt Cake
This Pumpkin Cheesecake Swirl Bundt Cake is a light, moist pumpkin cake filled with swirls of rich, creamy cheesecake. It is the quintessential fall dessert containing the warm spices of cinnamon and nutmeg that pair perfectly with pumpkin. This cake is super simple to make and is sure to impress a crowd!
Ingredients
- CHEESECAKE SWIRL:
- 2 (8 oz) pkgs cream cheese, room temp
- ½ cup (100 g) granulated sugar
- 2 tsp vanilla extract
- 2 eggs, room temp
- PUMPKIN CAKE:
- 1 (15 oz) can (2 cups) pumpkin puree
- 1 cup vegetable oil
- 4 eggs, room temp
- 2 tsp pure vanilla extract
- 1 ½ cups (297 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- 1 cup chopped walnuts, optional
Directions
- Step 1 PREP: Preheat the oven to 350 degrees F. Spray bundt cake pan with Pam Baking Spray (the one with flour).
- Step 2 CHEESECAKE SWIRL: Combine cream cheese, sugar, and vanilla in a bowl. Beat until smooth. Add eggs and mix until just combined. Set aside.
- Step 3 PUMPKIN CAKE: Mix pumpkin, oil, eggs, vanilla, and sugar in a large bowl. In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients and stir just until mixed. Fold in walnuts, if applicable. Add 1/3 batter to greased bundt pan. Layer half of the cheesecake filling on top. Add another 1/3 batter, then last half of the cheesecake filling. Top with remaining 1/3 batter.
- Step 4 BAKE: Bake at 350 degrees for 70 minutes or until toothpick (skewer) comes out clean. It will crack a bit as it is baking. After removing from the oven, let cool for about 10 minutes and then remove from pan. Cool completely. Dust with powdered sugar prior to serving.
- Step 5 STORAGE: Cover cake tightly and store in refrigerator for up to 5 days. (We actually prefer cake the next day after flavors meld together!)
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