Chocolate Pumpkin Cheesecake Cake

🧁 Ingredients

For the Chocolate Cake Layers:

• 1 cup (130g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/3 cup (40g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) warm water or coffee
• 1/3 cup (80ml) vegetable oil
• 1 egg
• 1 tsp vanilla extract

For the Pumpkin Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• 3/4 cup (150g) brown sugar
• 1 cup (240g) pumpkin purée
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 2 tbsp all-purpose flour

For the Chocolate Ganache (Optional):

• 1/2 cup (120ml) heavy cream
• 4 oz (115g) semi-sweet chocolate, chopped

👩‍🍳 Instructions

🔹 Make the Cheesecake Layer (Bake First):

1. Preheat oven to 325°F (163°C). Line and grease a 9-inch springform pan.
2. Beat cream cheese until smooth.
3. Add sugar, pumpkin, eggs, vanilla, spices, and flour. Mix until creamy.
4. Pour into pan and bake for 45–55 mins until set. Cool completely, then freeze for 1 hour.

🔹 Make the Chocolate Cake:

1. Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
2. Whisk dry ingredients in a large bowl.
3. Add wet ingredients and beat until smooth.
4. Divide into pans and bake 25–30 mins. Cool completely.

🔹 Assemble:

1. Place one chocolate cake layer on a serving plate.
2. Carefully place the chilled cheesecake layer on top.
3. Add second chocolate cake layer. Chill to set.

🔹 Add Ganache:

1. Heat cream to simmer. Pour over chopped chocolate. Let sit 2 min, then stir smooth.
2. Cool slightly and pour over cake. Let it drip down the sides.