Imagine a pound cake that’s not only rich and moist but layered with creamy cheesecake and infused with pumpkin and warm spices sounds heavenly, right? This Pumpkin Cheesecake Pound Cake is a fall favorite, blending the comforting flavors of pumpkin spice with the smoothness of cream cheese and topped with a luscious brown butter icing that’s impossible to resist. Perfect for the holiday season or any cozy autumn evening, this dessert will have your kitchen smelling divine and your family and friends begging for seconds.

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Ingredients Breakdown

For the Cake:

1 Cup Sugar – Adds sweetness and caramelizes beautifully in the cake.
2 Cups Brown Sugar – Deepens the flavor with a hint of molasses, complementing the pumpkin.
1 Cup Butter, softened – For a rich, buttery texture and moist crumb.
15 Ounces Pumpkin Puree – Adds moisture, flavor, and a lovely orange hue.
3/4 Cup Buttermilk – Gives the cake a tender, melt-in-your-mouth texture.
5 Eggs – Binds the ingredients together and creates a velvety texture.
1 Tablespoon Ground Cinnamon, 2 Teaspoons Ground Ginger, 1 Teaspoon Nutmeg – These classic pumpkin spices add warmth and depth.
2 Teaspoons Vanilla Extract – Enhances the flavors of the spices and pumpkin.
3 Cups All-Purpose Flour – Provides structure to the cake.
2 Teaspoons Baking Powder and 1 Teaspoon Baking Soda – Gives the cake a light rise.
1 Teaspoon Salt – Balances out the sweetness and enhances flavors.

For the Cheesecake Filling:

1 8-Ounce Package Cream Cheese, softened – Adds a creamy, tangy layer in the middle.
1 Egg – Ensures the cheesecake filling sets properly.
1/2 Cup Sugar – Sweetens the cheesecake filling to perfection.
1 Teaspoon Vanilla Extract – Complements the cream cheese and adds depth to the filling.

For the Brown Butter Icing:

1/2 Cup Butter, melted and browned – Browning the butter gives a nutty, caramel-like flavor.
4 Cups Powdered Sugar – For a sweet, creamy consistency in the icing.
1 1/2 Teaspoons Vanilla Extract – Adds warmth and depth to the icing.
4 Tablespoons Milk – Adjusts the consistency to make the icing pourable.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Generously spray a tube pan with cooking spray to prevent sticking, as this cake is dense and rich.

Step 2: Cream the Sugars and Butter

In the bowl of a stand mixer, cream together the white sugar, brown sugar, and softened butter until the mixture is light and fluffy. This step takes about 3-5 minutes and helps to create a tender, moist cake.

Step 3: Add Eggs and Pumpkin

With the mixer on low, add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then, add the pumpkin puree, buttermilk, and vanilla extract. Mix on medium speed until everything is well blended and smooth.

Step 4: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.

Making the Cheesecake Filling

Combine Cream Cheese and Sugar: In another bowl, beat the softened cream cheese and sugar until smooth and fluffy.
Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated. This will create a creamy, cheesecake-like filling.

Assembling the Cake

Layer the Batter and Filling: Pour half of the pumpkin cake batter into the prepared tube pan. Then, add half of the cheesecake filling in dollops on top. Use a butter knife to swirl the filling slightly into the batter.
Repeat the Layers: Pour the remaining cake batter over the first layer and add the remaining cheesecake filling in spoonfuls. Swirl lightly again to create beautiful marbling.
Bake: Place the cake in the oven and bake for 1 hour, or until a wooden skewer inserted into the center comes out clean. Baking time may vary slightly based on your oven, so start checking around the 55-minute mark.

Step 5: Cool and Release the Cake

Once baked, let the cake cool in the pan for about 10 minutes. Run a knife or spatula around the edges if needed, then carefully invert the cake onto a cooling rack to cool completely.

Brown Butter Icing

Brown the Butter: In a medium saucepan, melt the butter over medium heat until it turns golden brown and smells nutty. Be careful not to burn it brown butter has a sweet, rich aroma that’s unmistakable.
Make the Icing: In a mixing bowl, whisk together the browned butter, powdered sugar, vanilla, and milk. Adjust the milk if needed to reach a smooth, pourable consistency.

Finishing Touch: Icing and Optional Toppings

Drizzle the Icing: Once the cake has cooled, spoon the brown butter icing over the top, letting it drizzle down the sides for a beautiful finish.
Add Optional Toppings: For added flavor and texture, sprinkle chopped pecans or walnuts on top of the icing while it’s still wet, allowing the nuts to adhere.

Serving Suggestions

Holiday Dessert: This cake is perfect for Thanksgiving or Christmas, adding a festive touch to your table.
With Coffee or Tea: Enjoy a slice with a warm cup of coffee or spiced tea for an extra cozy treat.
For a Fall Gathering: The flavors and textures make this cake a beautiful centerpiece for any autumn gathering.

Storage Tips

Refrigerator: Since this cake has a cheesecake filling, it’s best stored in the refrigerator. Keep it covered, and it will stay fresh for up to 5 days.
Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe container. It will last up to 3 months frozen. Thaw in the fridge overnight and bring to room temperature before serving.

Nutritional Information (Approximate per Serving)

Calories: 400-450
Total Fat: 22g
Saturated Fat: 13g
Carbohydrates: 50g
Protein: 4g
Sugar: 30g