Thanksgiving Showstopper Cheesecake
A whole New York cheesecake sandwiched between two layers of spiced pumpkin cake, covered in cream cheese icing and dripping with caramel.
- Prep Time
- 1 hr
- Cook Time
- 2 hr
- Total Time
- 3 hr
- Servings
- 12 servings
Every family has its Thanksgiving assignments. My sister-in-law handles the turkey, dressing, and her cranberry sauce that apparently cannot be skipped. My husband insists the holiday isn't complete without Sweet Potato Casserole. My job every year is Baked Mac 'n Cheese, cookies, and something big for dessert — cookies that the "Cookie Vultures" in my family devour before dinner even starts.
I'd wanted to make this particular dessert for years before it finally happened: a whole cheesecake tucked between two layers of pumpkin cake, all covered in cream cheese icing with caramel dripping down the sides. It's a serious project, but it's the kind of showstopper that's worth saving for the one meal a year everyone shows up hungry for.
Ingredients
For the Cake
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 2/3 cup maple sugar (or light brown sugar)*
- 1 cup coconut oil, melted
- 4 eggs
- 15 oz. can pumpkin puree
For the Cheesecake
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 2/3 cup maple sugar (or light brown sugar)*
- 2 eggs
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
For the Cream Cheese Icing
- 2 (8 oz.) packages cream cheese, softened
- 1 lb. unsalted butter, softened
- 1 tablespoon vanilla extract
- 2 lbs. confectioners' sugar
For the Caramel Sauce
- 3 tablespoons light corn syrup
- 1/4 cup granulated sugar, plus 1 tablespoon
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Sea salt, for sprinkling
- Chopped pecans, for garnish (optional)
Instructions
- 1Make the cake: Preheat oven to 350 degrees. Combine the flour, baking powder, cinnamon, baking soda, salt, granulated sugar, and maple sugar in a large mixing bowl or stand mixer. Add the coconut oil, eggs, and pumpkin puree, and beat at medium speed for 1-2 minutes.
- 2Grease and flour two 9-inch round cake pans and divide the batter evenly between them. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10-12 minutes, then turn out onto cooling racks to cool completely.
- 3Make the cheesecake: Double-wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil and set inside a 12-inch cake pan.
- 4In a stand mixer, beat 8 oz. of the cream cheese with the cornstarch and 2/3 cup granulated sugar until smooth. Add the remaining cream cheese and sugars in batches, beating until smooth after each addition. Slow the mixer, add the vanilla and eggs one at a time, then slowly mix in the heavy cream just until combined (do not overmix).
- 5Pour the cheesecake batter into the prepared springform pan. Set the springform inside the larger pan and pour in warm water to create a water bath at least 1 inch up the sides (this prevents cracking). Bake for about 1 hour 15 minutes, until lightly browned on top.
- 6Cool on a rack for about 4 hours, then remove the foil, cover, and freeze for at least 4 hours, preferably overnight, to fully set. Unmold onto a flat surface.
- 7Make the icing: Beat the cream cheese, butter, and vanilla together until smooth, then add the confectioners' sugar and beat for another 2-3 minutes.
- 8Make the caramel: Combine the corn syrup and sugar in a small saucepan and cook over medium heat until amber-colored. Remove from heat, stir in the butter until melted, then slowly stir in the cream and vanilla. Let cool before using.
- 9Assemble: Spread a little icing on a cake stand to anchor the first cake layer in place. Spread icing on top, then set the cheesecake layer on top of that. Spread more icing on the cheesecake, then top with the second cake layer. Cover the whole cake with the remaining icing.
- 10Spread the caramel sauce on top, letting it drip down the sides, and sprinkle with sea salt and chopped pecans, if desired. Store in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Tips
- Not gluten-free? Regular all-purpose flour works fine in the cake — it's the only thing making this whole dessert GF, and honestly no one ever notices.
- I prefer maple sugar for its lower glycemic index and its flavor in Paleo baking, but light brown sugar substitutes just fine in both the cake and cheesecake.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
