The Best Pumpkin Cake Cheesecake Recipe

Cheesecake Filling
1 In a large mixing bowl or stand mixer with the paddle attachment, beat the cream cheese, sugar, and vanilla extract on medium speed until smooth.
2 Scrape the sides of the bowl, add sour cream, and mix until just combined.
3 Beat in the egg and set aside.
Pumpkin Cake Batter
5 Prepare the pumpkin cake batter by whisking together sugars, pumpkin purée, oil, cinnamon, allspice, and vanilla extract in a large bowl until smooth. Add eggs and mix.
6 Gradually add the dry ingredients (flour, baking powder, baking soda, and salt) and stir until just combined. Avoid overmixing to maintain moist cake layers.
8 Grease the sides of a 9-inch springform pan with oil and flour, line the bottom with parchment paper, and preheat oven to 350°F.
9 Spread about 1½ cups of pumpkin cake batter evenly across the bottom. Drop large spoonfuls of the remaining pumpkin batter and cheesecake batter alternately over the first layer to create the cheesecake swirl. No need to swirl perfectly—this creates a rustic, homemade look.
Waterbath Baking
11 Set up a water bath by placing the springform pan inside a larger cake pan or wrapping it tightly with aluminum foil to prevent leaks. Place in a roasting pan and fill with hot water halfway up the pan. 
12 Bake for 60–75 minutes, until the edges are set, the top is slightly puffed, and a toothpick in the pumpkin cake portion comes out clean.
13 Turn off the oven and leave the oven door slightly ajar with a wooden spoon for 30 minutes.
14 Remove from the oven, run a knife around the rim, and let the cake cool completely on a wire rack.
15 Cover with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight.
Whipped Topping & Assembly
17 For the topping, whip heavy cream and sugar in a medium bowl using a whisk or electric mixer until soft peaks form.
18 Remove the cheesecake from the springform rim, spread whipped cream on top with an offset spatula, and add chopped walnuts and caramel sauce.