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Pumpkin Bread-bottom Cheesecake

by Kiano Moju featured in Impressive Thanksgiving pies


for 8 servings

Pumpkin Bread

  • 1 ¾ cups
    pumpkin puree (340 g)
  • 2 eggs
  • 1 cup
    sugar (200 g)
  • ¾ cup
    vegetable oil (180 mL)
  • 1 teaspoon
    vanilla extract
  • 2 ½ cups
    flour (310 g)
  • 2 teaspoons
    baking powder
  • 1 teaspoon
    baking soda
  • 1 tablespoon
    pumpkin pie spice
  • 1 teaspoon


  • 24 oz
    cream cheese, at room temperature (675 g)
  • 1 cup
    sugar (200 g)
  • 1 teaspoon
    pumpkin spice
  • 1 teaspoon
    vanilla extract
  • 1 cup
    heavy whipping cream (240 mL)
    Calories 808
    Fat 63g
    Carbs 53g
    Fiber 1g
    Sugar 23g
    Protein 12g

Estimated values based on one serving size.



  1. Preheat oven to 350°F (180°C).
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
  3. Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
  4. Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
  5. Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
  6. In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
  7. Add in whipping cream and beat for an additional 2-3 minutes.
  8. Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
  9. Cut and serve.
  10. Enjoy!