Pumpkin Bread-Bottom Cheesecake
featured in Impressive Thanksgiving Pies
Indulge in this heavenly Pumpkin Bread Bottom Cheesecake, a delightful fusion of two classic desserts. Your taste buds will thank you as they savor the moist pumpkin bread base and the creamy cheesecake layer on top.
Tasty Team
97% would make again
Ingredients
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 salt
Cheesecake
- 24 oz cream cheese (675 g), at room temperature
- 1 cup sugar (200 g)
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (240 mL)
Nutrition Info
- Calories 818
- Fat 57g
- Carbs 68g
- Fiber 1g
- Sugar 39g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
- 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.
- Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
- Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
- In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
- Add in whipping cream and beat for an additional 2-3 minutes.
- Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
- Cut and serve.
- Enjoy!
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