Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay Plus Minus

Advertisement

Pumpkin Bread-bottom Cheesecake

by Kiano Moju featured in Impressive Thanksgiving pies

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, 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.

Advertisement

Preparation

  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!
 

Advertisement

Advertisement

Advertisement

More like this