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Pumpkin Bread-Bottom Cheesecake

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
Pumpkin Bread-Bottom Cheesecake


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


  • 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 835
  • Fat 59g
  • Carbs 68g
  • Fiber 1g
  • Sugar 40g
  • Protein 11g

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!
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Pumpkin Bread-Bottom Cheesecake