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
May 04, 2023
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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