Email Link SMS X Search Clock Right Arrow

Pumpkin Bread-bottom Cheesecake

by Kiano Moju


for 8 servings

Pumpkin Bread

  • 1 ¾ cups (395 g) pumpkin puree
  • 2 eggs
  • 1 cup (200 g) sugar
  • ¾ cup (180 mL) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 ½ cups (310 g) flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt


  • 24 oz (680 g) cream cheese, at room temperature
  • 1 cup (200 g) sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 1 cup (240 mL) heavy whipping cream


  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!
More like this
Shop Tasty

Get the Tasty Cooking Kit

Whether you need to chop til you drop or flip it and whip it, this kit will help transform your ingredients into a culinary masterpiece.

Shop Now