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97% would make again

Pumpkin Bread-bottom Cheesecake

Tasty Team

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

Shop ingredients with
    Calories 808
    Fat 63g
    Carbs 53g
    Fiber 1g
    Sugar 23g
    Protein 12g

Estimated values based on one serving size.

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!
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