PUMPKIN BREAD CHEESECAKE RECIPES
PUMPKIN BREAD-BOTTOM CHEESECAKE RECIPE BY TASTY
Here's what you need: pumpkin puree, eggs, sugar, vegetable oil, vanilla extract, flour, baking powder, baking soda, pumpkin pie spice, salt, cream cheese, sugar, pumpkin spice, vanilla extract, heavy whipping cream
Provided by Kiano Moju
Yield 8 servings
Number Of Ingredients 15
Steps:
- 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!
Nutrition Facts : Calories 876 calories, CarbohydrateContent 70 grams, FatContent 63 grams, FiberContent 1 gram, ProteinContent 12 grams, SugarContent 40 grams
BEST CHEESECAKE-STUFFED PUMPKIN BREAD RECIPE-HOW TO MAKE ...
How do you make the best pumpkin bread ever? You stuff it with cheesecake, of course. This easy quick bread recipe is a fall baking essential.
Provided by Lindsay Funston
Categories breakfast
Total Time 1 hours 10 minutes
Prep Time 0S
Cook Time 1 hours
Yield 1
Number Of Ingredients 12
Steps:
- Preheat oven to 350º and butter and flour a 9"-x-5" loaf pan. In a large bowl, whisk together 1 cup flour, pumpkin pie spice, baking soda, baking powder, and salt. In another large bowl, combine pumpkin, 1 cup sugar, melted butter, sour cream, 1 egg and 1 egg yolk, and vanilla until smooth. Pour wet ingredients over dry and fold until completely combined. Make cream cheese filling: In a small bowl, stir together cream cheese and remaining egg, 2 tablespoons flour, and 3 tablespoons sugar. Transfer half the pumpkin batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula. Top evenly with remaining pumpkin batter. Bake until deeply golden and a toothpick comes out clean, 1 hour 5 minutes to 1 hour 15 minutes. Let cool at least 10 minutes before serving.
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