Pumpkin Bread-bottom Cheesecake
This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨
Author: The Chef
Cuisine: American
Recipe type: Dessert
Ingredients
- PUMPKIN BREAD
- 1 ¾ cups pumpkin puree (395 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, at room temperature (680 g)
- 1 cup sugar (200 g)
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (240 mL)
Instructions
- 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!
Watch the recipe video here:
Pumpkin Bread-Bottom Cheesecake
This pumpkin bread-bottom cheesecake is so delicious & beautiful! ✨FULL RECIPE: https://tasty.co/recipe/pumpkin-bread-bottom-cheesecake
Posted by Tasty on Wednesday, October 24, 2018
