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
Categories Desserts
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, Carbohydrate 70 grams, Fat 63 grams, Fiber 1 gram, Protein 12 grams, Sugar 40 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
mike summers
[email protected]This is the perfect fall dessert. It's warm and comforting, and the flavors of pumpkin and cream cheese are a match made in heaven.
Daquann Allen
[email protected]I'm allergic to nuts, so I substituted the pecans in the crust with graham crackers. It turned out great!
dennis francis
[email protected]This cheesecake was a bit too sweet for my taste, but it was still very good.
Brittney Clark
[email protected]I love how this cheesecake is not too sweet. It's the perfect dessert for any occasion.
MNAGEI REUBEN ROTICH
[email protected]This recipe is a keeper! I'll be making it again and again.
Carmen Haoses
[email protected]I'm not sure what I did wrong, but my cheesecake turned out dry and crumbly. :(
Danbahadur Dangi
[email protected]This is the best pumpkin bread cheesecake I've ever had. I highly recommend it!
abbas almaliki
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it!
Uzochukwu Chidiebere
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a beautiful and delicious dessert.
Anjum Shaukat
[email protected]I'm not a huge fan of pumpkin, but this cheesecake was surprisingly delicious. I'll definitely be making it again.
Brishti Misti
[email protected]The cheesecake batter was a little too runny for me, but the overall flavor of the dish was still good.
Ibrahim Sulaimon
[email protected]I love how this recipe uses simple ingredients that I already had on hand. It's a great way to use up leftover pumpkin puree.
Albert Neumann
[email protected]This was my first time making a pumpkin bread cheesecake and it came out great! Thanks for the easy-to-follow recipe.
Ch Azad
[email protected]I've made this recipe several times now and it always turns out perfect. The cheesecake is creamy and flavorful, and the pumpkin bread is moist and fluffy.
Jamsource Magazine
[email protected]This pumpkin bread cheesecake was a huge hit at my dinner party! The combination of the two desserts was absolutely divine.