If you love pumpkin bread, and cheesecake, you’re going to love this Pumpkin Bread Cheesecake recipe! It’s really delicious, easy to make and is a fabulous Fall dessert. You can serve it after a five course meal, or after big bowls of Chili, or Thanksgiving dinner, either way, it’s so versatile it really goes with anything. It was such a hit with my family that we’ve decided to include it with Thanksgiving dinner this year.

You’re going to love this recipe, and so will everyone who tastes it!

Ingredients For the Pumpkin Bread Crust:

• 2 eggs
• 1 1/2 cups of sugar
• 2 heaping Tablespoons of brown sugar
• 2 1/4 cups of flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of Cinnamon
• 1/2 teaspoon of allspice
• 1/2 teaspoon of salt
• 1 Tablespoon of Orange zest
• 1 1/2 cups of canned pumpkin
• 1/2 cup of oil (or melted butter)
• 1/3 cup of heavy cream
• 1 teaspoon of vanilla
  OPTIONAL –
• 1/2 cup of chopped nuts
• 1/2 cup of golden raisins

Ingredients for the Cheesecake:

• 5 – 8 ounce packages of cream cheese – softened
• 3/4 cup of heavy cream
• 1 Tablespoon of Vanilla
• 2 – 3 cups of powdered sugar
• Pinch of salt

 

Here is how to make it:

1.In a large mixing bowl, add the eggs, and the sugar, and cream together until light and fluffy. Add the brown sugar, orange zest, canned pumpkin, oil, and vanilla and blend well.

2. In the middle/on top of the pumpkin/egg mixture, add the flour baking powder, baking soda, cinnamon, allspice and salt. Blend the dry ingredients together right on top of the pumpkin mixture, and then blend the flour and spices into the pumpkin mixture until well blended. Add nuts and raisins at this time, if desired and blend into the batter. Set mixture aside.

3. Place parchment paper in the bottom of a 9 inch Spring-form pan. Fill the bottom of the pan with the batter, about an inch deep. Butter the bottom and sides of a loaf pan, and flour the pan, and tap out any excess flour. Pour the remaining batter in the loaf pan. Place the Spring-form pan, and the loaf pain in the oven at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean. (The Spring-form pan may be done before the loaf pan, so watch them closely). Once the pumpkin bread crust is done (and the loaf) remove from oven to a wire rack to cool.

4. While the crust is cooling, make the cheesecake filling. In the mixing bowl of a standing mixer, place the 5 packages of softened cream cheese, and about 1/2 of the heavy cream, and blend until smooth, stopping the mixer to scrape down the sides of the bowl, and blending until creamy.

5. Add the vanilla, and pinch of salt, and blend well. Add the powdered sugar, a little at a time with a little of the cream, alternating between additions, and blending well between additions. Blend until all ingredients are smooth and creamy. Place the mixing bowl with the cheesecake filling in the refrigerator.

6. When the crust is cool, remove the cheesecake filling from the refrigerator, and pour into the Spring-form pan on top of the bumpkin bread crust, smoothing the cheesecake with a spatula.

7. Place the cheesecake in the freezer, and allow to chill and set overnight. When ready to serve, crumble the pumpkin bread from the loaf pan on top of the cheesecake, and then remove the outside of the Spring-form pan.Cut in pieces, and serve immediately.

 

And that my friends, is how you create a new Holiday Favorite. I hope you and your family enjoy The Most Delicious Pumpkin Bread Cheesecake recipe this holiday season. From my kitchen to yours! Dovidenia. XO