1. In a large mixing bowl, add the eggs, and 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, and 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 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.

4. 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.

5. Place the Spring-form pan, and the loaf pan in the oven at 350 degrees for 45 - 55 minutes, or until a toothpick inserted in the center comes out clean.

Cheesecake Filling

1. In the mixing bowl of a stand mixer, place the softened cream cheese, and about 1/2 of the heavy cream, and blend until smooth. Add the vanilla, and pinch of salt, and blend well.

2. Add the powdered sugar, a little at a time with a little of the cream, alternating between additions, and blending well between additions.

3. Place the mixing bowl with the cheesecake filling in the refrigerator. When the crust is cool, remove the cheesecake filling from the refrigerator, and pour into the Spring-form pan on top of the pumpkin bread crust.

4. 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. Enjoy!