October 21 is National Pumpkin Cheesecake Day! What do you get when you put pumpkin bread and cheesecake together? Just a little slice of heaven.
Servings: 8
Ingredients
PUMPKIN BREAD
1 15-oz. can pumpkin puree
2 eggs
1 cup sugar
¾ cup vegetable oil
1 tsp. vanilla extract
2 ½ cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tbsp. pumpkin pie spice
1 tsp. salt
CHEESECAKE
24 oz. cream cheese, at room temperature
1 cup sugar
1 tsp. pumpkin pie spice
1 tbsp. vanilla extract
1 cup heavy whipping cream
Preparation
Preheat oven to 350°F.
In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
Using a sifter, combine the flour, baking powder, baking soda, and pumpkin pie spice, and tap to add it to the wet ingredients mixture.
With a wooden spoon, mix together until just combined. Be careful not to overmix.
Lightly coat a springform pan with nonstick cooking spray, and pour batter into the pan, spreading in an even layer.
Bake 35-45 minutes or until center comes out clean when tested. Allow pumpkin bread to cool completely (do not remove it from the pan yet).
Using a mixer, blend cream cheese, sugar, pumpkin pie spice, and vanilla extract in a large bowl.
Add in the heavy whipping cream and beat for an additional 2-3 minutes.
Spread cheesecake mixture evenly onto the cooled pumpkin bread. Cover and chill for at least 4 hours before serving.
Once cooled, remove the springform pan, then cut, serve, and enjoy!
Recipe provided by Tasty.
