Ingredients
8
8 servings
- •1 ¾ cups pumpkin puree
- •2 eggs
- •1 cup sugar
- •¾ cup vegetable oil
- •1 teaspoon vanilla extract
- •2 ½ cups flour
- •2 teaspoons baking powder
- •1 teaspoon baking soda
- •1 tablespoon pumpkin pie spice
- •1 teaspoon salt
- •24 oz cream cheese, at room temperature
- •1 cup sugar
- •1 teaspoon pumpkin spice
- •1 teaspoon vanilla extract
- •1 cup heavy whipping cream
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!
Nutritional Facts
Per 8 servings
- Calories: 818
- Carbohydrate: 68g
- Fat: 57g
- Fiber: 1g
- Protein: 11g
- Sugar: 39g
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