Pumpkin Cheesecake Bread Recipes

THE BEST PUMPKIN CHEESECAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F.
• For the crust: Add the gingersnap cookies, melted butter and salt to a food processor. Process until the crumb mixture looks like coarse sand, about 30 seconds. Press the crumb mixture into the bottom and up the sides of a 10-inch springform pan. Bake the crust until it is fragrant and golden brown, about 12 minutes.
• Remove the crust to a wire rack to cool completely, about 30 minutes. Wrap the bottom and sides of the pan tightly with foil and place in a roasting pan.
• For the filling: Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. Add the sugar and beat, scraping down the sides of the bowl as needed with a rubber spatula, until light and fluffy, about 2 minutes. Beat in the eggs one at a time. Add the sour cream, vanilla and salt and beat just until combined.
• Scoop 3 cups of the cheesecake filling into a medium bowl. Add the pumpkin puree, cinnamon, ginger, cloves, nutmeg and 1/4 cup water and stir with a rubber spatula until well combined. Bring a pot or kettle of water to a boil.
• Fill a 1-cup measure with plain cheesecake filling and pour into the center of the cooled crust. Fill a 1-cup measure with pumpkin filling and pour into the center of the plain filling. The batter will spread as you add alternating scoops, widening to form concentric circles. Repeat with the remaining batter in 1/2-cup increments alternating between flavors, until all the batter is used.
• Carefully place the roasting pan in the oven (don't pull the rack out of the oven). Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped pan.
• Bake until the top of the cheesecake is lightly browned around the edges, but the center is still jiggly, about 1 hour 20 minutes. Turn the oven off and let the cheesecake sit in the oven until the center becomes just slightly jiggly, about 1 hour (see Cook's Note).
• Carefully remove the cheesecake from the roasting pan to a wire rack. Cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.
• For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds, oil, sugar, cinnamon, ginger, salt and cloves in a small bowl. Spread the mixture on a baking sheet and roast until golden brown, about 10 minutes. Set aside to cool.
• For the pumpkin caramel: Melt the sugar in a small saucepan over medium heat until caramelized and dark amber (a digital instant-read or candy thermometer should register 245 degrees F), about 4 minutes, stirring occasionally with a whisk. Lower the heat to low. Carefully whisk in the heavy cream and butter and continue stirring until melted, about 1 minute. Whisk in the pumpkin puree, cinnamon, salt, vanilla, ginger and cloves until combined. Remove from heat and let cool slightly before serving.
• To serve: Let the cheesecake sit at room temperature 30 minutes before serving. Unlock the springform pan and remove the ring. Sprinkle the spiced pumpkin seeds around the top outer edge of the cheesecake. Dip a knife in a warm water and wipe dry before slicing each piece. Serve with a dollop of whipped cream and a drizzle of the pumpkin caramel.

CHEESECAKE-STUFFED PUMPKIN BREAD

Steps:

• Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
• In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
• In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
• Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
• Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.

PUMPKIN SWIRL BREAD

Steps:

• Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth., In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates., Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter., Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving., Just before serving, if desired, in a small bowl, mix confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts.

PUMPKIN CHEESE BREAD II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
• In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
• Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
• Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.

PUMPKIN CHEESECAKE BREAD

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In bowl, stir together quick bread mix, pumpkin puree, and pumpkin pie spice until blended.
• Transfer 3/4 of the batter to a greased 1 1/2 quart( 8 1/2 x 4 1/2 x 2 1/2) loaf pan.
• Drop dollops of cream cheese spread or small cubes of cream cheese on top of batter.
• Spread remaining batter on top.
• Bake 40 minutes or until done.
• Cool, Slice.

CHEESECAKE-STUFFED PUMPKIN BREAD

Steps:

• For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
• For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
• Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
• Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

PUMPKIN BREAD-BOTTOM CHEESECAKE RECIPE BY TASTY

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!

PUMPKIN CHEESECAKE PULL-APART BREAD

Steps:

• Preheat the oven to 350°F. Open the can, divide the rolls, and cut them in half. In a bowl mix cream cheese, pumpkin puree, sugar and vanilla.
• Place a piece of the cinnamon roll first and add a tablespoon of the pumpkin mixture. Do the same with the rest of the pieces of cinnamon roll and the pumpkin filling.
• Place in a loaf pan and bake. Make sure the the middle of the bread is completely baked. Serve warm with icing drizzled on top.

PUMPKIN CHEESECAKE BREAD

Steps:

• Preheat oven to 350 degrees.
• In one bowl, mix all dry ingredients for bread, flour, baking soda and baking powder, salt and spices. Then in another bowl, mix pumpkin, eggs, both kinds of sugar, oil, water and vanilla extract. Then, mix all ingredients for cheese cake starting with cream cheese all the way to the bottom of the ingredient list including extract, eggs, sugar and cinnamon. Mix all both of the ingredients for the bread separately in each of their bowls, and then gently add the wet ingredients to the dry stirring to combine. Then, take a hand mixer, and beat the cheese cake ingredients on high until the mixture is smooth with no lumps.
• Grease and flour 3 bread pans, and add 1 cup of the bread mixture in each of the pans, then distribute the cheese cake mix evenly between the three loaf pans over the layer of bread mix until the cheese cake mixture is gone. Then, cover the cheese cake mix in each loaf pan with the remaining pumpkin working 1/2 cup at a time until the bread mixture is gone and all 3 loaf pans are filled about 3/4 of the way up to the top of the pan.
• Bake the 3 loaves in the oven for 50-60 minutes until a toothpick inserted comes out clean. Allow the loaves to cool for 30 minutes on the counter and then refrigerate for at least an hour before serving.