If you love pumpkin bread and cheesecake, you’re going to love this Pumpkin Bread Cheesecake recipe! It’s delicious, unique, and makes a fabulous Fall dessert. You can serve it after a five course holiday meal or after big bowls of peanut butter soup. It’s so versatile, it goes with anything!
What is Pumpkin Bread Cheesecake, anyway?
Honestly, it reminds me of a cross between pumpkin bread, cheesecake, and an old fashioned icebox pie. It has a pumpkin bread base (crust), then a thick creamy layer of cheesecake filling, and then pumpkin bread pieces are crumbled and placed on top.
What kind of mixer should I use to make this Pumpkin Bread Cheesecake?
It helps to have a strong mixer for this recipe so you can blend the cream cheese together well and get everything really smooth for the filling. The cream cheese needs to set out and soften first, but you’ll still want to be sure it’s the right creaminess when you’re mixing. A cheap handheld mixer might struggle a bit, but if that’s all you have, you can muscle it through.
If you’re in the market for a new mixer, I’m partial to the KitchenAid Stand Mixers. Sometimes they go on sale during the holidays, especially on Amazon. You can check the current KitchenAid prices here.
Make this Pumpkin Bread Cheesecake “budget-friendly”
Also, with the holidays approaching, cream cheese is often on sale in the local supermarkets. I can usually find it for .88 or .99 and then I stock up on it for my baking projects!
It’s often a “loss leader” sale item, which simply means they sell it for so cheap that they aren’t making much money on it. They’ll place it on a front page of a sales flyer to get people into the store, hoping they’ll buy other things once they’re inside. Stick to your list 🙂 If you use my printable cash envelope template for your grocery budget, then stick to what you’ve budgeted in your envelope.
If I can’t find a good sale, I’ll get my cream cheese at Aldi. They generally have good prices on baking items.
And, of course, sales and pricing vary by area. I’m in the Midwestern USA, and prices are usually pretty reasonable here.
Pumpkin Bread Cheesecake
This Pumpkin Bread Cheesecake does feel more complicated than some of the other recipes I’ve shared recently, but it’s worth it. Look at what you’ll have to serve as dessert — it’s perfection.
And then there’s this decadent view, too…
You’ll want to start this recipe the day before you need to serve it, because it will need some time in the freezer to set properly.
Be sure you have a quality spring-form pan before you get started, too. This is a good one.
Now, without further ado…
This decadent pumpkin bread cheesecake is sure to be a hit with your family! Perfect for fall and holiday baking. You'll love it!
TO MAKE THE CRUST
- 2 eggs
- 1 1/2 cups sugar
- 2 heaping tablespoons brown sugar
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 tablespoon orange zest
- 1 1/2 cups canned pumpkin
- 1/2 cup vegetable oil
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- 1/2 cup chopped nuts or golden raisins (optional)
TO MAKE THE CHEESECAKE
- 5 - 8 ounce packages cream cheese, softened
- 3/4 cup heavy cream
- 1 tablespoon vanilla
- 2-3 cups powdered sugar
- Pinch of salt
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.
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, then blend the flour and spices into the pumpkin mixture until well blended. Add nuts and raisins at this time, if using, and blend into batter.
Set mixture aside, and 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 pan 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.
While the crust is cooling, make the cheesecake filling. In the mixing bowl of a stand 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.
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. Scrape the sides of the bowl again, and blend until all ingredients are smooth and creamy.
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, smoothing the cheesecake with a spatula.
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.
For best results, prepare this cheesecake the night before serving.
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Amount Per Serving: Calories: 973 Total Fat: 53g Saturated Fat: 25g Trans Fat: 1g Unsaturated Fat: 23g Cholesterol: 120mg Sodium: 568mg Carbohydrates: 119g Net Carbohydrates: 0g Fiber: 3g Sugar: 93g Sugar Alcohols: 0g Protein: 11g
Let’s chat again soon,
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