Pumpkin Bread Cheesecake

by Samantha Codd

My favorite dessert has always been cheesecake so when I found this pumpkin bread cheesecake recipe I was so excited to try it out. The pumpkin bread always comes out so moist, and the cheesecake on top is super quick and easy to make!

For the Pumpkin Bread you'll need...

-1 3/4 cup of pumpkin puree 

- 2 eggs

- 1 cup of sugar

- 3/4 cup of vegetable oil

- 1 Tsp vanilla extract

- 2 1/2 cups of flower

- 2 Tsp baking powder

- 1 Tsp baking soda

- 1 Tbsp pumpkin pie spice

- Tsp salt


For the Cheesecake you'll need...

- 24oz cream cheese

- 1 cup of sugar

- 1 Tsp pumpkin pie spice

- 1 Tsp vanilla extract

- 1 cup heavy whipping cream


  1. Preheat oven to 350°F (180°C).
  2. In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
  3. 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.
  4. Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
  5. Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
  6. In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
  7. Add in whipping cream and beat for an additional 2-3 minutes.
  8. Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
  9. Cut and serve.
  10. Enjoy!