Attention all lovers of warm sweaters, tall boots, and PSLs! Allow me to introduce:
PUMPKIN CHEESECAKE LOAF
After all, nothing says FALL like pumpkin, right? There is something so warm and comforting about pumpkin and all its accompanying spices that just makes me want to curl up with a warm cup of tea.
And nothing says DELICIOUS like cheesecake, amirite?
This Pumpkin Cheesecake Loaf recipe is from my mom. In fact, she has become somewhat famous for it among David’s family. It is the perfect loaf for fall and winter gatherings. (But, that being said, we have it in the summer too.) It is soft and moist and pumpkin spice-y. It comes together easily and yet looks so special once you slice into and see the luscious, tangy cream cheese layer in the middle.
Pumpkin Cheesecake loaf has 2 parts: the cheesecake layer and the pumpkin layers.
I used my stand mixer for the cream cheese mixture, adding all the ingredients and starting them on stir speed. Then I upped the speed to medium and beat for about 2 minutes. When the cheesecake filling was smooth, with no big lumps of cream cheese visible, I turned the mixer off and set the bowl aside.
In a separate bowl, I added the pumpkin, oil, eggs, and sugar. I mixed them by hand until they were combined. (The mixture resembles baby food and will look decidedly NOT delicious but I promise it will be OK.) I added the flour, baking soda, salt, cloves, and cinnamon right on top of the pumpkin/baby food mixture, then stirred in the dry ingredients just until mixed.
Then it was time to put them together. *choir singing*
I poured about half of the pumpkin mixture into the bottom of a loaf pan, and spread it to make an even layer.
It is really easy to put too much pumpkin mixture in the bottom of the pan, and not leave enough for the top. It happens. Just soldier on and use what you can for the top layer. I mean, hey, it’s called pumpkin cheesecake loaf – how bad can it be?
Then, I poured the cheesecake layer over the top
and spread to create an even layer.
Finally, I topped it with the remaining pumpkin batter and popped it in the oven.
**ALERT** Tip about the loaf pan: The first couple of times I made this loaf, I used my favourite loaf pan, which is the glass one pictured in this recipe. (I like it because you can see things as they are baking and it is easy to clean.) However, each time I did, the sides of the loaf would fall off during baking. It was still delicious, but not very pretty. This loaf rises up so tall in a 9 X 5 loaf pan, that it needs a little side support. I used a bread pan with a surrounding lip next time and the loaf stayed together.
WARNING: Your world will smell delicious as it bakes.
- 1 - 8 oz pkg cream cheese, softened
- 1/3 cup sugar
- 1 tbsp flour
- 1 egg
- 1 tsp vanilla
- 1 cup pumpkin
- 1/2 cup oil
- 2 eggs
- 1 1/2 cup sugar
- 1 2/3 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees F
- Combine cream cheese, 1/3 cup sugar, 1 tbsp flour, 1 egg, and vanilla in a bowl and beat together until smooth, set aside
- Combine pumpkin, oil, 2 eggs, and 1 1/2 cups sugar in a large mixing bowl and stir to combine.
- Add 1 2/3 cups flour, baking soda, salt, cloves, and cinnamon and mix until just combined
- Pour half of the pumpkin mixture into greased loaf pan, and spread to form an even layer. Next, pour the cheesecake mixture on top, and spread to the edge of the pan to form a second layer. Then pour remaining pumpkin batter on top and gently spread to cover the cheesecake layer.
- Bake at 350 degrees for 1 hour or more. Loaf is done when an inserted toothpick comes out clean. Allow loaf to cool in pan for 20 minutes, then remove to rack to cool.
- If loaf is browning too much, but not yet cooked through, you can place a piece of parchment paper over it for the remainder of the cook time.
- For best results, use a loaf pan with side lips to support loaf as it bakes.
I checked mine at an hour (if your oven runs hot, I would start checking it after 45 -50 minutes.) It was not quite done, so I took mom’s advice and put some parchment over it. I baked it for about 15 minutes more. The loaf is done when an inserted toothpick comes out clean.
Let it cool in the pan for about 20 minutes, then carefully remove it to a baking rack to cool completely.