Cason Blog

Pumpkin Bread Cheesecake

October 15th

Creamy, rich cheesecake paired with flavorful, moist pumpkin bread is sure to win over all the sweet-toothed monsters in your home.


for 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


  • Preheat oven to 350°F.
  • In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
  • Using a sifter, combine the flour, baking powder, baking soda, and pumpkin pie spice, and tap to add it to the wet ingredients mixture.
  • With a wooden spoon, mix together until just combined. Be careful not to overmix.
  • Lightly coat a springform pan with nonstick cooking spray, and pour batter into the pan, spreading in an even layer.
  • Bake 35-45 minutes or until center comes out clean when tested. Allow pumpkin bread to cool completely (do not remove it from the pan yet).
  • Using a mixer, blend cream cheese, sugar, pumpkin pie spice, and vanilla extract in a large bowl.
  • Add in the heavy whipping cream and beat for an additional 2-3 minutes.
  • Spread cheesecake mixture evenly onto the cooled pumpkin bread. Cover and chill for at least 4 hours before serving.
  • Once cooled, remove the springform pan, then cut, serve, and enjoy!


Recipe provided by Tasty.

Posted from Vibrant Living Newsletter -

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