Pumpkin Bread-Bottom Cheesecake

Ingredients
for 8 servings

PUMPKIN BREAD

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
CHEESECAKE

24 oz cream cheese, at room temperature
1 cup sugar
1 teaspoon pumpkin spice
1 teaspoon vanilla extract
1 cup heavy whipping cream

Preparation

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!