Pumpkin Bread-Bottom Cheesecake

• pumpkin puree¾ lb
• egg2
• sugar7 oz
• vegetable oil¾ cups
• vanilla extract1 teaspoon
• flour11 oz
• baking powder2 teaspoon
• baking soda1 teaspoon
• pumpkin pie spice1 tablespoon
• salt1 teaspoon
• cream cheese1½ lb
• sugar7 oz
• pumpkin spice1 teaspoon
• vanilla extract1 teaspoon
• heavy whipping cream1 cup

Instructions

1. 1

   Preheat oven to 350°F (180°C).

2. 2

   In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.

3. 3

   Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt.

4. 4

   Using a wooden spoon, mix together until just combined.

5. 5

   Be careful to not overmix.

6. 6

   Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.

7. 7

   Bake for 35-45 minutes until center comes out clean when tested.

8. 8

   Allow to cool completely in the pan.

9. 9

   In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.

10. 10

    Add in whipping cream and beat for an additional 2-3 minutes.

11. 11

    Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly.

12. 12

    Cover and chill in the fridge for at least 4 hours before serving.

13. 13

    Cut and serve.

14. 14

    Enjoy!