This Pumpkin Bread Bottom Cheesecake Recipe will be the most impressive dessert you make for Thanksgiving! With a moist, delicious pumpkin bread bottom then creamy traditional cheesecake on top, you cannot go wrong!

You've probably all seen the recipes for Cheesecake Stuffed Pumpkin Bread, right? I had it one time and it was so incredibly delicious. But honestly, I needed a little more cheesecake and a little less pumpkin bread.

Pumpkin Bread Bottom Cheesecake Recipe

With that in mind, I have this new recipe for you today that I hope will be perfect for your upcoming holiday dessert tables.

This Pumpkin Bread Bottom Cheesecake recipe has a pumpkin bread crust on the bottom and a thick layer of creamy, cheesecake deliciousness on top!

The cool thing is - you do bake the pumpkin bread bottom (obviously) but then the cheesecake layer is a no-bake cheesecake. So you bake the bread, pour the cheesecake filling on top, then chill it and it's ready to eat.

slice of pumpkin bread bottom cheesecake on a white plate with a bite missing

Well, almost ready to eat.

To finish it off, even more pumpkin bread is crumbled on top. Not only does it make the cheesecake pretty, but it also adds a little more texture to this over-the-top dessert.

pumpkin bread bottom cheesecake slice on a white plate

The Pumpkin Bread Crumble on top.

I mean really look at that crumble on top... don't you just want to stick a fork through your screen and have a bite? I don't blame you 😉

Bottom line: if you love pumpkin bread, and cheesecake, you're going to love this recipe!

a bite of pumpkin bread bottom cheesecake on a fork leaning on a white plate

It's really delicious, easy to make, and is a fabulous Fall dessert. You can serve it after a five-course meal or after big bowls of Chili, or after Thanksgiving dinner.

And it's a big dessert with 12-16 servings. Perfect for a church potluck or big family gatherings. Or if you really like Pumpkin Bread and Cheesecake together, perfect for you to eat breakfast, lunch, and dessert. 😉

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Bench Scraper

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9" Springform Pan

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Either way, it's so versatile and it really goes with anything. You and everyone else is going to love it!!

More pumpkin dessert ideas ...

If you love this and you have an Instant Pot, you might also love this Instant Pot Pumpkin Pie Cheesecake recipe. I have it shared over on my other blog Buttery Sweet, and it's amazing too!

Here's the printable recipe for you:

Pumpkin Bread Bottom Cheesecake

Author: Rose
Total Time: 1 hour 10 minutes
Yield: 16

Print Recipe

Description

If you love pumpkin bread, and cheesecake, you're going to love this recipe! It's really delicious, easy to make and is a fabulous Fall dessert. You can serve it after a five course meal, or after big bowls of Chili, or Thanksgiving dinner, either way, it's so versatile it really goes with anything.

Ingredients

2 eggs

1 ½ (355 ml) cups of sugar

2 heaping Tablespoons (30 ml) of brown sugar

2 ¼ cups (534 ml) of flour

1 teaspoon of baking powder

1 teaspoon (5 ml) of baking soda

1 teaspoon (5 ml) of Cinnamon

½ teaspoon (2 ml)of allspice

½ teaspoon (2 ml) of salt

1 Tablespoon (15 ml) of Orange zest

1 ½ cups (360 ml) of canned pumpkin

½ cup (120 ml) of oil (or melted butter)

⅓ cup (79 ml) of heavy cream

1 teaspoon (5 ml) of vanilla

OPTIONAL -

½ cup (120 ml) of chopped nuts

½ cup (120 ml) of golden raisins

FOR THE CHEESECAKE:

5 - 8 ounce packages of cream cheese - softened

¾ cup (177 ml) of heavy cream

1 Tablespoon (15 ml) of Vanilla

2 - 3 cups of powdered sugar

Pinch of salt

Instructions

Preheat ovent to 350°F.
In a large mixing bowl, add the eggs, and sugar, and cream together until light and fluffy. Add the brown sugar, orange zest, canned pumpkin, oil, and vanilla, and blend well.
In the middle/on top of the pumpkin/egg mixture, add the flour, baking powder, baking soda, cinnamon, allspice, and salt, and blend the dry ingredients together right on top of the pumpkin mixture, and then blend the flour and spices into the pumpkin mixture until well blended.
Add nuts and raisins at this time, if desired, and blend into batter. Set aside.
Place parchment paper in the bottom of a 9-inch springform pan. Fill the bottom of the pan with the batter, about an inch deep.
Butter the bottom and sides of a loaf pan, and flour the pan. Tap out any excess flour. Pour the remaining batter in the loaf pan.
Place the springform pan, and the loaf pan in the oven at 350°F for 45 - 55 minutes, or until a toothpick inserted in the center comes out clean.* Once the pumpkin bread crust is done (and the loaf) remove from oven to a wire rack to cool.

*Note: the springform pan may be done before the loaf pan, so watch them closely.

While the crust is cooling, make the cheesecake filling. In the mixing bowl of a stand mixer, place the 5 packages of softened cream cheese, and about ½ of the heavy cream, and blend until smooth, stopping the mixer to scrape down the sides of the bowl, and blending until creamy.
Add the vanilla, and pinch of salt, and blend well.
Add the powdered sugar, a little at a time with a little of the cream, alternating between additions, and blending well between additions. Scrape the sides of the bowl again, and blend until all ingredients are smooth and creamy.
Place the mixing bowl with the cheesecake filling in the refrigerator. When the crust is cool, remove the cheesecake filling from the refrigerator, and pour into the springform pan on top of the pumpkin bread crust, smoothing the cheesecake with a spatula.
Place the cheesecake in the refrigerator, and allow to chill and set overnight.
When ready to serve, crumble the pumpkin bread from the loaf pan on top of the cheesecake, and then remove the outside of the springform pan.
Cut in pieces, and serve immediately. Enjoy!

Prep Time: 15
Cook Time: 55
Category: Dessert
Method: Baking
Cuisine: American