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‍🍴 Pumpkin Bread-Bottom Cheesecake Indulge in this heavenly Pumpkin Bread Bottom Cheesecake, a delightful fusion of two classic desserts. Your taste buds will thank you as they savor the moist pumpkin bread base and the creamy cheesecake layer on top. Ingredients: - 1 ¾ cups pumpkin puree - 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 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. 👉 Follow @FoodSimp for more recipes!