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Irresistible Pumpkin Spice Cheesecake Loaf Recipe You Need to Try

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Learn how to make delicious Pumpkin Spice Cheesecake Loaf. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 ½ cups all-purpose flour (you can substitute half with whole wheat flour for a nuttier flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup pumpkin puree (fresh or canned, but fresh adds a lovely earthiness)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs
  • ½ cup vegetable oil (or melted coconut oil for a subtle coconut note)
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 1 teaspoon lemon juice (to brighten the cheesecake filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easy cleanup.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This blend of spices is what makes the loaf sing, so take a moment to inhale that warm, comforting aroma.
  3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat these together until the mixture is smooth and glossy. I like to use a hand mixer for this step, but a sturdy whisk works just fine if you’re up for a little arm workout—just like Mama Lu’s way of stirring up love into every batch.
  4. Slowly add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Don’t overmix here; you want to keep the loaf tender and light.
  5. In a separate bowl, beat the softened cream cheese with the powdered sugar and lemon juice until smooth and creamy. This cheesecake layer is the soul of the loaf, providing that velvety surprise in each bite.
  6. Pour half of the pumpkin batter into the prepared loaf pan. Then, dollop half of the cheesecake mixture on top, spreading it gently with the back of a spoon. Repeat with the remaining pumpkin batter and cheesecake mixture.
  7. Using a butter knife or skewer, swirl the cheesecake into the pumpkin batter to create a marbled effect. This swirling is like the stories Mama Lu told on the porch—each one unique and full of character.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The aroma filling your kitchen at this point will remind you exactly why this recipe is worth every minute.
  9. Allow the loaf to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing. This step is important to let the cheesecake set properly and make slicing easier.

Find it online: https://claracooking.com/pumpkin-spice-cheesecake-loaf/