Best Pumpkin Cheesecake Bread Pudding Recipes

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CHEESECAKE-STUFFED PUMPKIN BREAD



Cheesecake-Stuffed Pumpkin Bread image

Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 1 loaf

Number Of Ingredients 15

One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting

Steps:

  • For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
  • For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
  • Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
  • Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

CHEESECAKE-STUFFED PUMPKIN BREAD



Cheesecake-Stuffed Pumpkin Bread image

This easy pumpkin and cake mix bread gets an eye-catching swirl when it's stuffed with a creamy, cheesecake filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 teaspoons pumpkin pie spice
4 eggs
6 oz (from 8-oz package) cream cheese, softened
1/3 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
  • In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
  • In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
  • Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
  • Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.

Nutrition Facts : Calories 150, Carbohydrate 20 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 11 g, TransFat 0 g

PUMPKIN BREAD PUDDING



Pumpkin Bread Pudding image

Old-fashioned but never out of style, I got this favorite pumpkin recipe from an elderly aunt. -Lois Fetting, Nelson, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 12

4 cups cubed day-old whole wheat bread
1/2 cup chopped dates or raisins
1/3 cup plus 2-1/2 tablespoons chopped pecans, divided
2 cups whole milk
1 cup canned pumpkin
2 large eggs, separated
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
Half-and-half cream or whipped cream, optional

Steps:

  • Preheat oven to 350°. Combine bread cubes, dates and 1/3 cup pecans; place in a greased 2-qt. shallow baking dish. , In a bowl, combine the milk, pumpkin, egg yolks, brown sugar, cinnamon, nutmeg, salt and cloves. In a small bowl, beat egg whites until stiff; fold into pumpkin mixture. Pour over bread cubes and toss gently. Sprinkle with remaining nuts. , Bake, uncovered, until a knife inserted in the center comes out clean, 1 hour. Serve warm or chilled with cream if desired.

Nutrition Facts : Calories 261 calories, Fat 10g fat (2g saturated fat), Cholesterol 61mg cholesterol, Sodium 226mg sodium, Carbohydrate 41g carbohydrate (30g sugars, Fiber 3g fiber), Protein 7g protein.

PUMPKIN BREAD-BOTTOM CHEESECAKE RECIPE BY TASTY



Pumpkin Bread-bottom Cheesecake Recipe by Tasty image

Here's what you need: pumpkin puree, eggs, sugar, vegetable oil, vanilla extract, flour, baking powder, baking soda, pumpkin pie spice, salt, cream cheese, sugar, pumpkin spice, vanilla extract, heavy whipping cream

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 15

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

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
  • 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.
  • Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
  • Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
  • In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
  • Add in whipping cream and beat for an additional 2-3 minutes.
  • Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
  • Cut and serve.
  • Enjoy!

Nutrition Facts : Calories 876 calories, Carbohydrate 70 grams, Fat 63 grams, Fiber 1 gram, Protein 12 grams, Sugar 40 grams

PUMPKIN CHEESECAKE PUDDING



Pumpkin Cheesecake Pudding image

The hubs and I had the pumpkin custard at Cracker Barrel last week and I thought I would try to recreate it. Well, this doesn't look like Cracker Barrels but it kind of tastes like it.

Provided by Julia Ferguson

Categories     Other Desserts

Time 20m

Number Of Ingredients 7

1 pkg cheesecake instant pudding (4 serving size) i used sugar free
1 pkg butterscotch instant pudding (4 serving size) i used sugar free
1 c canned, pure pumpkin puree
1 tsp pumpkin pie spice
1 Tbsp brown sugar, i used splenda brown sugar
1 c whipping cream
1 15oz. can evaporated milk

Steps:

  • 1. Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.
  • 2. Serve in individual serving dishes with a dollop of whipped cream or cool whip. Serving Suggestions: Serve with Ginger Snap or Molassas Cookies, Use as a quick pie filling in a graham cracker crust. Layer in a trifle bowl with broken chunks of ginger bread or spice cake and cool whip or whipped cream.

PUMPKIN CHEESECAKE BABKA



Pumpkin Cheesecake Babka image

Sweet cream cheese, warm spices and a yeasted pumpkin dough swirl together to create a seasonal take on babka that's perfect for the brunch table. The best part? This recipe makes two large loaves perfect for feeding a crowd or even holiday time gifting.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 2 loaves of babka

Number Of Ingredients 20

1/4 teaspoon granulated sugar
3 tablespoons warm water (about 100˚ F)
1 1/4-ounce package active dry yeast
1 cup pure pumpkin puree
2/3 cup packed dark brown sugar
1 teaspoon fine salt
4 large eggs
4 1/2 cups all-purpose flour, plus more for dusting
1 1/2 sticks (12 tablespoons) unsalted butter, cut into cubes and at room temperature, plus more for the pans
Vegetable oil, for the bowl
2 8-ounce packages cream cheese, at room temperature
2 large egg yolks
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed dark brown sugar
3 tablespoons pumpkin pie spice
2 cups chopped pecans
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1/2 cup all-purpose flour
1 large egg, beaten

Steps:

  • Make the dough: Combine the granulated sugar and water in a small bowl. Sprinkle the yeast over the top and stir gently. Let stand until the yeast begins to soften and turn foamy, about 5 minutes. Meanwhile, stir together the pumpkin puree, brown sugar and salt in a stand mixer fitted with the dough hook attachment.
  • Stir the yeast mixture into the pumpkin mixture. Beat in the eggs, one at a time, until combined. Mix in the flour in three or four batches on low speed until just combined. Increase the speed to medium and beat in the butter, a few pieces at a time, until fully combined. Increase the speed to medium high and beat until the dough is smooth but still sticky, 4 to 6 minutes. Lightly oil a large bowl and add the dough, turning to coat in the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down the dough, cover again and refrigerate at least 8 hours or overnight.
  • Make the cream cheese filling: Beat the cream cheese, egg yolks, confectioners' sugar and vanilla in a medium bowl and beat with a mixer until combined. Set aside.
  • Make the pecan filling: Stir together the brown sugar, pumpkin pie spice and pecans in a medium bowl. Add the melted butter and mix until the pecans are coated and the sugar looks like wet sand. Transfer 1/2 cup of the pecan filling to a small bowl and combine with the flour (this is the topping). Set both bowls aside.
  • Preheat the oven to 350˚ F. Lightly butter two 9-by-5-inch loaf pans. Line each pan with parchment paper, leaving at least a 2-inch overhang on the long sides. Butter the paper and place the pans on a large rimmed baking sheet.
  • Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one piece of dough at a time, roll out each piece into a 10-by-18-inch rectangle. Spread each rectangle with half of the cream cheese filling and sprinkle each with half of the pecan filling. Starting at a long side, roll up the dough into a tight log. Pinch the ends to seal in the filling. (If the dough becomes too soft, refrigerate the logs on a baking sheet until firm.) Fold the dough in half into a horseshoe shape, then cross the right half over the left, twisting into a figure-eight shape. Twist once or twice more, then fit into the prepared pans. Loosely cover each pan with plastic wrap. Set aside until slightly risen, about 20 minutes.
  • Brush the tops of the dough with the beaten egg and sprinkle with the pecan topping. Bake the babkas, rotating the pans halfway through, until dark golden brown, 50 to 60 minutes. (If the tops begin to brown too quickly, tent with foil and reduce the oven temperature to 325˚ F.) Transfer to a rack and let the babkas cool completely in the pans.

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made homemade butter and lots of sour cream using milk from our dairy herd. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 18

CRUST:
1 cup graham cracker crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs
1 can (15 ounces) solid-pack pumpkin
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
12 to 16 pecan halves, chopped

Steps:

  • In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill. , For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt. , Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes. , Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Remove sides of pan. Top with chopped pecans. Refrigerate leftovers.

Nutrition Facts : Calories 230 calories, Fat 15g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 164mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN CHEESECAKE BREAD PUDDING



Pumpkin Cheesecake Bread Pudding image

Make and share this Pumpkin Cheesecake Bread Pudding recipe from Food.com.

Provided by SusieQusie

Categories     Dessert

Time 1h45m

Yield 1 pudding, 20 serving(s)

Number Of Ingredients 16

14 -16 slices brioche bread or 14 -16 slices white bread, trimmed of crusts and cut in half
1 1/2 cups butter, melted
2 (8 ounce) packages cream cheese, at room temperature
1 cup sugar
6 eggs
1 (15 ounce) can pumpkin
2 cups milk
1 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon allspice
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup brown sugar, packed
2 tablespoons butter, melted

Steps:

  • Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9-inch by 13-inch ovenproof glass baking dish with vegetable spray. Set aside a larger metal baking pan and rack for the water bath.
  • To prepare the bread: Brush each slice of brioche on both sides with melted butter.
  • To make the custard: Combine cream cheese and sugar in a bowl and mix until smooth.
  • Combine eggs, pumpkin, milk, heavy cream, vanilla, salt, allspice, ginger, nutmeg, and cinnamon in the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth. Add cream cheese mixture and combine.
  • Pour 1/2 cup pumpkin custard in bottom of baking dish. Tilt and swirl dish until bottom is completely covered with a thin layer of custard. Layer 6 slices of brioche on top of custard. Pour half of remaining custard over brioche. Add remaining brioche and custard in layers.
  • To add the topping: Use a knife to cut 8 slits through layered pudding. Cover top of pudding with plastic wrap and press down gently with your palm. Let stand 15 minutes.
  • Remove plastic wrap and sprinkle brown sugar over top of pudding. Pour melted butter over sugar.
  • Place baking dish on rack in large metal pan. Pour hot water from a glass measuring cup into the outer pan until water level rises halfway up sides of baking dish. Place carefully in oven. Bake 1 hour to 1 hour and 15 minutes, or until top is nicely browned and custard has rise to top of baking dish.
  • Check water bath occasionally and add more water if needed. Do not let the water evaporate form the water bath.
  • Carefully remove baking dish from oven and water bath. Allow pudding to cool on rack 1 hour. Serve slightly warm or cold with whipped cream or vanilla ice cream. Store covered with a paper towel and plastic wrap in the refrigerator.

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