Give Your Pumpkin Bread a Cheesecake-Inspired Upgrade

Cheesecake and Pumpkin spice bread Both are delicious classics. It only makes sense to put them together. the Culinary Education Institute He shares a delicious recipe that is a perfectly balanced combination of sweets.

1. Upgrade your pumpkin baking needs
2. Pumpkin bread recipe with cheesecake layer, step by step

Upgrade your pumpkin baking needs

First, prepare the cheesecake layer. Start by taking the cream cheese and powdered sugar and beat them vigorously or with a whisk. When there are no lumps, add an egg yolk and a little vanilla extract and mix everything.

Now, you can get the softened butter, sugar and salt and beat or paddle them together in a separate bowl until fluffy. Mix in the eggs and vanilla, making sure they are fully incorporated. Get another bowl and mix the dry ingredients together. At this point, you can alternate between adding the wet and dry ingredients to the butter mixture. Doing this will emulsify the mixture without weighing it down, Truong Vu, the pastry and baking arts chef at the Culinary Education Campus in New York City, tells Mental Floss. Additionally, using room temperature ingredients will help blend the mixture without leaving clumps of fat. You can add the ingredients alternately until everything is combined, but do not over mix.

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Next, lightly grease a 9 x 5-inch loaf pan and make little ropes with the parchment paper. This is your secret weapon for removing the loaf easily later. Pour in the pumpkin mixture, smooth the top, then make a nice deep trench with a spoon in the middle of the mixture. Finally, scoop or layer your delicious cheesecake into this moat.

Place it in a preheated oven at 350 degrees Fahrenheit for 1.5 hours. To prevent over-baking, cover with aluminum foil after about 45 minutes. You may want to dig in immediately after you finish baking your pumpkin bread, but patience is key. Let it cool for three to four hours before cutting into delicious condiments.

Pumpkin bread recipe with cheesecake layer, step by step

Cheesecake layer:

8 ounces cream cheese

1/2 cup + 4 teaspoons powdered sugar

1 egg yolk

1 teaspoon vanilla extract

1. Beat or beat the cream cheese and powdered sugar together until no lumps remain.
2. Combine the egg yolks and vanilla extract until emulsified.

Pumpkin bread:

1 stick + 2 1/2 tablespoons softened butter

1 1/2 cup sugar

1 1/4 teaspoon kosher salt

2 eggs

1 tablespoon vanilla extract

1 2/3 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon of baking soda

1 1/2 cup pumpkin puree

2 tablespoons sour cream

1. Beat or beat the softened butter, sugar and salt together until light and fluffy.
2. Add eggs and vanilla to the butter mixture.
3. In separate bowls, whisk together the dry ingredients (flour, baking powder and baking soda) and mix the wet ingredients (pumpkin puree and sour cream).
4. Alternate adding the wet and dry mixtures to the butter mixture until completely combined and the mixture looks uniform. Do not over mix.
5. In a lightly sprayed 9 x 5-inch loaf pan, make ropes of parchment paper and place them in the pan, hanging the ends over the sides for easy removal of the loaf after baking.
6. Pour the pumpkin bread mixture inside and smooth the top. Using a spoon, make a deep trench along the dough.
7. Scoop or place the cheesecake layer into the trench.
8. Bake in a 350°F oven for 1.5 hours, covering with aluminum foil after 45 minutes to prevent over-browning.
9. Allow to cool completely before slicing, about 3-4 hours.

You can make more recipes like this at the Institute of Culinary Education’s campuses in Los Angeles and New York City. Learn more about them Website.