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Cinnamon cheesecake stuffed pumpkin spice loaf
A taste of fall in every bite.
YIELDS
2
Ingredients
Cheesecake Filling
- 1 egg yolk, room temperature
- 1/4 cup sugar
- 4oz cream cheese
- 2 teaspoons ground cinnamon
Pumpkin Spice Loaf
- 2 cups flour
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin spice mix
- 2 cups sugar
- 1 1⁄2 sticks unsalted butter, room temperature
- 2 eggs, room temperature
- 2 1⁄2 cups pure pumpkin purée
- 1 cup chocolate chips
Directions
Cheesecake Filling
- In a bowl, beat together egg yolk, sugar, cream cheese and ground cinnamon until fully combined and smooth.
- Set aside until needed (You can also place it in a piping bag for ease of use).
Pumpkin Loaf
- Preheat your oven to 325°F.
- Prepare two x two lb loaf tin(s)- with baking spray, or line and grease.
- In a stand mixer, combine the sugar, and butter, and beat for at least 10 mins until light and fluffy.
- In a separate bowl, sift together the flour, salt, baking powder, baking soda and spices. Set aside until needed.
- To your creamed butter/sugar mixture, add the eggs, one at a time, beating after each addition until combined.
- Add in the pumpkin puree and mix on slow until just combined.
- Reduce the mixer speed to low and add the flour mixture a heaped tablespoon at a time.
- Keep mixing until just combined – make sure there are no white flour pockets, or streaks, in the mixture. Scrape down the sides of the bowl at regular intervals. Remove the bowl and fold in the chocolate chips.
- In your prepared loaf tin(s), pour the mixture to halfway level.
- Pipe, or spoon, the prepared cheesecake mixture over the top of the loaf batter. Ensure that the cheesecake mixture doesn’t touch the sides of the loaf tin.
- Once all the cheesecake mixture has been used, use the remaining pumpkin batter to fill the loaf tin. Level the top of the mixture.
- Bake in the oven for 60 to 70 minutes until a skewer comes clean.
Serve
- Remove from the oven and allow to cool in the tins until fully cooled. When cool wrap in clingfilm until needed. Slice, serve and enjoy!
