Cheesecake-Filled Pumpkin Loaf

Here is the recipe I invented for the Bethel Fall Fest silent auction:

Cheesecake-Filled Pumpkin Loaf

3 c. sugar
1 c. cooking oil
4 eggs
2 tsp. baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
2 tsp vanilla extract
2/3 c. water
1 15-oz can pumpkin
3 1/3 c. all-purpose flour
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instant cheesecake mix
12 oz can evaporated milk, very cold

Preheat the oven to 350 degrees Fahrenheit and spray two loaf pans with non-stick spray. In a large mixing bowl, add the first 12 ingredients in order, one at a time, until well blended. Pour the batter evenly into the two loaf pans and bake for an hour or until the centers are firm to the touch. No gooshies, pls. Allow the cake to cool in the pans for about ten minutes and then turn out onto plates or racks to cool completely.

Once the loaves have sufficiently cooled, blend the dry cheesecake powder with the cold milk until lump free. Set aside. Using a serrated blade, carve out the tops of the loaves so that there is a nice well that runs the length of the bread. Pour the prepared cheesecake mixture into the hollows of the bread. Slice the tops off of the carved out pieces so that they are flat, and use them as lids to cover the top of the bread. Chill thoroughly, and if necessary, prop up the sides of the loaves while the cheesecake sets. For best results, chill at least an hour before slicing.

Yields: 2 loaves.


Some of you may wonder why I chose to use instant cheesecake mixture instead of homemade cheesecake blend in the centers of these yummy loaves. The answer is simple: When I created this recipe, I wanted to be able to fill the bread and have the centers set up without having to bake the bread twice. I used the evaporated milk to improve the flavor and texture of the filling.