How To Make An Ultra Moist Pumpkin Cream Cheese Loaf Stuffed with Cheesecake

I am going to tell you a recipe that is going to blow your mind. A super creamy and ultra moist pumpkin cream cheese loaf stuffed with rich and velvety cheesecake. If you love pumpkin spice and you love silky cheesecake, this is the ultimate mashup of your dreams, and it might just become your new favorite fall bread recipe.

Why You Are Going to Absolutely Love This Pumpkin Cream Cheese Loaf

Most pumpkin loaf with cream cheese recipes just plop a block of cream cheese in the middle and call it a day. We do things a little differently here to make sure this bad boy is the moistest and creamiest cream cheese stuffed pumpkin loaf you have ever sunk your teeth into.

What makes this loaf different:

• We mix a little softened cream cheese directly into the wet ingredients of the pumpkin batter itself, not just the filling
• Combined with a full stick of melted and cooled butter, this gives the loaf an incredibly soft, melt in your mouth crumb
• The cheesecake stuffing is not just plain cream cheese. It is a real, sweetened, egg bound cheesecake mixture that bakes up fluffy and rich right inside the bread
• It has got that perfect cracked top, a warm spiced aroma, and a gorgeous cream cheese swirl in every single slice

If you’re craving more cozy fall baking after this, my Spiced Pumpkin Bread is a fantastic simpler version to keep on rotation.

What You Will Need

Special Equipment

• 9×5 inch loaf pan
• Handheld electric mixer or stand mixer
• Medium and large mixing bowls
• Silicone spatula
• Measuring cups and spoons
• Cooking spray like Pam
• Wire cooling rack

Ingredients for the Pumpkin Bread Batter

• 1 and 1/2 cups (180g) all purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup (200g) granulated sugar
• 2 oz (57g) cream cheese, softened to room temperature
• 1/2 cup (1 stick or 113g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 and 1/2 cups (340g) pure pumpkin puree (not pumpkin pie filling)

Ingredients for the Cheesecake Stuffing

• 6 oz (170g) cream cheese, softened to room temperature
• 3 tbsp (38g) granulated sugar
• 1 tbsp (8g) all purpose flour
• 1 large egg, room temperature

Let Us Get Baking

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan generously with cooking spray, making sure the bottom and sides are fully coated.

2. Rocking Out the Dry Ingredients

Whisk your dry ingredients together in a medium sized bowl until perfectly combined. You will need the flour, pumpkin pie spice, baking soda, and kosher salt. Give that a nice stir and set it aside.

3. The Secret Wet Base

Here is where the magic happens. In a separate large mixing bowl, add the sugar and softened cream cheese. Grab your hand mixer and whip them together. It will not come all the way into a smooth paste yet, and that is totally okay, you just want it broken down and combined.

Next, pour in the melted butter, making sure it is nice and cooled so you do not accidentally scramble your eggs. Add in the eggs and vanilla extract. Mix until completely smooth and emulsified.

4. Bringing the Batter Together

Make a well in the center of your dry ingredients and pour the liquid mixture in. Blend on low speed just until combined. Scrape the bowl thoroughly with a silicone spatula, getting into the corners so there are no dry pockets of flour hiding. Fold in the pumpkin puree until fully incorporated, scrape once more, then set aside.

5. Making That Cheesecakey Filling

Reuse the same bowl from your liquid ingredients. Combine the cream cheese, sugar, flour (this helps it hold its shape), and egg. Beat on medium speed until beautifully smooth, thick, and completely lump free.

6. Assemble This Bad Boy

Pour about half of the pumpkin batter into the bottom of the prepared pan, pushing it into the corners. Spoon the cheesecake mixture over the top, gently nudging it toward the center so it nests inside the batter rather than sliding to the edges. Pour the rest of the pumpkin batter over the cream cheese layer, sealing it completely inside.

7. Bake to Perfection

Bake at 350°F for 45 to 55 minutes. If the top browns too quickly, loosely tent it with foil around the 40 minute mark. It is ready when the top has cracked beautifully and a tester inserted into the cake portion comes out clean or with a few moist crumbs.

8. The Hardest Part: Letting It Cool

Do not slice into this warm. Let the bread cool in the pan on a wire rack for 20 to 30 minutes. This resting time is essential for the cheesecake center to set. Cut it too early and that warm, creamy center will slide right out. Slice into thick pieces and enjoy every spiced, creamy bite. Store leftovers in the refrigerator.

Love the idea of a cream-cheese-filled loaf but want something spiced and cinnamon-forward instead? My Cinnamon Swirl Coffee Cake has that same soft, ribboned texture.

Pro Tips for the Best Pumpkin Loaf with Cream Cheese Filling

• Always use pure pumpkin puree, never pumpkin pie filling, which adds syrups that throw off the moisture balance
• Do not skip the tablespoon of flour in the cheesecake layer, it stabilizes the filling so it doesn’t release too much moisture
• Insert your tester at an angle into the cake portion, not straight down through the cheesecake core, for an accurate doneness read
• Let the loaf cool completely before wrapping or slicing for clean, bakery-style cuts

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FAQs

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Ultra Moist Pumpkin Cream Cheese Loaf Stuffed with Cheesecake

Recipe by Sana Rei

0.0 from 0 votes

Course: Dessert, BreakfastCuisine: AmericanDifficulty: Medium

Servings

8-10

Slices

Prep time

20

minutes

Cooking time

50

minutes

Calories

340

kcal

Chill Time

30

minutes

Total time

1

hour 

40

minutes

A game changing spiced pumpkin quick bread made ultra moist with cream cheese folded into the batter, then stuffed with a decadent, silky baked cheesecake layer.

Ingredients

• Equipment:

• 9×5 inch loaf pan

• handheld electric mixer

• mixing bowls

• silicone spatula

• cooking spray

• Pumpkin Bread Batter:

• 1.5 cups (180g) all purpose flour

• 2 tsp pumpkin pie spice

• 1 tsp baking soda

• 0.5 tsp kosher salt

• 1 cup (200g) granulated sugar

• 2 oz (57g) cream cheese, softened

• 0.5 cup (113g) unsalted butter, melted and cooled

• 2 large eggs, room temperature

• 1 tsp pure vanilla extract

• 1.5 cups (340g) pure pumpkin puree

• Cheesecake Filling:

• 6 oz (170g) cream cheese, softened

• 3 tbsp (38g) granulated sugar

• 1 tbsp (8g) all purpose flour

• 1 large egg, room temperature

Directions

• Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
• Whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
• Beat sugar and cream cheese together until combined.
• Add melted butter, eggs, and vanilla. Beat until smooth.
• Pour wet ingredients into dry. Mix on low, then scrape the bowl.
• Fold in pumpkin puree until smooth. Scrape once more.
• In a separate bowl, blend the cheesecake filling ingredients until smooth and lump free.
• Layer half the batter in the pan, add the cheesecake filling to the center, then cover with remaining batter.
• Bake 45 to 55 minutes, until cracked on top and a tester comes out clean.
• Cool in the pan on a wire rack for 20 to 30 minutes before slicing.

Notes

• Store: In the refrigerator due to the real cream cheese and egg filling, up to 5 to 7 days
• Freezes: For up to 3 months, wrapped tightly in plastic wrap and foil
• Never: Never substitute pumpkin pie filling for pure pumpkin puree
• Cool: Let the loaf cool fully before slicing for clean, set layers