Skillet Cheesecake Pumpkin Bread
Rating
We're eating this cheesecake pumpkin bread straight out of the skillet.
Ingredients
- FOR PUMPKIN BREAD
- ¾ c. canned pumpkin purée
- ⅔ c. packed brown sugar
- 2 large eggs
- 4 tbsp. melted butter
- 1 tsp. pure vanilla extract
- 2¼ c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cloves
- ½ tsp. kosher salt
- FOR CHEESECAKE
- 6 oz. cream cheese, softened
- 1 large egg
- 3 tbsp. granulated sugar
- 2 tbsp. all-purpose flour
- Pinch of kosher salt
- ¼ c. warmed caramel sauce, for drizzling
Instructions
- Preheat oven to 350° and grease a 10" skillet with cooking spray.
- Make pumpkin bread: In a large bowl, stir to combine pumpkin purée, sugar, eggs, butter, and vanilla. Add flour, baking soda, cinnamon, nutmeg, cloves and salt and stir until just incorporated.
- Make cheesecake: In a medium bowl, whisk together cream cheese, egg, sugar, flour, and salt.
- Add pumpkin bread batter to skillet. Dollop cream cheese mixture all over the top of pumpkin bread batter, then use a butter knife to swirl the two batters together.
- Smooth top and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Drizzle with caramel and serve.
