I decided to use my own recipe for cheesecake, which is a New York Style and also my favorite pumpkin bread recipe with a blend of flour and almond meal and Marsala Wine as part of the wet ingredients. I made the cheesecake but instead of using vanilla I used the Marsala. I set that aside and then mixed the ingredients for the Pumpkin Bread recipe. I took a prepared, oiled and floured loaf pan and poured the pumpkin bread ingredients 1/2 way up. I then spooned dollops of the Cheesecake filling and swirled lightly through so as to leave large dollops of cheesecake filling. I then poured more pumpkin filling on top of that leaving around a 1/4 inch room at the top for expansion.
I loved the way the cheesecake rose through the pumpkin bread, it was so pretty and the taste and texture were perfect! We had a slice pretty soon after removing it from the oven, this I wouldn't recommend, you really can't appreciate the different flavors in the bread when it is too hot. I whipped up some fresh cream and added raw sugar and a dab of liqueur. It was just the right topping for the bread. I also sprinkled a dash of cinnamon on the whipped cream. That also was tasty too!
I still had ingredients left from both recipes and decided to make a Pumpkin Cheesecake with a Ginger Snap Cookie Crust.
This was a winning combination but the recipe would have to totally be altered to make this work next time around. The sugar and flavorings were perfect, but the cake came out much to dense. Alone, the New York Style Cheesecake recipe was perfect, but swirling the Pumpkin Bread ingredients through made it much too heavy. When making a true Pumpkin Cheesecake the flour is eliminated from the pumpkin and you are left more with light swirls of pumpkin custard through the cheesecake filling. It makes for a very light Pumpkin Cheesecake.
All in all, the cheesecake was definitely tasty and edible but you wouldn't want to go for a swim afterwards! :)
Pumpkin Bread with a Cheesecake Swirl
Pumpkin Bread Ingredients
2 cups sugar
1 cup brown sugar
1 cup vegetable oil
2 1/3 cups flour
1 cup ground blanched almond meal
2 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp ground cloves
1 ½ tsp salt
1/3 cup water
1/3 cup Marsala wine
15oz pumpkin, canned
Cheesecake Filling Ingredients
1 pounds Philadelphia Cream cheese at room temperature*
(*Very important for smooth filling)
½ cup sugar
1-½ tablespoons flour
2 teaspoons marsala
1/2-cup sour cream
Cheesecake Filling Directions
Mix cream cheese, sugar, flour, and Marsala with electric mixer on medium speed setting until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended.
Pumpkin Bread with a Cheesecake Swirl Directions
1. Grease and dust with flour the bottom and 1/2 way up sides of 2 loaf pans; set aside.
In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour and almond meal, baking soda, salt, cinnamon, and nutmeg and cloves. Combine Marsala and water. Add flour mixture and marsala/water liquid alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter 1/3 of the way into prepared pans.
Put dollops of cheesecake filling onto pumpkin batter till around half way in pan. Swirl around to marbleize. Pour more pumpkin batter on top to around ¾ of the way up pan.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans in the oven with door ajar. When cool, wrap with plastic wrap and refrigerate. Best if prepared a day ahead of serving. Cool completely before removing from pans.
Serve with whipped cream topping.
Ciao and hugs!