Ingredients
1 loaf pumpkin bread
1 c. heavy cream
3 (8-o.z) blocks cream cheese, softened
1/4 c. sour cream
1 c. powdered sugar
1 tsp. pumpkin spice
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Melted chocolate, drizzling
Preparation
Step 1Cut pumpkin bread into slices and line bottom and sides of an 8” springform pan with slices, trimming as necessary.Step 2In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.Step 3 In another large bowl using a hand mixer, beat cream cheese and sour cream together until smooth. Add powdered sugar and beat until no lumps remain. Add pumpkin spice, vanilla, and salt and beat until incorporated. Fold in heavy cream.Step 4Pour cream cheese mixture into springform pan and smooth top. Refrigerate until set, at least 4 hours and up to overnight. Step 5When ready to serve, drizzle with melted chocolate.
