Ingredients
3/4 c. canned pumpkin purée
2/3 c. packed brown sugar
2 large eggs
4 tbsp. melted butter
1 tsp. pure vanilla extract
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. kosher salt
6 oz. cream cheese, softened
1 large egg
3 tbsp. granulated sugar
2 tbsp. all-purpose flour
Pinch of kosher salt
1/4 c. warmed caramel sauce, for drizzling
Preparation
Step 1Preheat oven to 350° and grease a 10" skillet with cooking spray. Step 2Make 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.Step 3Make cheesecake: In a medium bowl, whisk together cream cheese, egg, sugar, flour, and salt.Step 4Add 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.Step 5 Smooth top and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Drizzle with caramel and serve.
Made it? Let us know how it went in the comment section below!
