For the cheesecake batter:
8 ounces cream cheese, room temperature
1 large egg
1/3 cup powdered sugar, sifted
1/4 teaspoon maple extract*
For the pumpkin batter:3/4 cup dark brown sugar, packed
2 large eggs
3/4 cup pumpkin puree
2 tablespoons canola oil
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
Preheat the oven to 350 degrees. Place 3 mini-loaf pans** on a baking sheet, and spray with cooking spray.
In a medium bowl, beat together the ingredients for the cheesecake batter until light and fluffy. Set aside.
In a large bowl, whisk together brown sugar and eggs. Whisk in pumpkin, canola oil, and vanilla until well combined.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Gradually stir the dry ingredients into the wet, being careful not to over-mix.
Divide the pumpkin batter evenly between the 3 loaf pans. Divide the cheesecake batter evenly over the top of the pumpkin batter. Using a small rubber spatula, gently spread the cheesecake batter to the edges of the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with just a couple crumbs. Cool for 15 minutes in the pan, then remove from the pans***, and transfer to a wire rack to finish cooling.
*The maple flavor in the
topping is very subtle, so I will probably double this amount when I
make this again. Feel free to do the same!
**Note: I used the disposable kind from the grocery store which are 5 23/32 in. x 3 5/16 in. x 1 7/8 in. Those are some super precise measurements, huh?
these from the pans was tricky. They don't stick to the pan at all -
the problem is that the cheesecake topping will get dented and ugly if
you simply turn the loaf out onto a cooling rack. After I ugly-fied my
first loaf by doing just that, I attempted to turn out loaf #2 onto a
plate. The cheesecake topping stuck to the plate. For loaf #3 I gently
tipped the loaf into my hand and carefully placed it on the cooling
rack. Learn from my mistakes!
Printed from A Bitchin' Kitchen