Crock-Pot Pumpkin Cheesecake Bread
2 Cups Pumpkin Puree (or 15 oz can pumpkin)
2 1/4 Teaspoon Pumpkin Pie Spice
1/4 Cup Vegetable Oil
1 Cup Sugar
1 1/2 Teaspoon Vanilla
1 1/2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/8 Teaspoon Salt
1/8 Teaspoon Pepper
1 8oz Cream Cheese, room temperature
1 Egg Yolk (just the yolk)
5 Tablespoons White Sugar
1/2 Teaspoon Vanilla Extract
In a bowl, mix pumpkin puree, vegetable oil and sugar together.
Add the 2 eggs, one at a time mixing well after each egg.
Add pumpkin pie spice and the 1 1/2 teaspoon Vanilla and mix well.
Next add the flour, baking powder, baking soda, salt and pepper to the liquid.
Add all the dry ingredients in and then mix well.
You will need a well greased bread pan that fits into your crock-pot.
Add the pumpkin mixture to the pan. Set aside.
Next add the cheesecake topping ingredients together in a bowl.
Add the cheesecake mixture to the top of the pumpkin bread mixture.
You want it as evenly as possible on top.
Set the pan on the bottom of the inside of the crock-pot.
Cook on low for 3 hours.
The bread with be moist when done.
Remove baking pan from crock-pot and let bread set until cooled.
Any leftovers should be refrigerated.
Recipe makes two breads.
This is a bread but it is more like pie!! Of the two I made, I was left with a piece that was just enough to pop in your mouth. Everyone ate it all gone!!
This is how the mixture should look when putting it in the crock-pot
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