Pumpkin Chocolate Chip Cheesecake Bread

 

I've combined two favorites: Pumpkin Chocolate Chip Bread and Fresno Jason's California Cheesecake! I couldn't be happier. I mean, what's not to like? Cake and cheesecake. An all-in-one treat!

Feel free to look back at the Pumpkin Chocolate Chip Bread and the Fresno Jason's California Cheesecake recipes, if you want detailed instructions, for mixing the batters.

A YouTube video demonstration is available, by clicking this link.

PUMPKIN CHOCOLATE CHIP CHEESECAKE BREAD

 

PUMPKIN BATTER:

1 1/2 Cups flour

1 Cup sugar

1 1/2 Teaspoons baking powder

1 Teaspoon cinnamon

1/4 Teaspoon salt

2 Large eggs

1 Cup pumpkin puree

1/3 Cup vegetable oil

1 Cup mini chocolate chips

 

CHEESECAKE BATTER:

2 Tablespoons + 2 Teaspoons flour

3/4 Cup sugar

2 1/2 (8 ounce) Packages Philadelphia cream cheese, room temperature

1/4 Cup + 2 Tablespoons sour cream, room temperature

1 1/2 Whole eggs + 1 egg yolks, scrambled, room temperature

 

DIRECTIONS:

Grease 2 (8.5 X 4.5 X 2.75") loaf pans with Crisco shortening, and line bottoms with parchment. Set aside. Preheat oven to 350. 

 

TO PREPARE PUMPKIN BATTER:  In a medium bowl, sift flour, sugar, baking powder, cinnamon, and salt. In a large bowl, Whisk eggs, pumpkin, and oil. Add flour mixture to pumpkin mixture; mixing well. Stir in chocolate chips. Divide batter in half.

 

TO PREPARE CHEESECAKE BATTER: In a small mixing bowl, whisk flour and sugar. Set aside. In a large mixing bowl, beat cream cheese, and sour cream until smooth. Beat in flour and sugar mixture. Stir in eggs, just until incorporated. Divide batter in half.

 

TO FILL LOAF PANS:  In each loaf pan, spoon half the pumpkin batter, into bottom of loaf pan. Pour all the cheesecake filling, over bottom layer. Dot with remaining pumpkin bread mix, and smooth batter, gently. Place loaf pans on a baking tray. Bake for 1:30 minutes, or until bread tests done. (Top will be firm to the touch. Toothpick inserted will come out clean. Slight pull from edge of pan.) Let cool to room temperature. Refrigerate for 1 hour. Release bread from pan, by running a knife against edges of pan. Invert onto cutting board. Cut into 1" slices.

 

Each pan makes 8 (1" slices)