Cookie Butter Cheesecake Stuffed Pumpkin Bread
 
 
Yield: 1 loaf
Ingredients
for the cookie butter cheesecake swirl
  • 8 ounces cream cheese, room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup cookie butter
  • ¼ cup plain yogurt (any fat percentage, Greek or regular)
  • 1 large egg
for the pumpkin bread
  • 1⅓ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree
  • ⅓ cup vegetable oil
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Powdered sugar, for dusting
Directions
for the cookie butter cheesecake swirl
  1. Beat the cream cheese and granulated sugar in a large bowl with a hand mixer or the bowl of a stand mixer until smooth and fluffy. Add the cookie butter, yogurt and egg to the bowl and beat until combined. Set aside.
for the pumpkin bread
  1. Make sure your oven rack is positioned in the bottom third of your oven then preheat the oven to 325 degrees F. Grease and flour a 9 x 5” loaf pan.
  2. In a medium bowl, sift together the flour, baking soda and salt. Set aside.
  3. In a large bowl, add the sugar and pumpkin puree. Whisk to combine then whisk in the oil, pumpkin pie spice, vanilla and egg. Add in the flour mixture and whisk until just combined.
  4. Scoop out and reserve 1 cup of the pumpkin batter. Pour the remaining batter into the prepared baking pan and spread it evenly. Use a spoon to scoop the cookie butter cheesecake mixture onto the pumpkin batter in the pan. Take the reserved 1 cup of pumpkin batter and pour it in a line down the center of the pan. Using a knife, swirl the batter and cheesecake layer by inserting the tip of the knife into the batter and dragging/swirling it about 5 times.
  5. Bake for 1 hour and 15 minutes, or until the top of the loaf is cracked and a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan on a wire cooling rack for 30 minutes then carefully invert onto a plate or another cooling rack before flipping upright. Let cool completely. This will take at least another 1½ hours. Dust with powdered sugar before serving, if desired.
Notes
You can substitute sour cream for the yogurt.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/10/10/cookie-butter-cheesecake-stuffed-pumpkin-bread/