Did your pumpkin bread recipe make two loaves and you have no idea what to do with the other one? Or do you just feel like switching things up with your cheesecake this year? This cheesecake replaces the traditional graham cracker crust and uses slices of pumpkin bread to make an easy, highly addicting no-bake cheesecake. We spiced it with pumpkin pie spice and topped with some melted chocolate for a fall dessert you won't be able to get enough of.
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Yields: 10 servings
Prep Time: 0 hours 20 mins
Total Time: 4 hours 40 mins
heavy cream
(8-o.z) blocks cream cheese, softened
sour cream
powdered sugar
pumpkin spice
pure vanilla extract
kosher salt
Melted chocolate, drizzling
- Cut pumpkin bread into slices and line bottom and sides of an 8” springform pan with slices, trimming as necessary.
- In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.
- In another large bowl using a hand mixer, beat cream cheese and sour cream together until smooth. Add powdered sugar and beat until no lumps remain. Add pumpkin spice, vanilla, and salt and beat until incorporated. Fold in heavy cream.
- Pour cream cheese mixture into springform pan and smooth top. Refrigerate until set, at least 4 hours and up to overnight.
- When ready to serve, drizzle with melted chocolate.
Brandon Bales
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