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Pumpkin Cheesecake Streusel Bread

Take fall baking to another level with this comforting Pumpkin Cheesecake Streusel Bread! It’s perfectly sweet and pillowy soft with streusel crunch that can’t be beaten.

pumpkin bread sliced on plate

Happy October 1st! What better way to start out one of my favorite months of the year than with this Pumpkin Cheesecake Streusel Bread that’s the epitome of fall baking? 

If someone asked me what my perfect day consisted of, it would start at about 8 am with a big, hot latte on the back porch. We’d have the fire pit going because it’s about 50ºF outside and I’d have a chunky piece of this bread in-hand. I’ll spare you the details of apple picking and whatnot later in the day. 

This bread is so light and fluffy, but I love the contrast of the creamy cheesecake and the crunchy streusel topping. I toyed with the idea of adding a bit more sugar to this recipe, but the general consensus of my taste testers was that the light sweetness was perfect. I can’t wait to make this one over and over again this season! 

Ingredients & Subs

Streusel Topping
light brown sugar
all-purpose flour — I haven’t tested using GF flour but I’m sure a good-quality blend would work just fine.
cinnamon
unsalted butter — Use your favorite plant-based butter, if desired.
Bread
large egg
pumpkin puree
light brown sugar
granulated sugar
canola oil
sour cream — I prefer full-fat but you could use light or Greek yogurt if you prefer.
vanilla extract
cinnamon
pumpkin pie spice
ground nutmeg
all-purpose flour — I haven’t tested using GF flour but I’m sure a good-quality blend would work just fine.
baking powder
baking soda
pinch of salt
Cheesecake Filling
1 large egg
cream cheese — I prefer full-fat but you could use light if you prefer.
granulated sugar
all-purpose flour— I haven’t tested using GF flour but I’m sure a good-quality blend would work just fine.

How to store

Bread will keep airtight at room temperature for up to 2 days, the fridge for 1 week, or in the freezer for up to 6 months.

loaf of pumpkin bread above view of the pumpkin loaf

How to Make

For the Streusel Topping
Combine the brown sugar, flour, and cinnamon in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form. Mix until crumbly. Set aside.
For the Bread
Preheat oven to 350ºF. Spray one 9×5-inch loaf pan with cooking spray, or butter and flour the pan; set aside.
In a large bowl, add the egg, pumpkin puree, brown sugar, granulated sugar, canola oil, sour cream, vanilla, cinnamon, pumpkin pie spice, and ground nutmeg and whisk to combine.
Add the flour, baking powder, baking soda, and salt, and stir gently with a spoon until just combined. Be careful not to overmix. Set aside.
Pour about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
For the Cheesecake Filling
In a large bowl, add all the cheesecake filling ingredients. Using a hand mixer, whisk until well combined and completely smooth.
Evenly pour filling mixture over the first 2/3 of the bread batter, smoothing the top lightly with a spatula and pushing it all the way to the corners and sides.
Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb the cheesecake layer. Make sure the cheesecake layer is covered completely.
Sprinkle streusel topping onto the bread, pressing it down into the batter slightly.
Bake for about 48-50 minutes or until the top is golden and the center is set, you kind of have to trust your gut here since the cheesecake layer makes it hard to test with a toothpick.
Allow bread to cool in the pan for at least 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Can I Make Them Muffins?

YES!

Spoon 1 heaping tablespoon of pumpkin batter into each muffin cup lined with a cupcake liner. Top with a couple of teaspoons of cheesecake filling, then another heaping tablespoon of pumpkin batter. Sprinkle crumb topping onto each, pressing down lightly.

Bake for 20-25 minutes.

Check out Sally’s Baking Addiction for her version.

pumpkin bread sliced on plate

Hot Tip

Check on your bread at around 30 minutes to see if the streusel is getting too dark. If it looks like it’ll get too brown before the center is done, tent with foil for the rest of the duration. When the time is up, you want your cake to not have any jiggle in the middle and the streusel to be perfectly golden and crispy. You can check with a toothpick if you like, but keep in mind that the cheesecake center might affect those results. Typically, you’re looking for the toothpick to come out dry aside from a few moist crumbs. 

Pumpkin bread on plate sliced pumpkin bread on plate

More Pumpkin Recipes You’ll Love!

Easy Pumpkin Creme Donuts

Baked Ravioli with Pumpkin Cream Sauce

Pumpkin Pecan Cheesecake Bars

Pumpkin Oatmeal Chocolate Chip Cookies

Baked Apple Cinnamon Powdered Pumpkin Donuts

sliced pumpkin bread on plate holding a slice of pumpkin bread

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Pumpkin Cheesecake Streusel Bread

Pumpkin Cheesecake Streusel Bread

Yield: 1 9x5-inch loaf
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 1 hour
Total Time: 2 hours
Take fall baking to another level with this comforting Pumpkin Cheesecake Streusel Bread! It's perfectly sweet and pillowy soft with streusel crunch that can't be beaten.

Ingredients

Streusel Topping

  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Bread

  • 1 large egg
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1/4 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt

Cheesecake Filling

  • 1 large egg
  • 4 ounces softened cream cheese
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

Instructions

    For the Streusel Topping

    Combine the brown sugar, flour, and cinnamon in a small bowl and mix until combined. Add the melted butter and gently mix with a fork until crumbs form. Mix until crumbly. Set aside.

    For the Bread

    Preheat oven to 350ºF. Spray one 9×5-inch loaf pan with cooking spray, or butter and flour the pan; set aside.

    In a large bowl, add the egg, pumpkin puree, brown sugar, granulated sugar, canola oil, sour cream, vanilla, cinnamon, pumpkin pie spice, and ground nutmeg and whisk to combine.

    Add the flour, baking powder, baking soda, and salt, and stir gently with a spoon until just combined. Be careful not to overmix. Set aside.

    Pour about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

    For the Cheesecake Filling

    In a large bowl, add all the cheesecake filling ingredients. Using a hand mixer, whisk until well combined and completely smooth.

    Evenly pour filling mixture over the first 2/3 of the bread batter, smoothing the top lightly with a spatula and pushing it all the way to the corners and sides.

    Top filling with remaining pumpkin bread batter, smoothing the top very lightly with a spatula as to not disturb the cheesecake layer. Make sure the cheesecake layer is covered completely.

    Sprinkle streusel topping onto the bread, pressing it down into the batter slightly.

    Bake for about 48 minutes or until the top is domed, golden, and the center is set, you kind of have to trust your gut here since the cheesecake layer makes it hard to test with a toothpick.

    Allow bread to cool in the pan for at least 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Notes

See the blog post above.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Lisa

Saturday 5th of December 2020

Can you make this into mini loaves? Thanks!

Paige

Monday 7th of December 2020

You can! I would follow the same assembly directions making sure you have an even amount in each loaf and then bake for about 30-35 minutes.

Briana

Tuesday 17th of November 2020

Delicious! I added chopped pecans to the streusel and I highly recommend. Also I think I will do half the batter above and below the cheesecake layer next time, because I had a hard time getting only a 1/3 of the batter to cover the top of the cream cheese mixture.

Paige

Tuesday 17th of November 2020

I'm definitely adding pecans next time, Briana!

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