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Slice of no bake cheesecake with pumpkin bread crust sitting on a white surface
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Fluffy Cheesecake with Pumpkin Bread Crust

This Pumpkin Bread Cheesecake is going to be the best cheesecake you ever have. No-bake fluffy cheesecake with a pumpkin bread crust - DELICIOUS!

Prep Time30 mins
Cook Time50 mins
Freeze12 hrs
Course: Dessert
Cuisine: American
Keyword: fluffy cheesecake
Servings: 12
Calories: 719kcal
Author: Jill



  • 2 eggs
  • 1 1/2 cups of sugar
  • 2 heaping Tablespoons of brown sugar
  • 2 1/4 cups of flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of Cinnamon
  • 1/2 teaspoon of allspice
  • 1/2 teaspoon of salt
  • 1 Tablespoon of Orange zest
  • 1 1/2 cups of canned pumpkin
  • 1/2 cup of oil or melted butter
  • 1/3 cup of heavy cream
  • 1 teaspoon of vanilla


  • 1/2 cup of chopped nuts
  • 1/2 cup of golden raisins


  • 5 - 8 ounce packages of cream cheese - softened
  • 3/4 cup of heavy cream
  • 1 Tablespoon of Vanilla
  • 2 - 3 cups of powdered sugar
  • Pinch of salt


Pumpkin Bread

  • In a large mixing bowl, add the eggs, and sugar, and cream together until light and fluffy.
  • Add the brown sugar, orange zest, canned pumpkin, oil, and vanilla, and blend well.
  • In the middle/on top of the pumpkin/egg mixture, add the flour, baking powder, baking soda, cinnamon, allspice, and salt, and blend the dry ingredients together right on top of the pumpkin mixture, and then blend the flour and spices into the pumpkin mixture until well blended.
  • Add nuts and raisins at this time, if desired, and blend into batter.
  • Set mixture aside, and place parchment paper in the bottom of a 9 inch Spring-form pan.
  • Fill the bottom of the pan with the batter, about an inch deep.
  • Butter the bottom and sides of a loaf pan, and flour the pan, and tap out any excess flour. Pour the remaining batter in the loaf pan.
  • Place the Spring-form pan, and the loaf pan in the oven at 350 degrees for 45 - 55 minutes, or until a toothpick inserted in the center comes out clean.
  • (The Spring-form pan may be done before the loaf pan, so watch them closely).
  • Once the pumpkin bread crust is done (and the loaremove from oven to a wire rack to cool.


  • While the crust is cooling, make the cheesecake filling.
  • In the mixing bowl of a stand mixer, place the 5 packages of softened cream cheese, and about 1/2 of the heavy cream, and blend until smooth, stopping the mixer to scrape down the sides of the bowl, and blending until creamy.
  • Add the vanilla, and pinch of salt, and blend well.
  • Add the powdered sugar, a little at a time with a little of the cream, alternating between additions, and blending well between additions.
  • Scrape the sides of the bowl again, and blend until all ingredients are smooth and creamy.
  • Place the mixing bowl with the cheesecake filling in the refrigerator.

Assemble the Fluffy Cheesecake with Pumpkin Bread Crust

  • When the crust is cool, remove the cheesecake filling from the refrigerator, and pour into the Spring-form pan on top of the pumpkin bread crust, smoothing the cheesecake with a spatula.
  • Place the cheesecake in the freezer, and allow to chill and set overnight.
  • When ready to serve, crumble the pumpkin bread from the loaf pan on top of the cheesecake, and then remove the outside of the Spring-form pan.
  • Cut in pieces, and serve immediately. Enjoy!


Calories: 719kcal | Carbohydrates: 104g | Protein: 7g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 91mg | Sodium: 311mg | Potassium: 271mg | Fiber: 2g | Sugar: 80g | Vitamin A: 5534IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg