pumpkin cheesecake loaf with streusel 🎃🍂 recipe: pumpkin loaf: ½ cup granulated sugar (100g) ½ cup brown sugar, packed (100g) ½ cup butter, browned (113g) 2 large eggs, room temp (100g) 1 cup pumpkin purée, not pumpkin pie filling (180g) 1 tsp vanilla extract (5g) ¼ cup milk, room temp (60g) 2 cups all-purpose flour (240g) 1 tsp baking powder (5g) 1 tsp baking soda (5g) ½ tsp salt (3g) 2 tsp cinnamon (5g) ½ tsp nutmeg (1g) ¼ tsp cloves (0.5g) ¼ tsp ginger (0.5g) cream cheese filling: 8 oz cream cheese, softened (226g) ¼ cup granulated sugar (50g) 1 tsp vanilla paste 1 egg yolk streusel: ½ cup brown sugar ½ cup all-purpose flour pinch of salt 1 tbsp cinnamon 4 tbsp cold butter, cubed (57g) preheat oven to 375°F. brown the butter and let it cool slightly. in one bowl, whisk together flour, baking powder, baking soda, salt & spices. in another bowl, whisk browned butter, both sugars, eggs, pumpkin, vanilla & milk until smooth. gently fold the dry ingredients into the wet until just combined. don’t overmix. for the cheesecake filling, beat cream cheese, sugar, vanilla & egg yolk until smooth. for the streusel, mix brown sugar, flour, salt & cinnamon. cut in the cold butter with your fingers until crumbly. line a loaf pan with parchment. add half of the pumpkin batter, then spread the cheesecake filling evenly over the center. top with the remaining pumpkin batter and smooth the top. sprinkle generously with streusel. bake at 375°F for 5 min, then reduce to 350°F and bake for 55–65 min, or until a toothpick inserted into the pumpkin portion comes out clean. (if using a glass loaf pan, place it on a light-colored baking sheet to help prevent the sides & bottom from browning too quickly.) let cool before slicing so the cheesecake layer can set. #pumpkin #cheesecake #cake #Recipe #baking ib: sarahkrafty — TikTok di @sugarspiceddreams