Cheesecake-Stuffed Pumpkin Bread
Ingredients Pumpkin Bread 1 box Betty Crocker™ Super Moist™ yellow cake mix 1 cup canned pumpkin (not pumpkin pie mix) 1/2 cup water 1/3 cup vegetable oil 4 teaspoons pumpkin pie spice 4 eggs Cheesecake Filling 6 oz (from 8-oz package) cream cheese, softened 1/3 cup sugar 3 tablespoons Gold Medal™ all-purpose flour 1/2 teaspoon vanilla 1 egg Steps 1 Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans. 2 In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside. 3 In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally. 4 Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling. 5 Bake 48 to 53 minutes or until toothpick inserted in center come...