Cheesecake-Stuffed Pumpkin Bread

 

Ingredients

Pumpkin Bread

• 1box Betty Crocker™ Super Moist™ yellow cake mix
• 1cup canned pumpkin (not pumpkin pie mix)
• 1/2cup water
• 1/3cup vegetable oil
• 4teaspoons pumpkin pie spice
• 4eggs

Cheesecake Filling

• 6oz (from 8-oz package) cream cheese, softened
• 1/3cup sugar
• 3tablespoons Gold Medal™ all-purpose flour
• 1/2teaspoon vanilla
• 1egg

• 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.
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• 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.
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  4

  Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
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  5

  Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.