How can you take the most mouth watering slice of super-moist pumpkin bread and make it even better? Well, stuff it with cheesecake!
Preheat oven to 350 degrees
Grease a 9x5" loaf pan
Bake the walnuts or pecans for 6-8 minutes to toast them.
Beat the sugar, oil, and eggs in a mixing bowl until smooth.
Add the water, pumpkin, vanilla, and spices. Mix well.
Stir, whisk, or sift the dry ingredients together and then add to the pumpkin mixture a little at a time just until well combined.
Fold in the nuts.
Pour half of the pumpkin batter into the bottom of a loaf pan.
Cream together all of the cream cheese cheesecake filling ingredients until smooth.
Pour lengthwise down the center of the loaf pan over the pumpkin batter.
Top the cheesecake mixture with the remainder of the pumpkin bread batter.
Bake for approximately 50 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from the loaf pan to a wire rack. Cool completely before slicing.