Step 1 Prepare the cheesecake topping. In a bowl, mix the cream cheese, egg, sweetener, orange extract, and orange juice. (Optional: add a few drops of stevia.) Set aside.
by ongjgexr.top
Step 1 Prepare the cheesecake topping. In a bowl, mix the cream cheese, egg, sweetener, orange extract, and orange juice. (Optional: add a few drops of stevia.) Set aside.
Step 2 Set the cheesecake topping aside while you prepare the base.
Step 3Preheat the oven. Set to 175 °C/350 °F (fan-assisted) or 195 °C/380 °F (conventional).
Step 4Mix the dry ingredients. In a bowl, combine almond flour, pumpkin spice mix, cream of tartar, and baking soda.
Step 5Whisk the wet ingredients. In another bowl, whisk the eggs, melted butter, and sweetener. (Optional: add a few drops of stevia.)
Step 6Combine. Stir the wet mixture into the dry ingredients. Mix well, then fold in the pumpkin purée. Stir in finely grated zest. (Optional: add 2–4 tablespoons of orange juice for a more moist cake.)
Step 7Assemble the loaf. Spoon the bread batter into a greased 23 × 13 cm / 9 × 5 inch loaf pan and spread evenly.
Step 8First cheesecake layer. Spread half of the cheesecake mixture evenly on top of the batter.
Step 9Make the pumpkin cheesecake mix. Stir the remaining cheesecake mixture with the pumpkin purée and pumpkin spice.
Step 10Top the loaf. Gently spread the pumpkin cheesecake mix over the first layer.
Step 11Bake. Transfer to the oven and bake for 50–60 minutes. (Tip: place a ramekin of water in the oven to keep the cheesecake from cracking.)
Step 12Cool. Once baked, open the oven door slightly and let the bread cool inside. When it reaches room temperature (1–2 hours), carefully remove from the pan and slice.
Step 13Chill before serving. For best results, refrigerate overnight — this helps the loaf firm up and makes it easier to slice.
Step 14Store in the fridge for up to 5 days, or freeze for up to 3 months. Defrost in the fridge overnight.