Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 1 cup granulated sugar, fine
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 eggs, at room temperature
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- Caramel sauce, for drizzling
- Pecans (optional), toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, beat together the softened unsalted butter and cream cheese until smooth and fluffy. Then add in the eggs one at a time and vanilla extract. Mix until everything is creamy and well-blended.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Pour half of your batter into the prepared loaf pan. Drizzle about half of your caramel sauce over this layer. Then pour in the remaining batter followed by another drizzle of caramel on top.
- Place your loaf pan in the preheated oven and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack. When ready to serve, slice thickly, drizzle with remaining caramel sauce, sprinkle with toasted pecans if desired.
Notes
Store leftover cheesecake bread airtight in the fridge.
Reheat slices briefly in the microwave.
Serve warm with whipped cream.
Use room temperature cream cheese for smooth batter.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg