I discovered that I have some fruits that I make New Year Trifle right inside my fridge. I don’t like throwing away. I have use them to add in to this cake.
I originally intended to just bake pumpkin cheesecake. Since it’s enough to be added into the pumpkin cheesecake so I have followed my recipe for strawberry cheesecake banana bread method.
Of course, I do change some ingredients in the strawberry cheesecake banana bread to adapt to the pumpkin cheesecake fruits bread.
I am pleased that it turns out delicious, moist, creamy and sweetness from the fruits caramelised. Be courage and innovative in baking!!!!
200 g cream cheese spread
2 Tbs white sugar
1 Tsp baking powder
300 g self raising flour
200 g light brown sugar
2 eggs, lightly beaten
125 g melted butter
125 thickened cream
8 strawberry, slice thinly
125 g blueberries, wash and pat dry
1 small papaya, remove skins and cut into bite sizes
2 Tbs dark brown sugar
2 Tbs cranberry sauce
1 Tbs plum liqueur or any liqueur of your choice (OPT)
1 Tsp vanilla extract
225 g pumpkin puree with 1/4 c thickened cream
Preheat oven 180 degrees C. Greased lined bottom and make 2 extra-long baking paper to line the side hanging down.
Put brown sugar, liqueur, vanilla extract and drizzle honey in pot on hob. Add fruits in and let fruits soften a bit and mixed with sugar mixture for about 2 minutes or so until sugar dissolved. St aside to cool until needed.
Beat cream cheese, and sugar till well combined; set aside till later in fridge. In another deep plate combine well flour, brown sugar, and baking powder.
Beat pumpkin, egg, butter and thickened cream in mixing bowl for 2 minutes to mix well. Now add flour mixture, stir to combined. Spoon half the pumpkin mixture into prepared loaf.
Now bring out the cool cream mixture, top it over the pumpkin mixture, spread gently over it. Then followed by half fruits mixture with syrup spread on top of cream.
Next spoon the remaining pumpkin mixture over. Smooth the top. Then spoon remaining fruits mixture with a couple spoons of syrup on top; gently press fruits down. Keep some syrup for brushing on top after cake is out of pan on the plate for some gloss, (OPT). Give a couple of shakes to make it even.
Bake 1 hour until skewer comes out clean. Set in the oven, switch off oven for 35 minutes. Then cool another 10 minutes before lifting it out on to the plate. Be careful when lifting out. I managed to get it out with using a foil plate mat; then turn it on to a plate. Phew!!! it didn’t break into half.
Note: you can turn it on to cookie pan the turnover on to plate. You may use sour cream or normal cream cheese, but you have to softened it first. Instead of thickened cream you can use cream fraiche. You can use any fruits you like.
You don’t have to make syrup you can omit it. As I have leftovers from New Year Trifle, so I have syrup. You can use strawberry jam or cranberry sauce.
You can omit plum liqueur. Just add water instead. Oven temperature may vary you might need less or more time. If it’s too burn before cooked through cover with foil.