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This Pumpkin Cheesecake Focaccia can be made with my same day yeast, or my easy no knead sourdough focaccia recipe. Pillowy focaccia bread is made with pumpkin puree and has a buttery cinnamon sugar layer swirled through the center. After baking the open bubbly crumb is stuffed with pockets of cheesecake filling, then the pumpkin focaccia is drizzled with vanilla icing. This pumpkin cheesecake focaccia makes a delicious breakfast or brunch treat during the cozy fall months.

As you can tell, I have been loving all things pumpkin recently and I have been dreaming of making a pumpkin focaccia for some time now. This Pumpkin Cheesecake Focaccia is everything I could imagine and more! The dough is made with pumpkin which gives the dough a beautiful orange color. A buttery cinnamon sugar layer is swirled through the center. Then, after baking the dough is stuffed with random pockets of velvety smooth cheesecake filling and a drizzle of vanilla icing. Need I say more?

Here is what you will love about this Pumpkin Cheesecake Focaccia

I love that this recipe can be made with iether sourdough or focaccia, and both recipes are simple to make! The yeast recipe can be made the same day, while the sourdough recipe does require an overnight rise. However you don’t have to do any stretch and folds with the sourdough version, as the long rise time provides adequate gluten development and structure.
Imagine the smell of pumpkin, cinnamon and sugar baking in your oven. It’s warm, comforting and makes your house feel like everything you would want it to feel like on a cozy fall day. This pumpkin cheesecake focaccia will take your kitchen to a cozy place and trust me, you may want to bake this every day with the way it makes your kitchen smell :).
This Pumpkin Cheesecake Focaccia makes a delicious breakfast or brunch treat, but it can even be enjoyed as a dessert.
This pumpkin cheesecake focaccia is great as a fall bake, but I could see it making a great addition to your Thanksgiving table!

Storage

Store leftovers in an airtight container up to 1 day, or in the refrigerator for up to 1 week. You can freeze leftovers in a freezer safe zip-top bag for up to 3 months. Thaw overnight in the refrigerator the day before you plan to eat them

FAQ

can i use active dry yeast in place of the instant yeast?

Yes, you may use active dry yeast in place of the instant yeast in a one to one ratio. Just make sure you add the active dry yeast to the warm water. Whisk to combine, then allow the mixture to sit for 5-10 minutes, or until the surface of the mixture is frothy in appearance and you can smell the yeast.

How do I make sourdough starter?

I have a super easy sourdough starter recipe here. It is a no discard sourdough starter recipe and is great for beginners and experts alike.

What if my dough doesn’t get super puffy? Focaccia bread is known for it’s big air pockets.

Both the sourdough recipe and the yeast recipe included in this recipe have a high hydration dough. This means that there is a lot of water in proportion to the flour. This high amount of water allows for the dough to get big, bubbly air pockets.

In terms of the dough rising, the temperature of your house can make a huge difference. I notice a big difference in my dough rising temperatures during the winter time versus the summer time. During the winter, my dough rises much slower. The cooler environment as well as the lower humidity create an environment that isn’t as ideal for the dough to rise as during the summer.

You may have to add additional time for rising during the cooler winter months. Dough is one of those baking recipes that just takes time to get used to. Once you bake a few focaccia recipes and understand how your dough should look, you’ll begin to understand when the dough is just right. With that being said, I have found that the overnight rise for the sourdough recipe has been plenty long enough, even during the cooler winter months.

Here are my favorite Focaccia recipes

Here are a few of my favorite fall baking recipes

Let me know what you thought!

If you make this Pumpkin Cheesecake Focaccia, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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Pumpkin Cheesecake Focaccia

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Author: Jolene Kesler
Total Time: 0 hours
Yield: 6–12 pieces (depending on how big or small you slice the pieces) 1x

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Description

Instructions

1. SOURDOUGH RECIPE (overnight): In a large bowl, add the sourdough starter, warm water, pumpkin puree, bread flour and salt. Mix with a wooden spoon or Danish dough hook until ingredients are fully combined. The dough will be an orange color. Mix until the pumpkin is fully incorporated. Cover the dough and allow to rest overnight (for 8-12 hours). You do not need to do any stretch and folds. The long rise time allows for the development of gluten and structure in the dough.

YEAST RECIPE (same day): In the bowl of a stand mixer, fitted with the dough hook attachment, add all ingredients for dough. Knead on medium-low speed for 4 minutes. Transfer dough to a large greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap. Allow the dough to rise for 1 ½ hours in a warm place.

2. Drizzle 2 tablespoons olive oil in a 9×13 inch pan. Tilt the pan to evenly coat the bottom and sides. Add the dough to the pan. Gently stretch the dough to mostly fit the size of the pan.

3. Make the Cinnamon Sugar Filling. In a microwave safe bowl, or in a small saucepan on the stovetop, melt the butter. Stir in the brown sugar and cinnamon. Pour the mixture over the focaccia. Fold the focaccia in half (there is a good amount of cinnamon sugar filling. It will be messy! But this is what makes it so good).

4. Cover the dough with plastic wrap and allow to rise for 1 hour in a warm place.

5. When the dough is almost done rising, preheat oven to 425F.

6. When the dough is done rising, with oiled fingertips, deeply indent the dough all over.

7. Bake in preheated oven for 22-26 minutes. Remove from oven and allow focaccia to cool in pan on a wire cooling rack.

8. Make the cheesecake filling. In the bowl of a stand mixer, fitted with the paddle hook attachment, or using a medium size bowl and a handheld mixer, beat the cream cheese, powdered sugar, vanilla extract and salt until smooth and creamy. Add the cheesecake mixture into a piping bag, or a zip-top bag with one corner snipped off.

9. Make the vanilla icing. In a medium size bowl, stir together the powdered sugar, milk (or heavy cream), and vanilla extract until combined.

10. Use a butterknife to make random holes in the focaccia, twisting the knife in a circle. Pipe the cheesecake filling into the holes.

11. Drizzle the icing over the focaccia. Cut, serve and enjoy!

Prep Time: 20
Rise Time: 2 1/2 hours (yeast) 8-12 hours (sourdough)
Cook Time: 22
Category: Breakfast/Brunch
Method: Oven
Cuisine: American

Pumpkin Cheesecake Focaccia

Here is what you will love about this Pumpkin Cheesecake Focaccia

Storage