This simple & easy Cheesecake-Stuffed Pistachio Bread is so soft, moist, and sweet! Serve it as breakfast or dessert. With a ribbon of cheesecake through the center, a thick layer of tangy cream cheese icing, and a sprinkling of salted pistachios, this Cheesecake-Stuffed Pistachio Bread features a killer combo of ingredients.
In a large bowl, stir together cake mix, eggs, sour cream, oil, pudding mix, and chopped pistachios. Mixture will be very thick.
Spread half of it into a well-greased tube pan or bundt.
In a small mixing bowl, beat cream cheese, sugar, and vanilla until smooth.
Add egg, and beat until smooth.
Spoon the cheesecake mixture over the batter in the pan, avoiding the edges as much as possible. The cheesecake mixture will definitely creep to the edges, not a big deal, but avoid it where you can.
Spoon remaining batter over the cheesecake mixture, being careful not to disrupt the cheesecake mixture too much.
With a knife, swirl lightly. Just a few swirls once around.
Bake at 350 degrees for about 45 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
Cool for 10 minutes, run a knife around the edges to loosen, and invert onto a serving platter. Do not cool longer in the pan - bread will stick.
Meanwhile, prepare icing.
In a small mixing bowl, beat cream cheese and butter until smooth and creamy.
Beat in vanilla.
Add powdered sugar, beating until smooth.
Add cream, one tablespoon at a time, as needed, to achieve a consistency that is thicker than a glaze, and thinner than a frosting. It should be creamy and easy to spread, but not runny or drizzly.
Spread over bread. Sprinkle with chopped pistachios, if desired. I personally forgot to save some for garnish so I just sprinkled a few white chocolate curls on top. :)
I sometimes prefer this bread upside down. Because the 'top' is usually pretty brown (not burned, but browned), I like to have the bottom be the top, but this is just a matter of preference. Totally up to you!