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Cheesecake-Stuffed Pistachio Bread

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.
Course Bread
Keyword cheesecake bread, cheesecake pistachio bread, cheesecake stuffed pistachio bread, pistachio bread
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Sarah

Ingredients

For bread:

  • 1 box white cake mix
  • 4 large eggs
  • 1 cup sour cream reduced-fat is fine
  • 1/4 cup vegetable oil
  • 3.4 oz. box instant pistachio pudding mix
  • 1/2 cup chopped salted pistachios

For filling:

  • 8 oz. cream cheese softened, reduced-fat is fine
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 large egg

For icing:

  • 4 oz. cream cheese softened
  • 4 tbsp. butter softened
  • 1 tsp. vanilla extract
  • 2 cups powdered sugar
  • 3 - 4 tbsp. heavy cream
  • 3 tbsp. chopped salted pistachios optional garnish

Instructions

For bread:

  • 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. 
  • Cool completely.
  • Meanwhile, prepare icing.

For 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. :)

Notes

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!