Pumpkin Cheesecake Monkey Bread
Indulge in the irresistible blend of creamy cheesecake and sweet, spicy pumpkin in this pull-apart monkey bread. It’s a festive treat that promises a symphony of flavors, a true celebration of fall in every bite!
Servings: 8
Calories: 440kcal
Ingredients
- 15 ounce Pillsbury Buttermilk Biscuits cold, (2 cans)
- ½ cup white sugar
- 2 teaspoon pumpkin pie spice
- ½ cup brown sugar
- ½ cup butter
- ½ cup canned pumpkin
- 3 ounce cream cheese
Instructions
- Preheat oven to 350℉. Spray a bundt pan with cooking spray.
- In a large ziploc bag and the white sugar and the pumpkin pie spice and mix.
- Open all the cans of biscuits and each biscuit into quarters. Add the biscuit pieces to the bag, seal it and shake it around until all the biscuit pieces are coated in the sugar/pumpkin pie spice mix.
- Don't give up, keep shaking until each piece is nicely coated. Pour the pieces into a bundt pan and set it aside.
- In a medium sauce pan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until the butter is melt it. Whisk the batter until mostly smooth, there may be some tiny pieces of cream cheese, but that's ok. Pour the mixture over the biscuit pieces in pan. Place the pan on a cookie sheet to catch any spills, if needed.
- Bake for about 35 to 45 minutes or until golden brown. Cool for a couple minutes, then turn the cake out of the pan onto a cake plate.
Notes
- Ensure the pumpkin puree is well-drained if using homemade.
- Feel free to add your favorite mix-ins like nuts or chocolate chips.
- Let the bread cool slightly before serving to maintain its shape.
Nutrition
Serving: 1serving | Calories: 440kcal | Carbohydrates: 54g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 541mg | Potassium: 190mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2883IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg