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Pumpkin Cheesecake Monkey Bread

(27)

53 reviews

15 min prep time
1 hr 5 min total time
7 ingredients
8 servings

Pinterest

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Facebook

236
Save

616
Email

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Print

12K

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Add this fall flavor equation to your monkey bread: cream cheese plus pumpkin equals delicious.

Sarah Caron

January 12, 2015

Ingredients

1/2: cup granulated sugar

2: tablespoons pumpkin pie spice

4: cans (7.5 oz each) Pillsbury™ refrigerated buttermilk biscuits (sold in a 4-pack)

1: cup packed brown sugar

1/2: cup butter

1/3: cup canned pumpkin (not pumpkin pie mix)

1: package (3 oz) cream cheese

Steps

1 Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
2 In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
3 Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)
4 In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.
5 Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.

1 Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.
2 In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.
3 Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)
4 In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.
5 Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.

Expert Tips

This recipe requires plain canned pumpkin puree—not pumpkin pie mix which is a complete pie filling with spices added. Double check that you purchase the correct one (the pumpkin pie mix won’t yield the same results).

The cooling time is important—the pumpkin mixture gets very hot in the oven and you don’t want to burn your mouth.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 556.9

% Daily Value

Total Fat: 24.5g; 38%
Saturated Fat 13.1g 66%
Cholesterol: 42.2mg; 14%
Sodium: 1073.3mg; 45%
Total Carbohydrate: 82.0g; 27%
Dietary Fiber 0.5g 2% Sugars 38.2g
Protein: 6.5g

% Daily Value*:

Vitamin C: 1.30%; 1%
Calcium: 4.10%; 4%
Iron: 18%; 18%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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