Pumpkin Cheesecake Monkey Bread Step by Step Guide
With every piece of our delicious Pumpkin Cheesecake Monkey Bread, you'll be able to embrace the comfort of the season and experience a burst of sweetness and spice!
– 15 ounce Pillsbury Buttermilk Biscuits – ½ cup white sugar– 2 teaspoon pumpkin pie spice– ½ cup brown sugar– ½ cup butter– ½ cup canned pumpkin– 3 ounce cream cheese
Ingredient
1
Preheat oven to 350℉. Spray bundt pan with cooking spray. Mix white sugar and pumpkin pie spice in a big ziplock bag.
2
Place the biscuits in the bag, lock it, and shake it until they are completely coated with sugar/pumpkin pie spice.
3
Open all biscuit cans and quarter each biscuit. Continue shaking until each piece is coated. Fill a bundt pan with pieces and lay aside.
4
Add brown sugar, butter, pumpkin, and cream cheese to a medium sauce pan and stir occasionally until the butter melts.
5
There may be some cream cheese particles in the batter, but whisk it until mostly smooth. Place biscuits in pan and pour mixture over them.
6
To catch spills, place the pan on a cookie sheet. Bake 35–45 minutes till golden brown. Let the cake cool for a few minutes before transferring it to a platter.