Pumpkin Cheesecake Stuffed Monkey Bread Recipes

CHEESECAKE-STUFFED PUMPKIN BREAD

Steps:

• For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
• For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
• Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
• Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

PUMPKIN CHEESECAKE-STUFFED MONKEY BREAD

Steps:

• Preheat oven to 350° and grease a bundt pan.
• In a large resealable plastic bag, add cinnamon sugar and set aside.
• In a small bowl, combine pumpkin, cream cheese, 1/4 cup brown sugar, and pumpkin pie spice and whisk until creamy. (Alternatively, you can beat this mixture using a stand mixer fitted with the paddle attachment.)
• On a cutting board, separate biscuits and cut in half. Use your hands to flatten a piece and spoon over a teaspoon of pumpkin-cream cheese mixture. Roll up tightly from all corners, pinching to close, and toss in plastic bag with cinnamon sugar. Continue until all biscuit pieces are stuffed. Once all biscuit pieces are in bag, seal and shake vigorously until all pieces are coated.
• In a small saucepan over low heat, melt butter and remaining 3/4 cup brown sugar.
• Arrange half the coated biscuits in the greased bundt pan and pour over half the butter-brown sugar mixture. Add remaining biscuits and pour over remaining butter-brown sugar mixture.
• Transfer to the oven and bake until deeply golden, 30 to 35 minutes. Let cool in pan, then turn out onto a serving plate.
• While bread is cooling, whisk together powdered sugar and milk. Drizzle bread with glaze and serve.

CHEESECAKE-STUFFED PUMPKIN BREAD

Steps:

• Heat oven to 350°F. Grease and flour bottoms only of two 8x4-inch loaf pans.
• In large bowl, beat Pumpkin Bread ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups batter in bottom of each pan; set remaining batter aside.
• In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed. Spoon cheesecake filling on top of batter in pans, dividing equally.
• Top cheesecake filling with remaining batter, dividing equally between both pans and carefully spreading to cover filling.
• Bake 48 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run metal spatula around edge of loaves to loosen; remove from pans to cooling rack. Cool completely, about 1 hour.

PUMPKIN CHEESECAKE PULL-APART BREAD

Steps:

• Preheat the oven to 350°F. Open the can, divide the rolls, and cut them in half. In a bowl mix cream cheese, pumpkin puree, sugar and vanilla.
• Place a piece of the cinnamon roll first and add a tablespoon of the pumpkin mixture. Do the same with the rest of the pieces of cinnamon roll and the pumpkin filling.
• Place in a loaf pan and bake. Make sure the the middle of the bread is completely baked. Serve warm with icing drizzled on top.