Raspberry Cheesecake Monkey Bread
This Raspberry Cheesecake Monkey Bread is a fun and indulgent dessert that combines gooey monkey bread with creamy cheesecake and tart raspberry flavors!
Servings: 8 servings
Ingredients
- 1/2 cup sliced almonds adds a delightful crunch and nutty flavor
- 1/2 cup unsalted butter divided
- 1/3 cup maple syrup natural sweetness
- 4 tablespoons raspberry preserves divided
- 1/2 cup sugar sweetens the dough
- 1 teaspoon cinnamon adds warmth and depth
- 47 oz. tubes Pillsbury Buttermilk biscuits provides fluffiness
- 18 oz cream cheese softened slightly
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your bundt pan with a tablespoon of the unsalted butter.
- In a mixing bowl, combine the softened cream cheese with 2 tablespoons of raspberry preserves.
- In another bowl, mix together the sugar, cinnamon, and sliced almonds.
- Open the tubes of Pillsbury Buttermilk biscuits and cut each biscuit into quarters.
- Take a quartered biscuit piece and flatten it slightly. Place a small spoonful of the cream cheese mixture in the center and fold the edges over to seal the filling inside.
- In your greased bundt pan, layer the filled biscuit balls, sprinkling some of the sugar-almond mixture in between the layers.
- Melt the remaining unsalted butter and mix it with the maple syrup and the remaining 2 tablespoons of raspberry preserves. Drizzle this mixture over the biscuit dough in the bundt pan.
- Place the bundt pan in the preheated oven and bake for about 30-35 minutes, or until golden brown.
- Once baked, allow the monkey bread to cool in the pan for about 10 minutes before serving.
Equipment
- Bundt pan
- Mixing Bowls
- Measuring cups and spoons
- Spatula
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
- Freeze individual pieces for up to 2 months, wrapped well.