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Ingredients
- Monkey Bread Crust:
- 1 can (16 oz) refrigerator biscuits (I used Grand’s)
- 1/2 cup granulated sugar
- 2 tsp. ground cinnamon
- Cheesecake filling:
- 2 pkg. (8 oz. each) cream cheese, at room temperature
- 1 cup granulated sugar
- 1 TBSP vanilla extract (I used Rodelle)
- 2 TBSP flour
- 3 eggs
- 1 tsp. ground cinnamon
- Sauce:
- 1 3/4 cups chopped pecans
- 1/2 cup unsalted butter, I used Plugra
- 3/4 cup (packed) dark brown sugar
- 3/4 cup heavy cream
- 1/3 cup honey
- 1/4 tsp. salt
- Preheat oven to 350 degrees F.
- Grease a 9-inch Springform pan.
Preparation
Step 1
For the Monkey Bread Crust:
Add the cinnamon and sugar to a gallon size freezer bag.
Cut the biscuits into marble size pieces.
Toss the pieces into the bag and seal the bag.
Shake. If you have kids hand them the bag and let them shake it but have them say “it’s Shake and Bake and I helped” for nostalgia reasons. :D
Remove pieces from bag.
Arrange them in a single layer at the bottom of the prepared spring form pan.
Press them down so that there are no gaps and try to make an even layer…it won’t stay even during cooking but let’s start with pretending it might.
For the Cheesecake Filling:
Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
Add the eggs one at a time, scraping down the bowl after each addition.
Add the vanilla, cinnamon, and flour and beat for another minute.
Pour all of the cheesecake batter on top of the monkey bread pieces that are in the prepared pan.
Bake for about 50-55 minutes, cake will be puffy and lightly browned. Let chill for 20 minutes at room temperature and then cover and move to fridge for 4 hours. Remove cake and let it warm up to room temperature just a bit (don’t skip this or the bread part will be too hard).
For the sauce:
Melt butter in a small heavy saucepan over medium heat.
Stir in brown sugar, cream, honey, and salt.
Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.
Add the pecan pieces.
Pour over cheesecake and serve.