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Monkeying Around

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Monkey Bread Cheesecake is cheesecake on top a Monkey Bread Crust all topped off with a sticky, yummy brown sugar pecan sauce.

Monkey Bread Cheesecake

First off yes, I went there.

I combined Monkey Bread and Cheesecake.

Making Monkey Bread Cheesecake.

Yes, I am evil.

Yet, I am also awesome.

It was an experiment I have wanted to try it for some time, so I finally did.

I wanted a cheesecake for Easter but didn’t want an Easter themed one.

Since when you run a food blog when you do holiday themed stuff you kind of have to do it two months before the actually holiday.

I was nervous it wouldn’t turn out…you can clearly see my worries got laid to rest. 😀

Lately the old school bloggers have been talking a lot about the good ol’ days.

What were the good ol’ days?

They days when we would have good interaction on our blog with readers.

I still get some but I used to get about 60-80 comments and now I’m elated to get 10.

The days when to get someone to comment we didn’t have to have a giveaway.

We as bloggers used to support each other because we liked each other’s blogs instead of only supporting those that have the same demographic and traffic as you.

That’s a real thing…it’s basically moved to I will help you only if I can benefit from it which is beyond lame.

Today’s bloggers tend to not want to share anything or tell you how they got to work with a company because they want to keep that to themselves .

Monkey Bread Cheesecake

For the old school bloggers the majority of us started blogging as a hobby.

We loved cooking and wanted to connect with others who liked to cook too.

Now most bloggers start out today with the mindset that they are to make money, lots of money at blogging.

I suck at the making money part, how bad do I suck at that

For the last two months I haven’t made enough in ad revenue to qualify for the minimum payout. 🙂

Which is funny and sad all at the same time. 🙂

It’s also another reason I haven’t been blogging as much, no $ for ingredients.

Monkey Bread Cheesecake

I have nothing against those that profit from running a food blog.

For I myself am currently enrolled in a food blogger based business online course from a blogger who I respect, Jaden (Steamy Kitchen).

I want to get better at serving my readers while making a little more money than what I’m making now.

But at the same time wanting to go back to all the things I loved about blogging…like doing creative recipes.

After almost 10 years of blogging sometimes it’s hard to be creative and I used to try to force the creativity.

So that I could get three posts a week up and it made me not like blogging so much.

I’ve moved back to blogging when the creativity hits and I think having the “pressure” lifted has really helped.

So what does this mean?

Not much. 🙂

I’m just rambling about where my head is in blogging right now.

It means there might not be as many post or there may be 5 days in a row if the creativity and income is really flowing.

And it means that I’m concentrating more on desserts and booze because I’m a lush who likes sugar.

I’ll still be doing my newlywed meals/date night in from time to time but if you want savory recipes from me might I suggest that you sign up for my weekly email  (comes out every Wednesday) as there is a bonus recipe each week and 99% of the time it’s savory and usually a meal MDP and I have eaten.

Last but not least…it’s a great time to order my cookbook. 😀

Monkey Bread Cheesecake

Want More Cheesecake Recipes?

Cinnamon Roll Caramel Apple Cheesecake

Caramel Corn Cheesecake

Vanilla Chai Latte Cheesecake

Pumpkin Salted Caramel Swirl Cheesecake

Caramel Apple Toffee Cheesecake

Monkey Bread Cheesecake

Monkey Bread Cheesecake

Ingredients

  • Monkey Bread Crust:
  • 1 can (16 oz) refrigerator biscuits (I used Grand’s)
  • ½ 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a 9-inch Springform pan.
  3.  For the Monkey Bread Crust:
  4. Add the cinnamon and sugar to a gallon size freezer bag.
  5. Cut the biscuits into marble size pieces.
  6. Toss the pieces into the bag and seal the bag.
  7. 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. 😀
  8. Remove pieces from bag.
  9. Arrange them in a single layer at the bottom of the prepared spring form pan.
  10. 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.
  11. For the Cheesecake Filling:
  12. Using a stand mixer (and a clean bowl) fitted with paddle attachment, beat cream cheese and sugar for 2 minutes on medium-high speed.
  13. Add the eggs one at a time, scraping down the bowl after each addition.
  14. Add the vanilla, cinnamon, and flour and beat for another minute.
  15. Pour all of the cheesecake batter on top of the monkey bread pieces that are in the prepared pan.
  16. 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).
  17. For the sauce:
  18. Melt butter in a small heavy saucepan over medium heat.
  19. Stir in brown sugar, cream, honey, and salt.
  20. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.
  21. Add the pecan pieces.
  22. Pour over cheesecake and serve.
© Peabody

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Comments

  1. Holy cow, Pea. This is an amazing work of art! I am all about insanely delicous cheesecake dessert mash-ups, and this one… wow.

    Aaah, I’ve been sitting here with so much to say about your comments on blogging, but I’m not sure your comments section is the place I should vent. I’ve only been blogging for 6 years (so I’m probably not “old school”) but just know – I feel your pain.

    Reply

  2. Love your blog from the start 🙂 and this looks pretty amazing! I love your date night posts they are my favorite. When you post the drink is another part of my favorite 😜

    Reply

  4. I’m SO glad you went there, with combining Monkey Bread and Cheesecake – YOWZA!

    Ah yes, the good ol’ blogging days. I’m happy that I blogged during that time instead of now – I feel the way you do, and you’ve always kept it real and are a genuine blogger (and friend!). Keep doing what you do, Peabody.

    Reply

  5. I’ve never had monkey bread (gasp!) but now I know I have to. Right now. Hey, Babe better believe that he’s stopping at the store after work tomorrow because you have just decided for me that I need this (that IS why you posted it, right?).

    Aw, man. I should probably wait until the weekend to make this and do the responsible “sharing” thing with my family for Easter part 2, shouldn’t I? I’m torn between acknowledging that this is a good thing (I’m irresponsible when it comes to sugar, I can’t help myself) and being a bit peeved that I’ll have to share.

    (My kids, sadly, will never get the Shake n Bake reference!)

    I’m seeing Grand’s Biscuits in your recipe. Is there a biscuit recipe you’d recommend it place of that? (I have a soy allergy/sensitivity and it’s it almost all processed foods.)

    Reply

    • @katie rose- I would just make dough (like brioche) to make it. When I make homemade Monkey Bread that’s what I use

      Reply

  6. I’m never much of a commenter but after this I feel it necessary to speak out and say how much I love your blog. I’ve rarely made a recipe from it but I love your philosophy on life and live to read for the words. It is you who introduced me to the amazing ing Sarah Jenks and your a big part of the reason I found myself enrolling in the LMWL Self-Study. You rock! Keep doing what you do.

    Reply

  8. This looks amazing! I made a new version (for me) of monkey bread for my Bunco group on Monday night. I used lemon zest and sugar instead of cinnamon, and baked it in jumbo muffin tins. So good, and addicting! I love to experiment with food and am pretty much a fly by the seat of my pants cook. People ask for my recipes and I have to honestly tell them that I don’t know. I just threw a bunch of stuff together and crossed my fingers that it would taste decent!
    I am a loyal reader, even if I don’t comment very often.

    Reply

  11. Your ramblings are welcome any time Peabody! As a blogger who once felt new (and now feels old somedays), I’m constantly inspired by those of you who have been blogging so much longer, who have seen the landscape change, and who continue to come up with creative ideas. Related/unrelated: booze and sugar <—YES PLEASE!

    Reply

  12. HA! “I will help you only if I can benefit from it”, isn’t that the way of the world these days. Altruism has become a rare thing. How sad. At least we still have booze and sugar! ;^)

    Reply

  14. Yes I miss those days! Granted I probably still function mostly as if those days were still the present (and is probably why I have plateaued and have never met the minimum payout from Google adsense in one month) but it’s more fun that way. There are some things I still should work on (blog redesign, e-mail newsletters, tailwind.. you know, those things we all talked about last fall and I’m still dragging my feet?) but it really is hard to balance it all while still having fun. Meh, screw it gimme the sugary boozy things.

    Reply

  15. Just thought of something. I think I still function the way I did when I was still only a reader on food blogs. I comment on the ones that I feel like I have something to say, pin the ones that I want to make someday (even if that day never comes because there are just far too many), and share the ones that I think other people need to see. Having my own blog hasn’t changed that sequence much, but now will sometimes share others stuff because they have been commenting/sharing a lot of mine – it’s just the nice thing to do! Granted I am guilty of the occasional suck-up to a company that I like and wouldn’t mind working with but comes with the territory I suppose!

    Reply

  16. I love your blog 🙂 And holy hell, this cheesecake looks amazing. My birthday is on Wednesday and I just might have to make this!!

    Reply

  17. First of all, wow that is a banging cheesecake flavor! And second of all, I totally agree about the blogging to make money mindset there is these days. I mean, I’ve only been blogging for a year (haha) but have been reading blogs for a while and realize this myself. It seems like if you’re blogging just for money the product is just so much different from just blogging for fun…your blog is different, I like that! Makes it more “authentic” i guess 🙂

    Reply

  18. My daughter says, “I will take a piece of that cheesecake!” I have toyed with the idea of starting a food blog just because I enjoy cooking. However, I have not done it because it seems so restrictive. My photography is sub-par, I am not overly creative, and I usually don’t have the extra money for the ingredients I would need. So I just read blogs and pin recipes I either want to try or have tried. I think this is the first time on your food blog. Time to explore your recipes.

    Reply

  21. Commenter #20!!!! This looks so yummy! My mom used to make Monkey Ball cake so this is like comfort food taken up a notch!

    Reply

  22. I want to make this just so I can consume the entire thing myself. And I love your “It means that I’m concentrating more on desserts and booze because I’m a lush who likes sugar” which reminds me why we’re friends 😀

    Reply

  24. Loved this post! Everything you said hit home.
    You know, most of the people following the popular blogs only do because they’re popular not necessarily because the recipes work or are even good. Keep doing do you….
    I’ll be honest I’m totally turned off by blogs saturated with sponsored posts or affiliate links.

    I’m soooo making this and the rice krsipie one! Thanks for sharing!

    Rock on Peabody!!

    Reply

  25. Your blog should only be about what is satisfying for you, your creativity, your sharing, etc. that being said, I do enjoy your savory & cocktail recipes just as much as your desserts.

    Reply

  26. I feel so similar to you about blogging now and it’s hard to figure out how to go forward. I love, love blogging, and wish I could make a little bit of money from it… but at the same time I don’t want to lose the part of blogging that I’m passionate about. Make sense?

    Reply

  27. Yours was one of the first blogs I read, and I still love reading it – I just don’t comment much. I’m blogging because I love to see what peopel have created (like this Monkey Bead Cheesecake – delish) and to “soclialise” with like minded people (ie people who love food!).That’s why I have never bothered succumbing to the pressure of having a blog like a magazine – I don’t have the time, skills or resources and it is not true to why I started blogging in the first place.

    Reply

  29. Oh. My. Gosh. I think I have found my next treat to bring in for coworkers. I told my husband about your cheesecake with the RIce Krispie Treat crust – that is definitely on my list to make. Family and friends always tell me I should start a blog. I tell them I don’t have enough imagination 🙂 I just make the good stuff that other people post. Thanks for keeping me supplied with fantastic recipes!

    Reply

  30. So very creative, good for you girl! Is there another layer on top? It looks like there layers to me int he pic?

    Reply

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