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    You are in: Home / Recipes / Honey Cheesecake Bubble Bread With Chocolate Sauce #RSC Recipe
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    Honey Cheesecake Bubble Bread With Chocolate Sauce #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    30 mins

    55 mins

    mshivers60's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. This new-fashioned bubble bread I created has a hidden honey cheesecake filling inside each biscuit. Top these little dessert biscuits with chocolate sauce and some sweet & salty almonds for a decadently delicious ending to any meal. Better yet, serve anytime with steaming mugs of coffee!

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    Serves: 10-12



    Units: US | Metric

    • Reynolds Wrap Foil
    • nonstick cooking spray





    1. 1
      Heat oven to 350 degrees. Line a 15x10-inch jellyroll pan with Reynolds Wrap Foil. Spray with no-stick cooking spray.
    2. 2
      Place almonds in a large bowl. Stir egg white, water and vanilla together in a small bowl. Pour over almonds. Stir to evenly coat. Stir sugars and salt together in a small bowl. Pour over almond mixture. Toss to evenly coat. Spread evenly on foil-lined pan. Bake for 15-20 minutes or until almonds are glazed, stirring occasionally.
    3. 3
      Remove from oven. Allow to cool before removing from foil and breaking apart any large clumps. Place in a small bowl. Set aside.
    4. 4
      Meanwhile, for biscuits, line bottom and sides of a 13x9x2-inch baking dish or pan with a large sheet of Reynolds Wrap Foil. Spray with no-stick cooking spray. In a small deep mixing bowl, beat cream cheese and ¼ cup of sugar on low speed until smooth. Add honey, cream and extract. Beat on low speed until combined.
    5. 5
      Spread each biscuit to a 3-4 inch circle. Add a scant tablespoon of cream cheese mixture in center of each biscuit. Enclose biscuits around mixture and seal. Arrange 15 biscuits in foil-lined dish. Drizzle with half of melted butter then sprinkle with 2 tablespoons of remaining sugar. Add remaining 15 biscuits and drizzle with remaining butter then sprinkle with remaining sugar.
    6. 6
      Bake for 25-35 minutes until biscuits are done and tops are golden brown, covering with another sheet of Reynolds Wrap Foil during last 10 minutes of baking time to prevent overbrowning. Cool for 5 minutes before inverting onto a large serving platter.
    7. 7
      Meanwhile, for sauce, whisk chocolate, cream, salt, and vanilla together in a small deep mixing bowl. Place in a small bowl. Cover with Reynolds Wrap Foil to keep warm.
    8. 8
      Arrange bowls of almonds and sauce on edge of platter. For each serving, place 2-3 biscuits on each serving plate and drizzle with warm sauce as desired then sprinkle with a few almonds. Serve warm. Serves 10-12.

    Ratings & Reviews:

    • on October 08, 2012


      Wow, what a great idea! And it sounds so delicious!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2012

      Super creative!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 07, 2012


      Yumm yummm

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Honey Cheesecake Bubble Bread With Chocolate Sauce #RSC

    Serving Size: 1 (203 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 899.1
    Calories from Fat 478
    Total Fat 53.2 g
    Saturated Fat 21.3 g
    Cholesterol 71.1 mg
    Sodium 1438.9 mg
    Total Carbohydrate 96.0 g
    Dietary Fiber 4.1 g
    Sugars 44.1 g
    Protein 15.3 g

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