Perfect Pumpkin Cheesecake French Toast

Here is my favorite pumpkin cheesecake french toast recipe, with thick slices of brioche stuffed with creamy cheesecake filling, dipped in spiced pumpkin custard, and cooked until golden brown.

This pumpkin cheesecake french toast is what we make for special weekend mornings when we want something extra cozy. The kids always get excited when they smell the pumpkin and cinnamon cooking in the kitchen. It tastes like fall and dessert had a baby, and honestly, who doesn’t want cheesecake for breakfast?

What Kind of Bread Should I Use?

For pumpkin cheesecake French toast, you’ll want to use a sturdy bread that can hold up to the rich cream cheese filling and egg mixture without falling apart. Thick-cut brioche or challah are perfect choices since they’re slightly sweet and have a tender crumb that soaks up the custard beautifully. Regular sandwich bread works too, but make sure it’s at least day-old so it’s not too soft and soggy. If you only have fresh bread on hand, you can lightly toast the slices first to help them hold their shape better when you stuff them with the pumpkin cream cheese mixture.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Cream cheese: If you don’t have cream cheese, you can use mascarpone or even thick Greek yogurt mixed with a tablespoon of butter. Just make sure whatever you use is at room temperature for easy mixing.
• Pumpkin puree: Sweet potato puree works great as a substitute, or you can use butternut squash puree. Just make sure it’s plain puree, not pie filling with added spices.
• Individual spices: Don’t have all those spices on hand? You can replace the cinnamon, nutmeg, clove, and ginger with 2 teaspoons of pumpkin pie spice instead.
• Whole milk: Any milk will work here – 2%, half-and-half, or even heavy cream if you want it extra rich. Non-dairy milk like almond or oat milk works too.
• Bread: While thick slices of brioche or challah are ideal, regular sandwich bread, Texas toast, or even day-old French bread will do the job. Just avoid anything too thin that might fall apart.
• Brown sugar: Regular white sugar works fine, or you can use maple syrup (reduce the milk by a tablespoon if using liquid sweetener).

Watch Out for These Mistakes While Cooking

The biggest mistake when making pumpkin cheesecake French toast is using cream cheese straight from the fridge, which creates lumps that won’t blend smoothly – make sure it’s completely softened at room temperature for at least an hour before mixing.

Another common error is cooking the French toast on heat that’s too high, which burns the outside while leaving the thick, stuffed center undercooked – medium to medium-low heat gives you the perfect golden exterior and ensures the creamy filling warms through properly.

Don’t skip letting the egg mixture soak into the bread for a few minutes on each side, and when spreading the pumpkin cream cheese filling, leave about a half-inch border around the edges to prevent it from oozing out during cooking.

Finally, resist the urge to press down on the French toast with your spatula while it’s cooking, as this squeezes out the delicious filling you worked so hard to keep inside.

What to Serve With Pumpkin Cheesecake French Toast?

This rich and indulgent french toast is practically a dessert for breakfast, so you’ll want to balance it out with some lighter sides. Fresh berries like strawberries or blueberries add a nice tartness that cuts through all that creamy pumpkin goodness, and a drizzle of pure maple syrup is always a winner. I love serving it with crispy bacon or breakfast sausage on the side – the salty, savory flavors pair perfectly with the sweet spiced toast. A hot cup of coffee or spiced chai tea makes the perfect drink to round out this cozy fall breakfast.

Storage Instructions

Refrigerate: Leftover pumpkin cheesecake french toast keeps well in the fridge for up to 3 days in an airtight container. I like to layer parchment paper between the slices to prevent them from sticking together. The cream cheese filling stays creamy and delicious even after a few days!

Freeze: This french toast freezes wonderfully for up to 2 months. Let it cool completely, then wrap individual slices in plastic wrap or store them in freezer bags with parchment between each piece. It’s like having a fancy breakfast ready to go whenever you want it.

Warm Up: To enjoy your stored french toast, just pop it in the toaster or toaster oven for a few minutes until heated through and slightly crispy on the outside. You can also warm it in a 350°F oven for about 5-7 minutes if you’re heating multiple pieces at once.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2100
• Protein: 44-52 g
• Fat: 85-100 g
• Carbohydrates: 220-250 g

Ingredients

For the pumpkin cream cheese filling:

• 8 oz cream cheese, at room temperature
• 1/4 cup packed brown sugar
• 1/2 cup canned pumpkin
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• Small pinch salt

For the bread:

• 8 to 10 slices sandwich bread

For the egg custard:

• 4 eggs
• 3/4 cup whole milk
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract

For frying:

• 2 to 3 tbsp unsalted butter

Step 1: Prepare the Pumpkin Cream Cheese Filling

• 8 oz cream cheese, at room temperature
• 1/4 cup packed brown sugar

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and brown sugar.

Mix on medium speed for 1-2 minutes, scraping down the sides as needed, until the mixture is light and fluffy.

Step 2: Flavor the Filling

• 1/2 cup canned pumpkin
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• small pinch salt

Add the canned pumpkin, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and a small pinch of salt to the cream cheese mixture from Step 1.

Mix on medium speed for about 1 minute until fully combined.

Step 3: Assemble the Sandwiches

• 8 to 10 slices sandwich bread
• pumpkin cream cheese filling from Step 2

Spread the pumpkin cream cheese filling from Step 2 evenly onto half of the sandwich bread slices.

Top with the remaining bread slices to form filled sandwiches.

Make sure the edges are pressed gently so the filling stays inside while dipping.

Step 4: Make the Egg Custard

• 4 eggs
• 3/4 cup whole milk
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract

In a medium shallow bowl, whisk together the eggs, whole milk, granulated sugar, the remaining 1/2 teaspoon of ground cinnamon, and the remaining 1 teaspoon of vanilla extract until fully combined.

This custard will give the French toast a rich flavor.

Step 5: Cook the Pumpkin Cream Cheese French Toast Sandwiches

• 2 to 3 tbsp unsalted butter
• assembled sandwiches from Step 3
• egg custard from Step 4

Melt 2 to 3 tablespoons of unsalted butter in a large, heavy skillet over medium high heat.

Dip each sandwich from Step 3 into the egg custard from Step 4, making sure to coat both sides evenly but not drenching them.

Place the coated sandwiches in the hot skillet and cook for 2-3 minutes on each side, or until they are golden brown and crisp.

Work in batches if needed, adding more butter between batches.

I like to let the sandwiches cool briefly before slicing to avoid losing any of the creamy filling.

Perfect Pumpkin Cheesecake French Toast

Delicious Perfect Pumpkin Cheesecake French Toast recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 11 minutes mins

Cook Time 24 minutes mins

Total Time 35 minutes mins

Servings: 4

Calories: 1975

Ingredients Method

Ingredients

  

For the pumpkin cream cheese filling:

• 8 oz cream cheese, at room temperature
• 1/4 cup packed brown sugar
• 1/2 cup canned pumpkin
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• small pinch salt

For the bread:

• 8 to 10 slices sandwich bread

For the egg custard:

• 4 eggs
• 3/4 cup whole milk
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract

For frying:

• 2 to 3 tbsp unsalted butter

Method

 

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and brown sugar. Mix on medium speed for 1-2 minutes, scraping down the sides as needed, until the mixture is light and fluffy.
2. Add the canned pumpkin, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground ginger, and a small pinch of salt to the cream cheese mixture from Step 1. Mix on medium speed for about 1 minute until fully combined.
3. Spread the pumpkin cream cheese filling from Step 2 evenly onto half of the sandwich bread slices. Top with the remaining bread slices to form filled sandwiches. Make sure the edges are pressed gently so the filling stays inside while dipping.
4. In a medium shallow bowl, whisk together the eggs, whole milk, granulated sugar, the remaining 1/2 teaspoon of ground cinnamon, and the remaining 1 teaspoon of vanilla extract until fully combined. This custard will give the French toast a rich flavor.
5. Melt 2 to 3 tablespoons of unsalted butter in a large, heavy skillet over medium high heat. Dip each sandwich from Step 3 into the egg custard from Step 4, making sure to coat both sides evenly but not drenching them. Place the coated sandwiches in the hot skillet and cook for 2-3 minutes on each side, or until they are golden brown and crisp. Work in batches if needed, adding more butter between batches. I like to let the sandwiches cool briefly before slicing to avoid losing any of the creamy filling.