Pumpkin Cheesecake Stuffed French Toast

A Fall Breakfast That Feels Like Dessert

Your original pumpkin French toast was already easy, cozy and made for fall mornings. This updated version keeps that pumpkin-spice batter, but adds a lightly sweetened cheesecake filling between thick slices of bread before everything gets griddled until golden. Finish it with warm maple syrup, cinnamon sugar and candied pecans and suddenly breakfast feels a whole lot more interesting.

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Pumpkin French Toast

• 4 large eggs
• ½ cup canned pumpkin
• ¾ cup milk
• 3 Tbsp light brown sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• ¼ tsp ground nutmeg
• Pinch of salt
• 8 thick slices brioche, challah or Texas toast
• Butter, for the griddle

For the Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon

For Finishing

• Warm maple syrup
• Powdered sugar
• Cinnamon sugar
• Chopped candied pecans
• Whipped cream, optional

Directions

1️⃣ Make the Cheesecake Filling

In a small bowl, beat together cream cheese, powdered sugar, vanilla and cinnamon until smooth.

Set aside.

2️⃣ Make the Pumpkin Batter

In a shallow dish, whisk together eggs, pumpkin, milk, brown sugar, vanilla, pumpkin pie spice, nutmeg and salt until smooth.

3️⃣ Build the Sandwiches

Spread the cheesecake filling generously over four slices of bread.

Top with the remaining slices and press gently to form sandwiches.

Don’t overfill them or you’ll have pumpkin cheesecake trying to escape all over your griddle. 😂

4️⃣ Dip Them

Dip each stuffed sandwich into the pumpkin batter, coating both sides.

Let any excess batter drip off before transferring to the griddle.

5️⃣ Griddle Until Golden

Heat a buttered skillet or griddle over medium heat.

Cook the stuffed French toast for 3–4 minutes per side until deep golden brown and heated through.

Lower the heat slightly if the bread is browning faster than the center warms.

6️⃣ Finish It Off

Transfer to plates and dust with powdered sugar and cinnamon sugar.

Drizzle generously with warm maple syrup and scatter candied pecans over the top.

Add whipped cream if we’re abandoning all pretense that this is just breakfast. 😂

RVD Signature Twists

• Caramel Apple – Top with warm cinnamon apples and a drizzle of caramel sauce.
• Sweet & Salty – Serve with crispy bacon and sprinkle a little crumbled bacon over the top.
• Maple Pecan – Mix chopped pecans into the cheesecake filling and finish with real maple syrup.
• Pumpkin Chocolate Chip – Add mini chocolate chips to the cream cheese filling.
• Campfire Version – Cook the stuffed French toast on a cast-iron griddle over the campfire and serve with warm maple syrup straight from the skillet.

RV-Friendly Notes

✔ Griddle or skillet friendly
✔ Ready in about 30 minutes
✔ Filling can be made ahead
✔ Great for weekend campground breakfasts
✔ Easy to cook on a Blackstone
✔ Uses basic fall pantry ingredients
✔ Fancy enough for company without being complicated

Estimated Nutrition

Per Serving — Serves 4

Calories: ~610
Protein: ~18g
Carbohydrates: ~67g
Fat: ~31g
Fiber: ~3g
Sugar: ~29g

Nutrition will vary depending on bread, syrup and toppings used.

❤️ Why RVers Love It

This one takes the easy pumpkin French toast you already had and gives it a serious fall upgrade. The warm pumpkin-spice bread, creamy cheesecake center and maple-pecan finish make it feel like something you’d order at a cozy breakfast café, but it still cooks right on a skillet or griddle at the campground.