Pumpkin Cheesecake Crescent Rolls
Flaky crescent rolls filled with smooth, spiced pumpkin cheesecake, perfect for a cozy autumn treat that combines creamy texture with warm seasonal flavors.
Equipment
- 1 Mixing bowls
- 1 hand mixer or whisk
- 1 baking sheet
- 1 parchment paper
- 1 spoon
Ingredients
- 1 can 8 oz refrigerated crescent roll dough, separated into 8 triangles
- 4 oz cream cheese softened
- 1/4 cup granulated sugar
- 1/3 cup canned pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of salt
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, beat cream cheese, 1/4 cup sugar, pumpkin puree, vanilla, cinnamon, nutmeg, and salt until smooth and creamy.
- Unroll crescent dough and separate into 8 triangles.
- Place about 1 tablespoon of the pumpkin cheesecake filling on the wide end of each triangle.
- Roll up each triangle starting from the filled end and place on prepared baking sheet with point side down.
- Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon, then sprinkle evenly over the crescent rolls.
- Bake for 13 to 15 minutes until golden brown and fully baked.
- Let cool slightly before serving.
Notes
- Use softened cream cheese for easy mixing.
- Store leftovers in an airtight container for up to 2 days.
- For extra flavor, add a drizzle of caramel sauce before serving.