Pumpkin Cheesecake Crescent Rolls (Print Version)
Creamy pumpkin cheesecake wrapped in flaky crescent dough, gently spiced and perfectly baked for autumn.
# What You’ll Need:
→ Crescent Dough
01 -
1 can (8 oz) refrigerated crescent roll dough, separated into 8 triangles
→ Cheesecake Filling
02 -
4 oz cream cheese, softened
03 -
1/4 cup granulated sugar
04 -
1/3 cup canned pumpkin puree
05 -
1/2 teaspoon vanilla extract
06 -
1/2 teaspoon ground cinnamon
07 -
1/4 teaspoon ground nutmeg
08 -
Pinch of salt
→ Topping
09 -
1 tablespoon granulated sugar
10 -
1/2 teaspoon ground cinnamon
# How to Make It:
01 -
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 -
In a medium mixing bowl, beat together cream cheese, 1/4 cup granulated sugar, pumpkin puree, vanilla extract, 1/2 teaspoon cinnamon, nutmeg, and a pinch of salt until the mixture is smooth and creamy.
03 -
Unroll crescent dough and separate into 8 triangles.
04 -
Place about 1 tablespoon of the pumpkin cheesecake filling onto the wide end of each crescent triangle.
05 -
Gently roll up each triangle, starting at the filled end, and set onto the prepared baking sheet with the point side down.
06 -
Combine 1 tablespoon sugar with 1/2 teaspoon ground cinnamon in a small bowl. Evenly sprinkle over the tops of the crescent rolls.
07 -
Bake in the preheated oven for 13 to 15 minutes until rolls are golden brown and baked through.
08 -
Allow crescent rolls to cool slightly before serving.
# Additional Tips:
01 -
For a richer finish, drizzle with powdered sugar glaze or serve with whipped cream.
02 -
Pumpkin pie spice can be used in place of cinnamon and nutmeg if preferred.