Pumpkin and Cheesecake Crescent Rolls
These are soooo good. Its hard to wait for them to cool. My daughter and I both burned our tongues from not waiting. This makes too much pie and cheese cake filling for the crescent rolls but you can bake up the rest in a round cake pan greased well. It comes out amazing!
Pumpkin and Cheesecake Crescent Rolls Recipe
Ingredients:
Cheesecake layer:
2 (8ounce) packages of cream cheese softened
1 eggs
½ cup powdered sugar
Pumpkin layer:
1 can of pumpkin
¾ cup sugar
2 tsp pumpkin pie spice
1 eggs
4 packages crescent rolls
Directions:
Preheat oven to 350. Mix together the cream cheese, eggs and sugar until smooth. In a separate bowl mix together the pumpkin layer. Open crescent rolls and lay out each triangle. Spread each triangle with the pumpkin and then about a teaspoon of the cream cheese mixture.
Roll from the big end to the small one. (as you would for a plain crescent roll) Place on well greased baking sheet.Sprinkle with a little pumpkin pie spice.(optional) I forgot on this batch 🙂
Bake for about 15 minutes.
- Cheese cake layer
- 2 (8ounce) packages of cream cheese softened
- 1 egg
- ½ cup Powdered sugar
- Pumpkin layer
- 1 can of pumpkin
- ¾ cup sugar
- 2 tsp pumpkin pie spice
- 1 egg
- 4 packages crescent rolls
- Preheat oven to 350. Mix together the cream cheese, eggs and sugar until smooth. In a separate bowl mix together the pumpkin layer. Open crescent rolls and lay out each triangle. Spread each triangle with the pumpkin and then about a teaspoon of the cream cheese.
- Roll from the big end to the small one. Place on well greased baking sheet.
- Sprinkle with a little pumpkin pie spice.
- Bake for about 15 minutes. #homemadeYUMMY
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