Pumpkin and Cheesecake Crescent Rolls

Pumpkin Cheesecake Crescents rolls

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 Cheesecake Crescents SuppliesPumpkin 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.

Pumpkin Cheesecake Crescents raw
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.

Pumpkin Cheesecake Crescents

Pumpkin and Cheese Cake Crescent Rolls
Author: 
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Roll from the big end to the small one. Place on well greased baking sheet.
  3. Sprinkle with a little pumpkin pie spice.
  4. Bake for about 15 minutes. #homemadeYUMMY

PUMPKIN AND CHEESECAKE CRESCENT ROLLS

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