pumpkin nutella cheesecake danish

How To Make pumpkin nutella cheesecake danish

• 1

  Beat the cream cheese, sugar, pumpkin, and spice until creamy. Unroll the crescent rolls into 4 rectangles. Press together the seams. Cut each rectangle into 2 squares. Divide the cheesecake batter by spoonful onto each square. Spread out, leaving a 1/4 inch border all around.
• 2

  Place the Nutella in microwave safe bowl and heat for 15-20 seconds. Spoon into a plastic baggie with one corner cut off. Drizzle back and forth over the pumpkin mixture. Use a toothpick to swirl the two together slightly.
• 3

  Fold the edges of the crescent rolls up over the cheesecake batter. Bake at 375* for 12 minutes. Cool. Refrigerate. Makes 8 danish.
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