pumpkin nutella cheesecake danish

Name: Pumpkin Nutella Cheesecake Danish
Prep time: 20 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 - refrigerated crescent rolls (i use pillsbury); 4 ounce(s) cream cheese, softened; 2 tablespoon(s) sugar; 1/4 cup(s) pumpkin puree; 1/2 teaspoon(s) pumpkin pie spice; 1/4 cup(s) nutella

6 Pinches 1 Photo

Chrystal Cackler

Huntsville, AL

Updated on Sep 19, 2015

Obtained online. http://insidebrucrewlife.com/2013/09/pumpkin-nutella-cheesecake-danish/

Rate

prep time 20 Min

cook time 10 Min

method Bake

yield 8 serving(s)

Ingredients

1 - refrigerated crescent rolls (i use pillsbury)
4 ounces cream cheese, softened
2 tablespoons sugar
1/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 cup nutella

How To Make pumpkin nutella cheesecake danish

Step 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.

Step 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.
Step 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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