A cinnamon sugar coating and a sweet glaze gives this Churro Pumpkin Pie Cheesecake Danish a fun and pretty texture! It’s the perfect way to add pumpkin to your breakfast routine this fall!
I am officially riding the pumpkin train. I couldn’t help it! You see as soon as I popped the top to one can it was all over for me. Now all I want to do is pumpkin spice all the things, all the time. Please don’t hate me because I am thrusting pumpkin goodness on you before fall is even here.
The only problem I have at the moment with pumpkin treats is that our oldest son isn’t home to enjoy them with me. He and I are really the only ones that love anything pumpkin related. So without my chief treat eater to help me out, I’m in a little bit of a predicament. Depending on how you look at it, that is either a good thing or a bad thing…
Good because yay for eating all the pumpkin treats in the house, or boo because I will be eating all the pumpkin treats in the house. I’m pretty sure my jeans and shorts are scared right now. The numbers on the scale might start to creep up if I’m not careful about what I make and eat. But all you pumpkin lovers out there know the struggle, right?
The other day I was at Target with our daughter picking up a few things, and I saw a tank top that said pumpkin spice everything! I picked it up and then decided not to buy it because you can only really wear it a few months out of the year.
Of course, now that I am in the middle of wanting to bake more pumpkin s’mores bars and pumpkin oreo cheesecake, I wish I had gotten the shirt. Guess that means another Target run is in my very near future. Oh, darn. LOL! Now my wallet has joined my pants in being scared!
What is it about that store that makes me want to buy all the cute stuff??? The struggle is real.
Let’s talk about this fun breakfast danish that I have for you today. Last year I made this cinnamon sugar apple cheesecake danish, so this year I want to pumpkin-ize it! I kept the topping and the cheesecake portion the same, but I changed out the apple pie filling for pumpkin pie filling!
Best idea of the week for sure because I just made pumpkin pie a legit breakfast item. You are welcome!
This churro pumpkin pie cheesecake danish is so easy to put together. Honestly, the hardest part is waiting for it to chill so you can dig in!
Canned crescent rolls make up the top and bottom crust. I like to use the sheet dough when I can find it because then you don’t have to worry about the seams coming apart. Either one works though. If you can’t find the dough, just use the regular crescents and unroll them in the bottom of the pan. Press it all together and up the sides of your pan a little bit.
Beat together the cream cheese pumpkin mixture until it is nice and creamy and pour it on top of the dough. Then unroll another can of dough right on top of the filling. The last step is to coat the entire top with lots of cinnamon and sugar! Don’t be tempted to skimp on this coating. This is what gives it that awesome churro flavor!
And of course, I like to finish any danish off with glaze because it just makes it look prettier and fancier. Feel free to leave it off if you are opposed to glaze. But really, who would do such a thing?
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For the Danish
- 1 - 8 ounce package cream cheese, softened
- 3/4 cup sugar
- 1 cup pumpkin puree
- 1 egg
- 2 teaspoons pumpkin pie spice
- 2 cans refrigerated crescent rolls or dough sheets
For the Topping
- 2 Tablespoons sugar
- 2 teaspoons cinnamon
- 1 cup powdered sugar
- 5 teaspoons milk
- Preheat the oven to 375 degrees. Spray a 9x13 pan with nonstick spray.
- Beat the cream cheese and sugar until creamy. Add the pumpkin, egg, and spices and beat again.
- Unroll one can of crescent dough and press into the bottom of the prepared pan.
- Pour the pumpkin mixture on top of the dough in the pan.
- Unroll the second can of crescent dough on top of the pumpkin mixture. Gently stretch the dough to reach the sides and cover all the pumpkin.
- Mix together the sugar and cinnamon and sprinkle all over the top of the dough. Bake for 25-30 minutes.
- Remove and cool on a wire rack for one hour. Refrigerate until completely chilled.
- Whisk together the powdered sugar and milk. Drizzle over the top of the chilled danish. Store in a container in the refrigerator.
Amount Per Serving:Calories: 197 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 28mg Sodium: 150mg Carbohydrates: 26g Fiber: 1g Sugar: 14g Protein: 3g
Here are a few more delicious recipes so you can enjoy more pumpkin goodness for breakfast!
- Pumpkin Granola from Well Plated
- Pumpkin Cream Cheese Muffins from Texanerin Baking
- Chocolate Pumpkin Cake Donuts from A Dash of Sanity