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 a pumpkin recipe to your breakfast routine this fall!
I am officially riding the pumpkin train. All I want to do is pumpkin spice all the things, all the time. The only problem I have at the moment with making all these simple pumpkin recipes 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. 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 desserts in the house, or boo because I will be eating all the pumpkin desserts in the house. 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.
Guess that means another Target run is in my very near future. Oh, darn. LOL!
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!
This churro 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 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.
How to make a Churro Pumpkin Pie Cheesecake Danish:
- Unroll the crescent rolls in the bottom of a 9×13 pan and press the seams together.
- Beat together the cream cheese pumpkin mixture until it is nice and creamy and pour it on top of the dough.
- Unroll another can of dough right on top of the filling. The last step is to coat the entire top with lots of Cinnamon Sugar! Don’t be tempted to skimp on this coating. This is what gives it that awesome churro flavor!
- Bake and cool completely before diving in.
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?
More easy pumpkin recipes:
- Easy Pumpkin Crunch Cobbler
- Pumpkin Nutella Cheesecake Danish
- Homemade Pumpkin Butter
- Pumpkin Spice Bundt Cake
- Pumpkin Pie Cinnamon Roll Cups
- Cinnamon Roll Pumpkin Cake
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For the Danish
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons pumpkin pie spice
- 2 cans refrigerated crescent rolls or dough sheets
For the Topping
- 3 Tablespoons cinnamon sugar
- 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.
- Sprinkle the cinnamon sugar 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: 163Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 124mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Churro Pumpkin Pie Danish was first published August 28, 2017. The post and pictures were updated and republished November 6, 2020.