Sharing is caring!

shares
Pumpkin Cheesecake Danish
Creamy pumpkin cheesecake, packed with pumpkin spice, stuffed between two flaky crusts and topped with a sweet glaze. The perfect breakfast for Fall!
Servings Prep Time
12 20Minutes
Cook Time
45Minutes
Servings Prep Time
12 20Minutes
Cook Time
45Minutes
Ingredients
Danish
Glaze
Instructions
  1. Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.
  2. Beat the softened cream cheese until smooth. Add the sugar and egg and beat until smooth. Beat in the pumpkin and pumpkin spice.
  3. Lay one package of crescent roll dough and pinch openings together. Pour the cheesecake over the dough and spread smooth with a spatula.
  4. Carefully place the second package of dough over the pumpkin cheesecake layer. Pinch the openings together.
  5. Beat the egg white and water together in a bowl. Using a pastry brush, spread the mixture over the top of the crust. Bake for 40-45 minutes until a toothpick poked into the center, comes out clean.
  6. For the glaze: Whisk together the powdered sugar, milk and vanilla until smooth. Let the danish cool for 20 minutes then drizzle with the glaze.
  7. Serve warm or cold.

Sharing is caring!

shares