Mini Pumpkin Cheesecake Crescent Rolls
Mini Pumpkin Cheesecake Crescent Rolls – are crescent rolls filled with pumpkin, cream cheese, sugar and spices. It will only take 20 minutes to prepare this delicious fall pastry, that can be a perfect breakfast, fall snack or a holiday treat for Thanksgiving Day.
Ingredients
- 4 Oz Cream cheese softened (I used regular Philadelphia cream cheese)
- 3-4 tablespoon Brown sugar
- Egg yolk
- ¼ teaspoon Salt
- 1 teaspoon Cornstarch
- ½ teaspoon Ground cinnamon
- ½ teaspoon Pumpkin spice
- ⅓ cup Pumpkin puree I used canned pumpkin puree, not pumpkin pie filling
- 2 tubes of 8 Oz refrigerated crescent roll dough
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- To make pumpkin cheesecake filling – Start by beating softened cream cheese and brown sugar until it gets smooth. Use a bigger dish for it. Then, add egg yolk, salt, cornstarch, pumpkin puree, cinnamon and pumpkin spice and beat some more until it´s well combined.
- Next, assemble the rolls - unroll crescent dough, separate triangles and cut each one in half lengthwise using pizza cutter or knife.
- After that spread about ½ a spoonful of pumpkin cheesecake filling and roll triangles to get crescent shape, starting with the widest part.
- Place them in the baking sheet and bake for 10-12 minutes or until they become golden brown. When the rolls are baked, take them out of the oven and leave in the baking sheet for a few minutes and then transfer to a serving plate.
Notes
- Before baking, crescent rolls can be sprinkled with cinnamon sugar mixture, or powder sugar when they´re done.
- You can serve them with whipping cream or ice cream, too.
- Make sure the cream cheese is at room temperature.
- Use pumpkin puree, not pumpkin pie filing.
- Use full fat cream cheese, not light.
Nutrition
Serving: 1gCalories: 49kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 8mgSodium: 57mgSugar: 2g
Tried this recipe?Please consider Leaving a Review!
