Pumpkin Cheesecake Crescents
By srumbel
An added bonus to their great taste? A platter full of Pumpkin Cheesecake Crescents comes together in no time flat.
Read more at http://www.thekitchenismyplayground.com/2015/10/pumpkin-cheesecake-crescents.html#TBcjrGrqFWqFd7is.99
Ingredients
- 1 (8 oz.) package original Pillsbury Crescents®
- 6 oz. cream cheese, softened
- 3 T. brown sugar
- 1/4 tsp. vanilla extract
- 1/3 c. 100% pure canned pumpkin puree
- 1/4 c. brown sugar
- 1 tsp. pumpkin pie spice
- additional pumpkin pie spice for sprinkling
- 1 oz. white chocolate {optional}
Preparation
Step 1
MIX CHEESECAKE FILLING: In a small bowl, combine cream cheese, 3 tablespoons brown sugar, and vanilla extract. Whisk with a fork until smooth.
MIX PUMPKIN FILLING: In another small bowl, combine pumpkin, 1/4 cup brown sugar, and pumpkin pie spice. Stir until well mixed.
ASSEMBLE & BAKE: Unroll crescent dough and separate into 8 individual triangles; place on a baking sheet {I line my baking sheet with parchment for easy clean up}. Place a little less than a tablespoon cheesecake filling on each dough triangle; spread to cover entire triangle. Place about 2 teaspoons pumpkin filling on top of cheesecake filling; spread to cover entire triangle. Starting with the wider end of each triangle, roll up loosely. Sprinkle tops with a bit of pumpkin pie spice.
Bake at 375 degrees for 10-12 minutes or until golden brown. Serve immediately.
Optional White Chocolate Drizzle: Place 1 ounce white chocolate in a small zip-top plastic bag. Break into pieces and push all pieces into one bottom corner of the bag. Fill a small drinking glass or other container with very hot tap water; submerge white chocolate in hot water and let stand for about 1 minute. Massage with your fingers until completely melted and smooth. Snip a very tiny hole in the corner of the bag; drizzle tops of Pumpkin Cheesecake Crescents.
Read more at http://www.thekitchenismyplayground.com/2015/10/pumpkin-cheesecake-crescents.html#TBcjrGrqFWqFd7is.99