Pumpkin Nutella Cheesecake Danish

By srumbel

Pumpkin cheesecake and Nutella swirls make these crescent rolls a great fall breakfast choice.

from insidebrucrewlife

Ingredients

• 1 refrigerated crescent rolls (I use Pillsbury)
• 4 ounces cream cheese, softened
• 2 Tablespoons sugar
• 1/4 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup Nutella

Preparation

Step 1

Beat the cream cheese, sugar, pumpkin, and spice until creamy. Unroll the crescent rolls into 4 rectangles. Press together the seams. Cut each rectangle into 2 squares. Divide the cheesecake batter by spoonful onto each square. Spread out, leaving a 1/4 inch border all around.
Place the Nutella in microwave safe bowl and heat for 15-20 seconds. Spoon into a plastic baggie with one corner cut off. Drizzle back and forth over the pumpkin mixture. Use a toothpick to swirl the two together slightly.
Fold the edges of the crescent rolls up over the cheesecake batter. Bake at 375* for 12 minutes. Cool. Refrigerate. Makes 8 danish.