Pumpkin Nutella Cheesecake Danish

Pumpkin Nutella Cheesecake Danish takes about 32 minutes from beginning to end. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 126 calories. For 37 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from Inside BruCrew Life has 3350 fans. If you have cream cheese, pumpkin puree, sugar, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so super. If you like this recipe, take a look at these similar recipes: Churro Pumpkin Pie Cheesecake Danish, Easy Raspberry Nutella Danish, and Cheesecake Danish.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 12 minutes

 

Ingredients:

4 ounces cream cheese, softened

1/4 cup Nutella

1/2 teaspoon pumpkin pie spice

1/4 cup pumpkin puree

1 refrigerated crescent rolls (I use Pillsbury)

2 Tablespoons sugar

Equipment:

microwave

bowl

toothpicks

Cooking instruction summary:

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.

 

Step by step:


1. Beat the cream cheese, sugar, pumpkin, and spice until creamy. Unroll the crescent rolls into 4 rectangles. Press together the seams.

2. Cut each rectangle into 2 squares. Divide the cheesecake batter by spoonful onto each square.

3. Spread out, leaving a 1/4 inch border all around.

4. Place the Nutella in microwave safe bowl and heat for 15-20 seconds. Spoon into a plastic baggie with one corner cut off.

5. 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.

6. Bake at 375* for 12 minutes. Cool. Refrigerate. Makes 8 danish.


Nutrition Information:

Quickview
126k Calories
1g Protein
8g Total Fat
11g Carbs
1% Health Score
Limit These
Calories
126k
6%

Fat
8g
13%

  Saturated Fat
5g
36%

Carbohydrates
11g
4%

  Sugar
9g
10%

Cholesterol
15mg
5%

Sodium
77mg
3%

Get Enough Of These
Protein
1g
3%

Vitamin A
1382IU
28%

Manganese
0.11mg
6%

Vitamin E
0.59mg
4%

Iron
0.64mg
4%

Phosphorus
32mg
3%

Fiber
0.75g
3%

Copper
0.06mg
3%

Calcium
26mg
3%

Magnesium
9mg
2%

Vitamin B2
0.04mg
2%

Potassium
74mg
2%

Vitamin K
1µg
2%

Vitamin B5
0.14mg
1%

Zinc
0.19mg
1%

Selenium
0.74µg
1%

Vitamin B12
0.06µg
1%

covered percent of daily need
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