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:
covered percent of daily need
