5 from 1 vote

Pumpkin Cream Cheese Danish Bake

This simple cheesecake breakfast bake is the perfect fall breakfast or brunch. Crescent roll dough envelopes creamy pumpkin cheesecake filling and is finished off with a sweet and spicy pecan glaze. Pumpkin Cream Cheese Danish Bake is so decadent!

A white pan of pumpkin cream cheese danish bake surrounded by fall decor.


If you know me, I love my sweet breakfast casseroles! I made this Pumpkin Danish Bake as a spin-off of my Maple Pecan Danish Bake. Both would be amazing to serve in the fall season.

This recipe tastes just like a breakfast danish, but I use a little shortcut! Refrigerated crescent roll dough makes putting this treat together super quick!

The bottom and top layers are crescent roll dough with pumpkin cheesecake in the middle. It’s so delicious that you’ll want to make it again and again.

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Why You’ll Love Pumpkin Cream Cheese Danish Bake

  • Easy to assemble with simple ingredients
  • Creamy, decadent and sweet in every bite
  • Can serve for breakfast or dessert
  • Can be made ahead so you jut have to pop in the oven in the morning
  • Perfect to serve for pumpkin season

Ingredients

  • Refrigerated crescent roll dough – I use one can of Pillsbury crescent roll dough. It has 8 crescents.
  • Cream cheese – Make sure it’s softened so it’s easy to mix. I use regular cream cheese (not the light version).
  • Light brown sugar – Dark brown sugar can be used, too.
  • Pumpkin puree – Don’t use pumpkin pie filling. Canned pumpkin puree is all you need.
  • Large eggs
  • Pumpkin pie spice – You can use store-bought or make homemade pumpkin pie spice.
  • Egg white

Glaze

  • Powdered sugar
  • Milk – I use 2% milk.
  • Pumpkin pie spice
  • Pecan halves – If you don’t like nuts, you can leave these off.
Ingredients to make pumpkin cream cheese danish bake.

How to Make Pumpkin Cream Cheese Danish Bake

  • Step One: Preheat the oven to 350°F. Grease an 8-inch square baking pan.
  • Step Two: Add 4 triangles from the package of crescent roll dough in a single layer on the bottom of the baking pan. Close any openings by pinching the dough together.
  • Step Three: Add cream cheese, brown sugar, pumpkin puree, eggs (not the egg white) and pumpkin pie spice to a large mixing bowl. Cream together with a mixer on medium-high speed until smooth (about 2 to 3 minutes).
Steps to make pumpkin cream cheese danish bake.
  • Step Four: Spread the mixture evenly in the baking pan.
  • Step Five: Add remaining 4 crescent triangles on top of the cheesecake layer. Try to get them as close as you can together. 
Steps to make pumpkin cream cheese danish bake.
  • Step Six: Brush the top of the dough with egg whites.
  • Step Seven: Bake for 45 minutes or until the top is golden brown. Set aside to cool. 
Steps to make pumpkin cream cheese danish bake.
  • Step Eight: Add powdered sugar, milk, and pumpkin pie spice to a mixing bowl. Stir together until smooth. 
Steps to make pumpkin cream cheese danish bake.
  • Step Nine: Stir in pecan halves.
  • Step Ten: Drizzle glaze on top of cooled danish bake. Cut into pieces and serve.
Steps to make pumpkin cream cheese danish bake.

Equipment Needed

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    A pan of pumpkin danish bake with a piece missing.

    Substitutions and Variations

    • You can use crescent roll sheets if you have them in your area.
    • Substitute chopped walnuts for the pecan halves or leave the nuts altogether.
    • White granulated sugar can be substituted for the brown sugar.
    A slice of pumpkin cream cheese danish bake on a plate.

    Storage Instructions

    Store any leftovers in the fridge, covered, for up to 3 days. It can be heated up if you wish or enjoyed cold.

    Can I Freeze?

    Unfortunately, no. I don’t recommend freezing this danish bake because of the cream cheese layer. It will have some texture changes and won’t taste as good.

    A piece of pumpkin cream cheese danish bake on a plate.

    Can I Make the Night Before?

    Yes! Prepare the recipe the night before you want to serve it and store it in the fridge, covered. In the morning, let it sit at room temperature while you preheat the oven and bake as directed.

    A piece of pumpkin cream cheese danish bake on a plate with a bite out of it.

    Pumpkin Desserts

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    5 from 1 vote

    Pumpkin Cream Cheese Danish Bake

    Created by Stacie Vaughan
    Servings 6
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    This simple cheesecake breakfast bake is the perfect fall breakfast or brunch. Crescent roll dough envelopes creamy pumpkin cheesecake filling and is finished off with a sweet and spicy pecan glaze.

    Ingredients
     
     

    • 1 can refrigerated crescent roll dough
    • 2 packages cream cheese (8oz/250g) softened
    • 1 cup light brown sugar
    • ¼ cup pumpkin puree
    • 2 large eggs
    • 1 tsp pumpkin pie spice
    • 1 egg white

    Glaze

    • 1 cup powdered sugar
    • 2 tbsp milk
    • ½ tsp pumpkin pie spice
    • ½ cup pecan halves

    Instructions

    • Preheat the oven to 350°F. Grease an 8-inch square baking pan.
    • Add 4 triangles from the package of crescent roll dough in a single layer on the bottom of the baking pan. Close any openings by the pinching dough together.
    • Add cream cheese, brown sugar, pumpkin puree, eggs (not the egg white) and pumpkin pie spice to a large mixing bowl. Cream together with a mixer on medium-high speed until smooth (about 2 to 3 minutes).
    • Spread the mixture evenly in the baking pan.
    • Add remaining 4 crescent triangles on top of the cheesecake layer. Try to get them as close as you can together.
    • Brush the top of the dough with egg whites.
    • Bake for 45 minutes or until the top is golden brown. Set aside to cool.

    Glaze

    • Add powdered sugar, milk, and pumpkin pie spice to a mixing bowl. Stir together until smooth. Stir in pecan halves.
    • Drizzle glaze on top of cooled danish bake. Cut into pieces and serve.

    Nutrition

    Calories: 442kcal | Carbohydrates: 74g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 334mg | Potassium: 141mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1683IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Dessert
    Cuisine American
    Keyword danish bake, pumpkin

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    5 from 1 vote (1 rating without comment)

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    2 Comments

    1. Is that 1 8oz of cream cheese or is it 2 8oz of cream cheese .

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