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!
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.
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.
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).
- 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.
- 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.
- Step Eight: Add powdered sugar, milk, and pumpkin pie spice to a mixing bowl. Stir together until smooth.
- Step Nine: Stir in pecan halves.
- Step Ten: Drizzle glaze on top of cooled danish bake. Cut into pieces and serve.
Equipment Needed
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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.
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.
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.
Pumpkin Desserts
- Pumpkin Pie Cheesecake
- Pumpkin Bread Pudding
- Pumpkin Pie Ice Cream
- Keto Pumpkin Cheesecake
- Pumpkin Dump Cake
- Pumpkin Gingerbread Pudding
- Pumpkin Spice Latte Cupcakes
- Pumpkin Spice Cake Cups
- Pumpkin Cream Cheese Wontons
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Pumpkin Cream Cheese Danish Bake
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
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.
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Is that 1 8oz of cream cheese or is it 2 8oz of cream cheese .
It’s two 8oz packages of cream cheese.