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.
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.