Print

Pumpkin Breakfast Cheesecake

Pumpkin Breakfast Cheesecake combines all the warm flavors in pumpkin pie with the decadence of cheesecake all wrapped up in a crescent roll crust! Trust me, your family is going to love this one!
Course Breakfast, Pumpkin
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9
Author Amy

Ingredients

  • 1 8 oz. pkg cream cheese I used the less fat kind
  • 1/2 c. sugar
  • 1 tsp. vanilla
  • 1 c. pumpkin puree
  • 2 eggs beaten
  • 1 tsp. pumpkin pie spice
  • 1 can crescent rolls

Instructions

  • Preheat oven to 350 degrees.
  • Grease a 9" x 9" baking pan.
  • Roll half of the crescent rolls in the bottom of the pan. Press seams together. Set aside the other half of the rolls.
  • Beat softened cream cheese until smooth. Add sugar and beat until well mixed.
  • Add eggs and beat again.
  • Add pumpkin, vanilla and pumpkin pie spice. Mix until combined.
  • Pour pumpkin mixture over the crescent rolls in the pan. Spread to edges.
  • Roll the remaining rolls out until they are 9" x 9". Press seams together. Carefully place on top of pumpkin layer.
  • Bake for 25-30 minutes or until golden brown
  • Serve warm or cold. Garnish with cool whip, powdered sugar or icing.