Does anybody else out there love breakfast for dinner. Someone recently told me that’s called brinner! So, if you like breakfast for dinner why not have dessert for breakfast? I think it makes perfect sense! I lightened up the sugar and “stuff” for this Pumpkin Breakfast Cheesecake since I knew I was going to be serving it for breakfast. It still tasted more than amazing!
By the way, this is the perfect things to serve for breakfast on those days when you just don’t have it in you to tell your kids, “Hurry up! The bus is going to be here in just a minute! Hurry up! Eat your breakfast, quick! Hurry up! Yes, you have to brush your teeth! Hurry up!”
See, if you serve Pumpkin Breakfast Cheesecake, which looks like serving pumpkin pie, you won’t have to tell your kids to “Eat your breakfast, quick” part of your morning “hurry ups”. I still haven’t found a way to get them to brush their teeth quickly! If you have any tips please pass them on!
This cheesecake took about 5 minutes to throw together (thanks to crescent rolls) and about 20 minutes to bake. It’s such a fun breakfast to serve all through the fall season. In fact, if you are looking to add a little more pumpkin to your Thanksgiving Day, get a head start on it and make this for breakfast.
I share lots of recipes with you guys. I’m telling you, this one is GOOD! I’m an avid cheesecake lover and Pumpkin Breakfast Cheesecake ranks right up there with my other top cheesecake recipes. I love this one. I think you will too!
Pumpkin Breakfast Cheesecake
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.
Bree says
howdy!
i was looking for something different to do with a tube of buttery crescent rolls and was searching through recipes when i spotted this one! i didn’t have canned pumpkin purée, but i did have canned sweet potatoes (i puréed it myself & substituted an equal amount). because the sweet potatoes are, of course, “sweeter” than pumpkin, i reduced the sugar from a half cup (1/2 c.) to a third (1/3 c.). i covered the baking dish with foil and baked for 30 minutes, then removed the foil and cooked for an additional 10 minutes to get the golden brown crust. i let it cool completely and then topped it with a drizzle of caramel ice cream topping and a dollop of real whipped cream and voilà! it was so tasty that i helped myself to seconds! this is so great; i can’t wait to make this for friends for our next friends-giving! thank you for this inspirational dish!
Amy Engberson says
I love that you were able to switch this recipe and use the ingredients you had on hand. Adding caramel sauce and whipped cream is the best!
Lupe Armendáriz says
It was DELICIOUS!
Amy Engberson says
I’m glad you loved it! It’s such an easy recipe!