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!
Servings 9
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.