A coating of cinnamon sugar and a sweet glaze give this Churro Cheesecake Danish Pumpkin Pie a funny and cute story! It’s the perfect way to add a butternut squash recipe to your breakfast routine this fall!
I officially drive the Pumpkin Train. All I want to do is spice up the squash all the time, all the time. The only problem I have right now with preparing all of these easy pumpkin recipes is that our oldest son is not home to enjoy them with me.
He and I are really the only ones who love pumpkin. Without my main candy eater to help me, I’m in a bit of a sticky situation. Depending on how you look at it, this is either good or bad.
Good because yay to eat all the pumpkin candy in the house, or beep because I’ll eat all the pumpkin candy in the house. Every pumpkin lover knows the fight, right?
The other day I was at Target with our daughter picking up some things, and I saw a tank top that said everything pumpkin spice! I picked it up and then decided not to buy it because you can only use it a few months out of the year.
Obviously now that I’m in the middle of wanting to bake more Pumpkin S’mores Bar and Pumpkin Oreo Cheesecake, I wish I had the shirt.
I guess this means another Target career is in my near future. Oh crap. LOL!
Let’s talk about this fun. danish breakfast What do I have for you today? Last year I made this Cinnamon Sugar Danish Cheesecake, so this year I want to make it pumpkin!
I kept the same portion of topping and cheesecake but swapped the apple pie filling for the pumpkin pie filling!
Hands down the best idea of the week because I just made pumpkin pie a legit breakfast dish. Please! Make the eyepiece!!!
This Danish Churro Cheesecake is so easy to assemble. Honestly, the hardest part is waiting for it to cool down to dig!
Canned crescent rolls form the top and bottom crust. I like to use puff pastry when I can find it so you don’t have to worry about the seams coming undone. Or one works though. If you can’t find the dough, use the regular croissants and unroll them at the bottom of the pan.
How to make Pumpkin Churro Pie Danish Cheesecake:
- Unroll crescent rolls in bottom of 9×13 pan and butt seams.
- Beat the pumpkin and cream cheese mixture until nice and creamy and pour over the batter.
- Unroll another jar of dough right on top of the filling. The last step is to cover the entire top with lots of cinnamon sugar! Don’t be tempted to skimp on this jacket. This is what gives it that amazing churro flavor!
- Remove from oven and allow to cool completely before dipping.
And of course, I like to finish any danish with icing because it makes it look prettier and more elegant. Feel free to leave it if you’re against icing. But really, who would do such a thing?
More easy pumpkin recipes:
- easy pumpkin pie
- Pumpkin and Nutella Danish Cheesecake
- Homemade Pumpkin Butter
- Pumpkin spice donut
- Cinnamon Pumpkin Pie Cups
- Pumpkin Pie with Cinnamon Roll
Churro Cheesecake Danish Pumpkin Pie
24 danish squares
Time to cook:
A cinnamon sugar topping and sweet glaze give this Pumpkin Pie Danish Churro Cheesecake a fun and cute texture! It’s the perfect way to add pumpkin to your breakfast routine this fall!
Package of 1 8-ounce package cream cheese, softened
¾ cup granulated sugar
1 cup pumpkin puree
1 large egg
2 teaspoons pumpkin pie spice
2 jars of chilled crescent rolls or pasta sheets
for the seasoning
- Preheat oven to 375 degrees. Spray a 9×13 pan with nonstick spray.
- Beat cream cheese and sugar until creamy. Add the pumpkin, egg and spices and beat again.
- Unroll a can of crescent dough and press into the bottom of the prepared pan.
- Pour pumpkin mixture over batter in skillet.
- Unroll the second half-moon jar of pasta over the pumpkin mixture. Gently stretch the dough until it reaches the sides and cover the entire pumpkin.
- Sprinkle the surface of the dough with cinnamon sugar. Cook for 25-30 minutes.
- Remove from the oven and let cool on a rack for an hour. Refrigerate until completely cool.
- Beat the powdered sugar and milk. Pour over cold danish. Store in a container in the refrigerator.
Yield: 24 Servings: 1
Amount per proportion:
Calories: 163 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 20mg Sodium: 124mg Carbohydrates: 24g Fiber: 1g Sugar: 13g Protein: 2g
Nutrition data is an estimate and is not guaranteed to be accurate. If you need special dietary advice, please consult a registered dietitian.
Did you make this recipe?
*The Churro Pumpkin Pie Danish post was first published on August 28, 2017. The post and images were updated and republished on November 6, 2020.
The post Churro Pumpkin Pie Cheesecake Danish first appeared on Recetas Latinas.