braided pumpkin cheesecake danish

Five straight pumpkin recipes in a row?

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I don’t hate it.

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Pastries and pie crusts scare me, so this is  a cheater version that uses Pillsbury Crescents and looks wayyy fancier than it actually is.

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That “pop” is one of my favorite things!

I used reduced fat crescents…but honestly that’s like a “diet coke with your big Mac” move.

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Unroll the dough, and place it on an ungreased baking sheet, leaving it in a large rectangle. Pinch and seal the perforated edges together.

Spread pumpkin cream cheese mixture down the middle and cut 1/2 inch diagonal strips up each side of the dough.

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Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.

Bake for 20-30 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

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Sorry about the quality of this photo…I was chasing the light. Obviously didn’t catch it.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and milk to create icing. Adjust milk to get the desired consistency. Drizzle icing over danish.

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Pumpkin Cream Cheese Danish
from Lauren’s Latest

1 tube crescent rolls
6 oz. softened 1/3 less fat cream cheese
1/2 cup pumpkin puree
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla
2 tablespoons whole wheat flour

2/3 cup powdered sugar
1 tablespoon milk (I used Silk unsweetened vanilla almond milk)
splash vanilla

Preheat oven to 375 degrees F. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

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So fancy! And so fall.

Next recipe is NOT pumpkin. Mentally preparing myself.

{1 year ago… Flourless double chocolate peanut butter cookies}

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About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
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13 Responses to braided pumpkin cheesecake danish

  1. Keep that pumpkin comign! And I am loving this. I want to wake up to this for the rest of fall!

  2. This looks so good! I love the use of the refrigerated dough. Makes it sooo much simpler to make this at breakfast!

  3. Pingback: pumpkin deep dish chocolate chip cookie pie | Sweet Dreaming

  4. i love popping the crescent rolls containers

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  7. Love it! I had to create more than 1/2″ cuts along the side though, to be able to cover the entire pumpkin concoction.

  8. Pingback: mini pumpkin spice cheesecakes with cinnamon graham cracker crust | sweet dreaming

  9. Abigail says:

    This so good and so easy! My kids loved helping with it and eating it too.

  10. Pingback: braided brown sugar chocolate chip cheesecake danish | sweet dreaming

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