Pumpkin Nutella Cheesecake Danish (Print-Friendly Version)
Flaky pastry filled with pumpkin, Nutella, and creamy cheese, swirled and baked to golden perfection for fall mornings.
# Ingredients You'll Need:
→ Dough
01 -
1 package (about 226 g) refrigerated crescent roll dough
→ Filling
02 -
113 g cream cheese, softened
03 -
2 tablespoons granulated sugar
04 -
60 ml pumpkin purée
05 -
0.5 teaspoon pumpkin pie spice
06 -
60 ml Nutella
# How to Make It:
01 -
Set oven to 190°C and allow to fully preheat.
02 -
In a bowl, beat together softened cream cheese, granulated sugar, pumpkin purée, and pumpkin pie spice until completely smooth and creamy.
03 -
Unroll crescent dough into four rectangles, firmly pinch seams to seal, and cut each rectangle into 2 equal squares to create 8 squares in total.
04 -
Spoon equal portions of cream cheese mixture onto each dough square, spreading gently and leaving a 0.5 cm border around the edges.
05 -
Microwave Nutella in a small bowl for 15–20 seconds until slightly runny. Transfer to a small plastic bag and snip off one corner.
06 -
Drizzle warmed Nutella in lines over pumpkin filling. Use a toothpick to gently swirl Nutella and pumpkin mixture together without blending fully.
07 -
Fold dough edges up and over the filling slightly. Arrange pastries on a baking tray lined with parchment. Bake for 12 minutes or until golden brown.
08 -
Transfer baked pastries to a wire rack. Cool completely for 1 hour, then refrigerate before serving for best texture.
# Extra Information:
01 -
Allow pastries to cool fully before refrigerating for optimal texture and ease of serving.