04Sep2015Pumpkin Cheesecake Coffee Cake Jump to Recipe Print Recipe 1.5K This is a sponsored conversation written by me on behalf of General Mills®. The opinions and text are all mine. Sweet spiced pumpkin cheesecake in between two layers of crescent rolls and topped with cinnamon sugar. A great dessert breakfast cake to welcome fall! I don’t know about your kids, but mine love cheesecake pretty much in any and every form imaginable. Whether it’s peanut butter, topped with cherry pie filling, chocolate caramel – they go crazy when I let them know I’m making a cheesecake. I can’t figure a better way to begin the fall season than this Pumpkin Cheesecake Coffee Cake! Ok so I know that this is technically a “coffee cake” but I can’t even begin to tell you how amazing this tastes with a glass of cold milk. Yum! Here are some more of my favorite pumpkin recipes: Pumpkin Cinnamon Rolls Crockpot Pumpkin Pie Pudding Recipe PrintPumpkin Cheesecake Coffee CakeSweet spiced pumpkin cheesecake in between two layers of crescent rolls and topped with cinnamon sugar. A great dessert breakfast cake to welcome fall! Author: Kelly Miller Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Course: Dessert Cuisine: American Keyword: pumpkin cheesecake coffee cake recipe Servings: 12 servingsDid you make this recipe? Leave a review Ingredients 2 8 oz cans refrigerated crescent rolls 16 oz cream cheese softened 1 cup sugar divided 15 oz pumpkin puree 2 1/2 tsp pumpkin pie spice divided 2 eggs 1 tsp cinnamonInstructionsGrease the bottom and sides of a 9x13 baking dish. Press one package of crescent rolls into the bottom, pinching seams to seal.In a stand mixer, beat cream cheese and sugar. Add in 3/4 cup sugar, pumpkin puree, 1 1/2 teaspoons pumpkin pie spice, and eggs until well combined and creamy.Pour on top of crust in dish. Unroll remaining crescent rolls on to a greased cookie sheet. Press seams to seal and carefully transfer on top of cheesecake layer in dish.In a small bowl, stir together remaining 1/2 cup sugar, 1 teaspoon pumpkin pie spice, and 1 teaspoon cinnamon. Sprinkle generously over top crust.Bake at 350 for 30 minutes. Cover with foil to prevent crust from over browning, and continue baking an additional 10-15 minutes or until a cake tester inserting in the middle of cake comes out mostly clean.Allow to cool completely before serving.NutritionCalories: 350kcalFat: 21gSaturated fat: 10gCholesterol: 68mgSodium: 430mgPotassium: 135mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 4gVitamin A: 6060%Vitamin C: 1.6%Calcium: 55%Iron: 1.3%1.5K