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Pumpkin Cheesecake Coffee Cake

Pumpkin Cream Cheese Coffee Cake recipe made with pumpkin, sweet cream cheese, crescent rolls and topped with cinnamon sugar. A great dessert breakfast cake to welcome fall!
Course Dessert
Cuisine American
Keyword pumpkin cheesecake coffee cake recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 350kcal

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 cinnamon

Instructions

  • Grease 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.

Nutrition

Calories: 350kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 430mg | Potassium: 135mg | Fiber: 1g | Sugar: 22g | Vitamin A: 6060IU | Vitamin C: 1.6mg | Calcium: 55mg | Iron: 1.3mg