Pumpkin Cheesecake Crescent Muffins
Pumpkin Cheesecake Crescent Muffins, pockets of pumpkin cheesecake packed into the center of crescent rolls shaped like muffins!
- Prep10 minutes
- Cook10 minutes
- Total20 minutes
- Yield12 servings
Pockets of pumpkin cheesecake packed into the center of crescent rolls shaped like muffins!
Crescent Roll Muffins with No Bake Cheesecake
It’s pumpkin season! Even though it seems early, I think we are going to have an early Fall. My hydrangeas are always on schedule, but this year they are turning pink in late August and they aren’t supposed to change color until mid to late September!
If you are a pumpkin fan, then you will love this Pumpkin Pecan Cobbler , Pumpkin Pie Cake Bars , Cranberry Pumpkin Cake , and No Bake Triple Layer Pumpkin Pie!
What You’ll Need
12 Pillsbury Crescent Rolls
1/2 cup Pillsbury No Bake Cheesecake
1/2 cup Pumpkin
1 tsp Pumpkin Pie Spice
1/3 cup Sugar
1 tbsp Butter, Melted
Cinnamon & Sugar
How to Make Pumpkin Cheesecake Crescent Muffins
Preheat oven to 350 degrees. Spray a muffin pan with non-stick spray.
Lay a crescent roll in each cup of the muffin pan.
Whisk together 1/2 cup no bake cheesecake, 1/2 cup pumpkin, 1 tsp pumpkin pie spice, and 1/3 cup sugar.
Spoon mixture evenly between cups.
Fold edges of the crescent roll over the mixture.
Melt 1 tbsp butter and brush over top of the folded dough. Sprinkle with cinnamon and sugar mixture.
Bake for 10-12 minutes.
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