1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
1 can (15 oz) pumpkin (not pumpkin pie mix)
3/4 cup heavy whipping cream
2 eggs
3/4 cup sugar
2 teaspoons pumpkin pie spice
Cheesecake Swirl:
4 oz (half of 8-oz package) cream cheese, softened
1 egg
1/4 cup sugar
1/2 teaspoon vanilla
Heat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Unroll dough, and place in baking dish, stretching to cover and pressing dough to cover bottom. (If using crescent dinner rolls; press seams together.) In medium bowl, beat remaining Pumpkin Bar ingredients with whisk; pour onto crescent crust. In medium bowl, beat Cheesecake Swirl ingredients with electric mixer on medium speed until well mixed. Spoon tablespoonfuls of cheesecake filling on top of pumpkin mixture. With metal spatula or knife, carefully swirl cheesecake filling into pumpkin mixture to create marbled look. Bake 37 to 42 minutes or until center is set. Cool 30 minutes; refrigerate about 2 hours or until chilled. Cut into 6 rows by 3 rows to serve.