• Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.

For the Streusel Topping:

• Add the dry ingredients to a medium bowl and whisk them together. 3/4 cup All Purpose Flour , 1/3 cup Brown Sugar, 1 tsp Ground Cinnamon , 1/8 tsp Salt
• Add the butter and mix into the dry mixture using two forks or a pastry cutter until the mixture is nice and crumbly. 5 TBS Unsalted Butter
• Place the bowl in the fridge until needed.

For the Pumpkin Filling:

• Add the pumpkin puree, egg yolk, brown sugar, pumpkin spice, and vanilla extract to a medium bowl and stir together until smooth. Set aside until needed. 1/2 cup Pumpkin Puree, 1 large Egg Yolk, 2 TBS Brown Sugar, 1 tsp Pumpkin Pie Spice, 1/2 tsp Vanilla Extract

For the Cream Cheese Filling:

• Add the cream cheese, sugar, and vanilla to a medium bowl and beat together with an electric mixer for a couple minutes until smooth and creamy. 8 oz Cream Cheese, 6 TBS Granulated Sugar , 2 tsp Vanilla Extract

For the Danishes:

• Unfold the puff pastry, and cut it along the three fold lines. Cut each of the strips in half so you have 6 pieces from each sheet. 2 Sheets Puff Pastry
• Gently score each puff pastry square with a sharp knife about 1/2 inch in from the edges. Make sure not to cut through all the way. Prick the center of each pastry a few times with a few. Transfer the pastries to the prepared baking pans.
• Spoon a couple Tablespoons of the cheesecake mixture onto the pastry, making sure to stay inside the border. Spread slightly.
• Add a few spoonfuls of the pumpkin mixture on top of the cheesecake mixture. Use a butterknife to swirl the two mixtures together slightly.
• Whisk the egg and water together in a small bowl to make an egg wash. Use a silicone brush to brush it all over the outside edges of the pastries. 1 large Egg, 2 TBS water
• Bake the pastries until they have puffed up and turned a golden color, about 15 to 20 minutes.
• Remove from the oven and let them cool in the pan for another 10 minutes, then transfer to a cooling rack to cool another 10.

For the Icing:

• Add the icing ingredients to a small bowl, and whisk them together until smooth. Add a little more powdered sugar, or a little more cream as needed, until they are smooth and drizzle- able. 1 cup Powdered Sugar, 4 TBS Heavy Cream, 1/2 tsp Vanilla Extract
• Use a spoon to drizzle the icing over the top of each pastry. Enjoy immediately, or let the icing set if desired.