Description
Creamy, spiced, and irresistibly crunchy, this Pumpkin Sopapilla Cheesecake is layered with velvety pumpkin cream cheese and flaky crescent dough, topped with buttery cinnamon sugar. A crowd-pleasing fall dessert that’s easy to make and hard to resist.
Ingredients
2 (8 oz) packages cream cheese, softened
1 cup canned pumpkin puree
3/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tubes crescent roll dough
1/2 cup melted butter
1/4 cup granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
1. In a mixing bowl, beat the softened cream cheese until smooth.
2. Add the pumpkin puree, granulated sugar, brown sugar, vanilla, cinnamon, and nutmeg. Mix until creamy.
3. Unroll one tube of crescent roll dough and press it into the bottom of a greased 9×13-inch baking dish.
4. Spread the pumpkin cream cheese mixture evenly over the bottom layer.
5. Place the second crescent dough sheet on top, sealing seams.
6. Pour melted butter over the top layer.
7. Mix 1/4 cup granulated sugar with 1 teaspoon cinnamon and sprinkle over the top.
8. Bake at 350°F (175°C) for 30-35 minutes until golden and bubbly.
9. Let cool before slicing into bars.
Notes
Use seamless crescent dough for a smoother top layer.
For a deeper flavor, add a dash of clove or ginger to the filling.
Let the bars cool completely before slicing for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 19g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin cheesecake, sopapilla, fall dessert