Pumpkin Sopapilla Cheesecake
Pumpkin Sopapilla Cheesecake is a rich, fall-inspired dessert with layers of crescent dough, creamy pumpkin cheesecake filling, and a sweet cinnamon sugar topping. It’s the ultimate easy crowd-pleaser for autumn gatherings.
Ingredients
Main Ingredients
- 2 cans crescent roll dough
- 8 oz cream cheese softened
- 1 cup pumpkin purée
- 1/2 cup sugar
- 1 tsp pumpkin pie spice
- 1/4 cup butter melted
- 2 tbsp cinnamon sugar for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13" baking dish.
- Press one can of crescent dough into the bottom of the dish.
- In a bowl, mix cream cheese, pumpkin, sugar, and pumpkin pie spice until smooth.
- Spread pumpkin mixture over the dough evenly.
- Top with the second can of crescent dough and brush with melted butter.
- Sprinkle cinnamon sugar over the top and bake for 30–35 minutes until golden brown.
Notes
Calories: 540 kcal
Protein: 6g
Fat: 32g
Carbohydrates: 58g
Fiber: 3g
Sugar: 27g