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square pieces of Sopapilla Pumpkin Cheesecake on plate drizzled with honey
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Pumpkin Sopapilla Cheesecake

This Pumpkin Sopapilla Cheesecake recipe features a blend of sweetened cream cheese and spiced pumpkin puree, between layers of a cinnamon-sugar crust!
Prep Time10 minutes
Cook Time30 minutes
Cool & Chill4 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Sopapilla Cheesecake, Sopapilla Cheesecake, Sopapilla Cheesecake recipe
Servings: 12 bars

Ingredients

  • 1 & 1/4 cups granulated sugar , divided
  • 1 teaspoon pumpkin pie spice
  • (2) 8 ounce packages cream cheese , softened
  • 1 cup canned pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • (2) 8 ounce tubes refrigerated crescent roll sheets (if you can't find the seamless dough sheets, use the perforated crescent rolls)
  • 3 tablespoons unsalted butter , melted
  • 1/4 cup honey

Instructions

  • Preheat an oven to 350 degrees F. Coat a 9x13-inch baking dish with nonstick cooking spray.
  • In a small bowl, stir together 1/4 of sugar with 1 teaspoon pumpkin pie spice. Set aside.
    cinnamon and sugar mixed together in glass bowl
  • In a large bowl with an electric mixer, beat 2, 8 ounces packages softened cream cheese until smooth, scraping down the sides of the bowl if necessary.
    whipped cream cheese in glass bowl
  • Add in 1 cup canned pumpkin puree, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla; beat to combine. Set aside.
    pumpkin puree, sugar, cinnamon, and egg on top of beaten cream cheese in glass bowl
  • Unroll 2, 8 ounce tubes of crescent roll dough sheets; gently press one of them into the bottom of the prepared baking dish. (If using perforated crescent roll dough, pinch the seams together to seal completely.)
    Unrolled crescent roll dough sheets pressed into the bottom of the baking dish.
  • Using a spatula, evenly spread the pumpkin-cream cheese mixture on top of the dough, then cover with the other roll of crescent dough, sealing the seams.
    pumpkin cheesecake filling spread evenly in the bottom of baking dish
  • Brush the top all over with 3 tablespoons melted unsalted butter. Then sprinkle the pumpkin spice-sugar mixture all over the melted butter to cover.
    crescent roll dough sheet in casserole dish coated with melted butter
  • Bake in the preheated oven for about 30-35 minutes or until the crescent dough has puffed and turned golden brown, and bars appear set when gently shaken.
    crescent roll dough sheet in casserole dish coated with cinnamon-sugar
  • Remove from oven and drizzle evenly with a 1/4 cup honey.
    honey being drizzled over cinnamon-sugar crescent roll dough
  • Cool for at least 1 hour in the pan, then chill for at least 3 hours (or overnight) before cutting into 12 bars.
    Fork cutting through square piece of Sopapilla Pumpkin Cheesecake on plate

Notes

Helpful tips and storage information is included in the article.

Nutrition

Calories: 356kcal | Carbohydrates: 45g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 481mg | Potassium: 103mg | Fiber: 1g | Sugar: 33g | Vitamin A: 319IU | Calcium: 61mg | Iron: 1mg