Pumpkin Sopapilla Cheesecake

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Creamy, spiced pumpkin meets layers of buttery crescent dough in this irresistible Pumpkin Sopapilla Cheesecake. It has all the cozy flavors of fall packed into an easy-to-make dessert bar, complete with a cinnamon sugar topping that crackles under your fork. Whether you’re planning a Friendsgiving dessert table or just craving something warm and sweet with your coffee, this is the kind of bake that disappears in seconds.

The magic lies in the contrast: a fluffy pumpkin cheesecake filling is wrapped between crescent roll layers, then topped with melted butter and a crunchy cinnamon sugar crust. It’s simple to whip together, no water bath or fancy prep required, and it tastes even better chilled the next day—if you have any left.

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What Kind of Crescent Dough Should I Use?

Any standard refrigerated crescent roll dough will work well here. You can use the traditional perforated kind and pinch the seams together, or grab the seamless crescent dough sheets for even easier layering. Just be sure to press the dough into the corners of your pan and slightly up the sides to create that perfect pastry casing.

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Ingredients for the Pumpkin Sopapilla Cheesecake

• Crescent roll dough: Acts as the buttery base and golden top layer that holds the filling together.
• Cream cheese: The heart of the cheesecake layer, adding a rich, tangy creaminess.
• Pumpkin puree: Brings that classic fall flavor and velvety texture. Make sure it’s pure pumpkin, not pie filling.
• Granulated sugar: Sweetens both the cheesecake filling and the cinnamon-sugar topping.
• Vanilla extract: Enhances the pumpkin and cream flavors with cozy depth.
• Ground cinnamon: Key to the warm spice profile in both the filling and topping.
• Salt: Just a pinch to balance the sweetness.
• Melted butter: Brushed on top for flavor and to help the cinnamon sugar caramelize.

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How To Make the Pumpkin Sopapilla Cheesecake

Step 1: Prepare Your Baking Dish

Lightly grease a 9×13-inch baking dish or line it with parchment paper. Unroll one can of crescent dough and press it into the bottom of the dish, pinching any seams together if using perforated dough. Make sure it reaches the edges evenly.

Step 2: Make the Pumpkin Cheesecake Filling

In a large bowl, beat together the cream cheese and sugar until smooth and creamy. Add in the pumpkin puree, vanilla extract, cinnamon, and a pinch of salt. Mix until everything is fully incorporated and the filling is velvety.

Step 3: Layer the Filling

Spread the pumpkin cheesecake mixture over the prepared crescent dough in an even layer. Be gentle so the dough underneath doesn’t shift or tear.

Step 4: Add the Top Crust

Unroll the second can of crescent dough and carefully lay it over the pumpkin layer. Again, pinch seams together and try to cover the filling entirely.

Step 5: Cinnamon Sugar Topping

Brush the top layer of dough with the melted butter. In a small bowl, stir together sugar and cinnamon, then sprinkle it generously over the buttered top. This forms the signature crackly, caramelized topping.

Step 6: Bake to Golden Perfection

Bake in a preheated oven at 350°F (175°C) for 30–35 minutes, or until the top is golden and puffed. The center should be just set but not overly firm.

Step 7: Cool and Chill

Allow to cool at room temperature for at least 30 minutes, then refrigerate for a few hours or overnight. This helps the layers firm up and makes slicing easier.

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How to Serve and Store Pumpkin Sopapilla Cheesecake

This cheesecake bar is best served slightly chilled or at room temperature. The layers slice beautifully once set, making them easy to plate for guests or store as individual portions. You can serve them as-is or with a light drizzle of caramel sauce for an extra indulgent touch.

To store, place the bars in an airtight container and refrigerate for up to 5 days. For longer storage, freeze individual bars wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

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Frequently Asked Questions

What if I only have crescent rolls, not the seamless dough sheets?

No problem! Just pinch the seams together carefully to create one solid layer. It works just as well.

Can I use pumpkin pie filling instead of puree?

Not recommended. Pumpkin pie filling contains added sugar and spices, which would throw off the balance of the cheesecake filling.

Do I have to refrigerate it before serving?

Yes, chilling is important for the layers to firm up. It also enhances the texture and flavor.

Can I make this ahead of time?

Absolutely. It actually tastes better the next day, so it’s a great make-ahead dessert for holidays or gatherings.

How do I prevent the top from getting too brown?

If the top seems to be browning too quickly, loosely tent the pan with foil during the last 10 minutes of baking.

Can I add nuts or a topping?

Yes! A sprinkle of chopped pecans over the cinnamon sugar before baking adds great crunch and flavor.

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Want More Cheesecake Dessert Ideas?

If you love the sweet-spiced comfort of this Pumpkin Sopapilla Cheesecake, you’re in for a treat with these other delicious cheesecake-inspired bakes from Life with Jam:

• Lemon Raspberry Swirl Cheesecake Cups for a fruity, tangy twist in bite-size form.
• Caramel Cheesecake Cookies that blend cookie crunch with creamy filling.
• Strawberry Cheesecake Poke Cake bursting with juicy berry flavor.
• Cherry Cheesecake Puppy Chow if you’re looking for a no-bake, snackable option.
• Easy Cream Puff Cake that delivers cheesecake vibes with a creamy, airy finish.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you stick to the classic version or add a personal twist like pecans or maple drizzle?

I love seeing your creations and hearing what you’d do differently. Curious about something? Drop your questions below—we’re all here to learn and bake together.

For more comforting and seasonal sweets, follow along on my Pinterest board at Life with Jam.

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