Description
This Pumpkin Sopapilla Cheesecake is a rich, fall-inspired dessert bar layered with crescent dough, creamy pumpkin cheesecake filling, and a buttery cinnamon sugar crust. It’s easy to prepare, tastes even better chilled, and makes the perfect treat for gatherings or cozy nights in.
Ingredients
2 cans crescent roll dough
16 oz cream cheese, softened
1 cup pumpkin puree
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
1⁄4 cup melted butter
1⁄4 cup granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment.
2. Press one can of crescent dough into the bottom of the dish, sealing seams if needed.
3. In a large bowl, beat the cream cheese and 1 cup sugar until smooth.
4. Mix in pumpkin puree, vanilla, 1 teaspoon cinnamon, and salt until creamy.
5. Spread the pumpkin mixture evenly over the dough layer.
6. Lay the second crescent dough sheet on top and seal any seams.
7. Brush melted butter over the top.
8. Mix 1⁄4 cup sugar with 1 teaspoon cinnamon and sprinkle evenly over the buttered dough.
9. Bake for 30–35 minutes until golden and slightly puffed.
10. Cool for 30 minutes, then refrigerate for at least 2 hours or overnight.
11. Slice and serve chilled or at room temperature.
Notes
For clean layers, chill fully before slicing.
Use full-fat cream cheese for best texture.
Add chopped pecans on top before baking for a crunchy finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 19g
- Sodium: 270mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin cheesecake bars, sopapilla cheesecake, crescent roll dessert