Irresistible Pumpkin Sopapilla Cheesecake Recipe for Fall
Author:antaki
Total Time:55 minutes
Yield:12 servings 1x
Description
Delight in this Pumpkin Sopapilla Cheesecake thats perfect for autumn gatherings Easy to make it blends creamy pumpkin crisp layers beautifully
Ingredients
Scale
2 cans (8 oz each) of crescent roll dough
2 (8 oz each) packages of cream cheese, softened
1 cup granulated sugar, divided
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon pumpkin pie spice (optional)
⅓ cup butter, melted
Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, beat together the softened cream cheese, 1 cup of sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg, and pumpkin pie spice until smooth and creamy.
Unroll one can of crescent dough onto the bottom of a greased 9×13 inch baking dish and gently press the seams together.
Spread half of your pumpkin cream cheese mixture over the crescent roll crust.
Unroll the second can of crescent dough and place it over the pumpkin filling.
Pour the melted butter over the top layer of dough, then sprinkle the remaining ¼ cup of sugar and a little extra cinnamon.
Bake in the preheated oven for 30-35 minutes, until the top is golden brown and the filling is set.
Let it cool for at least 30 minutes before serving.
Notes
A delightful dessert that combines creamy pumpkin filling with a flaky sopapilla crust, perfect for cozy evenings.
Prep Time:20 minutes
Cook Time:35 minutes
Category:Dessert
Cuisine:American
Nutrition
Serving Size:12 servings
Calories:320
Sugar:20g
Fat:15g
Carbohydrates:45g
Fiber:1g
Protein:5g
Keywords: Pumpkin Sopapilla Cheesecake, dessert, fall recipe, pumpkin dessert
