Description
An easy and delicious fall dessert recipe that combines the flavors of pumpkin and cheesecake in a delightful sopapilla crust.
Ingredients
Scale
- 2 cans of crescent roll dough
- 1 cup of cream cheese, softened
- 1 cup of pumpkin puree
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of pumpkin pie spice
- 1/2 cup of butter, melted
- 1/4 cup of sugar (for topping)
- 1 teaspoon of cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, pumpkin puree, 1 cup of sugar, vanilla extract, and pumpkin pie spice until smooth.
- Unroll one can of crescent roll dough and press it into the bottom of a greased 9×13 inch baking dish.
- Spread the pumpkin cheesecake mixture evenly over the crescent roll dough.
- Unroll the second can of crescent roll dough and place it over the pumpkin mixture.
- Drizzle the melted butter over the top and sprinkle with the remaining sugar and cinnamon.
- Bake for 30-35 minutes or until golden brown.
- Allow to cool before slicing and serving.
Notes
- Serve with whipped cream for added flavor.
- Can be made a day in advance and stored in the refrigerator.
- Adjust the amount of pumpkin pie spice to taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Sopapilla Cheesecake, Fall Dessert, Easy Dessert Recipe