Pumpkin Sopapilla Cheesecake

I can never resist a dessert that manages to be both cozy and indulgent, and this Pumpkin Sopapilla Cheesecake hits every note perfectly. It layers the warmth of pumpkin spice with the creamy tang of cheesecake and finishes it all off with a flaky, cinnamon-sugar topping that crackles with every bite. It's like autumn wrapped in pastry — rich, satisfying, and wildly comforting.

I first made this recipe for a fall gathering, and it was the one dish everyone wanted the recipe for. It’s got that classic sopapilla flavor but made even better with pumpkin and cream cheese. What I love most is how easy it is to put together, even though it looks and tastes like something you picked up from a specialty bakery.

Why You’ll Love This Pumpkin Sopapilla Cheesecake

This dessert brings together so many delicious elements in one pan: creamy pumpkin cheesecake, golden crescent roll layers, and a buttery cinnamon-sugar crust. It’s perfect for fall dinners, Friendsgiving, or when you just want something that makes the house smell amazing. You don’t need any fancy baking skills either — it's mostly layering and mixing.

What Kind of Crescent Dough Should I Use?

I use classic store-bought crescent roll dough for convenience, and it works beautifully. You can also use crescent dough sheets if you want to skip sealing the perforated seams. The flakiness of crescent dough gives this cheesecake its sopapilla-style texture, and it bakes up golden and tender every time.

Options for Substitutions

You can swap out the pumpkin puree for sweet potato puree or even mashed banana for a different twist. If you’re not a fan of cream cheese, mascarpone could work in a pinch, though it will be milder. For a dairy-free version, use vegan cream cheese and plant-based butter. And if crescent rolls aren’t your thing, puff pastry is a flakier, more delicate alternative — just make sure to adjust baking time slightly.

Ingredients for this Pumpkin Sopapilla Cheesecake

• Crescent Roll Dough: Forms the base and top layers, giving a buttery, flaky crust similar to sopapillas.
• Cream Cheese: Essential for that smooth, rich cheesecake center.
• Pumpkin Puree: Brings in the earthy, sweet flavor of fall. Make sure to use 100% pumpkin, not pumpkin pie filling.
• Granulated Sugar: Used to sweeten both the pumpkin cheesecake mixture and the cinnamon-sugar topping.
• Brown Sugar: Adds a warm, molasses-like sweetness that enhances the pumpkin.
• Vanilla Extract: Balances and rounds out the flavors with its subtle aroma.
• Pumpkin Pie Spice: Delivers the classic seasonal taste with cinnamon, nutmeg, cloves, and ginger.
• Butter (melted): Helps create the golden, crisp top and adds richness.
• Ground Cinnamon: Mixed with sugar for the signature sopapilla-style topping.
• Egg: Binds the cheesecake mixture for a custard-like texture.

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish lightly with butter or nonstick spray. This ensures the crust won’t stick and will lift easily when sliced.

Step 2: Layer the Crescent Dough

Roll out one can of crescent roll dough and press it into the bottom of the baking dish. If using regular crescent rolls, pinch the seams together to seal. Press slightly up the sides of the dish for a stable base.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Add in the pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and egg. Mix until fully combined and creamy with no lumps remaining.

Step 4: Spread the Pumpkin Cheesecake Layer

Pour the pumpkin cheesecake mixture over the bottom crust. Use a spatula to smooth it out evenly to the edges.

Step 5: Add the Top Crust

Unroll the second can of crescent dough and gently lay it over the cheesecake layer. Again, pinch seams if needed and try to cover the surface completely.

Step 6: Cinnamon Sugar Topping

Combine granulated sugar and cinnamon in a small bowl. Pour the melted butter evenly over the top layer, then sprinkle the cinnamon-sugar mixture generously across the surface. This will caramelize beautifully as it bakes.

Step 7: Bake

Place in the oven and bake for 30–35 minutes, or until the top is golden brown and the cheesecake layer is set but slightly jiggly in the center.

Step 8: Cool and Chill

Remove from oven and let cool at room temperature for 30 minutes. Then, refrigerate for at least 2 hours (or overnight) before slicing. This helps the layers set and enhances the flavor.

Step 9: Serve

Slice into squares and serve chilled or at room temperature. Optionally, drizzle with honey or maple syrup just before serving for a sweet, glossy finish.

How Long to Prepare the Pumpkin Sopapilla Cheesecake

Prep Time

The prep work for this cheesecake is quick and easy, especially since we're using store-bought crescent roll dough. From gathering ingredients to layering everything in the baking dish, you’ll spend about 15–20 minutes. If you're working efficiently, it may take even less.

Bake & Chill Time

Baking takes about 30–35 minutes in a preheated oven until the top is golden and bubbly. After baking, the cheesecake should cool at room temperature for 30 minutes before being refrigerated for at least 2 hours. Chilling is key for that perfect firm, sliceable texture.

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Tips for Perfect Pumpkin Sopapilla Cheesecake

• Use room temperature cream cheese to avoid lumps in the filling.
• Don’t skip the chilling time — it really helps the cheesecake set properly.
• If you prefer a crispier top, broil for 1–2 minutes at the end but keep a close eye on it.
• Use crescent dough sheets to make the layering easier and more seamless.
• Always spray or butter your baking dish well so nothing sticks.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of pumpkin puree: It contains added sugar and spices, which will throw off the flavor and texture.
• Skipping the egg: The egg helps bind the filling. Without it, the cheesecake may be too soft.
• Not sealing the dough seams: This can cause the filling to leak or seep into gaps.
• Serving too soon: Warm cheesecake won’t hold its shape. Chill it well before slicing.
• Overbaking: The center should still jiggle slightly; it will firm up as it cools.

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What to Serve With Pumpkin Sopapilla Cheesecake?

1. Hot Coffee or Spiced Latte

The warm spices in your drink will echo the flavors in the cheesecake perfectly.

2. Vanilla Ice Cream

A scoop of creamy ice cream on the side balances the richness with cold contrast.

3. Whipped Cream with a Dusting of Cinnamon

Adds a soft, airy texture and extra spice.

4. Maple Glazed Pecans

For crunch and a nutty contrast to the soft cheesecake layers.

5. Fresh Berries

The tartness of raspberries or blackberries works beautifully with the sweet, spiced flavors.

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Storage Instructions

Room Temperature

If serving the same day, you can leave the cheesecake out at room temperature for up to 2 hours. Any longer and it should go back into the fridge.

Refrigeration

Store leftovers in an airtight container or covered tightly with plastic wrap. It will stay fresh for up to 5 days. I recommend letting it sit at room temperature for 10–15 minutes before serving from the fridge to soften slightly.

Freezing

You can freeze slices individually wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. The texture may be slightly softer, but it still tastes amazing.

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Estimated Nutrition (per serving)

• Calories: ~320 kcal
• Fat: 18g
• Saturated Fat: 10g
• Carbohydrates: 36g
• Sugar: 21g
• Protein: 4g
• Fiber: 1g
• Sodium: 290mg
• Cholesterol: 50mg

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Frequently Asked Questions

How do I know when the cheesecake is done baking?

It should be slightly jiggly in the center but set around the edges. A toothpick should come out mostly clean.

Can I make this a day in advance?

Absolutely. In fact, it tastes even better after chilling overnight.

Can I leave out the egg?

It’s not recommended. The egg helps bind the cheesecake and gives it a custardy texture.

What if I don’t have pumpkin pie spice?

You can mix your own with cinnamon, nutmeg, ginger, and a pinch of cloves.

Can I serve it warm?

It’s best served chilled, but if you prefer it warm, heat a slice in the microwave for 15–20 seconds.

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Conclusion

Pumpkin Sopapilla Cheesecake is everything you love about fall desserts: rich, creamy, spiced, and just the right amount of indulgent. Whether you’re serving it for Thanksgiving, a cozy weekend treat, or bringing it to a potluck, it’s a guaranteed crowd-pleaser. With its flaky layers and pumpkin-infused center, it offers something a little unexpected and completely irresistible.

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