Description
This Pumpkin Sopapilla Cheesecake is a cozy, layered dessert that combines creamy pumpkin cheesecake with a golden, flaky crescent roll crust and a cinnamon-sugar topping that’s downright addictive. It's the perfect easy dessert for fall gatherings, quick breakfast options, or sweet weekend baking. Whether you're looking for easy dinner desserts, breakfast ideas, or indulgent fall treats, this recipe delivers warm spices, simple prep, and comforting flavor. It’s one of those food ideas that will make people think you spent hours baking — when it actually takes under an hour!
Ingredients
2 cans crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 1/2 teaspoons pumpkin pie spice
1 egg
1/4 cup melted butter
1/4 cup granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. Roll out one can of crescent dough in the dish and pinch seams to seal.
3. In a large bowl, beat softened cream cheese until smooth.
4. Add pumpkin puree, both sugars, vanilla, pumpkin spice, and egg. Mix until creamy.
5. Spread pumpkin cheesecake mixture evenly over the dough.
6. Top with the second can of crescent dough and seal any seams.
7. Pour melted butter over the top layer.
8. Mix 1/4 cup sugar with cinnamon and sprinkle it evenly on top.
9. Bake for 30–35 minutes until golden and set.
10. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before slicing.
Notes
Always chill the cheesecake before slicing for clean layers and best texture.
Use crescent dough sheets for an easier, seamless crust.
A drizzle of honey or maple syrup before serving enhances the cinnamon flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin cheesecake, fall dessert, sopapilla cheesecake, quick breakfast, easy recipe