Sopapilla Pumpkin Cheesecake

Fall has always been my favorite time of year! I stumbled upon another pumpkin recipe, and ┬ájust couldn’t resist trying this one. This is what fall is all about right? Well, it was a success and I have found my new favorite food! I probably shouldn’t admit to it, but I ate a good 3/4 of the pan before I made my roommate finish it off. So delicious, and SO easy!

Serves: 8-10

Sopapilla Pumpkin Cheesecake

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1 can Pillsbury Crescent Roll Dough
  • 1 (8oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 2 teaspoons cinnamon
  • 1 tablespoon butter
  • Cinnamon and Sugar for top
  • Glaze:
  • 1 Tablespoon butter
  • 1/8 cup milk
  • 1 1/2-2 cups powdered sugar

Instructions

  1. Preheat oven at 350 degrees.
  2. Grease an 8x8 glass pan.
  3. Cover bottom of pan with one half of the Pillsbury Crescent Dough, saving the other half for later.
  4. Combine powdered sugar and cream cheese with mixer until smooth.
  5. Then mix in pumpkin, brown sugar, and cinnamon. Spread cream cheese mixture on top of rolled out crescent dough. Using the other half of the dough, cover the cream cheese mixture. Melt 1 Tablespoon of butter, and spread over the top layer of dough. Sprinkle with cinnamon and sugar, and bake for 15-20 minutes, or until golden brown. To make the Glaze, melt 1 Tablespoon of butter and using a mixer, combine butter, milk and sugar. Keep adding sugar until you reach desired consistency. Drizzle over cheesecake after it has cooled. Serve warm, or refrigerate until serving. I personally LOVED it cold.
Recipe Type: Dessert
7.6.4
1444
http://www.sixsistersstuff.com/recipe/2013/09/sopapilla-pumpkin-cheesecake/

Recipe adapted from: My Yellow Umbrella

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12 Responses to “Sopapilla Pumpkin Cheesecake”

  1. Chickadee123
    Still liquid throughout after 30 min extra baking time...are you sure it's not supposed to have eggs? I don't see anything that would make it firm up otherwise. Also, my pumpkin-mixture layer in an 8x8 pan is much thicker than pictured...maybe a larger pan would solve the soupy problem many commenters are having? Usually love you guys, but sorry this one's a miss.

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