Sopapilla Pumpkin Cheesecake Recipe

This Sopapilla Pumpkin Cheesecake was so good! 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!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: best dessert, Best Pumpkin Dessert, cheesecake, Pumpkin

Servings:

Calories: 338kcal

Equipment

8x8-inch glass pan
Hand mixer

Ingredients

1 can Pillsbury Crescent roll dough
8 ounces cream cheese 1 package, softened to room temp
1 cup powdered sugar
½ cup brown sugar
1 cup pumpkin puree
2 teaspoons cinnamon
1 Tablespoon butter
cinnamon and sugar for top

Glaze

1 Tablespoon butter
⅛ cup milk
2 cups powdered sugar

Instructions

Preheat oven at 350 degrees.
Grease an 8 x 8 inch glass pan.
Cover bottom of pan with one half of the Pillsbury Crescent Dough, saving the other half for later.
Combine powdered sugar and cream cheese with mixer until smooth.
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.

Nutrition