Pumpkin Sopapilla Cheesecake

Pumpkin Sopapilla Cheesecake

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Pumpkin Sopapilla Cheesecake


  • 2 cans crescent rolls
  • 2 (8 oz.) packages of cream cheese
  • 1 teaspoon vanilla extract
  • 1 1/2 cup sugar
  • 1 cup pumpkin puree
  • 1 stick salted butter, melted
  • 1 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon


  1. Preheat oven to 350 degrees F.
  2. Unroll one can of crescent rolls onto the bottom of a 9 x 13 glass baking dish, pinching seams together.
  3. Mix cream cheese, 1 cup sugar, and vanilla in large bowl until smooth.
  4. Fold in pumpkin puree until smooth.
  5. Spread pumpkin and cream cheese mixture evenly on top of dough.
  6. Unroll the second can of crescent rolls over the filling, pinching seams together.
  7. Pour melted butter evenly over the top layer of dough.
  8. In another bowl, combine 1/2 cup sugar, pumpkin pie spice, and ground cinnamon.
  9. Evenly sprinkle sugar and spice mixture on top of butter.
  10. Bake for 30 minutes or until dough is golden brown.
  11. Let cool for 30 minutes and serve, or place in refrigerator in serve chilled.

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Watch our recipe video here!

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