Name: Pumpkin Sopapilla Cheesecake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cans crescent roll dough; 16 oz cream cheese; 1 cup pumpkin puree; 1 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; 2 teaspoons pumpkin pie spice; 1⁄4 cup butter, melted; 1⁄4 cup brown sugar; 1 teaspoon cinnamon; 2 tablespoons honey

Golden, buttery, and layered with warm pumpkin spice, this Pumpkin Sopapilla Cheesecake is everything fall dessert dreams are made of. Imagine creamy pumpkin cheesecake filling tucked between flaky crescent dough, all topped with a cinnamon-sugar crust and drizzled with honey. It’s a hybrid treat that marries the charm of sopapillas with the coziness of cheesecake bars.

This dessert is ideal for autumn gatherings, potlucks, or simply curling up on a cool evening with a sweet snack. It comes together with pantry-friendly ingredients and will have everyone asking for the recipe.

Why You’ll Love This Pumpkin Sopapilla Cheesecake

Seasonal Comfort: Perfectly spiced with pumpkin and cinnamon, it brings autumn to every bite.
Easy to Make: Crescent rolls make the crust a breeze.
Perfect Texture: Buttery crisp top, creamy middle, flaky base.
Crowd Favorite: Always a hit at parties and holiday tables.

What Kind of Crescent Dough Should I Use?

Refrigerated crescent dough sheets work best here since they don’t have the perforated triangle lines. If you can’t find the sheet version, standard crescent roll dough is fine—just pinch the seams together before layering.

Ingredients for the Pumpkin Sopapilla Cheesecake

Each ingredient in this recipe serves an essential role in achieving that iconic flavor and texture:

Crescent Roll Dough – Acts as the flaky, buttery crust and top layer.
Cream Cheese – The base of the cheesecake filling; use full-fat for richness.
Pumpkin Puree – Adds seasonal flavor and natural sweetness.
Sugar – Both granulated and brown sugar help sweeten the filling and top crust.
Egg – Helps set the cheesecake layer to a custardy texture.
Vanilla Extract – Enhances the warmth of the pumpkin and cinnamon.
Pumpkin Pie Spice – For that unmistakable fall flavor.
Butter – Melted and brushed over the top for a golden finish.
Cinnamon – Mixed with sugar to give that sopapilla crunch.
Honey – Drizzled over at the end for sweetness and shine.

How To Make the Pumpkin Sopapilla Cheesecake

Step 1: Prep the Pan and Dough

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish. Roll out one sheet of crescent dough and press it into the bottom of the pan.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla extract, and pumpkin pie spice. Mix until fully combined.

Step 3: Layer and Top

Spread the pumpkin cheesecake mixture over the bottom crescent layer. Unroll the second crescent dough sheet and lay it on top. Melt the butter and brush it over the top dough.

Step 4: Add Cinnamon Sugar

In a small bowl, combine cinnamon and sugar. Sprinkle generously over the buttered dough.

Step 5: Bake

Bake for 30–35 minutes, or until golden brown and slightly puffy. Let cool for at least 30 minutes before slicing.

Step 6: Drizzle and Serve

Drizzle with honey just before serving for that classic sopapilla flair.

Pumpkin Sopapilla Cheesecake

How to Serve and Store Pumpkin Sopapilla Cheesecake

This cheesecake is best served slightly warm or at room temperature. It feeds about 12 people, making it ideal for gatherings. For storing, place leftovers in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave for 10-15 seconds to soften before eating.

What to Serve With Pumpkin Sopapilla Cheesecake?

A Warm Mug of Chai Tea

The spicy blend of chai beautifully complements the cinnamon in the cheesecake.

Vanilla Bean Ice Cream

A cold scoop over a warm slice takes it to another level.

Spiced Apple Cider

Adds more seasonal flair to your dessert course.

Whipped Cream with Nutmeg

Light, fluffy topping with a hint of spice.

Salted Caramel Sauce

For those who crave a richer finish.

Candied Pecans

Add crunch and nutty contrast.

Coffee with Cinnamon Creamer

Balances the sweetness with a mild bitterness.

Maple Glazed Bacon (for brunch!)

Sweet and savory perfection alongside this decadent dish.

Want More Cheesecake Ideas with a Twist?

If you love this Pumpkin Sopapilla Cheesecake, you’ll probably enjoy these other creative takes:

Cherry Chocolate Cheesecake: Fruity, rich, and indulgent.
Strawberry Cheesecake Bundt Cake: A delightful mash-up of cake and cheesecake.
The Ultimate Cinnamon Roll Cheesecake: Swirled with gooey cinnamon goodness.
Biscoff Cheesecake: Cookie crusted heaven.
Easy Cheesecake Cups: Perfect for parties and portion control.

Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you drizzle extra honey or add whipped cream? Maybe a pinch of sea salt on top?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Explore beautifully curated health-boosting drinks on Chef Lorenzo Recipes and discover your new go-to for feeling great!

Pumpkin Sopapilla Cheesecake

Author: Nora
Total Time: 45 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

If cozy fall desserts are your thing, you *must* try this Pumpkin Sopapilla Cheesecake. It’s a mash-up of flaky crescent pastry, velvety pumpkin cheesecake filling, and a buttery cinnamon-sugar topping, all drizzled with honey. Whether you’re looking for an easy dessert idea, a quick Thanksgiving treat, or something sweet for cozy nights, this one checks all the boxes. It blends the best of pumpkin spice, cheesecake bars, and cinnamon crunch in every satisfying bite—ideal for breakfast ideas, potlucks, or sweet snack cravings.