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.
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
Instructions
1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Roll out one can of crescent dough and press into the bottom of the dish.
3. Beat cream cheese in a bowl until smooth.
4. Add pumpkin puree, sugar, egg, vanilla, and pumpkin pie spice; mix well.
5. Spread the mixture over the bottom crescent layer.
6. Unroll second crescent dough and lay it gently on top.
7. Brush the top with melted butter.
8. Mix brown sugar and cinnamon, then sprinkle over the buttered dough.
9. Bake for 30–35 minutes or until golden and set.
10. Cool for 30 minutes, drizzle with honey, then slice and serve.
Notes
Use full-fat cream cheese for the richest texture.
Crescent roll sheets work best, but you can seal regular rolls if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin cheesecake, fall dessert, sopapilla bars