Pumpkin Sopapilla Cheesecake

Total Time

Prep: 15 min. Bake: 30 min. + chilling

Makes

16 servings

Ingredients

2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1-1/4 cups canned pumpkin
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 cup butter, melted
1 tablespoon pumpkin pie spice

Directions

Preheat oven to 350°. In a large bowl, beat cream cheese, 1 cup sugar and vanilla until smooth. Stir in pumpkin until well combined.
Unroll 1 tube of crescent dough into the bottom of a greased 13x9-in. baking dish; seal seams and perforations. Spread cream cheese mixture over crust.
Unroll remaining crescent dough; place over filling, sealing seams. Pour butter over top. Combine pie spice and remaining 1/2 cup sugar; sprinkle over top.
Bake until golden brown, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 3 hours before serving.

Pumpkin Sopapilla Cheesecake Tips

Do you have to wait for the cream cheese to soften before making the pumpkin cheesecake mixture?

Yes, don't skip this step! It's very important to use softened cream cheese before starting to get a perfect smooth texture. If you don't allow ample time at room temperature, and blend the mixture using cold cream cheese, it could have a lumpy, curdled look.

How should you serve pumpkin sopapilla cheesecake?

Simply slice and serve! Whether it's at room temperature or straight out of the fridge is just personal preference. It makes a perfect dessert for a Mexican-themed dinner in the fall.

How should you store pumpkin sopapilla cheesecake?

Store the pumpkin sopapilla cheesecake covered in the refrigerator for up to 5 days. Here are more cheesecake recipes to try after it's gone.

–Rashanda Cobbins, Taste of Home Food Editor

Nutrition Facts

1 piece: 333 calories, 21g fat (11g saturated fat), 44mg cholesterol, 349mg sodium, 34g carbohydrate (24g sugars, 1g fiber), 4g protein.

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