Pumpkin Sopapilla Cheesecake

Contributed By: Parker


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


1. Preheat oven to 350°. In a large bowl, beat cream cheese, 1 cup sugar and vanilla until smooth. Stir in pumpkin until well combined.
2. 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.
3. 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.
4. Bake until golden brown, 30 to 35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 3 hours before serving.

Helpful Hints:

TOTAL TIME: Prep: 15 min. Bake: 30 min. + chilling
YIELD: 16 servings.
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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