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Sopapilla Pumpkin Cheesecake

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Sopapilla Pumpkin Cheesecake

Fall has always been my favorite time of year! I stumbled upon another pumpkin recipe, and  just couldn’t resist trying this one. This is what fall is all about right? Well, it was a success and I have found my new favorite food! I probably shouldn’t admit to it, but I ate a good 3/4 of the pan before I made my roommate finish it off. So delicious, and SO easy!

Sopapilla Pumpkin Cheesecake Recipe

This Sopapilla Pumpkin Cheesecake was so good! I probably shouldn’t admit to it, but I ate a good 3/4 of the pan before I made my roommate finish it off. So delicious, and SO easy!
Serving10
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Ingredients

  • 1 can Pillsbury Crescent roll dough
  • 8 ounces cream cheese, 1 package, softened to room temp
  • 1 cup powdered sugar
  • ½ cup brown sugar
  • 1 cup pumpkin puree
  • 2 teaspoons cinnamon
  • 1 Tablespoon butter
  • cinnamon and sugar for top

Glaze

  • 1 Tablespoon butter
  • ⅛ cup milk
  • 2 cups powdered sugar

Equipment

Instructions

  1. Preheat oven at 350 degrees.
  2. Grease an 8 x 8 inch glass pan.
  3. Cover bottom of pan with one half of the Pillsbury Crescent Dough, saving the other half for later.
  4. Combine powdered sugar and cream cheese with mixer until smooth.
  5. Then mix in pumpkin, brown sugar, and cinnamon. Spread cream cheese mixture on top of rolled out crescent dough. Using the other half of the dough, cover the cream cheese mixture. Melt 1 Tablespoon of butter, and spread over the top layer of dough. Sprinkle with cinnamon and sugar, and bake for 15-20 minutes, or until golden brown. To make the Glaze, melt 1 Tablespoon of butter and using a mixer, combine butter, milk and sugar. Keep adding sugar until you reach desired consistency. Drizzle over cheesecake after it has cooled. Serve warm, or refrigerate until serving. I personally LOVED it cold.

Nutrition

Calories: 338 kcal · Carbohydrates: 60 g · Protein: 3 g · Fat: 11 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 19 mg · Sodium: 310 mg · Potassium: 128 mg · Fiber: 1 g · Sugar: 50 g · Vitamin A: 4014 IU · Vitamin C: 1 mg · Calcium: 58 mg · Iron: 1 mg
Cuisine: American
Course: Dessert
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Recipe adapted from: My Yellow Umbrella

Published: September 24, 2013Updated: May 9, 2024

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Questions & Reviews

  1. Erin Lewis says:
    These look amazing! I have made the traditional version before and it is always a big hit. I need to try these with the pumpkin for fall. Great idea!
  2. Elizabeth says:
    Oh my! Agree with Erin above - my friend makes a regular sopapilla cheesecake and it's just amazing. I am adding this to my "list"!
  3. LuAnn Braley says:
    I'm thinking I just found a breakfast for the weekend!
  4. Sherry says:
    Is pumpkin puree the same as canned pumpkin, or should I be looking for something different?
  5. Cyd says:
    We just used the canned pumpkin.
  6. Monica says:
    Just shared on my FB page - looks awesome. Featuring this at Family Fun Friday! Monica http://www.happyandblessedhome.com/category/family-fun/
  7. Suzanne says:
    I don't know what I did wrong, but mine is mostly a puddle, a delicious puddle, but still a piddle. I even overcooked it. I mixed everything by hand...think that makes any difference?
  8. Lindsay says:
    I followed the directions and mine turned out very soupy. Nothing like the picture shown above. Yours, however looks delicious.
  9. Amber says:
    If you used pumpkin pie canned it's soupier than regular canned pumpkin. Also when using the canned pumpkin you may want to drain off any liquid so it isn't soupy in the end.
  10. Carolyn Rooks says:
    Is there a pumpkin layer and a cream cheese layer ?
  11. Chickadee123 says:
    Still liquid throughout after 30 min extra baking time...are you sure it's not supposed to have eggs? I don't see anything that would make it firm up otherwise. Also, my pumpkin-mixture layer in an 8x8 pan is much thicker than pictured...maybe a larger pan would solve the soupy problem many commenters are having? Usually love you guys, but sorry this one's a miss.
  12. Joanie Rogers says:
    Mine was lava too. Good but messy. I think there must be something missing. I used canned pumpkin puree.
  13. ANNITA PERRY says:
    I baked according to the instructions. I used Libby's canned pumpkin, not pumpkin pie filling. The only things I added were the spices from the Libby's pumpkin pie recipe, to give it more of a pumpkin pie flavor. I could tell when I was mixing that it was too wet, but I baked it anyway and hoped for the best. I left it in as long as I could without burning the crust. Like others said, it was much thicker than the photo, and the filling is too soft. It firmed up a bit overnight in the fridge and honestly it tastes delicious, but the filling is still more like very soft pudding than cheesecake. If I make it again, I think I will start with about half of the pumpkin suggested and go from there.
  14. Cyd says:
    Hi Annita, We are so sorry that your Sopapilla Pumpkin cheesecake was runny. We didn't have a problem. I went to the post and read the other comments. You may want to try and decrease the amount of pumpkin. Sorry about that.
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