I have to thank one of my friends from junior high for introducing me to Sopapilla Cheesecake. It’s one of the easiest cheesecakes to make, and everyone just loves it.
Now of course my love of pumpkin pie had to come into play here, eventually.
You start off with 2 cans of crescent rolls (I use the reduced fat – it makes me feel better about what I’m about to do to them, it’s all about pretending to be healthy!)
Preheat your oven to 350 degrees F.
Lightly spray with oil a 9X13 glass or ceramic dish. Set aside.
In your stand mixer beat together 2 pkg. of light cream cheese (another way to feel better about eating this) with 3/4 cup sugar. (if your cream cheese isn’t at room temperature, an easy trick is to cut the cream cheese up into small pieces, place on a plate and microwave at 15 second intervals until it’s nice and soft). Once the cream cheese and sugar are nice and smooth, add in some vanilla and 1 1/2 cups of pumpkin pie filling (yup the stuff from the can). Beat together until nice and smooth (scrape the bowl down several times to ensure it is completely combined).
Now comes the “hard” part. Take one tube of crescent dough and unroll it into your baking dish. Press it into the pan, pressing the seams together.
Pour the pumpkin cream cheese mixture over the crescent dough and spread out evenly. Open the second tube of crescent dough and place this on top. (If you want to make sure the seams are all closed you can roll this out onto parchment paper and press it out and pinch the seams, as it will be slightly difficult on top of the pumpkin).
Next comes the “healthy” part. Melt 1 stick (1/2 cup) butter. In a separate bowl mix together 1/2 cup of sugar and 2 tsp. Pumpkin pie spice. Once the butter is melted, slowly pour this over top of the top layer of dough. Then evenly sprinkle the sugar mixture. Don’t be shy, get in there with your hand and spread it around.
Bake in your preheated oven for 35 to 40 minutes. Allow to cool to room temperature and then place in the fridge for at least 2 hours, although it’s best over night to allow it to really set up.
Pumpkin Pie Sopapilla Cheesecake
2 cans crescent dough
2 pkg. cream cheese, room temperature
1 1/2 cups pumpkin pie filling (not pure pumpkin)
1 tsp. Vanilla
3/4 cup sugar
1/2 cup (1 stick) butter, melted
1/2 cup sugar
2 tsp. Pumpkin pie spice
- Preheat oven to 350 degrees F.
- Lightly grease a 9X13 baking dish.
- In your stand mixer, beat cream cheese and 3/4 cup sugar until smooth. Add in vanilla and pumpkin pie filling. Beat until combined, scraping down the bowl several times to ensure its all mixed together.
- Unroll one tube of crescent dough and press into the bottom of the prepared pan, punching the seams together.
- Pour the pumpkin pie/cream cheese mixture over the dough.
- Unroll the second tube of crescent dough and lay this on top of the pumpkin mixture.
- In a small bowl, melt 1/2 cup of butter.
- In another small bowl, mix together 1/2 cup of sugar and 2 tsp. Pumpkin pie spice.
- Slowly pour the melted butter over the top layer of dough and the sprinkle the sugar mixture on top. With your hand, evenly spread everything out,measuring the sugar and butter are combined.
- Bake for 35 to 40 minutes.
- Allow to cool to room temperature and the chill in the fridge at least 2 hours, over night is best.