Pumpkin Sopapilla Cheesecake Bars are a decadent, fall-inspired twist on the classic sopapilla cheesecake. With layers of flaky crescent dough, creamy pumpkin-spiced cheesecake filling, and a buttery cinnamon-sugar topping, this dessert is the perfect blend of warm spices and rich flavors.
Why You’ll Love This Recipe
- Easy to make – Uses store-bought crescent dough for quick prep.
- Creamy and flaky – The perfect contrast of textures.
- Full of fall flavors – Pumpkin, cinnamon, and cream cheese make this an autumn favorite.
- Great for gatherings – A crowd-pleasing dessert for Thanksgiving, potlucks, or holiday parties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Layers:
- Crescent roll dough (store-bought)
- Cream cheese (softened)
- Pumpkin puree (not pumpkin pie filling)
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Pumpkin pie spice
- Ground cinnamon
For the Topping:
- Butter (melted)
- Cinnamon
- Sugar
- Honey (optional, for drizzling)
Directions
- Preheat oven – Set to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the crust – Roll out one can of crescent dough and press it into the bottom of the baking dish.
- Make the filling – Beat cream cheese, pumpkin puree, sugar, brown sugar, egg, vanilla, and pumpkin pie spice until smooth.
- Assemble the layers – Spread the cheesecake mixture evenly over the dough. Place the second can of crescent dough over the top.
- Add the topping – Brush melted butter over the top layer and sprinkle with a cinnamon-sugar mixture.
- Bake – Bake for 30-35 minutes until golden brown. Let cool completely before slicing.
- Drizzle with honey – (Optional) Drizzle warm honey over the bars before serving.
Servings and Timing
- Servings: 12-16 bars
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Variations
- Nutty version – Sprinkle chopped pecans on top before baking.
- Extra creamy – Swirl in a bit of caramel sauce into the filling.
- Spicy kick – Add a pinch of cayenne or extra cinnamon for warmth.
- Gluten-free option – Use gluten-free crescent dough.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze for up to 2 months. Thaw in the fridge before serving.
- Reheat: Serve cold or warm in the microwave for 10-15 seconds.
FAQs
Can I use homemade crescent dough?
Yes! Just roll it out to fit the baking dish.
How do I keep the layers from getting soggy?
Let the bars cool completely before slicing to set the layers.
Can I make this ahead of time?
Yes! Make it a day in advance and refrigerate overnight.
What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between cuts.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling is already sweetened and spiced. Use pure pumpkin puree.
Can I add a crumble topping instead of cinnamon-sugar?
Yes! A streusel topping with butter, flour, and brown sugar would work well.
What can I serve these bars with?
They pair well with vanilla ice cream or whipped cream.
Can I use puff pastry instead of crescent dough?
Yes, but it will be flakier and may require a slightly longer baking time.
How do I make the filling extra smooth?
Use room-temperature cream cheese and beat until fully blended.
Can I add chocolate chips?
Yes! Stir in mini chocolate chips for a delicious twist.
Conclusion
Pumpkin Sopapilla Cheesecake Bars are the ultimate fall dessert, combining the richness of cheesecake, the warmth of pumpkin spice, and the flakiness of crescent dough. Perfect for any autumn gathering, these bars are sure to be a hit. Try them today and savor the flavors of the season!
PrintPumpkin Sopapilla Cheesecake Bars
Pumpkin Sopapilla Cheesecake Bars are a decadent, fall-inspired twist on the classic sopapilla cheesecake. With layers of flaky crescent dough, creamy pumpkin-spiced cheesecake filling, and a buttery cinnamon-sugar topping, this dessert is the perfect blend of warm spices and rich flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired, American
Ingredients
For the Bars:
- 2 (8 oz) cans refrigerated crescent roll dough
- 1 (8 oz) package cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
For the Topping:
- 1/4 cup butter, melted
- 1/3 cup granulated sugar
- 1 tsp cinnamon
For the Honey Drizzle (Optional):
- 2 tbsp honey
Instructions
1. Preheat & Prepare Pan:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Make the First Crescent Layer:
- Unroll one can of crescent roll dough and press it into the bottom of the baking dish.
- Gently press the seams together to seal.
3. Prepare the Pumpkin Cheesecake Filling:
- In a large bowl, beat cream cheese, pumpkin puree, sugar, brown sugar, vanilla, and spices until smooth.
- Spread the mixture evenly over the crescent dough layer.
4. Add the Top Crescent Layer:
- Unroll the second can of crescent dough and carefully lay it over the pumpkin mixture.
- Press the edges gently to seal.
5. Add the Cinnamon-Sugar Topping:
- Brush melted butter over the top layer.
- In a small bowl, mix sugar and cinnamon, then sprinkle evenly over the buttered dough.
6. Bake Until Golden:
- Bake for 30-35 minutes, or until golden brown and set.
- Let cool for at least 20 minutes before slicing.
7. Drizzle & Serve:
- Drizzle with honey for an extra sweet touch.
- Slice into bars and enjoy!
Notes
✔ Make It Extra Creamy: Use 1 ½ blocks of cream cheese for a richer filling.
✔ Storage: Keep in the fridge for up to 5 days or freeze for up to 2 months.
✔ Spiced Twist: Add pumpkin spice instead of separate spices.
✔ Gluten-Free Option: Use gluten-free crescent dough if available.