Sweet cream cheese pumpkin filling, baked in between layers of flaky crescent pastry dough, with melted butter drizzled on top followed by cinnamon sugar and Dulce de Leche.
Talk about a perfect fall dessert!
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If you are unfamiliar with Sopapillas, they are light flaky pastry-type bread served with cinnamon sugar or honey – typically served as a dessert in Mexican restaurants. Sopapilla cheesecake is a really simple recipe, but it has fantastic results. Everyone who tried these loved them!
This recipe is perfect for potlucks, family gatherings, and holiday desserts.
How to Make this Dulce de Leche -Pumpkin Sopapilla Cheesecake
Step-by-Step Instructions
Step 1
Note: Crescent Roll Dough - I use the crescent roll dough sheets, if you can't find the sheets just use the regular crescent dough.
Step 4
Bake for 35 to 40 minutes or until the top is golden brown and the cheesecake mixture is set. Cool on a wire cooling rack. Place dollops of dulce de leche on top of cooled cheesecake and swirl with a fork.
Pumpkin Sopapilla Cheesecake
Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. Unroll one crescent roll sheet and press it into the prepared pan; set aside.
Note: Crescent Roll Dough - I use the crescent roll dough sheets, if you can't find the sheets just use the regular crescent dough.
Step 2
In a mixing bowl, place softened cream cheese, pumpkin, brown sugar, vanilla, and pumpkin pie spice...beat thoroughly.
Spread mixture over crescent roll layer in prepared pan.
Step 3
Unroll the second can of dough and place it on top of the cream cheese mixture. Brush dough with melted butter and sprinkle with remaining cinnamon sugar and pumpkin pie spice mixture.
Bake for 35 to 40 minutes or until the top is golden brown and the cheesecake mixture is set. Cool on a wire cooling rack. Place dollops of dulce de leche on top of cooled cheesecake and swirl with a fork.
Refrigerate for 2 hours or until chilled before serving.
Good for 3-4 days covered in the fridge.
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Pumpkin Sopapilla Cheesecake
