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Dulce de Leche - Pumpkin Sopapilla Cheesecake





Creamy, sweet cream cheese with pumpkin is 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!
Dulce de Leche-Pumpkin Sopapilla Cheesecake

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
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.

Dulce de Leche-Pumpkin Sopapilla Cheesecake


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.


Dulce de Leche-Pumpkin Sopapilla Cheesecake


Step 3
Unroll the second can of dough and place it on top of the cream cheese mixture. Brush mixture with melted butter and sprinkle with remaining cinnamon sugar and pumpkin pie spice mixture.



Dulce de Leche Pumpkin Sopapilla Cheesecake
Step 4
Bake 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. 


Dulce de Leche-Pumpkin Sopapilla Cheesecake


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

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