Description
Indulge in the flavors of fall with this Tasty Pumpkin Sopapilla Cheesecake. This delightful dessert features a creamy pumpkin filling nestled between flaky sopapilla dough, topped with cinnamon sugar for a touch of warmth. Perfect for gatherings or cozy nights in, each slice offers a blend of rich textures and sweet spices that will have your taste buds dancing.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 2 cans (8 oz each) sopapilla dough (refrigerated crescent roll dough can be used)
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish lightly with cooking spray or butter.
- Unroll half of the sopapilla dough and layer it evenly on the bottom of the dish, pressing down gently.
- In a mixing bowl, combine softened cream cheese, pumpkin puree, granulated sugar, cinnamon, and vanilla extract. Beat until smooth.
- Spread the pumpkin cream cheese mixture over the dough in the dish.
- Unroll and layer the remaining sopapilla dough on top, pinching edges to seal slightly.
- Bake for 30-35 minutes or until golden brown on top. Allow cooling before dusting with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg