Pumpkin Pie Sopapilla Cheesecake

I think it's safe to say, this Pumpkin Pie Sopapilla Cheesecake is my new favorite dessert in the history of ever. Everrrrrr.

I can't wait to introduce the entire family to it over the holidays.

While hosting Thanksgiving at my house is fun and all (and exhausting...amIright, hosts?), my actual favorite Thanksgiving is the next day with a part of my husband's family in Round Rock, just up the road from us. While my husband's parents and brothers all live a good distance from us, we love having his cousins and aunt and uncle nearby. 

That particular celebration started a couple of years ago...the Turkey Day after party. It's super relaxed. And we all just sit around talking for hours while the kids play. Annnnnd, a great deal of that part of the family lived in Italy for a bit...so the food is to die for. Definitely not a turkey and stuffing party...but at that point, we're all kind of over that. This year, I volunteered to bring dessert. Can you guess what I'm making? 

While the rest of the meal is Italian, dessert tends to be anything goes (with the exception of cousin Mindy's tiramisu...also to die for). Hoping my Pumpkin Pie Sopapilla Cheesecake will be a big hit at the festivities this year...it already is in my house (and at my husband's office where it disappeared lickity split).

I've made regular sopapilla cheesecake since it became popular about ten or so years ago. It was always my go-to for a potluck...perfect since I love bringing home an empty pan! ;) Adding pumpkin and an autumn flair to it makes it take on a whole new awesomeness. And, it's made easy with Pillsbury Crescents®. The Crescents® also add something super special to the fantastic texture of this dessert.

I've seen people cut these into bars, but we prefer them to be served almost like a piece of cake.

Not only are these great for this dessert, but we love Pillsbury Crescents® around the holiday dinner table, too.

I grabbed a couple of cans of Pillsbury Crescents® at my local Walmart.

Pumpkin Pie Sopapilla Cheesecake

Click here for printable recipe.

Ingredients:

Cheesecake Ingredients:

• 2 cans Pillsbury Crescents®
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sugar (divided)
• 1 cup pumpkin puree
• 4 teaspoons Pumpkin Pie Spice (divided)
• 1/2 cup butter, melted

Directions:

Preheat oven to 350º. Unroll one can Pillsbury Crescents® (in one whole sheet) and lay on the bottom of a 9x13" pan that has been sprayed with cooking spray. Flatten with finger tips and make sure seams are sealed closed (can pinch them together).

In a large bowl, combine cream cheese and 1/2 cup sugar. Beat with a mixer on high until light and fluffy. Add pumpkin and 2 teaspoons Pumpkin Pie Spice and continue to mix until combined. Spread cream cheese mixture over the crescent rolls in the pan.

Unroll the other roll of Pillsbury Crescents® and make sure seams are pinched together. Lay this sheet on top of the cream cheese mixture (forming a "sandwich"). Pour melted butter over the top of the Pillsbury Crescents®.

Combine remaining 1/2 cup sugar, cinnamon and Pumpkin Pie Spice and sprinkle over the butter.

Bake for 30 minutes. Watch closely so it doesn't brown too much...the cinnamon and Pumpkin Pie Spice tend to make it look browner than it actually is, though.

Allow to cool for thirty minutes. Then refrigerate overnight.

Serves 15-20

Click here for printable recipe.

For even more delicious recipe ideas from Pillsbury, click here. 

What is your favorite holiday treat?

This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.

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