Pumpkin Sopapilla Cheesecake Bars are a delicious fusion of creamy pumpkin cheesecake and crispy, cinnamon-sugar-coated pastry layers. These bars combine the rich flavors of fall with a hint of spice, making them the perfect treat for holiday gatherings, potlucks, or simply enjoying with a warm cup of coffee.

Why You’ll Love This Recipe

Combines pumpkin, cheesecake, and sopapilla pastry for a unique and irresistible dessert.
Easy to make with store-bought crescent roll dough, reducing prep time.
A perfect fall treat with warm cinnamon and pumpkin spice flavors.
Great for serving at holiday parties or as a make-ahead dessert.
Can be customized with different toppings or mix-ins for added flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crescent roll dough
Cream cheese
Pumpkin puree
Granulated sugar
Brown sugar
Pumpkin pie spice
Vanilla extract
Egg
Butter
Cinnamon
Honey (optional, for drizzling)

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Roll out one can of crescent roll dough and press it into the bottom of the dish.
In a bowl, beat cream cheese, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and egg until smooth.
Spread the pumpkin cheesecake mixture evenly over the crescent roll layer.
Roll out the second can of crescent roll dough and place it on top of the filling.
Melt butter and brush it over the top layer of dough.
In a small bowl, mix cinnamon and sugar, then sprinkle over the top.
Bake for 30-35 minutes until golden brown.
Let cool completely before slicing into bars.
Drizzle with honey if desired before serving.

Servings and Timing

Servings: 12-16 bars
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Nutty Twist: Add chopped pecans or walnuts on top for extra crunch.
Chocolate Drizzle: Melt chocolate and drizzle over the bars for a rich finish.
Maple Flavor: Swap honey for maple syrup for a deeper fall flavor.
Spiced Up: Increase the amount of cinnamon or pumpkin spice for an extra warm taste.
Gluten-Free Option: Use gluten-free crescent roll dough if available.

Storage/Reheating

Storage: Keep in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze in a single layer on a baking sheet, then transfer to an airtight container for up to 2 months.
Reheating: Warm individual bars in the microwave for 15-20 seconds before serving.

FAQs

How do I prevent the crescent dough from sticking to the pan?

Use parchment paper or lightly grease the pan before layering the dough.

Can I use homemade crescent dough?

Yes! If you prefer homemade dough, roll it out to fit the baking dish dimensions.

Can I make these bars ahead of time?

Absolutely! Prepare and bake the bars a day in advance, then refrigerate until ready to serve.

What can I use instead of pumpkin puree?

You can substitute sweet potato puree or butternut squash puree for a similar texture and taste.

Do I need to chill these bars before serving?

Yes, letting them chill helps set the cheesecake layer for cleaner slices.

Can I make this recipe dairy-free?

Yes! Use dairy-free cream cheese and butter substitutes.

Can I add a streusel topping?

Definitely! A brown sugar and oat streusel would add a delicious crunch.

What’s the best way to cut these bars cleanly?

Use a sharp knife and wipe it clean between cuts for neat slices.

How can I make the bars crispier?

Bake a few extra minutes until the top is deeply golden for more crunch.

Can I serve these warm?

Yes, but they may be softer. Chilling them first helps them firm up before serving.

Conclusion

Pumpkin Sopapilla Cheesecake Bars are a delightful, easy-to-make dessert that brings together the flavors of fall in a rich, creamy, and crispy treat. Whether you serve them at a holiday party, bring them to a potluck, or enjoy them at home with a cup of coffee, these bars are sure to impress. Try different variations, store them for later, and enjoy this seasonal favorite any time!