Description

These Pumpkin Sopapilla Cheesecake Bars are a dreamy mix of flaky crescent dough, creamy pumpkin cheesecake filling, and a crunchy cinnamon-sugar topping. They’re perfect for fall gatherings, Thanksgiving desserts, or just a cozy treat with a cup of coffee. The buttery crust and sweet, spiced filling make them irresistible!

Ingredients

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For the Bars:

2 cans (8 oz each) refrigerated crescent roll dough
2 blocks (8 oz each) cream cheese, softened
1 cup canned pumpkin puree
3/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon

For the Topping:

1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons honey (optional, for drizzling)

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
Prepare the bottom layer:
- Unroll one can of crescent roll dough and press it into the bottom of the dish.
- Pinch the seams together to create a solid crust.
Make the pumpkin cheesecake filling:
- In a large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Beat until fully combined and creamy.
Assemble the bars:
- Spread the pumpkin cheesecake filling evenly over the crescent dough.
- Unroll the second can of crescent roll dough and carefully place it on top of the filling. Pinch the seams together.
Add the cinnamon-sugar topping:
- Pour the melted butter evenly over the top crust.
- In a small bowl, mix granulated sugar and cinnamon, then sprinkle it evenly over the butter.
Bake:
- Bake for 30–35 minutes or until the top is golden brown and the filling is set.
- Let cool to room temperature, then refrigerate for at least 2 hours (or overnight) before slicing.
Serve:
- Drizzle with honey before serving for an extra touch of sweetness.
- Cut into squares and enjoy!

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Serving Tip: These bars taste even better when chilled!
Optional Additions: Add chopped pecans to the cinnamon-sugar topping for extra crunch.