Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray. Unroll one crescent roll sheet and press into prepared pan; set aside.
Sopapilla is a type of Spanish fried donut. But we weren't into the idea of frying. That's why we came up with this short cut recipe using crescent roll dough topped with pumpkin pie spice and sugar sandwiching a layer of pumpkin cheesecake. Talk about a perfect fall dessert!
Servings and Ingredients
|2 (8-oz. each) cans Pillsbury crescent roll sheets|
|2 (8-oz. each) pkgs. Hy-Vee plain cream cheese|
|1 c. Hy-Vee canned pumpkin|
|2 c. Hy-Vee granulated sugar, divided|
|1 tsp. Hy-Vee vanilla extract|
|⅓ c. Hy-Vee unsalted butter, melted|
|1 tbsp. pumpkin pie spice|
Things To Grab
- 9x13-inch baking pan
- Hy-Vee nonstick cooking spray
- Medium bowl
- Electric mixer
- Silicone pastry brush
In a medium bowl, beat together cream cheese, pumpkin, and 1 1/2 cups sugar until light and fluffy. Beat in vanilla. Spread mixture over crescent roll layer in prepared pan.
Unroll second can of dough and place on top of cream cheese mixture. Brush mixture with melted butter and sprinkle with remaining ½ cup granulated sugar and pumpkin pie spice.
Bake 35 to 40 minutes or until top is golden brown and cheesecake mixture is set. Cool on a wire cooling rack and refrigerate 2 hours or until chilled.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 30mg
- Sodium: 250mg
- Total Carbohydrates: 26g
- Protein: 3g
Hy-Vee Test Kitchen