Sopapilla Pumpkin Cheesecake Bars

Recipe

Dessert
Sopapilla Pumpkin Cheesecake Bars

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User Rating

5 out of 5 stars
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2 ratings

Recipe Data

20
Servings
15min
Prep
2hr45min
Total

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    Description

    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!

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    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    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
    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

    Directions

    1. 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.

    2. 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.

    3. 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.

    4. 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.

    Nutrition facts

    Servings

    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 30mg
    • Sodium: 250mg
    • Total Carbohydrates: 26g
    • Protein: 3g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 2%
    0%
    Vitamin D 0%
    0%
    Potassium 0%

    Recipe Source:

    Hy-Vee Test Kitchen