Description
Delicious pumpkin sopapilla cheesecake bars with a creamy filling and flaky crust.
Ingredients
Scale
- 2 cans crescent roll dough
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup butter, melted
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- Unroll one can of crescent roll dough and lay it in the bottom of the dish.
- In a bowl, mix cream cheese, pumpkin puree, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Spread the pumpkin mixture over the crescent roll layer.
- Unroll the second can of crescent roll dough and place it on top of the pumpkin mixture.
- Pour melted butter over the top layer.
- Bake for 30-35 minutes until golden brown.
- Dust with powdered sugar before serving.
Notes
- Let cool before cutting into bars.
- Store leftovers in the refrigerator.
- Can be served warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin sopapilla cheesecake bars