When the air turns crisp and pumpkins start showing up on every porch, there’s nothing better than baking something warm and cozy. These Pumpkin Sopapilla Cheesecake Bars are creamy, flaky, and full of pumpkin spice flavor. Layers of sweet pumpkin cheesecake filling sit between buttery Pillsbury crescent dough sheets, all topped with cinnamon sugar and melted butter.
Why You’ll Love This Recipe
If you love pumpkin cheesecake but don’t want the work of making a full cheesecake from scratch, this recipe is the shortcut dream. It combines the flavor of creamy pumpkin pie, the texture of rich cheesecake, and the convenience of store-bought crescent rolls. These bars taste like something from your favorite bakery, but they start with simple ingredients you can find at any grocery store.
Pumpkin Sopapilla Cheesecake Bars are also a great make-ahead dessert for Thanksgiving or Christmas, since the flavors get even better as it chills overnight.
Ingredient Insights
- Pillsbury crescent dough sheets: The seamless crescent dough gives you a perfect flaky base and top layer without needing a pie crust. You can also use regular crescent rolls and pinch the seams together.
- Cream cheese: Use full-fat cream cheese for that smooth, classic cheesecake texture. Let it soften to room temperature before mixing.
- Granulated sugar: Sweetens both the filling and the topping while helping everything bake up golden brown.
- Vanilla extract: Adds warmth and enhances the flavor of the pumpkin cheesecake filling.
- Pumpkin pie filling: A convenient shortcut full of pumpkin spice flavor. You can swap in pumpkin puree with pumpkin pie spice and extra sugar if you prefer.
- Pumpkin pie spice: Gives these bars their signature fall flavor with cinnamon, nutmeg, ginger, and cloves.
- Butter: Helps the sugar and spice topping bake into a crisp, golden finish on your Pumpkin Sopapilla Cheesecake Bars.
Together, these ingredients create a dessert that’s soft, rich, and full of that comforting fall aroma. It’s one of those crescent dough recipes you’ll want to save for every holiday season.
How to Make Pumpkin Sopapilla Cheesecake Bars
Step one: Preheat the oven to 350°F.
Step two: Unroll one can of Pillsbury crescent dough and press it evenly into the bottom of an ungreased 9×13-inch glass baking pan. Make sure it covers the corners and sides for an even crust.
Step three: In a medium bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth and creamy. Add the pumpkin pie filling and continue beating until everything is blended. The mixture should be thick but spreadable.
Step four: Pour the pumpkin cheesecake mixture over the crescent dough layer and spread evenly with a spatula.
Step five: In a small bowl, combine sugar and pumpkin pie spice for the topping. Melt the butter and set aside.
Step six: Unroll the second can of crescent dough and carefully place it over the pumpkin mixture. Press it gently into place, making sure it reaches the edges.
Step seven: Brush the melted butter evenly across the top layer of dough, then sprinkle the cinnamon-sugar mixture evenly over the top of the Pumpkin Sopapilla Cheesecake Bars.
Step eight: Bake for 25 to 30 minutes, or until the top turns golden brown and the filling looks set.
Step nine: Let the bars cool completely on a wire rack. Then refrigerate for at least 40 minutes before slicing and serving. Chilling helps them firm up and makes cutting easier.
Substitutions & Variations
- Homemade pumpkin puree: Replace canned filling with homemade puree and add 2 teaspoons pumpkin pie spice and ¼ cup sugar.
- Maple pumpkin bars: Add a tablespoon of maple syrup to the filling for a subtle maple flavor that pairs perfectly with pumpkin.
- Nut topping: Sprinkle chopped pecans or walnuts on top before baking for crunch.
- Mini versions: Make individual bars in a muffin pan lined with paper cups. Bake for 18–20 minutes.
- Chocolate drizzle: Once cooled, drizzle with melted chocolate or caramel sauce for an extra fall dessert twist.
Crissy’s Best Tips
- Keep crescent dough cold: It’s easier to handle and gives you crisp layers when baked.
- Smooth evenly: Use the back of a spoon or spatula to spread the filling evenly to the sides of the pan.
- Check for doneness: The top should look golden and slightly puffed.
- Cool before cutting: The bars will be too soft to slice if you cut them warm.
- Chill for clean cuts: Refrigerating helps them firm up and gives you bakery-style squares.
- Try different doughs: You can use Pillsbury buttery crescent rolls or even puff pastry for a flakier version.
- Add flavor layers: A small pinch of salt or a drizzle of maple syrup enhances the sweetness without overpowering the pumpkin.
- Perfect make-ahead dessert: These bars taste even better the next day as the pumpkin cheesecake filling sets and the flavors blend.
Storing Pumpkin Sopapilla Cheesecake Bars
Room temperature: Keep covered for up to 4 hours if serving the same day.
Refrigerator: Store leftover bars in an airtight container for up to 5 days. They’re best served chilled straight from the fridge.
Freezer: Wrap each bar in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving tip: Dust with powdered sugar or drizzle with caramel before serving for a pretty finish. They pair perfectly with coffee or hot cider for a cozy fall afternoon.
If you’re in full pumpkin-mode this season, you’ll also want to check out my Melt-In-Your-Mouth Pumpkin Cookies and my Pumpkin Sheet Cake with Brown Butter Frosting which is perfect for sharing at holiday gatherings.
Frequently Asked Questions
Can I use pumpkin puree instead of pumpkin pie filling?
Yes. Add 2 teaspoons of pumpkin pie spice and ¼ cup of sugar to the puree to get the same sweetness and flavor.
Can I make Pumpkin Sopapilla Cheesecake Bars recipe with regular crescent rolls?
Absolutely. Just pinch the seams together to make a solid sheet before adding the filling.
Do these taste more like cheesecake or pumpkin pie?
They have the creamy texture of cheesecake with the flavor of spiced pumpkin pie — the best of both worlds.
Can I make these ahead for Thanksgiving or fall parties?
Yes, and it’s actually better to. Bake the bars the day before, refrigerate overnight, and slice when ready to serve.
What’s the best way to cut clean Pumpkin Sopapilla Cheesecake Bars?
Use a sharp knife, wipe the blade between cuts, and slice while the bars are well chilled.
More Delicious Desserts
- Chocolate Swirl Pumpkin Bars
- Pumpkin Streusel Cheesecake Bars
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Pumpkin Sopapilla Cheesecake Bars
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Ingredients
Bars
- 2 cans seamless crescent dough sheets
- 2 packages cream cheese softened,(8-ounce packages)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1¼ cups pumpkin pie filling
Topping
- ½ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ¼ cup butter melted
Instructions
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Preheat the oven to 350°F.
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Unroll one can of crescent dough and press it evenly into the bottom of an ungreased 9×13-inch glass baking pan. Set aside.
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In a medium bowl, beat together the cream cheese, sugar, and vanilla using an electric mixer until smooth. Add the pumpkin pie filling and mix for about 30 seconds, until fully blended. Spread the filling evenly over the dough in the pan.
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In a small bowl, stir together the sugar and pumpkin pie spice for the topping. Melt the butter in a separate dish and set aside.
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Unroll the second can of crescent dough and gently place it over the pumpkin mixture.
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Brush the melted butter evenly over the top layer of dough. Sprinkle the sugar and pumpkin pie spice mixture evenly over the buttered surface.
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Bake for 25 to 30 minutes, or until golden brown.
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Let the bars cool completely on a wire rack, then refrigerate until fully set before slicing and serving.
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Nutrition
Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
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