Literally. I am pretty sure an angel delivered them.
I had never had Sopapilla Cheesecake, but one night I was looking for an easy dessert to bring to my church group, and decided to give them a whirl.
O. M. GGGGGGGG.
Probably one of my most favorite desserts ever. EVER!! And I’ve had a LOT of desserts in my life.
They are requested by my friends constantly, and any time I bring them to our church group, they are all gone immediately.
One time I waited too long to get one (too long meaning after I finished my dinner — you’ve got to grab dessert ahead of time in these parts), then I went to the kitchen to get one and they were all gone.
I am not sure who ate the portion that should have been mine, but I have my suspicions and his name rhymes with William.
(Okay, that is his name, and he is my mortal enemy and responsible for anything bad that ever happens, but that is a whole other blog post)
So the other day I started wondering if it would be possible to make PUMPKIN Sopapilla Cheesecake Bars.
And guess what?
These are just as easy to whip up as the original version, and have a great pumpkin pie-ish flavor. So good!!
And if Pumpkin Pie is not your thing, be sure to try Shelly’s original version. I dream about them. And Zombies. But not together.
- 2 cans Crescent Rolls
- 2 (8 oz) packages cream cheese, softened to room temperature
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1 1/4 cup pumpkin puree
- 1/2 cup (1 stick) salted butter, melted
- 1/2 cup granulated sugar
- 1 TBS pumpkin pie spice
- Preheat oven to 350.
- Unroll one can of crescent rolls in the bottom of a 9x13 glass baking dish, spreading to fit and pinching seams together.
- In a large mixing bowl, beat cream cheese, 1 cup sugar, and vanilla on medium speed until smooth. Fold in pumpkin puree and spread evenly over dough in pan.
- Unroll the second can of crescent roll dough over filling carefully, pinching seams closed.
- In a small bowl, combine 1/2 cup sugar and pumpkin pie spice. Pour butter evenly over bars and top with sugar/spice mixture.
- Bake for 30 minutes or until top is golden brown -- the cinnamon might make them look browner than they are, so keep an eye for edges of dough to start getting dark - that's when they are done.
- Let cool for 30 minutes, then cover and place in the refrigerator. Serve chilled.
**slightly adapted from Cookies and Cups
Other Pumpkin and Cheesecake Recipes:
Pumpkin Chocolate Chip Cookies by Cookies and Cups
Red Velvet Cheesecake Cookies by Two Peas and Their Pod
Mini Pumpkin Cheesecake with Gingersnap Crust by Bakingdom
Pumpkin Butterscotch Cupcakes by Sprinkle Bakes
Enjoy (unless your name is William) and have a great day!!