Now that Halloween and Thanksgiving are right around the corner, pumpkin recipes are the need of the hour. So, move over to the traditional pumpkin pie recipe and devour the flavors of pumpkin with pumpkin sopapilla cheesecake bars!
Before I share this delightful holiday recipe with you, let me tell you what Sopapilla is. Sopapilla is a type of Spanish fried donut. It can be prepared in a variety of ways and served as desserts or entrees, either sweet or salty. However, the Sopapilla’s most common form is sweet pastry.
So, when we say pumpkin sopapilla cheesecake bars, we are looking at two cinnamon-sweet, flaky layers stuffed with creamy cheesecake. Add to it some pumpkin pie filling, and you have a stunning holiday dessert to wow your guests.
The recipe that I’m going to share with you below is sufficient for 12 people. You can, of course, increase or decrease the quantities of this dessert depending on the number of people you are going to serve. And you don’t have to stand for hours in the kitchen to make this dessert. You will be done in 40 minutes.
What Equipment Will You Need To Make Pumpkin Sopapilla Cheesecake Bars Recipe?
- Oven – You will need an oven to bake pumpkin sopapilla cheesecake bars
- Bowl – A bowl will be required to mix the ingredients.
- Electric Mixer – An electric mixer will help you combine the ingredients.
- Spatula – A spatula will be needed to transfer the cheesecake mixture into the baking pan.
- Baking Pan – We will need a 9×13-inch baking pan to bake the cheesecake.
How Much Time Will You Need To Make Pumpkin Sopapilla Cheesecake Bars Recipe?
| Preparation Time | Cook Time | Total Time |
|---|---|---|
| 10 Minutes | 30 Minutes | 40 Minutes |
What Ingredients Will You Need To Make Pumpkin Sopapilla Cheesecake Bars Recipe?
Ingredients
For The Filling
- Crescent Dough Sheets – You will need two cans of crescent dough sheets.
- Cream Cheese – To make the filling, you will require two 8 ounces of cream cheese packages softened.
- Sugar – To add some sweetness to the dessert, we will need 1 cup of granulated sugar.
- Vanilla Extract – We will add one teaspoon of vanilla extract.
- Pumpkin Pie Filling – We will also need 1 ¼ cup of pumpkin pie filling.
Topping
- Sugar – To prepare the topping, we will need ½ cup of granulated sugar.
- Pumpkin Pie Spice – We will also add one tablespoon of pumpkin pie spice to it.
- Butter – ¼ cup melted butter will be used to make the base of the topping.
Steps To Make Pumpkin Sopapilla Cheesecake Bars Recipe
1. Prepare The Pan
Preheat the oven to 350 degrees F. Unroll and spread one can of crescent sheets and line them into the bottom of an ungreased nine by 13 glass baking pan.
2. Make The Filling
To prepare the filling, take a medium bowl and, using an electric mixer combine the cream cheese, sugar, and vanilla extract. Beat until smooth. Add the pumpkin pie filling and beat for approximately another 30 seconds until well combined. Pour over the top of the crescent sheet, and spread evenly.
3. Make The Topping
In a small bowl, stir together the sugar and the pumpkin pie spice and set aside. Melt the butter and set aside. Unroll and spread the remaining crescent dough sheet over the top of the pumpkin mixture. Spread the melted butter evenly over the top. Evenly sprinkle the sugar and pumpkin pie spice mixture over the butter. Bake for 25 to 30 minutes and cool completely on a wire rack. Place in the refrigerator until set. Cut into squares and serve.
How To Store and Reheat Pumpkin Sopapilla Cheesecake Bars
To store leftover pumpkin sopapilla cheesecake bars, you can place them in an airtight container and refrigerate them. Before eating the bars again, you can place them in the oven for 5 minutes. I prefer avoiding the microwave to heat the bars as the texture of the Sopapilla becomes soft on heating in a microwave.
How To Make Pumpkin Pie Spice Mix at Home
Don’t have ready-made pumpkin pie spice at home? There’s no need to worry. You can easily make it at home using just four ingredients.
Take a bowl and combine four teaspoons of ground cinnamon, two teaspoons of ground ginger, one teaspoon of ground cloves, and ½ teaspoon of ground nutmeg. This recipe makes about 21/2 tablespoons of pumpkin pie spice. You can store it in a covered jar.
Nutritional Information
| Calories | 329 kcal |
| Carbohydrates | 44 g |
| Protein | 3 g |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Trans Fat | 0.2 g |
| Cholesterol | 48 mg |
| Sodium | 278 mg |
| Potassium | 141 mg |
| Fiber | 5 g |
| Sugar | 26 g |
| Vitamin A | 5762IU |
| Vitamin C | 2 mg |
| Calcium | 64 mg |
| Iron | 1 mg |
How Will Pumpkin Sopapilla Cheesecake Bars Look And Taste Like?
Pumpkin sopapilla cheesecake bars are a perfect holiday recipe. It brings along with it all the fall flavors that are absolutely delicious. It’s gooey on the inside and crisp on the top and bottom.
While making this recipe, keep in mind to use cream cheese at room temperature. This will help you combine all the ingredients easily. Furthermore, seal the perforations of the crescent rolls with your fingers by pinching the dough together carefully. This step is important on the bottom crescent layer, as it prevents the filling from seeping out.
Recipe Card
Pumpkin Sopapilla Cheesecake Bars Recipe
Equipment
Ingredients
Topping
- 1/2 cup Granulated Sugar
- 1/4 cup Butter, Melted
- 1 tablespoon Pumpkin Pie Spice
Filling
- 1 cup Granulated Sugar
- 2 cans Seamless Crescent Dough Sheets
- 16 ounces Cream Cheese, Softened
- 11/4 cup Pumpkin Pie Filling
- 1 teaspoon Vanilla Extract
Instructions
Filling
- Preheat the oven to 350-degree F.
- Unroll and spread 1 can of crescent sheets into the bottom of an ungreased 9 by 13 glass baking pan.
- Using an electric mixer, combine the cream cheese, sugar, and vanilla until smooth in a medium bowl. Add the pumpkin pie filling and beat for approximately another 30 seconds until smooth. Pour over the top of the crescent sheet and spread evenly.
Topping
- In a small bowl, stir together the sugar and the pumpkin pie spice and set aside. Melt the butter in a separate bowl and set aside.
- Spread the remaining crescent dough sheet over the top of the pumpkin mixture.
- Pour the melted butter evenly over the top. Evenly sprinkle the sugar and pumpkin pie spice mixture over the butter.
- Bake for 25 to 30 minutes.
- Cool completely on a wire rack, then place in the refrigerator until set. Cut into squares and serve.
Nutrition
Frequently Asked Questions (FAQs)
What are pumpkin Sopapilla cheesecake bars made of?
Pumpkin sopapilla cheesecake bars are made with crescent roll dough, cream cheese, sugar, pumpkin pie filling, pumpkin pie spice, and melted butter.
How can we store pumpkin Sopapilla cheesecake bars?
You can store pumpkin Sopapilla cheesecake bars in an airtight container in the refrigerator for a week.
What cream cheese should I use to make pumpkin Sopapilla cheesecake bars?
You can use Philadelphia cream cheese or any other full cream cheese of good quality to have the most decadent cheesecake bars.
