Go Back

Pumpkin Sopapilla Cheesecake


  • 2 cans of crescent rolls--the uncut sheets
  • 16 oz. of Kraft Philadelphia Cream Cheese softened
  • 2/3 cup Libby's Pumpkin Pie Filling
  • 1 cup of sugar for filling
  • 1 tsp vanilla
  • 1/2 cup of sugar for topping
  • 1 tsp cinnamon
  • 1 stick of butter


  • Spread one crescent roll package on the bottom of a 9x13 pan.
  • Beat or mix 1 cup of sugar, vanilla, cream cheese, and pumpkin pie mix in bowl until creamy.
  • Spread cream cheese mixture on layer of crescent rolls.
  • Take the other package of crescent rolls and spread on top of the cream cheese mixture.
  • Melt the stick of butter in a bowl, then mix in sugar and cinnamon, then drizzle over the top of the whole thing.
  • Bake for 30 minutes at 350 degrees.
  • Cut into slices and add a dollop of Cool Whip to the top to serve.