Sopapilla Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 158.1
- Total Fat: 4.5 g
- Cholesterol: 12.3 mg
- Sodium: 63.2 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
View full nutritional breakdown of Sopapilla Pumpkin Cheesecake calories by ingredient
Number of Servings: 16
Ingredients
-
1 can Pillsbury Crescent Roll Dough, reduced fat
1 (8oz) pckg reduced fat cream cheese (at room temp)
1 cup powdered sugar
1/2 cup brown sugar
1 cup pumpkin puree
2 tsp. cinnamon
Cinnamon and sugar for top
Glaze:
1 Tbsp. butter
1/8 cup milk
1 1/2 cups powdered sugar
Directions
1. Preheat oven to 350 degrees. Grease an 8x8 glass pan. Cover bottom of pan with one half of the crescent roll dough.
2. Combine powdered sugar and cream cheese with mixer until smooth. Mix in pumpkin, brown sugar, and cinnamon. Pour mixture into pan on dough and smooth out.
3. Roll out other half of crescent roll dough on top of mixture. Sprinkle with cinnamon and sugar.
4. Bake for 30-40 minutes until golden brown. Center will still be slightly wobbly.
5. Make glaze by melting butter and adding the milk and sugar. Drizzle over cheesecake after it has cooled.
Serve warm or refrigerate until serving. I personally like it cold.
Serving Size: Makes 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user CMYANG.
2. Combine powdered sugar and cream cheese with mixer until smooth. Mix in pumpkin, brown sugar, and cinnamon. Pour mixture into pan on dough and smooth out.
3. Roll out other half of crescent roll dough on top of mixture. Sprinkle with cinnamon and sugar.
4. Bake for 30-40 minutes until golden brown. Center will still be slightly wobbly.
5. Make glaze by melting butter and adding the milk and sugar. Drizzle over cheesecake after it has cooled.
Serve warm or refrigerate until serving. I personally like it cold.
Serving Size: Makes 16 squares
Number of Servings: 16
Recipe submitted by SparkPeople user CMYANG.