Pumpkin Sopapilla Cheesecake
A creamy pumpkin cheesecake filling is layered between flaky crescent dough and finished with a buttery cinnamon-sugar topping. Served with maple whipped cream and toasted pecans, it makes an easy and festive Thanksgiving dessert.
Ingredients
- 8 oz (225 g) cream cheese, softened
- ½ cup (125 g) E.D.SMITH® Pure Pumpkin
- ⅓ cup (75 g) granulated sugar
- 2 tbsp (30 g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ¼ tsp fine salt
- 1 tube refrigerated crescent dough sheet
Cinnamon-Sugar Topping
- 2 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- Pinch of salt
Maple Whipped Cream
- ½ cup (125 mL) 35% whipping cream
- 1 tbsp pure maple syrup
- 1 tbsp icing sugar
- ½ tsp vanilla extract
For Serving
- Toasted pecans
- Additional maple syrup, optional
Directions
- Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish.
- In a large bowl, beat the softened cream cheese with the granulated sugar and brown sugar until smooth. Add the vanilla, cinnamon, ginger, nutmeg and salt, mixing to combine. Fold in the E.D.SMITH® Pure Pumpkin, then mix in the egg until incorporated.
- Unroll the crescent dough sheet and cut it in half crosswise at the perforation. Gently fit one half into the bottom of the prepared baking dish, stretching as needed to cover the base.
- Spread the pumpkin cheesecake filling over the dough, then top with the remaining dough, stretching gently to cover the filling.
- In a small bowl, combine the granulated sugar, cinnamon and salt for the topping. Brush the dough with melted butter and sprinkle with the cinnamon sugar mixture.
- Bake for 35–42 minutes, or until the top is deeply golden, the edges are set and the centre is slightly firm with a gentle jiggle when the pan is lightly shaken.
- Transfer to a wire rack and allow to cool completely at room temperature before slicing.
- While the cheesecake cools, make the maple whipped cream by beating the whipping cream, maple syrup, icing sugar and vanilla until soft-medium peaks form.
- Cut the cooled cheesecake into 9 squares and serve at room temperature with maple whipped cream and toasted pecans.
Tips
This can also be enjoyed from the fridge, although the pastry will soften slightly.
