Ingredients
Scale
- 2 (8-ounce) cans refrigerated crescent roll dough
- 16 ounces cream cheese, softened to room temperature
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 2 tablespoons unsalted butter, melted
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or line it with parchment paper for easy removal. Unroll one can of crescent roll dough and press it into the bottom of the prepared pan. Stretch the dough to cover the edges and pinch any seams together to create a solid base. Set the pan aside while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of the sugar until smooth and fluffy. Add the pumpkin puree, egg, vanilla extract, and pumpkin pie spice. Mix on medium speed until fully combined and velvety. Spread this pumpkin mixture evenly over the bottom layer of crescent dough. Unroll the second can of crescent dough and carefully place it on top of the pumpkin layer. Brush the top dough with melted butter. Mix the remaining 1/4 cup sugar with the ground cinnamon and sprinkle it generously over the top. Bake for 30 to 35 minutes until the top is golden brown and the cheesecake is set.
- Remove the pan from the oven and let it cool completely at room temperature for about 30 minutes. Transfer the pan to the refrigerator and chill for at least 3 hours, or overnight, to allow the cheesecake layer to firm up. Once chilled, lift the bars out using the parchment paper or cut them directly in the pan into 12 even squares. Serve chilled, perhaps with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
- Cook Time: 55 minutes