Last year, I went to California for Thanksgiving and I wanted to make something at my aunt’s house for her guests that is new but also in season so I found this recipe at willbirdbaking.com. I decided to make a test run, since I have only made Sopapilla Cheesecake (without pumpkin). This recipe is really easy and doesn’t take long to put together. Once it completely cools off, place it in the refrigerator (I recommend overnight), and then it’s ready to serve! It’s delicious and a new twist on the perfect New Mexico style dessert.
2 cans of crescent rolls
2 (8 oz.) packages of cream cheese
2 C. of canned pumpkin
5/8 C. sugar
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/2 tsp. nutmeg
1/2 tsp. ginger
6 Tbsp. melted butter
1/2 C. sugar
1 tsp. cinnamon
1. Preheat oven to 350º F.
2. Grease a glass 9×13 inch baking dish.
3. Unroll one can of crescent roll dough (all in one piece) and lay it in the dish, pressing it out to cover the bottom and pinching any seams together.
4. In a large mixing bowl, beat together the cream cheese and sugar until light and fluffy. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and allspice, and beat to combine.
5. Spread this mixture over the crescent roll dough in your pan. Unroll the other can of crescent roll dough and lay it on top of the pumpkin cheesecake mixture.
6. For the topping, in a small bowl, whisk together the sugar and cinnamon.
7. Pour melted butter over top of crescent roll dough and sprinkle the cinnamon and sugar topping evenly across the surface. Allow the pecans to caramelize with the topping.
8. Bake for 30 minutes or until golden brown.
9. Let bars cool completely before covering them and placing them in the refrigerator to chill for at least a couple of hours (I left mine overnight).
10. Cut into squares, heat for just about 20 seconds to take off the chill, and serve with a drizzle of honey and a sprinkle of toasted pecans.
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