Pumpkin Sopapilla Cheesecake

Step 1

Preheat an oven to 350 degrees F. Coat a 9x13-inch baking dish with nonstick cooking spray.

Step 2

In a small bowl, stir together 1/4 of sugar with 1 teaspoon pumpkin pie spice. Set aside.

Step 3

In a large bowl with an electric mixer, beat 2, 8 ounces packages softened cream cheese until smooth, scraping down the sides of the bowl if necessary.

Step 4

Add in 1 cup canned pumpkin puree, 1 cup granulated sugar, 1 large egg, and 1 teaspoon vanilla; beat to combine. Set aside.

Step 5

Unroll 2, 8 ounce tubes of crescent roll dough sheets; gently press one of them into the bottom of the prepared baking dish. (If using perforated crescent roll dough, pinch the seams together to seal completely.)

Step 6

Using a spatula, evenly spread the pumpkin-cream cheese mixture on top of the dough, then cover with the other roll of crescent dough, sealing the seams.

Step 7

Brush the top all over with 3 tablespoons melted unsalted butter. Then sprinkle the pumpkin spice-sugar mixture all over the melted butter to cover.

Step 8

Bake in the preheated oven for about 30-35 minutes or until the crescent dough has puffed and turned golden brown, and bars appear set when gently shaken.

Step 9

Remove from oven and drizzle evenly with a 1/4 cup honey.

Step 10

Cool for at least 1 hour in the pan, then chill for at least 3 hours (or overnight) before cutting into 12 bars.