Pumpkin Sopapilla Cheesecake Bars

• Vegetarian

• Baking & Spices

  • 1 1/2 cup Granulated sugar
  • 1 1/4 cups Pumpkin pie filling
  • 1 tbsp Pumpkin pie spice
  • 2 cans Seamless crescent dough sheets
  • 1 tsp Vanilla

• Dairy

  • 1/4 cup Butter
  • 2 8-ounce packages Cream cheese

Found on dearcrissy.com

Ingredients

• 2 cans seamless crescent dough sheets
• 2 8-ounce packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 1/4 cups pumpkin pie filling
• 1/2 cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 1/4 cup butter, melted

Directions

• Preheat oven to 350 degrees F. Unroll and spread 1 can of the seamless crescent sheets into the bottom of an ungreased 9 by 13 glass baking pan. Set aside. For the filling: In a medium bowl using an electric mixer combine the cream cheese, sugar and the vanilla, beat until smooth. Add the pumpkin pie filling and beat for approximately another 30 seconds until smooth. Pour over the top of the crescent sheet, spread evenly. Topping In a small bowl stir together the sugar and the pumpkin pie spice and set aside. Melt the butter and set aside. Unroll and spread the remaining crescent dough sheet over the top of the pumpkin mixture. Spread the melted butter evenly over the top. Evenly sprinkle the sugar and pumpkin pie spice mixture over the butter. Bake for 25 to 30 minutes. Cool completely on a wire rack then place in refrigerator until set.