Belly Full · by Amy Flanigan
Pumpkin Sopapilla Cheesecake
NUTRITION · PER SERVING280M COOK
CAL 20%·PRO 11%
CARBS 45G45% OF CAL
1G FIBER13G OTHER32G TOTAL SUGAR
FAT 23G52% OF CAL
11G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A layered dessert bar with spiced pumpkin cheesecake filling between cinnamon-sugar crust and sopapilla topping, finished with honey. Sweet and comforting fall flavors.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 & 1/4 cups granulated sugar (, divided)
- 1 teaspoon pumpkin pie spice
- (2) 8 ounce packages cream cheese (, softened)
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- (2) 8 ounce tubes refrigerated crescent roll sheets
- 3 tablespoons unsalted butter (, melted)
- 1/4 cup honey
At a glance
PER SERVING · TIME 280M
CAL 20%·PRO 11%
CARBS 45G45% OF CAL
1G FIBER13G OTHER32G TOTAL SUGAR
FAT 23G52% OF CAL
11G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 430mg
- Total sugar
- 32g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 59mg
- Calcium
- 46mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 430MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.