Pumpkin Pie Sopapilla Cheesecake

By srumbel

I think it's safe to say, this Pumpkin Pie Sopapilla Cheesecake is my new favorite dessert in the history of ever.
from ishouldbemoppingthefloor.com

Ingredients

• 2 cans Pillsbury Crescents®
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sugar (divided)
• 1 cup pumpkin puree
• 4 teaspoons Pumpkin Pie Spice (divided)
• 1/2 cup butter, melted

Preparation

Step 1

Preheat oven to 350º. Unroll one can Pillsbury Crescents® (in one whole sheet) and lay on the bottom of a 9x13" pan that has been sprayed with cooking spray. Flatten with finger tips and make sure seams are sealed closed (can pinch them together).
In a large bowl, combine cream cheese and 1/2 cup sugar. Beat with a mixer on high until light and fluffy. Add pumpkin and 2 teaspoons Pumpkin Pie Spice and continue to mix until combined. Spread cream cheese mixture over the crescent rolls in the pan.
Unroll the other roll of Pillsbury Crescents® and make sure seams are pinched together. Lay this sheet on top of the cream cheese mixture (forming a "sandwich"). Pour melted butter over the top of the Pillsbury Crescents®.
Combine remaining 1/2 cup sugar, cinnamon and Pumpkin Pie Spice and sprinkle over the butter.
Bake for 30 minutes. Watch closely so it doesn't brown too much...the cinnamon and Pumpkin Pie Spice tend to make it look browner than it actually is, though.
Allow to cool for thirty minutes. Then refrigerate overnight.
Serves 15-20