Easy Sopapilla Pumpkin Cheesecake Bars

Bar Ingredients:
2 cans crescent rolls
2 (8-ounce) package cream cheese, softened
2 cup canned pumpkin
5/8 cup sugar
2 teaspoon vanilla extract
2 teaspoons ground cinnamon*
1/4 teaspoon ground allspice*
1/2 teaspoon nutmeg*
1/2 teaspoon ginger*
*or substitute 2 teaspoons of pumpkin pie spice for these spices.

Topping Ingredients:
6 tablespoons butter, melted (for topping)
1/2 cup sugar (for topping)
1 teaspoon cinnamon (for topping)

Optional Extras:
honey
toasted pecans (see directions below)

Directions:
Preheat oven to 350 degrees F. Grease a glass 9×13 inch baking dish. 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.

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. Spread this mixture over the
crescent roll dough in your pan. Unroll the other can of crescent roll dough and lay it over top of the
pumpkin cheesecake mixture (I actually found it easier to lay it on some plastic wrap secured over a
cutting board — this gave me a surface on which to pinch the seams closed and make it into one big
rectangular sheet. I then used the plastic wrap to “flip” it carefully over onto the cheesecake mixture).

In a small bowl, whisk together 1/2 cup sugar with 1 teaspoon cinnamon. Pour melted butter over top of
crescent roll dough and sprinkle cinnamon and sugar mixture evenly across the surface. Bake for 30
minutes or until golden brown. While the bars bake, you can also toast the pecans on another rack —
just spread them out in a single layer on a baking sheet and toast for about 6 minutes or until fragrant,
stirring about halfway through the cook time. Transfer nuts to a plate to cool.

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). 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.