Sopapilla Pumpkin Cheesecake-October Recipe Party

SOPAPILLA PUMPKIN CHEESECAKE

Ingredients:
1 can Pillsbury Crescent Roll Dough
1 (8oz) package cream cheese
1 cup powdered sugar
1/2 cup brown sugar
1 cup Pumpkin Puree
2 teaspoons cinnamon
1 tablespoon butter
Cinnamon and Sugar for top

Glaze:
1 Tablespoon of butter
1/8 cup of milk
1 1/2-2 cups of powdered sugar

Preheat oven at 350 degrees. Grease an 8x8 glass pan. Cover bottom of pan with one half of the Pillsbury Crescent Dough, saving the other half for later. Combine powdered sugar and cream cheese with mixer until smooth. Works best if cream cheese is at room temperature. Then mix in pumpkin, brown sugar, and cinnamon. Spread cream cheese mixture on top of rolled out crescent dough. Using the other half of the dough, cover the cream cheese mixture. Melt 1 Tablespoon of butter, and spread over the top layer of dough. Sprinkle with cinnamon and sugar, and bake for 15-20 minutes, or until golden brown. To make the Glaze, melt 1 Tablespoon of butter and using a mixer, combine butter, milk and sugar. Keep adding sugar until you reach desired consistency. Drizzle over cheesecake after it has cooled. Serve warm, or refrigerate until serving. I personally LOVED it cold.

The original recipe is posted here.