Prepare the baking dish and base layer: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 baking dish. Unroll one can of crescent roll dough and press it into the bottom of the dish, gently sealing any seams. This will be the buttery base of your pumpkin sopapilla cheesecake.

Beat the pumpkin cheesecake filling: In a mixing bowl, add the softened cream cheese, pumpkin puree, 1/2 cup of sugar, pumpkin pie spice, vanilla extract, and a pinch of salt. Using a hand mixer or whisk, beat until the mixture is smooth, creamy, and fully combined with no lumps. The filling should look fluffy and richly orange.

Spread the pumpkin filling over the base: Pour the pumpkin cheesecake filling over the crescent dough layer in the baking dish. Use a spatula to spread it evenly from edge to edge so the entire base is covered in a smooth, thick layer of filling.

Add the top crescent dough layer: Carefully unroll the second can of crescent roll dough and place it over the pumpkin cheesecake layer. Gently stretch and adjust it as needed so most of the filling is covered. It doesn't have to be perfect—any small gaps will still bake up beautifully.

Make the cinnamon sugar topping: In a small bowl, stir together the remaining 1/2 cup of sugar and the ground cinnamon. Brush the melted butter over the top crescent dough layer, then generously sprinkle the cinnamon sugar mixture over the entire surface. This will create the sweet, crackly sopapilla-style topping as it bakes.

Bake the cheesecake: Place the baking dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the edges look set. The kitchen should smell like warm cinnamon, butter, and pumpkin—cozy and irresistible.

Cool, chill, and serve: Remove the pumpkin sopapilla cheesecake from the oven and let it cool completely at room temperature. For cleaner slices and a firmer texture, chill it in the refrigerator for at least 1 hour. Slice into squares and serve chilled or at room temperature, depending on how you like your fall desserts.