Pumpkin Cheesecake Crepes

pumpkin cheesecake crepes

I have been totally and completely obsessed with pumpkin this fall! I mean, really obsessed. Like, in a bad-for-business kind of way. Every day for the past month, I’ve told myself, “Ok! Today’s the day! You must make something with candy corn or Frankenstein or fake blood! Anything! Just make something for Halloween!” (Ah, the pressures of being a dessert blogger) ;)

But I just can’t bring myself to let go of the pumpkin.

So I hope you won’t begrudge me this one more pumpkin recipe, even though it’s so close to Halloween, and I know I should be making Mummy Cake Pops and Candy Corn Fudge instead.

Although, I’m fairly confident that if you actually make these crepes, you definitely won’t mind that I didn’t bring a Halloween treat for you today. One bite of this pumpkin-cheesecakey-ooey-gooey-caramely goodness will send you straight to dessert-for-breakfast Heaven!

I even enjoyed eat them plain, with just a little butter an cinnamon sugar! (But, seriously, you need to eat at least one of these with the cheesecake filling… not that you’ll be able to stop at one).

 

Pumpkin Cheesecake Crepes

Ingredients For the Crepes:

  • 3 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 cup cornstarch
  • 3 tablespoons sugar
  • 3 tablespoons pumpkin puree

Ingredients for the Cheesecake Filling:

  • 8 oz. Cool Whip
  • 1 lb. cream cheese, softened
  • 2/3 c. sugar
  • 1/2 tsp. salt
  • 1 tbsp. lemon juice
  • 2 tsp. vanilla extract
  • Optional: caramel sundae sauce and pecans for topping

Directions:

  1. Whisk together the eggs, milk, vanilla, cornstarch, sugar, and pumpkin puree. Set aside.
  2. Using a hand or stand mixer, whip the cream cheese until it’s smooth, without lumps. Cream in the sugar, salt, lemon juice and vanilla.
  3. Mix in the cool whip until fully incorporated. Set aside.
  4. Heat a large frying pan over medium-high heat. Spray with non-stick spray, and pour 1/4 c. batter into the center of the pan. Lift the pan by the handle and rotate so the batter spreads in a large thin circle.
  5. Let cook for 1-2 minutes until the edges and top look dry (not like cracking kind of dry, just so you can tell it’s obviously not loose batter anymore). Give it a quick flip with a spatula, let it cook for a few seconds on that side and then remove from pan.
  6. Repeat with the remaining batter. Remove pan from heat in between each crepe for a few seconds. This will keep the pan from getting too hot and burning the crepes.
  7. Fill each crepe with the cheesecake filling, top with caramel sauce and pecans.

About the Author

Ashton is the delicious dessert blogger and creator of the site Something Swanky. She contributed fabulous recipes like this one to Somewhat Simple while she blogged as a member of the Somewhat Simple Creative Team in 2012.

This post originally published on Somewhat Simple in October 2012

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Comments

  1. Oh.my.goodness. I need these right now!!!!!

  2. How many crepes w/filling does this recipe make?

  3. Can I make these couple hours ahead just add caramel and pecans before serving?

  4. Jenn Ellis says:

    I was a little leery of using corn starch instead of flour for the crepes. My crepes were tasty after I added some pumpkin pie spice to the batter, but they came out really rubbery. They didn’t crisp at the edges ever. I don’t know if it was because I’m used to working with flour (and a bit more of it) or if the corn starch just isn’t my friend, but I’ll probably switch for flour next time I make these. The filling was amazing!

  5. I dont see the pumpkin cheesecake in a mug recipe?

  6. Melinda Elam says:

    Can you omit the Cool Whip and it still work?

  7. Yumm! It’s pinned! I also have a great pumpkin red lentil soup recipe that’s fab all year long… look it up or I’ll find it and post if anyone wants it…

  8. I don’t eat cool whip. Will real whipped cream work?

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