Pumpkin Crepes with Cheesecake Filling
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Of all the pumpkin recipes I’ve been sharing, these Pumpkin Crepes with Cheesecake Filling are definitely my favorite! They’re light, tender, and packed with the warm, cozy flavors of pumpkin and spice. If you’re looking for a fall breakfast or dessert to impress, you must try these!
The crepe batter itself is elevated with pumpkin puree and pumpkin spice, giving it a soft texture and rich autumn flavor. Inside, the crepes are filled with a luscious cheesecake filling that blends cream cheese, cinnamon, powdered sugar, and whipped cream for a smooth and sweet contrast to the pumpkin.
To top it all off, I drizzle the crepes with a salted caramel sauce, adding a touch of decadence. A sprinkle of nuts, like walnuts or pecans, gives the perfect crunch. These are hands down my new must-have fall treat!
Ingredients to Make Pumpkin Crepes with Cheesecake Filling
- MILK
- FLOUR
- EGG
- VEGETABLE OIL
- BAKING POWDER
- VANILLA EXTRACT
- PUMPKIN PIE SPICE
- PUMPKIN PUREE
- WATER
- CREAM CHEESE
- POWDERED SUGAR
- CINNAMON
- WHIPPED CREAM
- CARAMEL SAUCE
- WALNUTS OR PECANS
How to Make Pumpkin Crepes with Cheesecake Filling
To make these Pumpkin Crepes, start by adding all the crepe ingredients into a blender and blend until the mixture is smooth and lump-free.
In a small, non-stick skillet, melt 1 teaspoon of butter over medium heat. Pour 1/4 cup of the crepe batter into the center of the skillet, then lift and tilt the pan to spread the batter evenly across the bottom. Cook for about 60 seconds, or until the top looks dry, then flip and cook the other side for an additional 30 seconds. Remove the crepe and repeat with the remaining batter, adding more butter as needed. Stack the finished crepes with parchment or waxed paper in between each one to prevent sticking.
For the cheesecake filling, beat together the cream cheese, powdered sugar, and cinnamon in a small bowl until smooth. Fold in the whipped cream gently to create a fluffy texture. Spoon or pipe the filling down the center of each crepe, roll them up, and drizzle with caramel sauce. For an extra touch, sprinkle with chopped nuts if desired. This recipe makes about 10 crepes.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can make the crepe batter in advance. Store it in an airtight container in the refrigerator for up to 24 hours. Just give it a good stir before using.
Can I freeze the crepes?
Yes, you can freeze the cooked crepes. Place a piece of wax or parchment paper between each crepe and store them in a sealed freezer bag. They can be frozen for up to 2 months. Thaw in the fridge and warm in a skillet before serving.
Can I substitute the whipped cream in the filling?
Yes, you can substitute whipped cream with a non-dairy whipped topping or whipped coconut cream if you’re looking for a dairy-free option.
How do I prevent the crepes from sticking to the pan?
Make sure to use a non-stick skillet and a small amount of butter before each crepe. Heat the pan properly before adding the batter, which will help prevent sticking.
What other toppings go well with pumpkin crepes?
In addition to caramel sauce and chopped nuts, you can try whipped cream, maple syrup, chocolate chips, nutella or even a dusting of powdered sugar to complement the flavors.
FOR MORE RECIPES LIKE THIS, TRY:
- Banana Caramel Coconut Crepes
- Nutella Crepes
- Chocolate and Vanilla Crepes
- Red Velvet Crepes with Cheesecake Mousse and Raspberry Sauce
Pumpkin Crepes with Cheesecake Filling
Real Mom Kitchen
Equipment
Ingredients
Crepes
- 1 ½ cups milk
- 1 cup flour
- 1 egg
- 1 tsp vegetable oil
- ¼ tsp baking powder
- 2 tsp vanilla
- 1 ½ tsp pumpkin pie spice
- ½ cup pumpkin puree
- ¼ cup water
For the filling
- 12 oz cream cheese softened
- ¾ cup powdered sugar
- ¼ heaping tsp cinnamon
- 1 ½ cups heavy cream whipped
Optional toppings
- caramel sauce I used Smucker’s salted caramel sauce
- chopped pecans or walnuts
Instructions
- In a blender, add the crepe ingredients and blend until smooth.
- In a small. non-stick skillet, add 1 tsp. butter. Pour 1/4 batter into the center of skillet. Lift and tilt pan until batter evenly coats the bottom of the pan.
- Cook for about 60 seconds until top appears dry; flip and cook other side for 30 seconds. Remove to a plate. Repeat with remaining batter, adding butter to skillet as needed. Stack crepes with waxed paper or parchment paper in between.
- For filling, in a small bowl, beat the cream cheese, powdered sugar, and cinnamon together. Fold in the whipped cream. Spoon or pipe the filling down the center of each crepe and roll up. Drizzle crepes with caramel sauce and sprinkle with chopped nuts if desired. Makes 10 crepes.
Nutrition
Recipe adapted from The Sweet Chick.
