Pumpkin Cheesecake Crepes

This post may contain affiliate sales links. Please read my disclosure policy.

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD! Based on my original Crepe Recipe!

Pumpkin Cheesecake Crepes | Perfect for Fall!

These Pumpkin Cheesecake Crepes are based on this crepe recipe that I tweaked, changing a few increments and adding in vanilla and cinnamon. I also added in a pumpkin cream cheese filling that tastes just like Pumpkin Cheesecake! These are perfect for getting into the Fall mood while doubling as a dessert and breakfast dish.

More Pumpkin Breakfast Recipes to Try! Yeasted Pumpkin Waffles, Pumpkin Pancakes, Bakery-Style Pumpkin Muffins, and Old Fashioned Pumpkin Donuts.

Main Ingredients Needed

Ever made crepes before? They sound so fancy and french, don’t they? Well, truth be told, crepes are made with the bare-bone basics: flour, milk, eggs, salt, sugar, butter. Things we all have all the time. So what makes them so intimidating? Here’s what else you need to start making these Pumpkin Cheesecake Crepes:

• Vanilla Extract + Cinnamon – aside from the above-listed ingredients, you’re going to need vanilla and cinnamon to flavor the crepe batter. And that’s it!
• Oil – this is used for frying.
• Cream Cheese – we start the filling with cream cheese. Tangy creamy goodness!
• Pumpkin Puree – then comes all of the pumpkin flavor. Not to be confused with canned pumpkin pie filling.
• Pumpkin Spice – pumpkin spice perfectly complements pumpkin, duh! They go hand in hand in almost every pumpkin recipe.
• Walnuts – I used these as a garnish. Totally optional and totally customizable! Replace with your favorite type of nut or leave them out altogether.

How to Make Pumpkin Cheesecake Crepes

I think lots of people are intimidated by making their own crepes so much so that they shy away from them and/or only make them on rare, special occasions, like Christmas. The cooking portion takes some time, but it’s not difficult in the least and the batter is a breeze. All you need is a good pan and the ability to rotate your wrist. I promise it’s all in the wrist.

For full details on how to make Pumpkin Cheesecake Crepes, see the recipe card down below.

1. Make Batter

Pour all ingredients for crepes into a large bowl or blender. Mix until all ingredients are incorporated. Cover with plastic wrap and refrigerate.

2. Make Pumpkin Cheesecake Filling

For the Pumpkin Cheesecake Topping, place all ingredients into a food processor and mix until smooth. Refrigerate until ready to use.

3. Fry Crepes + Repeat

To fry crepes, heat up a skillet that holds heat well that you can hold comfortably with one hand. Pour in oil and swirl. Then rotate the hot pan while pouring the batter into it. A simultaneous action, if you will. It takes a little practice, but after a few times of trying you’ll get it down, no problem. Continue rotating the pan until the batter coats the pan. Fry until golden brown spots form on the bottom.

Flip and cook the other side and remove to a plate. Repeat the whole process until you have no batter left. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes.

4. Serve!

Fold cooked crepes into fourths and top with a dollop of pumpkin cheesecake mixture. Sprinkle walnuts over top and serve.

Making Pumpkin Crepes Ahead of Time

This recipe is perfect to make ahead the night before. For best results, refrigerate your batter no more than 2 days before you make them. If you notice it starting to get discolored (starting to look a little grey) in the fridge, it’s bad and you should throw it out and make a fresh batch. Fry as directed in the recipe card below.

Make the pumpkin filling fresh!

Freezing Instructions

Fully cook them, then stack them in between wax paper and store them in an airtight container. Freeze for up to two months!

To reheat, thaw crepes in the fridge and then reheat them in the microwave for 15-20 seconds (depending on how many crepes you’re reheating time may vary). I do not recommend freezing the batter.

Make the pumpkin filling fresh!

More Pumpkin + Cream Cheese Dishes to Try!

• Halloween Oreo Pumpkin Cheesecakes
• Pumpkin Cheesecake Cake
• Pumpkin Dip Recipe
• Pumpkin Cream Cheese Bread

And that’s it folks! Make these Pumpkin Cheesecake Crepes this fall as a sweet breakfast or dessert.

The printable recipe card is below, enjoy 🙂

PrintPrint Pin ItPin It

5 from 3 votes

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

servings 4 servings

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 1 hour hr 15 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

for the crepes-

• ▢ 1 1/8 cups milk
• ▢ 2 eggs
• ▢ 2 tablespoons melted butter or canola oil
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1 cup all purpose flour
• ▢ pinch salt
• ▢ 2 tablespoons sugar
• ▢ 1/8 teaspoon cinnamon
• ▢ oil for frying

for the pumpkin cream cheese-

• ▢ 8 oz cream cheese at room temperature
• ▢ 2/3 cup pumpkin puree
• ▢ 1/2 cup sugar
• ▢ 1/2 teaspoon vanilla
• ▢ 1/2 teaspoon pumpkin pie spice or more if you like things spicy
• ▢ walnuts for garnish, optional

US Customary – Metric

Instructions

• Pour all ingredients for crepes into a large bowl or blender.
  
• Whisk until all ingredients are incorporated. {A few small lumps are ok!} Cover with plastic wrap and refrigerate at least an hour.
  
• For the Pumpkin Cream Cheese Topping, place all ingredients into a food processor and mix until smooth and evenly combined. Refrigerate until ready to use.
• To fry crepes, heat up a skillet that holds heat well that you can hold comfortably with one hand. Pour in about 1/2 teaspoon oil and swirl to coat bottom of pan. Hold the pan up off the heat and pour a small stream of batter into the hot pan with one hand while simultaneously rotating the pan with your other hand to cover the batter evenly across the bottom. Continue rotating the pan until the batter is evenly coated. Fry until golden brown spots form on the bottom {about 20 seconds}.
  
• Flip and cook the other side another 15 seconds and remove to a plate. It might take you a few tries to get the technique down, but once you get it, you’ll be a pro. Add in a few dribbles of oil as needed, usually after every 3 or 4 crepes.
  
• Fold cooked crepes into fourths and top with a dollop of pumpkin cream cheese mixture. Sprinkle walnuts overtop and serve.
  

Nutrition

Calories: 569kcal | Carbohydrates: 64g | Protein: 12g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 166mg | Sodium: 296mg | Potassium: 317mg | Fiber: 2g | Sugar: 38g | Vitamin A: 7521IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 3mg

Course: Dessert

Cuisine: American

Keyword: pumpkin cheesecake crepes