Pumpkin Cheesecake Crepes

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

Pumpkin Cheesecake Crepes are based on this crepe recipe that I tweaked, changing a few increments and adding in vanilla and cinnamon. I meant them to be more of a dessert crepe, but I’m having the leftovers for breakfast today because I can. I’m such a rebel.

Ingredients Needed for Pumpkin Cheesecake Crepes

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 and 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.
• 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. Pour all ingredients for crepes into a large bowl or blender. Mix until all ingredients are incorporated. Cover with plastic wrap and refrigerate.
2. For the Pumpkin Cheesecake Topping, place all ingredients into a food processor and mix until smooth. Refrigerate until ready to use.
3. 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.
4. 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.
5. Fold cooked crepes into fourths and top with a dollop of pumpkin cheesecake mixture. Sprinkle walnuts over top and serve.

More Sweet Treats to Make!

• Soft Pumpkin Sugar Cookies
• Pumpkin Bars
• Pumpkin Cinnamon Rolls with Maple Glaze
• Pumpkin Cheesecake Cake

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 🙂

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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 mins

Cook Time 5 mins

Total Time 1 hr 15 mins

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