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!

Course Dessert

Cuisine American

Keyword pumpkin cheesecake crepes

Prep Time 10 minutes

Cook Time 5 minutes

Refrigerate 1 hour

Total Time 1 hour 15 minutes

Servings servings

Calories 569kcal

Author Lauren

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.