Pumpkin cheesecake crepes are perfect for cozy fall mornings. They’re made with a delicate oat crepe that’s filled with a delicious pumpkin cheesecake filling!
We are well into pumpkin spice season. While some pumpkin spice fanatics start the craze as early as August, I can’t order a pumpkin spice latte until October (at the earliest). It’s not truly fall till the wind blows through and the leaves change colors. These pumpkin cheesecake crepes are the perfect complement on a cool fall morning!
What’s the difference between crepes and pancakes?
A crepe is a very thin pastry very similar to a pancake. The main difference between the two is that crepes don’t have a leavening agent in the batter. This makes crepes thin, flat, and very delicate. On the other hand, pancakes have baking powder or baking soda which helps them rise and become thick and fluffy.
Crepes versatility
Crepes can be eaten with either sweet or savory fillings, depending on what time of day you’re going to eat them and what you’re in the mood for. Fill them with fruit, whipped cream, chocolate, nut butters, or savory options such as vegetables, cheese, meats and more.
This pumpkin cheesecake crepe is a delicious autumn twist on the original. Pumpkin spices are infused into the crepe batter to give it that fall flavor everyone loves. The filling is made with real pumpkin puree and is as creamy and smooth as cheesecake. This indulgent treat is as tasty as a slice of pumpkin pie with fewer calories and less fat!
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The star ingredient of the recipe: pumpkin!
Most of us enjoy pumpkin pie or pumpkin bread. I believe you shouldn’t limit pumpkin to dessert. This infamous fall squash can be used to make soups, salads, stews, chilis, sauces, smoothies, oatmeal, and more. Pumpkin’s rich nutrition profile makes it a great healthy food to incorporate year round.
Pumpkins have an impressive nutrition profile
While pumpkins are low in calories and fat, they are still nutrient dense. They are packed with vitamins and minerals such as vitamin A, C, potassium, magnesium, iron, B-vitamins and more. Similar to oats, they are a good source of fiber and help to stabilize blood sugar. In addition to all the nutrients, pumpkin adds a lot of moisture when cooking or baking so you can reduce the amount of oil/fat in recipes with pumpkin in them.
Is canned pumpkin healthy?
The big surprise with pumpkins are there are multiple types. The pumpkin you cook with is not the same Jack-o-lantern pumpkins you carve. The most common cooking pumpkin is called a sugar pumpkin or sweet pumpkin.
I suggest buying canned pumpkins because it will save you time. It should have no added ingredients, so be sure you’re not buying pumpkin pie filling by accident.
Serving suggestions
The pumpkin cheesecake filling compliments the crepes but if you want something a little more nutritious or are just looking for other crepe filling ideas, here are a few suggestions:
- Greek yogurt- they have pumpkin flavored this time of the year, but it can be high in added sugar. Use plain yogurt or add pumpkin puree and spices to make your own reduced sugar pumpkin yogurt
- Pumpkin butter or apple butter
- Any nut butter
- Chopped nuts or pumpkin seeds
- Nutella
- Fresh fruit
- Butter and sprinkle some sugar
- Jam
- And so much more!
How to cook them
There are specialty pans for cooking crepes but I usually make them in a nonstick skillet. I use a 8 inch pan but you can certainly use any size depending on how big you want your crepes to be. To get thin crepes, pour just enough batter into the pan to coat the bottom in an even layer.
Crepes can be made in advance
The best part is all the components of this recipe can be made in advance. The crepes will keep for 2-3 days in the refrigerator, or you can freeze them for 2 months. To store these crepes, I like to layer a piece of parchment paper between each crepe, then seal them in a Ziploc bag with a paper towel to absorb any stray moisture. I recommend warming the crepes before serving because they can take on a gummy texture if they get too cold.
This is a great recipe to use up any leftover canned pumpkin you have sitting in your fridge this time of year. These pumpkin cheesecake crepes are elegant and fancy, but easy to make. I guarantee they will impress your family and friends!
If you love this recipe, check out some other recipes you may enjoy:
- Apple Crisp
- Apple Streusel Muffins
- Butternut Squash Ravioli
- Pumpkin Pie Oatmeal
- Hearty Potato, Kale, & White Bean Soup
Pumpkin Cheesecake Crepes
Ingredients
Crepe batter
- 2 eggs
- 1 cup milk of choice
- ½ cup water
- 1 cup oat flour
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
Cheesecake Filling
- 1/3 cup heavy cream
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- 6 oz cream cheese softened
- ½ cup pumpkin puree
- 6 Tablespoons plain Greek yogurt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
Make the batter
- Add all the ingredients for the crepe batter to a high speed blender. Blend until smooth. Alternative, whisk all the ingredients in a bowl until all the lumps have disappeared. (much easier to use a blender!)
Make the filling
- In a medium bowl add the heavy cream, powdered sugar, and vanilla extract. With a mixer, mix until whipped cream forms. In a separate bowl, combine the cream cheese, pumpkin, Greek yogurt, pumpkin pie spice and ground cinnamon. Blend with mixer until well combined and no cream cheese lumps remain.
- Once the pumpkin cream cheese filling is smooth, add the whipped cream and blend on low speed until just combined. Set aside.
Make the crepes
- Heat a crepe pan or medium skillet over medium heat. Add butter to grease lightly. When the pan is hot, pour about ¼ cup batter into the pan and swirl the pan as you add the batter. Work quickly, to spread the batter evenly around the pan.
- Heat crepe until edges and top look dry, and edges start to turn up slightly, about 2-4 minutes. Using a spatula, turn crepe over and heat on the other side for 1 minute. * Remove from the pan.
- Repeat with the remaining batter. Be sure to lightly grease pan with additional butter before cooking each crepe. Place a small square of parchment paper between crepes to prevent them from sticking together.
Assemble and serve
- Fill each crepe with cheesecake filling down the center and gently roll into a cylinder. Alternatively you can spread filling over entire crepe and fold into a triangle. Serve with your favorite toppings or eat as is!
Nutrition Facts
164 Calories, 8 gram fat, 6 gram protein, 16 gram total carbohydrate, 1 grams of fiber, 6 gram sugar, 83 mg sodium
*nutrition facts are just an estimate. Will vary based on size of crepes and how much filling you add to each crepe. You will likely have leftover filling. Notes *As the pan gets hotter, it will take less time to cook each crepe. I added a good amount of pumpkin spice for extra flavor but you can adjust the spices to your liking. It takes a couple tries to get the cooking process down. Don’t be discouraged if the crepes tear at first, the first crepe is usually a dud. The crepes are not sweetened, I found the filling added enough sweetness. But if you like them sweeter, you can adjust to your liking. However, be mindful the nutrition facts will change. If you don't have oat flour, blend rolled oats in a high speed blender until flour forms.
How are you enjoying pumpkin this fall season? Share in the comments below. Also, be sure to stay in touch and follow me on Facebook, Instagram and Pinterest
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