Description
A delightful fusion dessert combining the flavors of sopapillas and cheesecake, this Sopapilla Cheesecake Recipe is a crowd-pleaser. Layers of flaky crescent roll dough sandwich a creamy, sweetened cream cheese filling, topped with a buttery cinnamon-sugar glaze.
Ingredients
Scale
Crescent Roll Layers:
- 2 cans (8 ounces each) refrigerated crescent roll dough
Cheesecake Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Topping:
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the base: Unroll one can of crescent roll dough and press it into the pan.
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth; spread over dough.
- Add top layer: Lay the second can of dough over the filling.
- Add toppings: Pour melted butter over the top layer and sprinkle with cinnamon sugar.
- Bake: Bake for 30-35 minutes until golden and puffed.
- Cool and serve: Cool for 20 minutes before slicing and serving warm or chilled.
Notes
- For an extra twist, drizzle with honey before serving.
- Store in the refrigerator and enjoy cold or slightly reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 45mg
