Sopapilla Cheesecake
Sopapilla Cheesecake. This dessert delivers a delightful combination of crisp and creamy textures, topped with a hint of sweet cinnamon. With a gooey cream cheese filling sandwiched between flaky crescent roll layers, this cheesecake is sure to satisfy your sweet tooth!
Ingredients
- Pillsbury crescent rolls 2 packs, 8 oz. each
- Cream cheese room temperature (2 packs, 8 oz. each)
- Sugar 1 cup
- Vanilla 1 tsp
- Melted butter 1/4 cup
- Cinnamon 1 tbsp
- Additional sugar 4 tbsp
- Honey for drizzling optional
- Creating the Sopapilla Cheesecake
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Press one pack of crescent rolls into the bottom of the dish.
- Optional: Pre-bake the first layer of dough for about 5-8 minutes.
- In a separate bowl, combine the cream cheese, sugar, and vanilla.
- Spread this mixture over the pre-baked crescent roll layer.
- Cover the cream cheese layer with the remaining crescent roll dough, sealing the edges.
- Brush melted butter over the top layer of crescent roll.
- Sprinkle the top with cinnamon and sugar.
- Bake for approximately 30 minutes, or until golden brown.
- Allow the cheesecake to cool, then refrigerate for a few hours before serving.
- Slice into pieces, drizzle with honey if desired, and enjoy your Sopapilla Cheesecake!
Notes
You can vary the amount of sugar and cinnamon topping based on your taste preference.
Serving the cheesecake chilled will give it a firmer texture, but it can also be served at room temperature for a softer, gooier consistency.
Serving the cheesecake chilled will give it a firmer texture, but it can also be served at room temperature for a softer, gooier consistency.