Description
Sopapilla Cheesecake is a delicious layered dessert made with crescent roll dough, creamy cheesecake filling, and a buttery cinnamon-sugar topping that mimics the flavors of classic sopapillas.
Ingredients
Units
Scale
- 2 cans (8 oz each) refrigerated crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon
- Honey, for drizzling (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared dish, sealing the seams.
- In a medium bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough layer.
- Unroll the second can of dough and place it over the cream cheese layer, pressing seams together gently.
- Pour melted butter evenly over the top layer of dough.
- In a small bowl, mix 1/4 cup sugar and cinnamon. Sprinkle evenly over the buttered dough.
- Bake for 30–35 minutes, or until golden brown and set.
- Let cool slightly before cutting into squares. Drizzle with honey before serving, if desired.
Notes
- Chill before cutting for cleaner slices if serving cold.
- Use full-fat cream cheese for best texture and flavor.
- Store leftovers in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg