Description
This Sopapilla Cheesecake is a flaky, creamy, and cinnamon-sugar topped dessert that combines the best of cheesecake and sopapillas! Made with crescent roll dough, a rich cream cheese filling, and a buttery cinnamon topping, this easy dessert is perfect for any gathering or a sweet treat at home.
Ingredients
Scale
For the Cheesecake Layers:
- 2 cans crescent roll dough
- 2 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
For the Topping:
- 1/2 cup butter (melted)
- 1/2 cup powdered sugar
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
Step 1: Preheat & Prepare the Dough
- Preheat your 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 dish, stretching to fit.
Step 2: Make the Cream Cheese Filling
- In a mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Spread the mixture evenly over the crescent roll layer.
Step 3: Add the Top Layer
- Unroll the second can of crescent roll dough and place it on top of the cream cheese layer, stretching to fit.
Step 4: Add the Topping & Bake
- Drizzle melted butter evenly over the top layer.
- In a small bowl, mix powdered sugar, cinnamon, and salt. Sprinkle evenly over the buttered dough.
- Bake for 30-35 minutes, or until golden brown on top.
Step 5: Cool & Serve
- Let cool for 10-15 minutes before slicing into squares.
- Serve warm and enjoy!
Notes
- For extra crunch, sprinkle chopped pecans over the top before baking.
- For a deeper caramelized flavor, use brown sugar instead of powdered sugar in the topping.
- Best served warm, but leftovers can be refrigerated and reheated.
