Description
This Sopapilla Cheesecake is a delightful Mexican-American dessert featuring layers of flaky crescent roll dough sandwiching a creamy, sweetened cream cheese filling. Finished with a buttery cinnamon sugar topping, this easy-to-make cheesecake offers a perfect balance of rich creaminess and crispy, golden pastry. Ideal for a crowd, it serves 12 and can be enjoyed warm or chilled.
Ingredients
Scale
Dough
- 2 cans (8 oz each) refrigerated crescent roll dough
Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Other
- Nonstick cooking spray
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- First Dough Layer: Unroll one can of crescent roll dough and press it firmly and evenly into the bottom of the prepared baking dish, stretching it if necessary to cover the entire surface. Make sure to seal any seams between dough pieces to avoid filling leaks.
- Prepare Cheesecake Filling: In a medium mixing bowl, beat together the softened cream cheese, 1 cup granulated sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Spread Filling: Evenly spread the cream cheese mixture over the dough layer in the baking dish, smoothing the top with a spatula.
- Second Dough Layer: Unroll the second can of crescent roll dough and gently place it over the cream cheese filling. Press the dough down lightly to cover the filling completely and seal any seams to keep the filling enclosed.
- Apply Topping: Pour the melted butter evenly over the top dough layer, ensuring full coverage. In a small bowl, combine the remaining ¼ cup granulated sugar with 1 tablespoon ground cinnamon, then sprinkle this cinnamon sugar mixture evenly over the buttered top.
- Bake: Place the prepared dish in the oven and bake for 30 to 35 minutes, or until the top is golden brown and crisp to the touch.
- Cool and Chill: Remove from oven and allow the cheesecake to cool at room temperature for at least 30 minutes. For best texture and easier slicing, refrigerate it for 1 to 2 hours before serving.
- Serve: Slice into 12 squares and serve chilled or slightly warm as desired. Optionally, drizzle with honey or sprinkle with chopped nuts for added flavor and texture.
Notes
- For a flavor twist, drizzle honey or sprinkle chopped nuts on top before serving.
- This dessert can be enjoyed warm or chilled according to preference.
- Prepare the cheesecake a day in advance to allow flavors to meld and texture to set perfectly.
