Easy Sopapilla Cheesecake Recipe
Sopapilla Cheesecake is a rich, creamy dessert with layers of flaky crescent dough, luscious sweetened cream cheese, and a buttery cinnamon-sugar topping. Baked until golden and slightly crisp on top, this easy-to-make treat is inspired by the classic Mexican pastry and perfect for parties, potlucks, or whenever you’re craving a cinnamon-sugar fix.
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Servings: bars
Ingredients
- 2 cans 8 oz each / 1 lb total refrigerated crescent roll dough
- 2 packages 8 oz each / 1 lb total cream cheese, softened
- 1 cup 0.5 lbs granulated sugar
- **1 teaspoon vanilla extract
- ½ cup 1 stick / 0.25 lbs unsalted butter, melted
- ¼ cup 0.13 lbs granulated sugar (for topping)
- **1 teaspoon ground cinnamon
- Optional: honey drizzle for serving
Instructions
- Preheat Oven:
- Preheat to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish.
- Create the Bottom Layer:
- Unroll one can of crescent roll dough and press it into the bottom of the baking dish. Pinch seams together to seal.
- Make the Cream Cheese Filling:
- In a medium bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth and fluffy.
- Spread the cream cheese mixture evenly over the dough layer.
- Top with Second Layer of Dough:
- Unroll the second can of crescent dough and place it over the cream cheese layer. Pinch seams to seal as best as possible.
- Add Topping:
- Pour melted butter over the top layer.
- In a small bowl, mix ¼ cup sugar with cinnamon, then sprinkle evenly over the buttered dough.
- Bake:
- Bake for 30–35 minutes, or until the top is golden brown and slightly crisp.
- Cool for at least 20 minutes before slicing.
- Serve:
- Serve warm or chilled. Drizzle with honey for an extra sopapilla-like touch if desired.