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Sopapilla Cheesecake

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Sopapilla Cheesecake combines flaky crescent roll pastry with a rich, creamy cheesecake filling and a buttery cinnamon-sugar topping. This easy dessert is perfect for potlucks, holidays, and family gatherings.

Ingredients

  • Refrigerated crescent roll dough
  • Unsalted butter, melted
  • Granulated sugar
  • Ground cinnamon
  • Cream cheese
  • Vanilla extract
  • Honey (optional garnish)
  • Powdered sugar (optional garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Unroll one package of crescent roll dough and press it into the bottom of the prepared baking dish, pinching seams together as needed.
  3. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
  4. Spread the cheesecake mixture evenly over the dough layer.
  5. Unroll the second package of crescent roll dough and carefully place it over the cheesecake filling, pinching seams together.
  6. Brush the melted butter evenly over the top layer.
  7. Mix the cinnamon and sugar in a small bowl and sprinkle generously over the buttered dough.
  8. Bake for 30 to 35 minutes, or until golden brown and puffed.
  9. Allow the dessert to cool completely at room temperature.
  10. Refrigerate for at least 2 hours before slicing.
  11. Drizzle with honey or dust with powdered sugar before serving if desired.

Notes

  • Add caramel sauce for extra sweetness and richness.
  • Mix lemon zest into the filling for a bright citrus flavor.
  • Top with chopped pecans or walnuts for added crunch.
  • Fruit preserves can be layered between the pastry and cheesecake filling.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze individual portions for up to 2 months and thaw overnight before serving.

Nutrition

Find it online: https://thefamilycooking.com/sopapilla-cheesecake/