Sopapilla Cheesecake
User Reviews
4.5
Sopapilla Cheesecake
Description
The Sopapilla Cheesecake begins with a base layer of pressed crescent roll dough, providing a tender, flaky crust. The filling, made from cream cheese mixed with sugar and vanilla, offers a smooth and slightly tangy contrast. Another sealed layer of crescent dough covers the cheesecake layer, acting as a delicate topping. Melted butter is poured over the top, followed by a sprinkle of cinnamon sugar which caramelizes during baking, adding sweetness and a hint of spice. The dessert bakes until bubbly and lightly browned at the crust edges, then is cooled and refrigerated to firm up for clean slices.
The creamy, soft cheesecake filling paired with the buttery flapjack layers creates a comforting texture contrast, where the outer crust is slightly crisp while the inside remains creamy. The cinnamon sugar topping contributes a touch of warmth and sweetness, reminiscent of traditional sopapilla doughnuts.
Sopapilla Cheesecake is ideal to serve chilled, cut into bars, and can be garnished simply with whipped cream and fresh strawberries to provide some fresh acidity and texture. It’s a rich dessert suitable for celebrations or anytime a creamy, layered sweet treat is desired.
Ingredients
- 2 (8 ounce cans) crescent rolls Pillsbury brand
- 2 (8 ounce packages) cream cheese room temperature
- 1 1/2 /2 cups sugar divided
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 /4 cup butter melted
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.
- In a medium bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent roll layer.
- Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
- Pour the melted butter on top of the crescent dough.
- In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.
- Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired. Store leftovers in an airtight container.
User Reviews
Overall Rating
4.5
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