Sopapilla Cheesecake
User Reviews
4.4
Sopapilla Cheesecake
Description
Sopapilla Cheesecake starts with a smooth mixture of cream cheese, sugar, egg, vanilla, and a pinch of salt to create a rich filling. This filling is layered between two sheets of unrolled crescent roll dough lined in a baking pan. After assembling, melted butter is brushed over the top dough, and a cinnamon and sugar blend is sprinkled to add a sweet, aromatic crust once baked.
Baked until golden brown, the dessert combines the flaky, slightly crisp crescent layers with a soft, creamy center. The cinnamon-sugar topping enhances the sweetness and gives a gentle crunchy texture. The cheesecake filling is dense yet tender due to the cream cheese and egg combination.
After baking, it is recommended to let the cheesecake cool and chill in the refrigerator to set fully before slicing. The dessert can be served warm or cold, with honey drizzled atop for added sweetness and moisture. It is ideal for sharing as a sweet treat for gatherings or everyday indulgence.
The recipe notes that puff pastry can be used instead of crescent dough, and pieces are typically cut into 18 servings. Cover and refrigerate leftovers to keep fresh, and consider serving warm to highlight the soft cream cheese center against the crisp top.
Ingredients
For the Cheesecake
- 24 ounce cream cheese 3 packages
- ¾ cup sugar granulated
- 1 egg
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 packages crescent rolls 4 in each, Pillsbury brand
For the Topping
- 3 tablespoon butter unsalted, melted
- ¼ cup sugar granulated
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven: To 350℉.
- Combine the wet ingredients: Add the cream cheese to a bowl and mix a bit until the cream cheese is softened and smooth. Add the ¾ cup sugar, egg, vanilla extract, salt and mix until smooth, about 3 minutes until the mixture is smooth and creamy and there are no lumps.
- Assemble the cheesecake: Unroll one package of crescent rolls into a 9x13 inch baking pan and line the bottom with the crescent dough. Pour the cream cheese mixture over the bottom crescent layer, spreading it evenly over the entire surface. Unroll the other package of crescent rolls and stretch it carefully over the filling.
- Form the crumb: Brush the melted butter over over the top. In a smaller bowl combine the ¼ cup granulated sugar and the cinnamon, then sprinkle over the top of the cheesecake.
- Finish the cake: Bake for 30 minutes or until golden brown. Let it cool, then chill it in the refrigerator for a couple hours before slicing it. Serve it by drizzling some honey or chocolate syrup over the top.
Notes
- Cut the cheesecake into 18 pieces for serving; nutritional info is per piece.
- Serve warm or chilled; cover with plastic wrap if refrigerated to maintain moisture.
- Puff pastry dough can substitute crescent dough for a different texture.
- Drizzle honey over slices when serving to enhance sweetness and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 229kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 395mg | 16% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 281IU | 6% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
