Sopapilla Cheesecake
User Reviews
5
Sopapilla Cheesecake
Description
Sopapilla Cheesecake features a bottom layer of crescent roll dough stretched and sealed to prevent leaking, topped with a creamy mixture of cream cheese, sugar, egg, and vanilla. The second layer of rolled-out crescent dough covers the filling, creating a sealed sandwich that bakes into a flaky, golden crust.
Melted butter brushed on top, combined with cinnamon sugar, caramelizes in the oven, crisping the crust and imparting a warm spice. The cream cheese layer is smooth and slightly sweet, providing a rich, soft contrast to the textured pastry.
This dessert is commonly baked in a metal pan to ensure even heat distribution and good browning. The slight jiggle test at baking completion helps determine doneness of the cheesecake layer, avoiding under or overbaking. Adjusting the cinnamon amount allows personalizing the spice level.
Ingredients
- 2 (8-ounce/226g) cans crescent rolls refrigerated
- 2 (8-ounce/226g) blocks cream cheese softened
- 1¼ cups granulated sugar divided (250g)
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 6 tablespoons butter melted (85g, unsalted
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
- Unroll one package of crescent rolls into the bottom of the baking dish, stretching and pressing to the edges of the pan. Pinch the perforated seams together so the filling doesn’t leak through the bottom of the crust, if needed.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, ¾ cup of sugar, egg, and vanilla together on medium speed until creamy and combined, about 2 minutes. Stop and scrape down the sides of the bowl as needed.
- Spread the cream cheese mixture evenly over the top of the dough.
- Unroll the other package of crescent rolls onto a lightly floured surface. Pinch the seams together. Lightly flour the top and use a rolling pin to roll it into a 9x13-inch rectangle. Carefully roll the dough up onto the rolling pin, then unroll it over the cream cheese layer. (Pinch any seams together that may have come apart.) Brush the top dough sheet with melted butter.
- In a small bowl, stir together the remaining ½ cup of sugar and the cinnamon. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Bake for 30 minutes, until the crust is puffed and golden brown and the cheesecake filling jiggles just slightly when gently shaken. Let cool for 30 minutes before serving warm with a drizzle of honey, if desired. Leftovers should be cooled completely, covered with plastic wrap, and refrigerated for up to 5 days.
Notes
- Use a metal baking pan for better heat conduction and crispier crust compared to glass.
- Pinch all crescent roll seams when stretching and rolling to prevent the cream cheese filling from leaking during baking.
- If available, use solid sheets of crescent dough instead of pre-cut rolls for easier assembly without seams.
- Adjust cinnamon sugar to taste; more cinnamon gives a stronger spice, less for milder flavor.
- Test for doneness by gently shaking the pan; a slight jiggle in the center indicates the cheesecake layer is set properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 296mg | 12% |
| Potassium | 69mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 24g | 48% |
| Vitamin A | 801IU | 16% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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