Sopapilla Cheesecake
User Reviews
4.7
18 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs 15 mins
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Additional Time
2 hrs
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Total Time
4 hrs 50 mins
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Servings
12
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Course
Dessert
Sopapilla Cheesecake
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Creamy cheesecake filling is sandwiched between a buttery crescent roll crust and finished with cinnamon sugar and honey in this surprisingly easy sopapilla cheesecake.
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Ingredients
- 16 ounces cream cheese room temperature (2 8-ounce packages)
- 1 ¾ cups granulated sugar divided use
- 1 teaspoon pure vanilla extract
- 2 cans refrigerated crescent rolls or sheets 8 ounces each
- ½ cup butter room temperature
- 1 ½ teaspoons ground cinnamon
- 3 tablespoons honey
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese, 1 cup of sugar and vanilla on medium-high speed until smooth; about 3 minutes.
- Unroll crescent roll dough, and use clean hands to spread the dough evenly into the bottom of the prepared baking pan. If using crescent rolls, gently pinch the perforated seams together to create a sheet of crescent roll dough.
- Evenly spread the cream cheese mixture on top. Repeat the process with the remaining can of dough and place the dough sheet on top of the cream cheese layer.
- In a medium bowl, use a fork to combine the butter, remaining 3/4 cup sugar and cinnamon until thoroughly combined. Evenly dot the mixture onto the crescent roll dough.
- Bake in preheated oven for about 35-40 minutes, or until the crescent roll dough has puffed and turned golden brown.
- Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares. Serve at room temperature or chilled. Refrigerate any leftovers for up to 3 days.
Notes
- From allrecipes
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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