Sopapilla Cheesecake
User Reviews
4.7
Sopapilla Cheesecake
Description
The recipe uses refrigerated crescent roll dough pressed into a baking dish to form the base. A filling of cream cheese blended with granulated sugar, eggs, vanilla extract, and a pinch of salt is spread evenly over the dough. The second sheet of crescent dough is placed on top, sealing the filling inside. The assembled dessert is baked at 350°F until golden. Finally, a cinnamon sugar mix is sprinkled over the top, adding sweet warmth and slight crunch.
The contrast between the flaky dough layers and the smooth cheesecake filling creates a balanced texture. The cinnamon sugar provides an aromatic finish that enhances the dessert’s flavor.
This recipe can be halved and baked in a smaller 9x9-inch pan, adjusting the dough layers accordingly.
Ingredients
- cooking oil for greasing, or nonstick cooking spray
- 16 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt fine
- 2 (8-inch) tubes crescent roll dough refrigerated
- 2 tablespoons unsalted butter melted
For the cinnamon sugar topping
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray or grease with cooking oil.
- Make the cinnamon sugar topping by mixing together the sugar and ground cinnamon in a small bowl. Set aside.
- Add the cream cheese, sugar, eggs, vanilla extract, and salt to a large mixing bowl. Using a hand or stand mixer, mix together all the ingredients until mostly smooth.
- Open one can of crescent roll dough and lay it into the prepared baking dish, making sure to stretch it to reach all the edges of baking dish. Pinch together the perforations of the dough with your fingers so that it's sealed and makes one solid sheet. Do the best you can - if there are still a few holes here and there, it's okay.
- Spread the cream cheese mixture in an even layer on top of the dough.
- Open the second can of crescent roll dough, lay it out on a sheet of parchment paper and pinch together the perforations just like the first can of dough. Remove the dough from the parchment paper and place it on top of the cream cheese seam side down.
- Brush the top with melted butter and sprinkle with prepared cinnamon sugar. Bake for about 30 minutes, until dough is golden and cooked through. Let cool and slice into 12 bars.
Notes
- To make a smaller batch, halve all ingredients and bake in a 9x9-inch pan.
- For the smaller batch, use half of one crescent roll dough tube for the bottom and the other half for the top layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12bars
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 295kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 480mg | 20% |
| Potassium | 14mg | 0% |
| Sugar | 19g | 38% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 0mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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