Sopapilla Cheesecake
An easy and indulgent sopapilla cheesecake made with flaky crescent roll layers, a creamy cheesecake filling, and a buttery cinnamon-sugar topping baked until golden and irresistible.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 tubes crescent roll dough (8 oz each)
32 oz cream cheese (4 blocks), room temperature
¾ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
¼ cup unsalted butter, melted
⅓ cup granulated sugar (for topping)
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch glass or ceramic baking dish.
- Unroll one tube of crescent dough and press it evenly into the bottom of the dish, sealing seams.
- In a large bowl, beat cream cheese, ¾ cup sugar, and vanilla until smooth. Add the egg and mix until fully incorporated.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second tube of crescent dough and gently place it over the filling.
- Brush the top evenly with melted butter.
- Mix remaining sugar with cinnamon and sprinkle evenly over the buttered dough.
- Bake for 30–35 minutes, until golden brown and set.
- Cool to room temperature, then refrigerate for several hours before slicing and serving.
Notes
Chilling fully before slicing ensures clean cuts.
Honey can be drizzled over the top before serving.
Full-fat cream cheese yields the creamiest texture.
Can be made a day ahead for convenience.
Nutrition
- Serving Size: 1 square
- Calories: 520
- Sugar: 32g
- Sodium: 430mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
Find it online: https://chocolatecoveredamy.com/sopapilla-cheesecake/
