Description
This Sopapilla Cheesecake is an easy-to-make, creamy dessert featuring layers of flaky crescent roll dough, rich cream cheese filling, and a delightful cinnamon-sugar topping. Baked to golden perfection, it combines a soft, cheesy center with a sweet, crunchy crust, making it perfect for any occasion.
Ingredients
Scale
For the Crust and Topping
- 2 cans crescent roll dough
- 1/4 cup unsalted butter, melted
- 1/4 cup cinnamon sugar (1/4 cup granulated sugar + 1 tablespoon cinnamon)
For the Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cheesecake evenly.
- Prepare Bottom Crust: Unroll one can of crescent roll dough and press it firmly into the bottom of a greased 9×13-inch baking dish. Make sure to seal any gaps by pressing the dough seams together for an even crust.
- Make Cream Cheese Filling: In a mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Spread this evenly over the pressed crescent dough layer in the baking dish.
- Add Top Layer: Unroll the second can of crescent roll dough and carefully place it over the cream cheese filling, covering it completely and sealing the edges gently.
- Add Butter and Cinnamon Sugar: Drizzle the melted unsalted butter evenly over the top layer of dough. Then sprinkle the cinnamon sugar mixture generously on top to create the signature sweet and spicy crust.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top turns golden brown and the cheesecake filling is bubbly around the edges.
- Cool and Serve: Remove the cheesecake from the oven and allow it to cool for about 10 minutes. Once slightly cooled, cut into squares and serve to enjoy the perfect combination of flaky, creamy, and cinnamon-sugar goodness.
Notes
- Make sure cream cheese is softened for easier mixing and a smoother filling.
- Press crescent roll dough seams well to prevent gaps that can cause filling to leak.
- If you prefer, you can add a pinch of nutmeg to the cinnamon sugar for extra warmth.
- Allow the cheesecake to cool slightly before cutting to help it set and avoid runny slices.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
