Description
A delightful Sopapilla Cheesecake featuring layers of buttery crescent roll dough, a creamy sweetened cream cheese filling, and a cinnamon sugar topping. This easy-to-make dessert combines the flaky texture of sopapilla crusts with rich cheesecake for a crowd-pleasing treat.
Ingredients
Scale
Crescent Roll Dough
- 16 ounces refrigerated crescent rolls (454 grams, divided, 2 packages)
Cheesecake Filling
- 16 ounces cream cheese (454 grams, room temperature, 2 bricks)
- 1 cup granulated sugar (200 grams)
- 1 large egg (50 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- â…› teaspoon kosher salt
Topping
- ½ cup granulated sugar (100 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 12 tablespoons unsalted butter (170 grams, melted, 1½ sticks)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Bake Bottom Crust: Press one package of crescent roll dough evenly into the bottom of the baking dish. Pinch all the seams together to seal the dough. Bake this crust for 6-8 minutes, until it turns a light golden brown.
- Cool and Prepare Bottom Crust: Allow the crust to cool for 5-6 minutes, then use a fork to poke holes all over the surface. This helps prevent bubbling and allows even baking later.
- Make Cream Cheese Filling: Using a hand mixer, blend the cream cheese, 1 cup granulated sugar, egg, vanilla extract, and kosher salt together until the mixture is smooth and creamy.
- Assemble Filling Layer: Pour the cream cheese filling evenly over the cooled bottom crust and spread it out smoothly.
- Prepare Top Crust: On a clean countertop, lay out the remaining crescent roll dough and pinch the seams together into a solid dough layer. Then carefully place this layer over the cream cheese filling in the baking dish.
- Mix Cinnamon Sugar: Whisk together the remaining ½ cup granulated sugar and ground cinnamon in a small bowl to create the cinnamon sugar topping.
- Add Butter and Cinnamon Sugar: Drizzle the melted butter evenly over the top crescent roll layer. Then sprinkle the cinnamon sugar mixture on top of the butter-coated dough.
- Bake Final Cheesecake: Place the assembled dish back in the oven and bake for an additional 20-25 minutes, or until the top crust is a light golden brown and the filling is set.
- Cool and Serve: Remove the cheesecake from the oven and let it rest for 10 minutes to firm up. Slice into 12 pieces and serve warm or at room temperature.
Notes
- Allow cream cheese to soften at room temperature for easier mixing and a smoother filling.
- Poking holes in the bottom crust before adding filling helps prevent bubbling during baking.
- The dessert can be served warm or chilled according to preference.
- Store leftovers covered in the refrigerator for up to 3 days.
- For an extra touch, serve with a drizzle of honey or fresh berries.
