Sopapilla Cheesecake
This Sopapilla Cheesecake is a delicious fusion of creamy cheesecake and flaky dough, topped with cinnamon sugar!
Equipment
- Mixing Bowl
- Whisk or electric mixer
- Baking dish (9x13 inch)
- Spatula
- Oven
Ingredients
For the Cheesecake:
- 16 ounces cream cheese room temperature
- 1 cup 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 teaspoon ground cinnamon
- 3 tablespoons honey
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, 1 cup of granulated sugar, and vanilla extract. Beat until smooth and creamy.
- Open the cans of crescent rolls and lay one sheet in the bottom of a greased 9x13 inch baking dish.
- Spread the cream cheese mixture evenly over the layer of crescent rolls.
- Unroll the second can of crescent rolls and place it on top of the cream cheese filling.
- In a small bowl, mix the remaining ½ cup of granulated sugar and ground cinnamon. Melt the butter and drizzle it over the top layer of crescent rolls, then sprinkle with cinnamon sugar.
- Bake for 30-35 minutes or until the top is golden brown and the filling is set.
- Allow to cool slightly, then drizzle with honey before serving.
Notes
- For added flavor, top with crushed nuts before baking.
- Use fresh fruit for a refreshing twist on the filling.
- Store in an airtight container in the refrigerator for up to 5 days.