Sopapilla Cheesecake
A brilliant fusion dessert combining the crispy cinnamon-sugar magic of sopapillas with rich, creamy cheesecake filling layered between buttery crescent roll dough for a crowd-pleasing treat.
Equipment
- Baking pan (9x9 inch or similar)
- Mixing bowls
- Electric mixer or whisk
- Muffin tins (optional for mini portions)
- Oven
Ingredients
- 2 cans crescent roll dough
- 16 oz 450g cream cheese, softened to room temperature
- 1 cup granulated sugar adjust to taste
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional
- 1/2 cup unsalted butter melted
- 1 cup cinnamon sugar mix 3/4 cup sugar with 1/4 cup ground cinnamon
- Optional: melted chocolate for drizzle honey for cinnamon sugar variation
Instructions
- Preheat oven to 350°F (175°C).
- Press one can of crescent roll dough evenly into the bottom of a greased 9x9 inch baking pan.
- In a bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon juice until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough layer in the pan.
- Layer the second can of crescent roll dough over the cream cheese filling.
- Brush the top layer generously with melted butter.
- Sprinkle the cinnamon sugar evenly over the buttered dough.
- Bake for about 30 minutes, or until the top is golden brown and the filling is set.
- Remove from oven and let cool slightly before slicing. Serve slightly warm for best flavor.
- Optional: drizzle melted chocolate over cooled bars or serve mini portions baked in muffin tins.
Notes
Ensure cream cheese is fully softened for a smooth filling.
Do not skip the butter brushing step to achieve the signature crispy top.
Store leftovers covered in the fridge and reheat slices briefly before serving.
Variations include adding a chocolate drizzle or substituting some sugar with honey in the cinnamon topping.
Nutrition
Calories: 320kcalCarbohydrates: 28gProtein: 5gFat: 20gSugar: 18g
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