Description
Sopapilla Cheesecake is a delightful fusion dessert combining creamy cheesecake with flaky crescent roll layers, topped with a buttery cinnamon-sugar crust and a drizzle of honey. Perfect for an easy yet impressive treat, this Mexican-inspired dessert offers a rich, sweet flavor in convenient bar form.
Ingredients
Scale
Base and Topping
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 2 tablespoons honey (optional, for topping)
Cheesecake Filling
- 2 packages (8 ounces each) cream cheese, softened
- 1 1/2 cups granulated sugar, divided
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350 degrees F. Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Create the Bottom Crust: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish, making sure to seal all the seams for a uniform base.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1 cup of granulated sugar, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
- Assemble the Cheesecake Layer: Spread the cream cheese mixture evenly over the crescent roll dough layer, smoothing it out for even coverage.
- Add the Top Crust: Unroll the second can of crescent roll dough and carefully lay it over the cream cheese layer, pressing gently to seal the seams and fully enclose the filling.
- Apply Butter and Cinnamon Sugar: Pour the melted unsalted butter evenly over the top dough layer. In a small bowl, combine the remaining 1/2 cup sugar with the ground cinnamon, then sprinkle this mixture evenly over the melted butter.
- Bake the Cheesecake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and the filling is set.
- Finish and Cool: Remove the cheesecake from the oven and drizzle with honey, if desired. Allow the dessert to cool completely to room temperature, then chill it in the refrigerator for at least 1 hour to ensure easy slicing.
Notes
- Chilling the cheesecake for at least 1 hour before serving makes slicing cleaner and easier.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
