Hey there, fellow dessert lovers! Are you ready to sink your teeth into something truly special? Today, I’m thrilled to share with you a recipe that combines the warmth of sopapillas with the creamy richness of cheesecake. Say hello to the Quick Gluten Free Sopapilla Cheesecake—a dessert so divine, it’ll become your new go-to for family gatherings and cozy nights in!
Why You’ll Love This Recipe
- It’s quick to make and perfect for those with gluten sensitivity.
- The combination of sopapilla and cheesecake is a match made in heaven.
- It’s creamy, sweet, and utterly irresistible.
- It’s a crowd-pleaser that’s sure to become a family favorite.
Ingredients
Here’s what you’ll need to make this magical dessert:
- 2 portions of gluten-free crescent roll dough
- 16 ounces cream cheese, softened (two 8-ounce packages)
- 1 1/4 cups sugar, separated (250 grams total)
- 1 large egg
- 1 1/2 teaspoons vanilla essence
- 1/4 cup butter, melted (57 grams)
- 2 teaspoons cinnamon powder
- Honey for topping
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll out the gluten-free crescent roll dough and press it into the prepared baking sheet.
- In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup of sugar and mix until well combined.
- Add the egg and vanilla essence, mixing until smooth.
- Pour the cream cheese mixture over the dough, spreading it evenly.
- Drizzle the melted butter over the top and sprinkle with cinnamon powder.
- Bake for 25-30 minutes, or until the edges are golden brown.
- Remove from the oven and let cool for a few minutes before slicing and serving.
Pro Tips for Making the Recipe
Here are some tips to ensure your cheesecake turns out perfectly:
- Make sure the cream cheese is softened for a smooth batter.
- Don’t overmix the batter to avoid a dense texture.
- Let the cheesecake cool slightly before slicing for cleaner cuts.
- Drizzle with honey for an extra touch of sweetness.
How to Serve
There are plenty of ways to enjoy this cheesecake:
- Drizzle with honey for a classic touch.
- Top with fresh fruit or a fruit compote for added flavor.
- Pair with a cup of Mexican hot chocolate for a cozy treat.
Make Ahead and Storage
Here’s how to make ahead and store your cheesecake:
- Prepare the batter and refrigerate for up to 24 hours before baking.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months for longer storage.
There you have it, folks! A delicious, quick, and gluten-free dessert that’s sure to impress. Enjoy every bite of this Quick Gluten Free Sopapilla Cheesecake!
Quick Gluten Free Sopapilla Cheesecake
Ingredients
Gluten-Free Dough
- 2 portions gluten-free crescent roll dough store-bought or homemade
Filling
- 16 ounces cream cheese, softened two 8-ounce packages
- 1 1/4 cups sugar separated
- 1 large egg
- 1 1/2 teaspoons vanilla essence
- 1/4 cup butter, melted 57 grams
- 2 teaspoons cinnamon powder
- honey for topping
Instructions
- Preheat the oven to 350°F (175°C). Roll out the gluten-free crescent roll dough and press into a greased springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, egg, and vanilla essence, mixing until well combined.
- Pour the cheesecake batter into the prepared dough-lined pan. Drizzle with melted butter and sprinkle with cinnamon powder.
- Bake for 35 minutes, or until the edges are set and the center is slightly jiggly. Allow to cool slightly before refrigerating.
- Chill in the refrigerator for at least 4 hours. Drizzle with honey before serving.
