Sopapilla Cheesecake Recipe
A delicious twist on traditional sopapillas, this cheesecake combines the flaky goodness of crescent rolls with a creamy cheesecake filling, topped with a sweet cinnamon sugar crust.
Ingredients
- 2 tubes refrigerated crescent roll dough
- 8 ounce cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup butter (melted)
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven to 350F. Spray a 9 x 13 baking dish with cooking spray.
- Press one tube of crescent roll dough into the bottom of the dish, pinching the seams together.
- Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the dough in the pan.
- Unroll the remaining crescent roll dough over the filling, pinching the seams together.
- Brush the melted butter over the dough. Combine cinnamon and sugar, then sprinkle over the butter.
- Bake for 30 minutes until golden brown. Let sit for 10 minutes before slicing and serving warm or chilling.
Notes
For an extra touch, serve warm with a drizzle of honey or let it chill in the refrigerator for a firmer texture.