Sopapilla Cheesecake
A delightful fusion dessert combining the flaky texture of sopapillas with the creamy richness of cheesecake, topped with a cinnamon-sugar coating. Perfect for gatherings and special occasions!
Ingredients
- 2 packages Crescent roll dough 8 oz each refrigerated
- 16 oz Cream cheese Full-fat softened
- 1 cup Granulated sugar Divided
- 1 tsp Vanilla extract Pure vanilla recommended
- 1/2 cup Unsalted butter Melted
- 1/4 cup Granulated sugar For topping
- 1 tbsp Ground cinnamon For topping
Instructions
- Prepare the Base: Preheat the oven to 350°F (175°C). Unroll one package of crescent roll dough and press it into the bottom of a greased 9x13-inch baking pan, ensuring it covers the entire surface evenly.
- Make the Filling: In a mixing bowl, combine the cream cheese, 1 cup of sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy. Spread this mixture evenly over the dough in the pan.
- Add the Top Layer: Unroll the second package of crescent roll dough and place it over the cream cheese layer, pressing gently to seal the edges.
- Add Topping: Brush the melted butter evenly over the top layer of dough. In a small bowl, mix the remaining 1/4 cup of sugar with the cinnamon. Sprinkle this mixture generously over the buttered dough.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are slightly crispy.
- Cool and Serve: Remove from the oven and let the cheesecake cool to room temperature. Refrigerate for at least 1 hour before serving to allow the flavors to set.
Notes
- For a gluten-free version, substitute the crescent roll dough with gluten-free pastry dough.
- Store leftovers in the refrigerator, covered, for up to 3-4 days.
- Serve at room temperature for the best texture and flavor.
- Experiment with adding a drizzle of honey or a dollop of whipped cream for extra indulgence!