Description
Sopapilla Cheesecake is a deliciously easy-to-make dessert combining flaky crescent roll dough with a creamy, sweetened cream cheese filling, topped with a cinnamon sugar and butter layer that bakes to golden perfection. Perfect for gatherings or anytime you want a flavorful Mexican-American inspired dessert that can be enjoyed warm or chilled.
Ingredients
Scale
Dough
- 2 cans (8 oz each) refrigerated crescent roll dough
Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Topping
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Garnish
- Fresh strawberries
- Powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to ensure easy removal and prevent sticking.
- Layer Bottom Dough: Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish. Make sure to seal any seams so the filling doesn’t leak.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese, 1 cup of granulated sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Spread Filling: Evenly spread the cream cheese mixture over the pressed dough layer in the baking dish.
- Add Top Dough: Unroll the second can of crescent roll dough and place it gently over the cream cheese filling. Press the edges together gently to seal.
- Apply Butter and Cinnamon Sugar: Pour the melted butter evenly over the top dough layer. In a small bowl, combine the remaining 1/4 cup granulated sugar with 1 tablespoon ground cinnamon, then sprinkle evenly over the buttered top layer.
- Bake: Bake in the preheated oven for 30–35 minutes or until the top is golden brown and crisp.
- Cool and Serve: Allow the cheesecake to cool for at least 20 minutes before slicing into bars. Serve warm or chilled, optionally garnished with powdered sugar and fresh strawberries for a fresh touch.
Notes
- For a fun twist, try drizzling honey over the bars after baking for added sweetness.
- You can substitute plain cream cheese with flavored varieties such as strawberry or cinnamon for a unique flavor.
- This dessert tastes great served cold the next day and can be stored covered in the refrigerator for up to 3 days.
