Sopapilla Cheesecake Recipe
Transform crescent rolls into an amazing Sopapilla Cheesecake! This easy Mexican dessert combines creamy filling with cinnamon-sugar crunch.
Print Pin Servings: 12
Calories: 385kcal
Cost: $15-20
Equipment
- 1 9x13 inch baking pan
- 1 Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- 1 Spatula
- 1 Pastry brush (for butter)
Ingredients
For the Base and Top Layer:
- 8 oz 2 cans refrigerated crescent roll dough
- ½ cup unsalted butter, melted
- ½ cup ½ cup granulated sugar
- 2 tablespoons ground cinnamon
For the Cheesecake Filling:
- 8 oz 2 packages cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ cup granulated sugar
- 2 tablespoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a small bowl, mix ½ cup sugar with 2 teaspoons cinnamon. Set aside.
Creating the Base Layer
- Unroll one can of crescent dough and press it into the bottom of your prepared pan. Seal any perforations to create a solid base.
- Brush the dough lightly with melted butter and sprinkle with a thin layer of the cinnamon-sugar mixture.
Making the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
- In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
- Mix in the vanilla extract and salt until the filling is completely smooth and free of lumps.
- Spread the cream cheese mixture evenly over the bottom layer of dough.
Adding the Top Layer
- Carefully unroll the second can of crescent dough and place it over the cream cheese layer.
- Brush the top generously with remaining melted butter.
- Sprinkle the remaining cinnamon-sugar mixture evenly over the top.
Baking and Cooling
- Bake for 30-35 minutes, or until the top is golden brown and slightly puffy.
- Allow to cool completely at room temperature (about 30 minutes).
- Refrigerate for at least 1 hour before serving.
Notes
- Bring all refrigerated ingredients to room temperature before starting. This ensures a smooth, lump-free cheesecake filling.
- Press the crescent dough seams together well to prevent filling from leaking through.
- Don't overbake - the top should be golden brown but not dark brown.
- For clean cuts, refrigerate the cheesecake completely and use a sharp knife dipped in hot water between cuts.
Nutrition
Serving: 100g | Calories: 385kcal | Carbohydrates: 45g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 320mg | Potassium: 90mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 1.2mg