Sopapilla Cheesecake
A delightful dessert combining flaky layers of crescent roll dough with a creamy cream cheese filling, topped with a sugary cinnamon crust.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cans of crescent roll dough
- 2 packages of cream cheese (8 oz each)
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of butter (melted)
- 1/4 cup of sugar (for topping)
- 1 teaspoon of cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- Unroll one can of crescent roll dough and lay it in the bottom of the baking dish, sealing the seams.
- Mix together the cream cheese, 1 cup sugar, and vanilla until smooth.
- Spread the cream cheese mixture evenly over the crescent roll layer.
- Unroll the second can of dough and place it on top of the cream cheese mixture.
- Pour the melted butter over the top layer.
- Mix together 1/4 cup sugar and cinnamon, then sprinkle over the buttered dough.
- Bake for 30 minutes or until golden brown.
- Cool before slicing and serving.
Notes
Serve warm or chilled with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 14g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 40mg
Find it online: https://doughgirlbylea.com/sopapilla-cheesecake-3/