Sopapilla Cheesecake
A delightful dessert that combines creamy cheesecake with flaky, buttery sopapillas, perfect for gatherings.
Ingredients
For the base and topping
- 2 cans crescent roll dough Flaky layers form the base and topping.
- 1/2 cup butter, melted Rich, warm butter for a golden crust.
For the filling
- 2 8 oz packages cream cheese Smooth and creamy for richness.
- 1 cup sugar Sweetens the cream cheese mixture.
- 1 teaspoon vanilla extract Enhances the overall flavor.
For the topping
- 1/4 cup sugar For topping, adds sweet crunch.
- 1 teaspoon cinnamon Adds aromatic sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan.
- Unroll one can of crescent roll dough and press it into the bottom of the greased pan.
- In a bowl, mix the softened cream cheese, 1 cup of sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly over the crescent roll layer.
- Unroll the second can of crescent roll dough and place it on top of the cream cheese layer.
- Pour the melted butter evenly over the top layer.
- Mix together the cinnamon and 1/4 cup sugar, then sprinkle it over the top.
Baking
- Bake for 30-35 minutes until golden brown and bubbly.
- Allow to cool slightly, then slice into squares and serve warm.
Notes
For best results, ensure cream cheese is softened, monitor baking time closely, and allow to cool before slicing.