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Sopapilla Cheesecake Recipe

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4.2 from 12 reviews

  • Author: Sara
  • Total Time: 4 hours 50 minutes
  • Yield: 9 servings

Description

Sopapilla Cheesecake is a deliciously indulgent dessert that combines flaky crescent roll layers with a creamy cinnamon-spiced cheesecake filling. Baked to golden perfection and topped with a cinnamon-sugar butter glaze, this recipe offers a perfect balance of flaky pastry and rich, smooth cheesecake, making it a crowd-pleaser for gatherings or special occasions.

Ingredients

Crescent Roll Layers

  • 2 tubes crescent rolls (8 ounces each)

Cheesecake Filling

  • 32 ounces cream cheese (4 blocks), at room temperature
  • ¾ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Topping

  • ¼ cup unsalted butter, melted
  • ⅓ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch glass or ceramic baking pan with non-stick cooking spray to ensure easy removal and prevent sticking.
  2. First Crescent Roll Layer: Unroll one tube of crescent roll dough and press it evenly into the bottom of the prepared baking dish, forming a solid base layer.
  3. Prepare Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese, ¾ cup granulated sugar, and vanilla extract until the mixture becomes smooth and creamy. Add the egg and continue to whisk until fully incorporated and the batter is uniform.
  4. Pour Filling Over Dough: Pour the cream cheese mixture over the crescent roll dough layer in the baking dish. Spread it out evenly using a spatula to ensure an even cheesecake layer.
  5. Top with Second Crescent Roll Layer: Unroll the second tube of crescent roll dough and carefully place it over the cheesecake filling, covering it completely.
  6. Brush with Butter: Using a pastry brush, evenly coat the top crescent roll layer with the melted unsalted butter to add flavor and aid browning.
  7. Sprinkle Cinnamon Sugar: In a small bowl, mix together the remaining ⅓ cup granulated sugar and ground cinnamon. Evenly sprinkle this cinnamon-sugar mixture over the buttered top layer.
  8. Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top layer is golden brown and the cheesecake layer is set and firm to the touch.
  9. Cool: Remove the cheesecake from the oven and allow it to cool to room temperature in the pan to set further.
  10. Chill: Transfer the pan to the refrigerator and chill the cheesecake for several hours (ideally 3-4 hours) to allow it to fully set and develop flavor.
  11. Serve: Once chilled, cut into squares and serve. Enjoy the rich, flaky, and creamy Sopapilla Cheesecake!

Notes

  • For best results, ensure the cream cheese and egg are at room temperature before mixing to avoid lumps.
  • Do not overbake; the cheesecake should be set but moist inside.
  • Chilling for several hours is important for texture and flavor development.
  • You may substitute crescent rolls with puff pastry for a flakier crust, but the texture will differ slightly.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/sopapilla-cheesecake-recipe/