Description
Sopapilla Cheesecake is a rich and creamy dessert made with layers of crescent roll dough, a sweet cream cheese filling, and a cinnamon-sugar topping. Finished with a drizzle of honey, it’s an easy yet impressive treat perfect for sharing.
Ingredients
- 16 ounces cream cheese, room temperature (2 8-ounce packages)
- 1 3/4 cups granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 2 cans refrigerated crescent rolls or sheets (8 ounces each)
- 1/2 cup butter, room temperature
- 1 1/2 teaspoons ground cinnamon
- 3 tablespoons honey
Instructions
- Preheat the oven to 350°F (177°C) and spray a 9×13-inch baking pan with nonstick spray.
- In a large bowl or stand mixer, beat cream cheese, 1 cup of sugar, and vanilla on medium-high speed until smooth, about 3 minutes.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared pan, sealing any seams if needed.
- Spread the cream cheese mixture evenly over the dough layer.
- Unroll the second can of dough and place over the cream cheese layer, sealing the seams.
- In a medium bowl, use a fork to mix the butter, remaining 3/4 cup sugar, and cinnamon. Dot the mixture evenly over the top dough layer.
- Bake for 35–40 minutes, until the dough is puffed and golden brown.
- Remove from the oven and drizzle with honey.
- Let cool in the pan for 2 hours before slicing into 12 squares. Serve at room temperature or chilled.
Notes
- Use crescent dough sheets for easier assembly, or pinch seams together if using traditional rolls.
- Refrigerate leftovers in an airtight container for up to 3 days.
- For added texture, sprinkle chopped nuts on top before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 462
- Sugar: 39g
- Sodium: 477mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 51g
- Fiber: 0.1g
- Protein: 4g
- Cholesterol: 59mg
