Here’s a recipe for Sopapilla Cheesecake, a delightful dessert that combines creamy cheesecake with flaky, cinnamon-sugar-topped pastry:
Ingredients:
For the crust:
- 2 cans (8 oz each) refrigerated crescent roll dough
For the filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Honey (for drizzling, optional)
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
2. Create the bottom layer:
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish. Gently press the seams together to form a solid layer.
3. Make the cheesecake filling:
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the bottom crescent roll layer.
4. Add the top layer:
- Unroll the second can of crescent roll dough and carefully place it over the cream cheese filling, pressing the seams together.
5. Add the topping:
- Pour the melted butter evenly over the top crescent roll layer.
- In a small bowl, mix the sugar and cinnamon, then sprinkle it generously over the buttered dough.
6. Bake:
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and puffed.
7. Cool and serve:
- Let the cheesecake cool for at least 15 minutes before slicing.
- Drizzle with honey before serving for an extra touch of sweetness, if desired.
Tips:
- Serve warm or chilled, depending on your preference.
- Store leftovers in the refrigerator for up to 3 days.
Enjoy this decadent treat that tastes like a mix of cheesecake and a cinnamon-sugar sopapilla! 😊
