Sopapilla Cheesecake Dessert
Sopapilla Cheesecake Dessert
If you’re craving a simple yet indulgent dessert, this Sopapilla Cheesecake is a must-try. With layers of flaky crescent dough, sweetened cream cheese, and a cinnamon-sugar topping, this recipe is bound to become a household favorite. It’s rich, creamy, and topped with just the right amount of sweetness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Crescent roll dough (Pillsbury) | 16 ounces |
| Cream cheese (softened) | 16 ounces |
| Granulated sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Butter (melted) | ¼ cup |
| Ground cinnamon | 1 tablespoon |
| Sugar (for topping) | 4 tablespoons |
| Honey (optional, for drizzling) | To taste |
Instructions
- Preheat Oven:
Set your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray. - Layer the First Crescent Roll:
Press one can of crescent dough into the bottom of the prepared dish, stretching it to cover the entire surface. For best results, bake this bottom layer for 5–8 minutes to give it a head start and prevent it from being undercooked. - Prepare the Cream Cheese Filling:
In a mixing bowl, blend the softened cream cheese with 1 cup of sugar and the vanilla extract until smooth. Spread the mixture evenly over the baked crescent layer. - Add the Second Crescent Layer:
Roll out the second can of crescent dough over the cream cheese layer, gently pressing to seal the edges. - Butter the Top:
Brush the top surface evenly with the melted butter for a rich, golden finish. - Sprinkle with Cinnamon Sugar:
Mix the cinnamon with 4 tablespoons of sugar and sprinkle it generously over the buttered dough for a sweet, spiced crust. - Bake:
Place the dish in the oven and bake for about 30 minutes, or until the top is puffed and golden brown. - Serve:
Let the dessert cool slightly. You can serve it warm for a gooey texture or chill it for a few hours for a firmer slice. Cut into squares or triangles, and if desired, drizzle lightly with honey just before serving.
