Description
Sopapilla cheesecake is a delightful dessert that marries the creaminess of sweetened cream cheese with the flaky texture of crescent roll dough. Each bite reveals a warm, cinnamon-infused filling enveloped in a golden crust, making it an irresistible treat for any occasion. Perfect for impressing guests or enjoying with family, this simple yet elegant dessert is sure to become a favorite!
Ingredients
Scale
- 2 tubes refrigerated crescent roll dough (8 oz each)
- 16 oz cream cheese, softened
- 1 cup granulated sugar (divided)
- 2 tsp ground cinnamon (divided)
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Unroll one tube of crescent roll dough and lay it flat in the bottom of the baking dish, pressing seams together.
- In a medium bowl, mix softened cream cheese, 3/4 cup sugar, vanilla extract, and 1 tsp cinnamon until smooth.
- Spread the cream cheese mixture evenly over the crescent roll layer.
- Roll out the second tube of crescent roll dough over the filling and press around edges to seal.
- In a small bowl, combine melted butter with remaining sugar and cinnamon; drizzle over the top layer.
- Bake for 25-30 minutes or until golden brown. Let cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square (100g)
- Calories: 325
- Sugar: 20g
- Sodium: 265mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg