Yield: 12 servings
Sopapilla Cheesecake
This golden sopapilla cheesecake recipe with buttery crescent roll dough and honey is a fusion of cheesecake and a crispy Tex-Mex dessert.
Ingredients
- 2 8 ounce packages cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 8 ounce cans refrigerated crescent roll sheets
- ½ cup butter, melted
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ cup honey, for drizzling (optional)
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Instructions
- Preheat an oven to 350 degrees°F. Grease a 9x13 inch baking dish with non-stick spray.
- Press one crescent roll sheet into the bottom of prepared baking dish. Set aside.
- Using a mixer, beat cream cheese with 1 cup of sugar in a bowl until smooth. Add egg and vanilla extract, beating until combined.
- Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
- In a medium sized bowl, combine melted butter, 1/2 cup granulated sugar and cinnamon. Pour on top of the crescent dough and spread it over the top of the crescent rolls as needed.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 to 35 minutes.
- Remove from the oven and let cool completely in the pan for at least 30 minutes.
- SERVE WARM: Slice into squares and serve! Optional: drizzle with honey.
- CHILLED: Cover and refrigerate for 4 hours or overnight, slice into squares and serve. Optional: drizzle with honey.
Notes
Storage & Reheating
- Fridge: Place it in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.
- To reheat it: Microwave it in 20-second increments until warm.
Nutrition
Serving: 1, Calories: 212kcal, Carbohydrates: 32g, Protein: 1g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 40mg, Sodium: 85mg, Sugar: 31g