Sopapilla Cheesecake
This decadent sopapilla cheesecake recipe features a rich filling, an easy crescent roll crust, and a buttery cinnamon-laced topping that makes it impossible to resist.
Ingredients
- cooking spray (1 tsp)
- cream cheese (2 packages (8 ounces each))
- white sugar (1.75 cups)
- Mexican vanilla extract (1 tsp)
- refrigerated crescent rolls (2 cans (8 ounces each))
- butter (0.5 cup)
- ground cinnamon (1 tsp)
- honey (0.25 cup)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
- In a bowl, beat together cream cheese, 1 cup of sugar, and vanilla extract until smooth.
- Unroll the crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle.
- Press one piece into the bottom of the prepared baking dish.
- Spread the cream cheese mixture evenly on top of the dough.
- Cover with the remaining piece of crescent dough.
- In a separate bowl, mash together the remaining sugar, butter, and cinnamon with a fork until combined, then dot the mixture over the crescent dough.
- Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
- Remove from the oven and drizzle with honey. Allow to cool completely in the pan for about 2 hours before cutting into 12 squares.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 481
- fat: 29 g
- sats: 15 g
- carbs: 51 g
- fibre: 0 g
- protein: 6 g
- salt: 0 g