Sopapilla Cheesecake

Sopapilla cheesecake is a delicious dessert that combines the flavors of a sopapilla with a creamy cheesecake filling. This recipe is perfect for those who love the sweet, cinnamon flavor of sopapillas and the rich, creamy texture of cheesecake.

Sopapilla Cheesecake

Ingredients

  • 2 cans (8 oz each) refrigerated crescent dinner rolls
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Unroll one can of the crescent dinner rolls and press it into the bottom of a 9x13 inch baking dish.
  3. In a mixing bowl, beat the cream cheese, 1 cup of sugar, and vanilla extract until smooth.
  4. Spread the cream cheese mixture over the crescent roll dough in the baking dish.
  5. Unroll the second can of crescent dinner rolls and place it on top of the cream cheese mixture.
  6. In a small bowl, mix together the melted butter, 1/4 cup of sugar, and cinnamon. Pour this mixture over the top of the crescent roll dough.
  7. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.
  8. Allow to cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
30g
Protein
5g
Fat
22g

Supplies

9x13 inch baking dish Mixing bowl Small bowl

Tools

Mixer Oven

Serving suggestions

Serve the sopapilla cheesecake warm with a scoop of vanilla ice cream or a drizzle of honey for an extra indulgent treat.

Tips & tricks

For a twist, try adding a layer of fruit preserves or pie filling between the cream cheese mixture and the top layer of crescent roll dough.

Cost

$10