Sopapilla cheesecake recipe

This sopapilla cheesecake is based on a famous fried pastry and has layers of flaky crescent roll dough, a creamy cheesecake filling, and a cinnamon sugar topping.

– 24 ounces brick-style cream cheese softened (3 blocks; 680 grams) – 1 cup granulated sugar (200 grams) – 2 teaspoons pure vanilla extract – 2 large eggs at room temperature – 2 (8-ounce) packages seamless crescent roll dough – ⅓ cup granulated sugar (70 grams) – 2 teaspoons ground cinnamon – ¼ cup unsalted butter melted and slightly cooled (60 grams)

Ingredient

Direction

Heat oven to 350°F (180°C) for cheesecake. nonstick a 9x13 pan. In a large bowl or stand mixer, beat cream cheese for 1–2 minutes using the paddle attachment. 

1

Scrape the bowl as you add granulated sugar and vanilla. Mix eggs one at a time on low speed. Unroll and press one crescent roll for the pan bottom. 

2

In crescent roll dough, press seams. Spread cheesecake filling on crescent roll dough. Cover cheesecake filling with second crescent roll dough sheet. 

3

Leave out flawless crescent roll dough? On top, pinch seams. Mix granulated sugar and cinnamon in a small bowl to make your cinnamon sugar topping.

4

Sprinkle cinnamon sugar on melted butter crescent roll dough. 35–40 minutes until the crescent roll dough is thoroughly cooked and the top is firm.

5

Move from the oven to a wire rack to cool. You may serve this cheesecake warm or cold, but I recommend refrigerating it for 2–3 hours.

6

Also See: 

S’mores bars recipe