Sopapilla Cheesecake
If you like cheesecake or cheese Danish, you’ll adore this cinnamon-spiced Sopapilla Cheesecake! It’s easy to make, with layers of fluffy crescent dough and a simple cream cheese filling.
Servings: 9 squares
Ingredients
- 2 tubes crescent rolls, (8 ounces each)
- 32 ounces cream cheese, (4 blocks) at room temperature
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the topping:
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13 inch glass or ceramic pan with non-stick cooking spray.
- Unroll one can of crescent roll dough and press it into the bottom of the greased baking dish.
- In a large mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy. Add an egg and whisk it into the mixture until completely incorporated.
- Pour the batter over the top of the crescent roll dough in the baking dish and spread it evenly over the dough.
- Unroll the second can of crescent roll dough and carefully place it on top of the cream cheese layer.
- Using a pastry brush, brush the melted butter over the top of the second crescent roll dough.
- In a small bowl, whisk together the remaining 1/3 cup of granulated sugar and cinnamon. Sprinkle the cinnamon-sugar evenly over the dough.
- Bake the sopapilla cheesecake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the cheesecake is set.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Chill the cheesecake in the fridge for a few hours before serving.
- Cut and enjoy!
Notes
- Make sure the cream cheese and eggs are at room temperature before you start working on the cheesecake. This will help to create a creamy texture without lumps.
- Spread the cream cheese mixture over the dough evenly and gently. You want an even layer that will bake evenly, and you don’t want to tear the dough.
- A pastry brush is the best tool for spreading the melted butter over the dough. You can also use the rounded edge of a spoon, or the corner of a clean tea towel, to gently spread it without tearing the dough.
- After baking, allow the cheesecake to cool to room temperature before you chill it in the fridge. This will help the cheesecake to set properly and achieve a firmer texture.
- Sopapilla cheesecake shouldn’t sit out for more than a couple of hours before you put it back in the fridge.
- Keep the cheesecake in the fridge for 3 to 4 days, or freeze it for up to 3 months.
Nutrition
Serving: 1square | Calories: 676kcal | Carbohydrates: 50g | Protein: 9g | Fat: 51g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 134mg | Sodium: 720mg | Potassium: 143mg | Fiber: 0.1g | Sugar: 33g | Vitamin A: 1538IU | Vitamin C: 0.01mg | Calcium: 105mg | Iron: 1mg
