Sopapilla Cheesecake
A creamy and delicious dessert that combines the flavors of sopapilla and cheesecake, topped with a buttery cinnamon sugar crust.
Equipment
- oven
- baking dish
- mixing bowl
- electric mixer
Ingredients
- 2 cans refrigerated crescent rolls
- 2 packages cream cheese at room temperature
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 1 cup sugar
- 4 tablespoons unsalted butter melted
- 2 teaspoons ground cinnamon
- ⅓ cup sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Press one can of crescent roll dough into the bottom of a baking dish, sealing perforations.
- Beat cream cheese and 1 cup sugar until smooth, then add egg and vanilla, mixing well.
- Spread the cream cheese mixture over the dough in the baking dish.
- Place the second can of dough over the cream cheese layer and seal the seams.
- Drizzle melted butter over the top and sprinkle with cinnamon sugar.
- Bake for 25-30 minutes until set and golden.
- Cool for 15-20 minutes before serving.
Notes
Ensure the cream cheese, vanilla, egg, and sugar are mixed thoroughly for a creamier texture. Drizzle honey on top before serving for an authentic touch.