Description
This Sopapilla Cheesecake combines the flaky goodness of crescent dough with a rich, creamy cheesecake filling, all topped with buttery cinnamon sugar. A simple yet irresistible dessert!
Ingredients
Scale
For the Base & Topping:
- 2 cans crescent roll dough
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tbsp cinnamon
- 1/4 cup honey (for drizzling)
For the Cheesecake Filling:
- 2 packages (16 oz) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set to 175°C (350°F). Grease a 9×13-inch baking dish.
- Layer the First Dough Sheet: Press one crescent roll sheet into the bottom of the dish.
- Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth. Spread over the dough.
- Top & Bake:
- Place the second crescent roll sheet over the filling.
- Brush with melted butter and sprinkle cinnamon sugar.
- Bake for 30-35 minutes until golden brown.
- Cool, Drizzle & Serve: Let cool slightly, drizzle with honey, and enjoy!
Notes
- Best served warm or chilled.
- Add a caramel drizzle for extra sweetness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320 kal
- Sugar: 22g
- Fat: 5g
- Carbohydrates: 38g