Sopapilla Cheesecake
Experience a Mexican twist on cheesecake with Cheesecake Sopapilla. A decadent dessert featuring a thick cream cheese layer and a crunchy cinnamon sugar topping. Serve with a drizzle of honey on the top!
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Servings: 16 servings
Calories: 229kcal
Ingredients
- 3 pkgs (8 oz each) cream cheese, softened
- 1 ½ cups granulated sugar
- 1 ½ tsp vanilla extract
- 2 cans (8 oz each) crescent roll dough
For the Topping
- ½ cup butter, melted
- ½ cup granulated sugar
- 1 tsp cinnamon
Directions
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
- In a medium bowl, beat together cream cheese, sugar, and vanilla extract until smooth.
- Unroll one can of crescent roll dough and press into a greased 9X13 pan, pressing together the seams.
- Spread cream cheese mixture into the pan.
- Unroll 2nd can of crescent roll dough and form into a 9X13 rectangle (on waxed paper) then lay on top of cream cheese mixture in pan.
- Drizzle melted butter over the top of the cheesecake. Stir the remaining 1/2 cup of sugar with the cinnamon then sprinkle over the cheesecake.
- Bake in the preheated oven until crescent rolls have puffed and turned golden brown, about 45 minutes. Cool then cut into squares.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 229 kcal | Carbohydrates: 34 g | Protein: 1 g | Fat: 10 g | Saturated Fat: 5 g | Polyunsaturated Fat: 4 g | Cholesterol: 17 mg | Sodium: 128 mg | Sugar: 25 g
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