Sopapilla Cheesecake (Print Version)
Flaky layers of dough with sweet cream cheese filling, topped with cinnamon sugar for a delightful Mexican-inspired dessert.
# Ingredients:
→ Dough
01 -
2 cans crescent roll dough, refrigerated
→ Filling
02 -
16 oz cream cheese, softened
03 -
¾ cup granulated sugar
04 -
1 teaspoon vanilla extract
05 -
1 large egg
06 -
1 tablespoon honey, optional, mix into filling
→ Topping
07 -
4 tablespoons butter, melted
08 -
¼ cup granulated sugar mixed with 1 tablespoon ground cinnamon
09 -
Honey, to drizzle (optional)
10 -
Powdered sugar, for dusting (optional)
11 -
Fresh berries (e.g., strawberries, blueberries), optional
12 -
Whipped cream, optional
# Steps to Follow:
01 -
Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 -
Unroll one can of crescent dough and press it into the bottom of the prepared dish. Pinch the seams to seal.
03 -
Brush the dough with a little melted butter. Optional: brush with a thin layer of honey for added flavor.
04 -
In a large bowl, beat cream cheese until smooth. Add sugar, vanilla, egg, and optional honey. Mix until creamy and well combined.
05 -
Spread the cream cheese filling evenly over the dough in the baking dish.
06 -
Unroll the second can of crescent roll dough and lay it over the cream cheese filling. Gently press the seams to seal.
07 -
Brush the top layer of dough with the remaining melted butter. Sprinkle generously with cinnamon sugar.
08 -
Bake in the preheated oven for 25–30 minutes, or until the top is golden brown. Allow to cool completely before cutting.
09 -
Drizzle with honey, dust with powdered sugar, or top with fresh berries and whipped cream as desired before serving.
# Additional Notes:
01 -
Ensure the crescent dough seams are effectively sealed to avoid the filling from leaking during baking.