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sopapilla cheesecake
Tomislav

Sopapilla Cheesecake

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cans refrigerated crescent roll dough
  • 2 (8 oz) packages  cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon  vanilla extract
  • 1/3 cup butter, melted
  • 1/4 cup  granulated sugar
  • 1 tablespoon  ground cinnamon
  • Optional: honey or caramel for drizzling

Method
 

  1. Lightly grease a 9×13-inch baking dish
  2. Open one can of crescent roll dough and carefully unroll it. Press it evenly into the bottom of your baking dish
  3. In a medium bowl, beat the softened cream cheese, 1 cup of sugar, and the vanilla extract until smooth and creamy. 
  4. Make sure there are no lumps left
  5. Spoon the cream cheese mixture over the dough and spread it evenly with a spatula.
  6. Now unroll the second can of crescent dough and gently place it over the cream cheese layer. 
  7. Pour the melted butter over the top of the dough, making sure it covers the entire surface.
  8. In a small bowl, mix together 1/4 cup sugar and 1 tablespoon cinnamon. Sprinkle the mixture generously over the buttered dough.
  9. Place your dish in the oven and bake for 30–35 minute
  10. Let it cool for at least 15–20 minutes before cutting into it.

Notes

  • Use brick-style cream cheese, not whipped. It has the structure and richness you need for the filling.
  • Room temperature cream cheese is much easier to blend and creates a smooth texture.
  • Don’t skip the melted butter. It helps create that flaky, crispy top that everyone loves.
  • Double the cinnamon sugar topping if you want an extra indulgent crunch.
  • Serve it warm for gooey goodness or chilled for a firmer texture — both are incredible.