How To Make Sopapilla Cheesecake
This sopapilla cheesecake is inspired by a classic favorite Mexican pastry made with sweet cheesecake layered between flakey crescent dough with cinnamon.
Preheat to 350 degrees F.
Unroll one can of crescent roll dough and press it evenly into the bottom of a 9×13 inch baking dish pinching the seams together if necessary.
Using a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon of cinnamon, and 1½ cups of the sugar in a medium bowl on medium speed until smooth and fluffy for approximately 2 minutes.
Spread the cream cheese mixture evenly over the dough with a rubber spatula.
Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal.
Pour the butter over the top of the dough and spread it to coat.
Whisk together the remaining sugar and cinnamon then sprinkle over the top of the dough to coat.
Bake until the dough is cooked through and puffed up for about 50 minutes.
Allow to cool for 30 minutes before cutting into 12 pieces.
- Calories: 532.39kcal
- Fat: 34.81g
- Saturated Fat: 18.82g
- Trans Fat: 0.49g
- Monounsaturated Fat: 7.82g
- Polyunsaturated Fat: 1.39g
- Carbohydrates: 48.90g
- Fiber: 0.85g
- Sugar: 33.45g
- Protein: 7.92g
- Cholesterol: 124.34mg
- Sodium: 691.67mg
- Calcium: 94.42mg
- Potassium: 121.43mg
- Iron: 1.38mg
- Vitamin A: 322.48µg
- Vitamin C: 0.02mg
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